Flora Springs 2018 Cabernet Sauvignon, Napa Valley

Flora Springs 2018 Cabernet Sauvignon, Napa Valley

Item Number: 15775

UPC: 0-011472507577

Country: USA
Region: California
Sub Region: Napa Valley
Appellation/AVA: Napa Valley
Estate Grown Wine: Yes
Vintage: 2018
Grape(s): 100% Cabernet Sauvignon
Type: Wine - Red
Bottle Size: 750 ml
Pack: 12
Closure: Cork
Viticulture: Practicing Organic
Case Production: 2,500

Vintage Notes: 2018 brought a long, steady and near-ideal growing season to Napa Valley. Bud break began in late February/early March followed by an extended flowering period in May/June that yielded uniform grape clusters. The summer continued with typical warm temperatures but no significant heat spikes. Harvest was later than in recent years, accompanied by mild weather through September and October that allowed grapes to be picked at optimum ripeness and flavor. Napa winemakers agreed that 2018 was one of the least eventful and finest growing seasons they’d witnessed, yielding wines of intensity, concentration and balance.

Winemaking Notes: The Flora Springs 2018 Napa Valley Cabernet Sauvignon combines fruit from two outstanding, sustainably-farmed vineyard sources: the Komes Vineyard in Rutherford and the Crossroads Vineyard in Oakville. The manually harvested grapes were cold soaked for several days to extract flavor and color prior to fermentation. Several lots underwent extended maceration to refine and soften the tannins, and all lots were aged in a combination of French (70%) and American (30%) oak barrels for 18 months prior to blending.

Tasting Notes:
Fragrant, fruit-driven aromas of black cherry, purple plum and currant introduce this plush, polished Cabernet, with similar flavors joined by notes of vanilla, dark chocolate, cola and licorice. The wine is lithe and velvety on the palate, with fine, well-integrated tannins. A bright streak of acidity keeps the mouthfeel fresh and balanced, with a flourish of orange peel and toast on the finish. This classic Napa Cabernet begs for a nice grilled T-Bone steak, roast leg of lamb with rosemary and black olives, or a mixed vegetable ragout on a bed of polenta.