Navarro Vineyards - 2010 Cabernet Sauvignon

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2010 Cabernet Sauvignon
  Mendocino
  (750 ml) - Sold Out!
  (1.5 L Magnum) - Sold Out!

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This 2010 vintage marks a change, or a transition, in Navarro's Cabernet Sauvignon production. From 1978 through 2003, Navarro's Cabernet was produced almost entirely from grapes grown near Ukiah in a vineyard called "Red Hill." With Red Hill's production declining each year, we set out, over a decade ago, to find a mature Mendocino Cabernet vineyard producing top quality fruit. This is easier said than done since Navarro's minimum requirements are a good site (preferably hillside with well-drained soils), well-tended, mature, healthy vines and a grower willing to forgo quantity for quality. Berry Vineyards was one of many we sourced fruit from beginning in 2004. In every vintage since, the old head-trained vines in Berry's Rattlesnake Canyon produced fruit that became an important component in Navarro's Cabernet program. This vintage, Navarro's Cabernet was produced entirely from Rattlesnake Canyon. Chris Spazek racking Cabernet into barrels. Cabernet Sauvignon was a spontaneous vineyard cross between Cabernet Franc and Sauvignon Blanc and the wine can smell like either of its parents.		Rattlesnake Canyon is steep and it's quite a climb from bottom to top. Heritage head-trained vines, thin hillside soil and a warm site result in fully ripe Cabernet from Berry's vineyard. The combination of thin hillside soils and a warm exposure results in a riper flavor profile than the Cabernet wines we produced a decade ago. After an extended fermentation, the wine was racked to French oak barrels to age for twenty-two months. Aromas of green olives, black licorice, tobacco and pine forest beg for a grilled steak or herb-stuffed Portobello mushroom. In 2011, conditions were miserable for ripening Mendocino Cabernet so we had to forego production; stock up on this ripe 2010 beauty since the next release is two years away! Gold Medal winner.

Specifications
Harvested:	Oct. 19, 2010	Sugars at harvest:	25.7° Brix
Bottled:	Sept. 03, 2012	Cases produced:	1032
Alcohol:	14.2%	Titratable acidity:	6.8 g/L
pH:	3.62

2009 Cabernet Sauvignon

Pure varietal nose, mouth-watering acid carries blue/black fruit through a lo-o-ng finish Bruce Schoenfeld, Critic's Challenge 2012, Spring 2012.

2003 Cabernet Sauvignon

92 Points - An extremely impressive Cabernet, marked by a rich texture, plenty of tannin to ensure longevity, and wonderfully nuanced and expressive flavors - fruit to be sure, but also secondary notes reminiscent of cocoa, leather, spice and more. Like all Navarro wines, it is available only by mail order or at the winery. This one's so good, though, that you might want to make the trip.. - Paul Lukacs, winereviewonline.com, June 5, 2007.

1997 Cabernet Sauvignon

I don’t think of Navarro as a Cabernet house, but go figure. In fact, go find this wine if you want a credible alternative to “down there,” as they say in these parts. Dry, delicious and in a league of its own for California Cabernet, and clearly poised to get better. - Steve Heimoff, Wine Enthusiast, May 2002.

1994 Cabernet Sauvignon

A silky smooth and elegant wine with focused black-cherry and lean blackberry fruit. The finish is medium with bright echoes of the opening fruit and just enough spice to keep it interesting. - Wine Enthusiast, May 10, 2000.

A bit candied and tight, this wine seems to have some tannins up front, and an unusually sweet, strawberry finish in the back. With some air, it knits together decently, but the wine lacks the depth and weight to be a really interesting. Not bad, but call it a routine, middle of the road cab, with some eccentric twists and turns. Needs another year or so of cellaring. - Mark Squire's E-Zine on Wine, February 2000.

Rustic, featuring earthy red currant and herb flavors. Tannins are firm and dry on the finish. Shows good concentrations; will need some time to show its best. Best from 2001 through 2005. - James Laube, Wine Spectator, October 15, 1999.

The Cabernet is intense, but supple and soft enough to suggest it will age into a fine wine. - Norm Roby, Robywine.com, September 6, 1999.

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