Cabernet Sauvignon was the first wine produced by Rombauer Vineyards when the winery was founded in 1980. This bottling is made exclusively with Napa Valley fruit from vineyards owned by the Rombauer family, along with carefully selected sites from some of the region’s top growers.
The fruit for this wine comes from vineyards in the Atlas Peak, Calistoga, Carneros, Oakville, Stag’s Leap District, and St. Helena AVAs. All fruit for this vintage was harvested before the valley fires.
In 2017 a wet winter with moderate rainfall, a mild spring and a warm summer created an ideal growing season. Sustainable farming practices throughout the season were tailored to each block with the assistance of aerial photos produced using NDVI (Normalized Difference Vegetation Index) technology. Very warm weather at the beginning of harvest accelerated the need to pick early. This was fortunate, as 2017 was the year wildfires erupted in Napa Valley, beginning on October 8th. Handpicked and sorted in the vineyard, the fruit for this wine was harvested in a three-week period ending October 7, 2017.
The grapes were carefully destemmed and optically sorted to ensure only perfect fruit made it into the wine. A cold soak extracted color and flavor, before a combination of tank and barrel fermentation was used to provide a richer, more textured palate. The wine was gently basket-pressed before being racked to French oak barrels for malolactic fermentation and aging.
This wine is deep purple with a bright fuscia rim. The nose is expressive, with aromas of red cherry and sage with a hint of violet, spice and toast. The wine is full-bodied, packed with flavors of raspberry and black cherry, along with notes of violet and toast from the oak. Supple tannins carry through to a fine and smooth finish.