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Rombauer Cabernet Sauvignon 2016 (750ml)
Price: $69.99
Sale Price: $62.99
the deep purple-black colored 2016 Cabernet Sauvignon reveals notions of pure cassis and crushed...
| Producer | Rombauer Cabernet Sauvignon |
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| Country | United States |
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| Region | California |
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| Subregion | Napa Valley |
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| Varietal | Cabernet Sauvignon |
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| Vintage | 2016 |
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| Sku | 03877 |
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| Size | 750ml |
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Cabernet Sauvignon was the first wine produced by Rombauer Vineyards when the winery was founded in 1980. This bottling is made exclusively with Napa Valley fruit from vineyards owned by the Rombauer family, along with carefully selected sites from some of the region’s top growers.
Tasting Notes
This wine is vibrant dark purple with a fuchsia rim. The nose is expressive, with aromas of red fruit, cassis and toast. The wine is full-bodied, packed with flavors of boysenberry, raspberry and black cherry, along with notes of sweet tobacco, cedar and vanilla. Supple tannins carry through to a lingering finish.
Vineyards
The fruit for this wine comes from vineyards in the Stags Leap District, Atlas Peak, Mount Veeder, St. Helena, Calistoga and Rutherford AVAs.
Winegrowing
A cool spell in August stalled harvest a bit at the outset, but a warm September brought a mad dash to the finish. All in all, 2016 was another high-quality vintage despite small volumes for some varietals due to cool, rainy weather at flowering. Sustainable farming practices throughout the growing season were tailored to each block with the assistance of aerial photos produced using NDVI (Normalized Difference Vegetation Index) technology. The fruit was hand-picked at night and sorted in the vineyard.
Winemaking
The grapes were carefully destemmed and optically sorted to ensure only perfect fruit made it into the wine. A cold soak extracted color and flavor, before a combination of tank and barrel fermentation was used to provide a richer, more textured palate. The wine was gently basket-pressed before being racked to French oak barrels for malolactic fermentation and aging.
Rombauer Cabernet Sauvignon Description
Rombauer Vineyards
When founders Koerner and Joan Rombauer moved their two children, two horses and five dogs to Napa Valley in 1972, they arrived armed with an appreciation for the intimate relationship between food and wine. Their appreciation stemmed from Koerner’s great aunt Irma Rombauer having authored internationally renowned cookbook the Joy of Cooking and his ancestors originating from the winegrowing region of Rheingau, Germany, where wine is considered an essential complement to a meal.
Appreciation bred passion, and Rombauer Vineyards was established in 1980. Thirty-five years later, the winery remains owned and operated by first, second and third generation members of the family.
The Rombauer philosophy hasn’t changed since our founding in 1980: We believe in doing everything in our power to produce the best wines possible.
With just three head winemakers in our 35-year history, we’ve achieved consistency of style - distinctive, fruit-driven wines - while continually refining and improving our winemaking practices. Richie Allen, our Director of Viticulture and Winemaking, embraces traditional and cutting-edge practices in the vineyard and cellar to make certain each wine gets the customized attention it needs.
This marriage of old and new begins with optical sorters, ensuring only the best fruit makes it into our wines. All lots are separated, no matter how small, allowing Richie to determine the best fermentation and aging option for each. For reserve red wines, barrel fermentation is used to produce a more textured palate and silky tannins, and up to 25 types of French oak barrels are used for fermentation and/or aging. For all wines, a basket press and peristaltic pumps - larger versions of those used to move blood during surgery - provide for gentle handling every step of the way. Our caves provide ideal conditions for aging red wines.
Along with Richie, Associate Winemaker Luke Clayton and Assistant Winemaker Andrew Holloway round out our winemaking team. Each started out as a harvest intern at Rombauer, working their way up to their current roles. They have a combined experience of more than 30 years producing Rombauer wines.
Guided by their passion and expertise, Rombauer spares no effort or expense to produce the finest wines each vintage offers.
