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2014

Cabernet Sauvignon

Beckstoffer To Kalon Vnyd
Oakville, Napa Valley

The 2014 Cabernet Sauvignon from the Beckstoffer To Kalon Vineyard, densely saturated garnet in the glass, has even in its appearance, depth balanced by liveliness. Strikingly focused aromatics of crushed graphite, cedar, sage, and cigar box precede flavors of mountain black cherry, wild blackberry and currant wafting in high wattage power from the glass. The mouthfeel’s full weight and roundness is framed by waves of silky yet pronounced tannins, which crescendo into a long, elegant finish that exhilarates the palate. Consider complementing the complexity and profound depth of this wine with the simplicity of a pan roasted veal chop, or well-seasoned dry aged beef. Serve at 50°-55° F.

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(96-100) Points Wine Advocate

“The first-growth 2014 Cabernet Sauvignon Beckstoffer To Kalon Vineyard flirts again with a potential perfect score when it is finally in bottle. Opaque purple in color, with notes of charcoal, graphite, incense, blueberry and blackberry fruit, and a touch of new oak followed by a full-bodied, massively concentrated mouthfeel. This is an amazing wine for a 2014, and the good news is that there are 800 cases of it, compared to only 638 in 2013. It should drink well for 20 or more years. ”
Robert Parker

(93-96) Points Vinous

“A typical wine for the vintage, the 2014 Cabernet Sauvignon Beckstoffer To Kalon Vineyard offers tons of energy and vibrancy, but today it is incredibly wild and not fully formed. A wine that still has a long time to go, the 2014 is a wine for the future. The brisk, salivating finish is pretty inviting though, even at this early stage. ”
Antonio Galloni

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Harvest Date October 6th

Growing Season A classic vintage with few seasonal extremes, set the stage for superior quality. An excellent bloom and set period were followed by a warm summer, lacking any significant heat spikes. Even ripening gave way to a marginally early harvest of up to a week; concluding with the last of the cabernet sauvignon being picked on October 22nd. The resulting wines boast site specificity, depth, and distinction.

Winemaking

• Hand-sorted while still cold from the field
• Fermented in small, closed-top stainless steel tanks with indigenous yeasts
• 6-day cold soak, 30 day total maceration
• Gentle pumpovers and délestage
• Spontaneous malolactic fermentation in barrel
• Aged 20 months in French oak barrels; 100% new
• Coopers: Baron, Darnajou, Marques, Radoux, Taransaud
• Varietal Composition: 100% Cabernet Sauvignon
• Bottled unfined and unfiltered; June, 2016