Matthiasson Cabernet Sauvignon 2019

Accolades:
93/100 – James Suckling
94/100 – Decanter (2014 vintage)

“Lovely aromas of roses, red cherries, melted chocolate and redcurrants. Medium-bodied with silky tannins. A lot of freshness and energy here. Pretty is a good word. Bright red fruit and rose petals. From organically grown grapes. Drink or hold.” – James Suckling

“Matthiasson is always among my favorite representations of über-classic, elegantly crafted Cabernet Sauvignon and their 2017 is poised to make deafening noise on a global scale. This is one of the most sought-after, tried-and-true labels in America for a reason.” – Ian Cauble, Master Sommelier

Tasting Note: In the tradition of Cabernet sauvignon, ours includes a small amount of Merlot, Cabernet Franc, Malbec and Petit Verdot, and is blended from six vineyards throughout the Napa Valley. The three AVAs are Coombsville for structure and black fruit, Rutherford for savory Cabernet characters and bright fruit, and Oak Knoll for soft fruit. It is a Napa Cab of the old school, a blended wine, age-worthy, complex, and begging for a steak off of the grill. The bountiful spring rains of 2019 set the stage for juicy, vibrant, red-fruited and aromatic wines—spring rains tend to result in wines defined more by bright acidity than by big tannins, and 2019 is a perfect example. A whole range of red fruits and a soft gentle palate, ready to drink right away. The remainder of the growing season was mild and easy, making for one of the least dramatic vintages we’ve had recently. Just the right amount of fruit, and we could harvest it when we wanted for optimum ripeness. The nose shows abundant red fruits, lots of bright cherry along with blackberry, cranberry, mulberry, and framed with hints of mineral/herbal characters such as graphite, cedar, and pencil shavings. The palate is vibrant and fresh, with medium tannin and beautiful acidity. Decanting is highly recommended.

Winemaking Notes: The fruit was fermented in small open-top tanks and either punched down or pumped over twice per day, depending on flavor; we don’t strive for a high rate of extraction, instead choosing to preserve the freshness and high-toned aromatics. Since the fermentation temperatures were cool, the fermentations were long and slow, mostly lasting around three weeks. The wine was pressed at dryness, blended immediately, and aged for 20 months in a combination of mostly used and a few new barrels (<20% new French oak). The blend is 86% Cabernet Sauvignon, 5% Cabernet Franc, 5% Merlot, 2% Malbec, and 1 % Petit Verdot. Alcohol is 13.0%, TA is 6.3 g/l, pH is 3.62. 1736 cases produced.

Certification: Organic

Alcohol: 13.0%

Variety: Cabernet Sauvignon

Region: Coombsville, Rutherford and Oak Knoll AVAs, Napa, California