Richard Perry Cabernet Sauvignon, Coombsville 2013
2013 Coombsville-Napa Valley Cabernet Sauvignon
WINEMAKER NOTES [ Ken Bernards ]
The Coombsville soils, underlaid with a thick layer of tufa, compressed volcanic ash, combine with the Bay-moderated climate to produce a singular Cabernet Sauvignon. The close proximity to the Bay means an extended growing season, which helps to ensure a full and balanced ripeness in the grapes. The 2011 season was cool, and harvest was late. Careful tending and thinning kept the fruit clean, despite the early rains. The tannins from this vintage tend to be spicy and the acidity high, making for a balanced, age-able wine. While most of the vines grow in the Coombsville tufas, a portion of the grapes come from a rich, red soil, building in elements of spice and brighter fruits. We fermented this wine in open-top fermenters and punched down by hand in order to closely manage the extraction of flavors and aromas from the skins. The wine was aged in French cooperage, a majority new, for 22 months. This wine is 100% Cabernet Sauvignon. 196 cases produced.
The wine is well-spiced and tannic, with a bright acidity lifting the palate through to the finihs. The nose opens to dark fruits--plum, black cherry, and cassis--intermingled with fresh and dried floral notes, rich earth, mushrooms, baking spices, cedar and black tea leaves. The palate is full, with a generous mouthfeel, showcasing layers of plum, blueberry, and blackberry, earth, toasted almonds, along with a brighter layer of cherry, cassis, spiced with cola, tobacco, tea, and mint. As usual, the acidity is well-integrated, providing lift and refreshment as a counterpoint to the unctuous and chalky Coombsville tannins, which provide grip and smoky spice long into the finish. With age, this wine will retain its vibrancy while developing deeper layers and expanding into a more velvety palate, and rewarding patience with a beautiful, earthy bouquet.
ABOUT THE WINERY
Richard Perry and Ken Bernards were two out of a handful of vintners who first understood the potential for producing truly fine Napa Valley wines from Coombsville vineyards. The Bay-moderated climate of Southern Napa, with its heavy morning fogs, its afternoon maritime breezes, and its generally less extreme temperatures, yield balanced but fully-ripened fruit. Often, we find rich and developed tannins occurring at lower sugar levels and higher acidity than in other areas of Napa.
But the real secret to Richard Perry is found in the soils. Richard's original vineyard was comprised of two unique soils: volcanic ash, or tufa, and rich, red earth. The tufa tends to yield great power and depth, with soft, rich, lingering tannins and minerality, while the red earth provides spices, fruity aroma, and brightness. Blending fruit from these two soils together has become a hallmark of the Richard Perry Cabernet Sauvignon, a 100% Cabernet Sauvignon that is balanced and well-structured, without awkward, overwrought tannins. And, with our Syrah, we find that the tufa soils produce similar mouth-filling tannins to support a juicy, spicy, and seamless palate.