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2013 Sleeping Lady
Cabernet Sauvignon
Yountville, Napa Valley

Wine

An exceptional wine from a stunning vineyard, our 2013 Sleeping Lady Cabernet Sauvignon highlights the beauty and complexity of this dynamic site. “Very few vineyards can deliver quite like Sleeping Lady,” says Director of Winemaking Harry Hansen. “In this wine, we get beautiful fruit purity, ripe tannins and aromatic complexity, all straight from the vineyard.” Rich and opulent, the wine delivers layers of brambly black fruits and blueberries, graced by violets, graphite, and chocolaty tannins. The flavors will develop nicely over the years, which make this an excellent wine to lay down.

Vineyard

The contour of a Sleeping Lady presides over this pristine vineyard, which sits up against the Mayacamas Mountains on the west bench of Yountville. The dramatic beauty of the vineyard comes from its immaculate care and attention to detail, noticeable from the clean vineyard floor to the open architecture of the vines, where perfect clusters dangle neatly on display. Careful leafing and crop management provide the ideal mixture of sun and shade for the fruit. The soils are deep, gravelly and well drained, offering distinctive graphite notes to the concentrated dark fruit flavors.

Winemaking

We work with three different clones from the Sleeping Lady Vineyard. To preserve the distinct profile of each, we harvest, vinify, and age them separately before blending together to create the best expression of the vineyard. These small lots allow us tailor our winemaking to the character of fruit. We hand pick, hand sort, and use hand punch-downs throughout fermentation. Each lot is then fermented in French oak for 20 months to lend additional structure and spice.

2007 SVR Reserve Red Wine Napa Valley

Vineyards

Each year, we select lots from our various reserve vineyards to give a layered and complex expression of the vintage. In 2007, we used mostly Cabernet Sauvignon, which provided the base of the wine with richness, depth and dark fruit fl avors. Merlot added the plush roundness and bright cherry notes and Petit Verdot contributed the exotic aromas, color and tannin structure.

Winemaking

All berries were hand sorted twice, once before and once after the destemming process. Following maceration, some lots were barrel fermented in a warm room, with each barrel hand-turned regularly. Our use of barrels is a labor-intensive process but well worth the results, fully integrating the fl avors and broadening the mouthfeel with a wide spectrum of sweet wood aromas. We used mostly new French oak for aging, giving an impression of dark chocolate, coffee and mocha.

Vintage

The 2007 vintage was textbook perfect. Low winter rainfall and a warm spring resulted in early budbreak. Moderate temperatures throughout the growing season allowed the grapes to hang as long as they needed to in order to develop full phenolic ripeness and maturity. The resulting fruit showed intense fl avors and aromas, balanced by good acids and supple tannins.

2011 Rutherford Cabernet Sauvignon Napa Valley

Wine

Our Rutherford Cabernet Sauvignon shows dark, inky purple depths that bloom with brambly black fruit, blue-berry pie and layers of toasted oak, nutmeg and clove. The signature Rutherford fruit shines across the midpalate as the smooth entry develops a brooding underbelly of rich, dark, juicy fruit. Dried cherries, dark cocoa and sweet hazelnut coffee melt through the middle, joined by barrel nuances that lend tannins and structure without overpowering the fruit. This well-balanced, wellstructured Cabernet Sauvignon will hold up to hardy roasted or braised meats and rich sauce dishes.

Vineyards

The grapes for our Rutherford Cabernet Sauvignon come from a group of vineyards known to produce the plump, plush flavors that define this wine. A majority of the vineyards flank the Napa River along the valley floor, where soils are deep and well drained. Temperatures during the growing season are warm, allowing the grapes to bask under the open, sun-filled sky. This heat, however, is tempered by a cooling influence that creeps in during the afternoon, keeping the fine-tuned acids in balance with the full-flavored fruit.

Winemaking

Maintaining a voluptuous, dark, brambly character in our Rutherford Cabernet Sauvignon is essential. To do that, we hand harvested the grapes, ensuring optimal maturity. During fermentation, we used frequent pump-overs, keeping the rich, flavorful skins in contact with the juice for maximum extraction of aromas and flavors. We aged the wine for 18 months in a combination of French, American and European oak barrels, almost half new, to further integrate the layers of flavors in the wine. Before bottling, we blended in a small amount of two classic Bordeaux varietals: Merlot, which added a supple midpalate and round, juicy fruits, and Petit Verdot, which bolstered the color and added a nice smoky-spice element.

2012 Sterling Platinum
Cabernet Sauvignon
Napa Valley

Wine

Living up to its name, our Platinum is the culmination of our fi nest grapes and state-of the-art winemaking. Dominated by Cabernet Sauvignon, this classic Bordeaux-style blend has a big, inky-black profi le led by distinct aromas of cocoa, espresso, toast and black currant. A bold weight of black cherry fruit washes across the palate with unrelenting intensity. Mouthcoating tannins and caramel pastry notes extend into a long and satisfying fi nish. Pair this striking, bold, well-balanced wine with roasted meats, risotto or hearty pastas.

Vineyard

Fruit from Yountville, one of the cooler regions in Napa, ripens slowly, producing intensely dark fl avors, fresh acids and robust tannins. Rutherford’s bench fruit exhibits voluptuous, dark chocolate fl avors. On Diamond Mountain, where the soil is thin and the climate more extreme, the tiny grapes give tremendous aromatics of brambly, wild sage and lavender.

Winemaking

Made in our reserve winery, the Platinum received gentle handling and meticulous attention to detail. After we destemmed the fruit, we fermented approximately 20 percent of the wine in new French oak barrels, rolling the barrels four times a day. This fermentation technique binds the grape tannins with the wood tannins at a critical period to produce soft, velvety texture and lucsious mouthfeel. When combined with the classically structured wine from other fermenters, it produces unparalleled depth and breadth, with wonderful nuances of brown sugar, bourbon, maple and mocha.

2004 Reserve Merlot Napa Valley

Wine

From the first whiff to the lingering finish, our Reserve Merlot delivers an incredible depth of dark fruit and smoky richness. Aromas of Italian plum, cherry jam, bramble, butterscotch and a hint of smoke begin the intrigue. Layers of dark fruit, roasted coffee and clove melt into each other across a palate that displays rich texture and smooth density. Chewy tannins give the fruit footing as it delves into a lovely, satisfying finish. This wine will shine alongside dishes that are well balanced in flavor and richness, such as risotto, roasted duck or flatbread pizzas.

Vineyard

We crafted our Reserve Merlot in an elegant, well-balanced style that exhibits the best of the vintage. We began by evaluating grapes from our finest vineyards at harvest and selecting the lots that displayed the most intense, concentrated characters. These vineyards include Bear Flats, Diamond Mountain Ranch, Bavarian Lion and Peterson Ranch. These vineyards are all located in the northern end of the Napa Valley, yet each has very different microclimates and soils, allowing for a variety of distinct characteristics that contribute to the overall blend.

Winemaking

Rich, sophisticated, refined, varietally expressive, well balanced and delicious—these are all words that we hope to evoke from the lips of those who sip on our Reserve Merlot. We began with careful attention in the vineyard, hand harvesting the grapes and utilizing gentle techniques throughout winemaking. We cold soaked the grapes for three days, followed by regular pump-overs throughout fermentation to extract maximum aromas and flavors. We aged the wine for 18 months in a combination of French, American and European oak barrels, 60 percent new, to impart structure and spice to the heady fruit characters.

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