The 2016 Mayacamas Cabernet Sauvignon embodies the fresh yet sumptuous qualities of our mountain-grown fruit. The nose is bright with raspberry and resinous pencil shavings. It becomes steadily more expressive in the glass, revealing brambly fruit and pomegranate aromas. Fruit is balanced by flinty minerality and Mount Veeder's signature freshness. Fine, earthy tannins bring depth and focus to the wine before melting into a long, mouthwatering finish.
Our Cabernet grapes are harvested early to retain their natural acidity and structured tannins. Fermentation happens in a combination of cement vat fermenters and stainless- steel tanks. After approximately two weeks on skins, we gently press and are ready for aging. The 2016 Cabernet Sauvignon was aged for 32 months in neutral oak–20 months in large format foudres, and 12 months in barrique. After bottling, the wine was cellared for an additional year before release.
VINTAGE, VINEYARDS & TERROIR
The 2016 growing season was pretty ideal from start to finish. A tranquil spring and warm, consistent summer temperatures allowed for even ripening and beautiful quality. The Cabernet Sauvignon harvest started September 15 and continued at a steady pace through October 12.
The 2016 Mayacamas Cabernet Sauvignon was entirely sourced from vineyards within the Mount Veeder Appellation. Grapes originate primarily from 20 to 30- year-old hillside vineyards up to 2,000 feet in elevation. This one-of-a-kind mountain climate produces some of the lowest yields in the valley. Our soils range from poor volcanic deposits to ancient seabeds, resulting in fruit naturally higher in acidity and featuring a clean, mineral character.
Winespectator nr 4 Top100 2020!
