Description
WINEMAKER’S NOTES:
The 2014 Bucephalus was crafted using some of the best grapes found in the Napa Valley. Most of fruit for the 2014 Bucephalus was harvested from vineyards in the mountain AVAs of Mount Veeder, Diamond Mountain, Atlas Peak and Howell Mountain. The mountain AVAs are the ideal growing environment for producing fruit with huge concentration and immense depth. We also harvested grapes grown in the well-balanced and temperate AVAs of Oak Knoll District of Napa Valley and Coombsville. The slightly cooler climates of these appellations create wines with excellent balance and vibrant acidity.
We blended a small portion of Syrah, Malbec and Petit Verdot into the Bucephalus to help knit the blend together. The Syrah contributes notes of baking spice and adds more structure. Malbec adds more black fruit and earthy notes whereas the Petite Verdot provides a deep purple hue to the blend. Together with the Cabernet Sauvignon, it creates a powerful and well-structured wine.
TASTING NOTES:
The 2014 Bucephalus showcases aromas of cassis, sandalwood and clove. The aromas integrate beautifully with the rich, ripe, fruit flavors of blackberry and dark cherry, and maple syrup. This full bodied wine has intense depth and broad rich flavors.
