Production: 14 barrels regular cuvée / 3 puncheons Reserva /2 puncheons Gran Reserva/ 5 barrels "Hossfeld Vineyard" ...Read more...
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Food Pairings for Parador Cabernet Sauvignon Napa Valley
Production: 14 barrels regular cuvée / 3 puncheons Reserva /2 puncheons Gran Reserva/ 5 barrels "Hossfeld Vineyard" Cabernet Sauvignon / 5 barrels "Watchtower Vineyard" Cabernet Sauvignon Vineyards: Cabernet Sauvignon Hossfeld Vineyard - Steep, terraced planting on eastern Napa Valley hillside bowl in Soda Canyon. Historically late-ripening vineyard with extremely low yields . Typically higher pH mountain fruit; deeply colored, with faint mountain-thistle and dark berry character. Luce-Abbey Vineyard - Prime St. Helena hillside vineyard. One ton of Classic Napa Cabernet; broad, complex structure / Fantastic Aromatics. Sangiovese Caldwell Vineyard - John Caldwell's Coombsville vineyard is quite well known and not by accident. This is an area cooler at times than Carneros. The Sangiovese here is a small planting of Grosso clone on a hillside bowl. The resulting fruit is very high pitched - cherry like character with amazing naturally high acidity. Here, the high frequencies soar. Tempranillo Rancho Chimiles Vineyard - This virgin vineyard site was cleared and planted especially for the Parador project, from cuttings and plants originating from the Ribera del Duero and Rioja. The vineyard is planted at an elevation of 1000 feet and on a slope filled with sandstone rock. When observed by Alejandro Fernandez he remarked the site 'looks like that which one would find in Spain '. Rhinefarm Vineyard - Small planting just north of Carneros. Very cool-climate vineyard, producing color-extracted berries. Imparts typically broad mouthfeel and interplays with the Sangiovese & Cabernet to create Burgundy-like spice in the bouquet. Mixed oak program: Cabernet Sauvignon undergoes m/l fermentation in small, tight-grain French cooperage. Sangiovese undergoes m/l fermentation in 130 gallon French oak puncheons. Tempranillo undergoes m/l fermentation in small tight-grain French oak barrels. Blend is assembled within 3-5 months upon completion of m/l.; released 36 months after harvest Reserva selection was assembled prior to 2nd racking and transferred to four puncheon barrels where the wine was aged until bottling after 36 months from harvest. It is then aged in bottle 12 months prior to release, totaling 48 months of aging from the time of harvest. Release scheduled for the fall of 2005 Gran Reserva was determined possible in 2001, selected from two new Taransaud French oak puncheon barrels and aged an additional year longer than the Reserva. Scheduled for release in the fall of 2006.
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