Highly inspired by the response to our limited-release 50th Anniversary Maestro, we once again let artistic direction in the vineyard lead us to a unique blend in this second rendition of Maestro, where a crescendo of dark, juicy plum and cassis fruit, violet, cinnamon, and unsweetened cocoa linger on sumptuous sips full of vibrant flavor and plush tannins. 73% Cabernet Sauvignon, 23% Cabernet Franc, 2% Merlot, 2% Petit Verdot
While Maestro is inspired by Bordeaux blends, at heart, it's a free spirit. Rather than a set style, we take our cues each vintage from the vineyards themselves. 2014 was a fantastic season for Cabernet Sauvignon in our prized Wappo Hill and To Kalon vineyards, which led to the inspiration behind this blend. Our 2014 Maestro is designed to capture the refined balance between these two estate vineyards. Part of the Stags Leap growing region, Wappo Hill is a special site offering delicious consistency, and bringing freshness and softness to the wine. Fruit from Oakville's long-revered To Kalon vineyard, considered Napa Valley's grand cru, adds structure and bold tannins to the final wine
2014 started with worrisome, drought-like conditions, and many feared a parched, dry spring as in 2013. Refreshingly, spring rains came in February and into March providing water for the soils and filling reservoirs. The wine growing season will most be remembered for the August 24th earthquake that occurred just as harvest was commencing in the Napa Valley. The vines were not affected and harvest finished early, bringing in beautiful, healthy fruit. Grape picking took place from September 17th to October 17th.
The grapes were hand-harvested into small bins and carefully sorted in our gravity-flow cellar. The clusters were gently destemmed directly into traditional French oak tanks for cold soak, fermentation and extended maceration – a total of 24 days of wine to skin contact – maximizing the extraction of varietal character and complexity while keeping the tannins fleshy and supple. The new wine was drained and gently pressed into 28% new French-oak barrels for malolactic fermentation, assuring seamless integration of fruit and oak. The final blend was assembled through repeated tasting trials over the 21 months of barrel aging.