St. Clement Oroppas Napa Valley 2004

Winemaker's Notes:

The 2004 harvest came early in the Napa Valley due to high temperatures during the spring months and a very warm summer. Spiked temperatures in September created a compressed harvest. As a result, the fruit for the 2004 Oroppas arrived at the winery almost three weeks earlier than normal for some vineyards. Hillside vineyards on Diamond and Howell Mountains, as well as Mount Veeder, contributed to this Cabernet Sauvignon-based wine along with valley floor fruit from St. Helena and Rutherford. Each vineyard lot was aged separately in seventy-five percent new French oak barrels for eighteen months. Prior to bottling, fifteen percent Merlot was added to the final blend contributing bright red fruit components and length in the mid-palate.Enticing aromas of blueberry jam, cherry, raspberry, chocolate, clove and a floral back note are the introduction to this elegantly lush wine, as ripe flavors of black cherry, raspberry compote greet the palate. Rich coffee notes mingle with bittersweet chocolate and brown spices for a long, complex finish supported by structured, yet velvety tannins.Wine Advocate | Robert Parker, Jr. | Issue #168 December 26, 2006The dark ruby/purple 2004 Oroppas is front-end loaded with notes of charcoal, black currants, bay leaf, and pain grille. It is medium-bodied, soft, luscious, and best drunk over the next 10-15 years.Wine Spectator | James Laube | May 15, 2007A rich, massive youngster, packed with dense fruit, mocha-laced oak and layers of earthy currant, spice, anise, olive and cedar. Turns plush and layered on the finish, which keeps revealing subtle flavor nuances. Drink now through 2012.

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St. Clement Vineyards:
As the third decade of her life begins, Danielle Cyrot brings a broad scope of international winemaking expertise that extends well beyond her age. And as the descendant of French vignerons whose history goes back for centuries, she is also renewing an enological tradition that had been dormant for three generations. Danielle’s great-, great-grandfather was the last in a long line of ancestors... Read more
As the third decade of her life begins, Danielle Cyrot brings a broad scope of international winemaking expertise that extends well beyond her age. And as the descendant of French vignerons whose history goes back for centuries, she is also renewing an enological tradition that had been dormant for three generations. Danielle’s great-, great-grandfather was the last in a long line of ancestors who owned the Cyrot vineyard in Burgundy’s famous Côte de Beaune. He donated the land to the Hospice du Beaune after losing his son (Danielle’s great-grandfather) in World War I (fittingly, there is still a Pommard Cyrot cuvée from this property sold in the Hospice du Beaune auction every year.) Danielle’s grandfather moved to Paris, where her father was later born. They soon moved to St. Etienne where they stayed until her father was 16, after which they returned to Paris. Her father eventually moved to the U.S., and during studies at California Institute of Technology, Danielle’s parents met and settled in California. Though aware of her family’s vinous background, it didn’t occur to Danielle that she could revive that winemaking tradition until she reached college. She enrolled at the University of California, Davis, but had not decided on a major until she took an introductory winemaking class taught by popular professor Carole Meredith. Danielle was hooked almost immediately, and turned her full attention to the study of winemaking. She graduated in 1998 with a degree in Enology and Viticulture. While at Davis, Danielle worked the harvest at several wineries in Napa Valley. After graduation, she was determined to experience winemaking in other wine regions, and traveled to Alsace and South Australia to hone her skills. Danielle returned to Napa from her travels abroad in 1999 and joined the team at Stags’ Leap Winery as an enologist. In 2003, Danielle was promoted to assistant winemaker at Stags’ Leap. Danielle is not one to mark time idly. While at Stags’ Leap, she also began collaborating with another winemaker on a sideline project, TwoTone Farm. She was eager to appeal to younger wine drinkers like her, so the brand was a cutting-edge creation: screw-caps, trendy fonts and reasonable pricing. It was an immediate hit. Danielle now turns her full attention to St. Clement. With a range of vineyards to work with, she can utilize her creativity to its fullest in crafting rich, unique wines. For Danielle, it’s a family tradition. Read less

The 2004 harvest came early in the Napa Valley due to high temperatures during the spring months and a very warm summer. Spiked temperatures in September created a compressed harvest. As a result, the fruit for the 2004 Oroppas arrived at the winery almost three weeks earlier than normal for some vineyards. Hillside vineyards on Diamond and Howell Mountains, as well as Mount Veeder, contributed to this Cabernet Sauvignon-based wine along with valley floor fruit from St. Helena and Rutherford. Each vineyard lot was aged separately in seventy-five percent new French oak barrels for eighteen months. Prior to bottling, fifteen percent Merlot was added to the final blend contributing bright red fruit components and length in the mid-palate.Enticing aromas of blueberry jam, cherry, raspberry, chocolate, clove and a floral back note are the introduction to this elegantly lush wine, as ripe flavors of black cherry, raspberry compote greet the palate. Rich coffee notes mingle with bittersweet chocolate and brown spices for a long, complex finish supported by structured, yet velvety tannins.Wine Advocate | Robert Parker, Jr. | Issue #168 December 26, 2006The dark ruby/purple 2004 Oroppas is front-end loaded with notes of charcoal, black currants, bay leaf, and pain grille. It is medium-bodied, soft, luscious, and best drunk over the next 10-15 years.Wine Spectator | James Laube | May 15, 2007A rich, massive youngster, packed with dense fruit, mocha-laced oak and layers of earthy currant, spice, anise, olive and cedar. Turns plush and layered on the finish, which keeps revealing subtle flavor nuances. Drink now through 2012.

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