The weekend of February 4th is Cabernet Sauvignon release weekend here in Napa Valley and we are excited to be giving everyone a sneak preview of the 2009 Girard Cabernet Sauvignon Spring Mountain! I thought it would be a good opportunity to talk a little bit about our newest “Mountain Cab.” Please let me know if you have any thoughts or questions on arguably the world’s most popular variety in the comments below and I’ll be sure to answer them all.
The King of Grapes
With its capacity to yield high tannins, Cabernet Sauvignon has garnered the reputation of age worthy elegance. In California, and especially at Girard, we treat the Cabernet Sauvignon grape with great respect throughout its life with us and attempt to give it every opportunity to be its best. We pick it when it’s at its ideal ripeness and flavor profile. Extended cold soaks prior to fermentation and optimum fermentation temperatures help bring out as much of the dark, bright fruit character. After primary fermentation we utilize extended maceration to integrate tannins. Select French coopers (barrels) are chosen to optimize flavors from the oak that will compliment the characteristics from the particular region our Cabernet comes from. The wines age for typically 22 months or more in a combination of new and second use French oak barrels which allows the wine to concentrate key flavors from the oak and further integrate tannins.
Focus on Flavor
We choose to pick Cabernet typically later than most in Napa based entirely on flavor, rather than Brix (measurement of sugar levels). We strive to avoid green characteristics and produce wines with more fruit character. Cabernet for us should accent fruit, oak characteristics, and earthy notes that develop from the grape itself and the place in which it is planted and then the cellar practices that help bring the wine together.
Spring Mountain AVA
An AVA (American Viticultural Area) since 1993, the region has grown grapes in the Napa hillsides just west of St. Helena since the late 1800′s and ranges in elevation from 400 to 2600 feet. There are only about 1,000 acres planted to vines and our fruit source is small, just under 2 acres, and yields are extremely small, averaging 1-1/2 tons per acre. Berry and cluster size are tiny and typically have a concentrated red fruit character. A certain minerality helps lift the fruit character, which in Spring Mountain leans more to the red fruit notes, versus darker fruit.
Vintage Intensity
The 2009 vintage as a whole had ideal growing conditions until October, when a pair of strong storms dumped rain throughout the valley. While most vineyards picked before the rain we decide to wait, anticipating more complexity with the longer time on the vine. Our decision to wait caused us to lose some yield in the vineyard as not all of the fruit survived the rains. The resulting fruit that did survive produced more intense Cabernet fruit character. We feel the vintage as a whole will garner bright fruit character with equally focused tannin structure.
Flavor Profile
This wine possesses rich depth of color and aromas of spices concentrated with a candied fruit layer including raspberry, cassis and currant. Integrated oak aromas marry with the fruit to add complexity and depth. The wine is full and rich on the front palate with integrated tannins. Darker flavors of cocoa and espresso emerge to add even greater variety to the experience. As the wine opens in the glass or decanter, even more intriguing elements unfold like toasted almonds, raspberry jam and a mineral earthiness. The mid-palate is weighty and chewy and the finish is long and complex. This 2009 will age gracefully for 5 to 10 years and in its youth, it will definitely benefit from decanting. I would definitely pair this with wine with Filet Mignon and sautéed wild mushrooms rendered in duck fat.
