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Parador Red Blend Napa Valley 2000

Winemaker's Notes:

Production: 38 barrels regular cuvee / 3 puncheons Reserva / 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 Voyager Vineyard - Located on eastern flank of lower Napa hills southeast of Yountville. Bright fruit with solid mid to high-toned weight, adding an upper scale of harmony to the blend. 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 Salsbury Hill - Small planting north/west of the Oakville Crossroad. Achieved perfect ripeness to contribute broad varietal earth and berry/plum nuances. Again, Tempranillo proves to add richness and depth below the higher tones of Sangiovese & Cabernet. 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 American oak barrels. Blend is assembled within 3-5 months upon completion of m/l.; released 23 months after harvest Reserva selection is made prior to 2nd racking, which is then transferred to the puncheons where it resides until bottling after 20 months from harvest. It is then aged in bottle 20 months prior to release, totaling 40 months of aging from the time of harvest.

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Parador Cellars Vineyards:
Parador began as much a curiosity as a dream. The question of why it was that thus far in California's well-documented history of its wine industry, had the Tempranillo grape variety not been given much attention; in fact very little indeed. The supposition that California's winemakers quest to emulate the wines of France, and to a lesser degree, Italy, seems to be how Tempranillo was delegat... Read more
Parador began as much a curiosity as a dream. The question of why it was that thus far in California's well-documented history of its wine industry, had the Tempranillo grape variety not been given much attention; in fact very little indeed. The supposition that California's winemakers quest to emulate the wines of France, and to a lesser degree, Italy, seems to be how Tempranillo was delegated to the most outlying growing areas, and without much attention to clonal selection or other important quality factors. Thus began our quest to make a world-class wine using the Tempranillo grape variety along with the already renowned Cabernet Sauvignon from Napa Valley. In March of 1998, travel to Spain was the requirement in order to seek a high-quality selection of Tempranillo. With stars aligning, introductions were made and the most renowned patriarch of the Tempranillo grape enthusiastically gave the approval to use his Ribera del Duero clone. On to the Rioja, and another selection was attained. Back in California, after nursery services and the ground-clearing of a new vineyard site, adjacent to an acclaimed Cabernet planting, the dream was unfolding. While the baby Tempranillo vines grew up, the first Parador blends were introduced to the marketplace. 2001 marked the first vintage that a small crop of Tempranillo appeared on the previously unplanted, 1000 foot elevation hilltop ridge site. This vineyard is known as "Rancho Chimiles", and actually is a tiny piece of this amazing land area, once part of an original Mexican Land Grant, now owned by Terry and Lyn Wilson. Having been in the right place at the right time, the Cabernet Sauvignon vineyard owned by Henry and Susan Hossfeld became the backbone of the Parador project. This dramatic site, steep and terraced has distinctive volcanic soils, located in the south-eastern Napa hills in an area known as Soda Canyon. The resulting Cabernet fruit is also quite distinctive; structured graphite and herbal scented, compelling flavors, reminiscent of a St. Estephe. As the vintages of Parador progress, there is a refinement of the resulting wines and the philosophy behind the blends. Reserva cuvees are assembled and elevated in much the same way as reserve wines have been made in Spain and Italy for generations. Small lots of each special vineyard site are bottled to show the quality distinction of the fruit. Read less

Production: 38 barrels regular cuvee / 3 puncheons Reserva / 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 Voyager Vineyard - Located on eastern flank of lower Napa hills southeast of Yountville. Bright fruit with solid mid to high-toned weight, adding an upper scale of harmony to the blend. 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 Salsbury Hill - Small planting north/west of the Oakville Crossroad. Achieved perfect ripeness to contribute broad varietal earth and berry/plum nuances. Again, Tempranillo proves to add richness and depth below the higher tones of Sangiovese & Cabernet. 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 American oak barrels. Blend is assembled within 3-5 months upon completion of m/l.; released 23 months after harvest Reserva selection is made prior to 2nd racking, which is then transferred to the puncheons where it resides until bottling after 20 months from harvest. It is then aged in bottle 20 months prior to release, totaling 40 months of aging from the time of harvest.

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