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2010

Cabernet Sauvignon

Hyde Vineyard
Carneros, Napa Valley

Paul Hobbs has worked with Larry Hyde’s vineyard for 22 years and the resulting cool-climate cabernet sauvignon has an intensely loyal following. Dense black garnet hues offer a prelude to enticing aromas of blackberry and lavender. The palate’s silky texture is complimented by dark chocolate, worn leather, pipe tobacco and cassis. The long, luxurious finish is supported by fine-grained tannins and accentuated by blackberry and cedar. This structured cabernet sauvignon is expressing itself beautifully now and is also cellar worthy.

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93 Points Wine Advocate

“There is no shortage of personality in the 2010 Cabernet Sauvignon Hyde Vineyard. Licorice, sweet herbs and menthol all emerge from the glass. This is one of the darker, meatier wines in the lineup, but it is full of character. Sweet, floral notes add a measure of refinement on the finish, but this remains a decidedly wild Cabernet. Anticipated maturity: 2015-2025.”
Antonio Galloni

93 Points International Wine Cellar

“Inky purple. Pure, intense aromas of blackberry, cassis and Indian spices on the nose, complicated by notes of vanilla and mocha. Bright, juicy dark berry flavors display superb purity and freshness, with tangy minerality providing lift and focus. Powerful but finely balanced cabernet, with no rough edges or excess fat. Finishes sweet and extremely long, with persistent dark berry and cherry compote flavors and fully absorbed tannins. ”
Josh Raynolds

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Harvest Date October 23

Growing Season 2010 graced Napa County with a long spring. In March, the young tender vine buds were protected from frost by blankets of fog. Late spring and mid-summer were mild, with temperatures slowly increasing throughout the season. Occasional heat spikes in late summer and early fall encouraged ripening and higher sugar levels. The wines from 2010 are structured and bright with well-articulated flavors. levels. The wines from 2010 are structured and bright.

Winemaking

• Hand-harvested grapes
• Fermented in a single 5-ton closed-top stainless steel fermentor with indigenous yeasts
• 5-day cold soak, 26 days total maceration
• Voluntary malolactic fermentation in barrels
• Aged 20 months in French oak barrels; 90% new
• Varietal Composition: 100% cabernet sauvignon
• Unfined and unfiltered; bottled June 2012

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