Cabernet Sauvignon

High on the slopes of Mount Veeder, Mayacamas Vineyards has been a source
of legendary California wine since 1889. Since the 1950’s the vinification
and élevage of Mayacamas remains remarkably consistent and our
continued commitment to employ classical techniques and tools is integral
to the character of these wines. The mountain terroir at Mayacamas
ranges from 1,800 to 2,400 feet in elevation and the estate spans 475 acres,
only 50 of which are dedicated to vine.
TASTING NOTES & WINEMAKING
The 2015 Cabernet Sauvignon has great elegance and power. Ripe raspberry and
sarsaparilla highlight the aromatics on the nose. Layered notes of dried lavender and
wet slate highlight both vineyard site and winemaking style. On the palate this
wine's fresh acidity and gravelly minerality lead to great focus at the finish and
compliment notes of fig, leather and cacao.
Our grapes are harvested early to highlight freshness and firm tannins.
For fermentation we utilize a combination of cement vat fermenters, open-top
foudre and stainless steel. After approximately two weeks on skins, we gently press
and are ready for aging. The 2015 Cabernet aged 32 months in neutral oak–20
months in large format foudre and 12 months in barrique. After bottling the
wine was cellared for 12 additional months before release.
VINTAGE, VINEYARDS & TERROIR
The 2015 growing season was highlighted by a cool spring and moderate summer
temperatures. Cool temperatures during flowering resulted in significant shatter in the
Cabernet Sauvignon. Shatter, in this case resulted in loose clusters with small
concentrated berries. While the yields were low, we are very happy with the quality.
The 2015 Mayacamas Cabernet Sauvignon was sourced from vineyard sites in the
Mount Veeder Appellation. Grapes were harvested primarily from 20 to 30-year old
hillside vineyards. Mount Veeder is a one-of-a-kind appellation with a cooler mountain
climate and some of the lowest yields in Napa Valley. Soils range from poor volcanic
deposits to ancient seabeds; the grapes produced here retain high acidity and a lean,
mineral character.