The Conn Creek Napa Valley Cabernet Sauvignon has initial aromas of red fruits recede to reveal mixed dark berries, cassis, Moroccan spices and vanilla.
The fruits carry into the flavors and are framed with hints of cocoa and anise.The generous fruit envelopes finely textured tannins leading to a soft yet fresh finish.” – Mike McGrath,Winemaker
Conn Creek is a boutique winery on the Silverado Trail in the Rutherford district. for more than 40 years, the winery has focused on Cabernet Sauvignon. In search of the best Cabernet Sauvignon, we’ve discovered many exceptional single-vineyard sites throughout Napa Valley. Today, Conn Creek sources fruit from prized vineyards in nearly all of Napa Valley’s diverse sub-appellations to provide winemaker Mike McGrath with an unparalleled palette from which to blend each wine. It’s an approach that captures the “Best of Napa Valley.”
The 2012 growing season was short on weather surprises. Moderate temperatures encouraged steady, even ripening.Tannin development benefitted from the moderate weather and ripened in concert with flavors. Harvest started September 17, which was a return to normal after the very late picking in 2011. Picking proceeded at a predictable pace without pressure from weather events until the final lots arrived in late October. Collins Holystone Vineyard, just north of St. Helena and owned by Conn Creek Winery founders Bill and Kathleen Collins, contributes the largest single share of the blend at 40%.
Another substantial portion at 23% is from the well-known Stagecoach Vineyard on Atlas Peak. Surber Vineyard in Calistoga adds 7% and the Conn Creek Estate Vineyard in Rutherford, 5%.
The balance is distributed among Yountville, Oakville, Oak Knoll, Mt.Veeder, Chiles Valley, Howell Mt., and Diamond Mt. appellations.The combination of the various vineyard sites and their expressions of terroir all make contributions to this complete and complex Cabernet Sauvignon.
This is the first vintage processed through the new Pellenc Selectiv Destemmer.
- This destemmer retains a high percentage of whole berries for slow, gentle tannin extraction.
- Individual vineyard blocks were fermented separately to capture the unique characteristics of their respective sites.
- Structure and fresh fruit aromas were enhanced by maintaining moderate fermentation temperatures and appropriate cap management.
- Elevage was 19 months in 36% new oak barrels from selected coopers.