 
			
		2016 Duckhorn Vineyards Rutherford Napa Valley Cabernet Sauvignon
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			The Rutherford winegrowing region has long been the source for some of the Napa Valley’s most storied Cabernets, and for many years, this coveted fruit has played an important role in our Napa Valley Cabernet Sauvignon. Building on our experience with these exceptional grapes, this wine captures the essence of Rutherford Cabernet Sauvignon, from its lovely layers of blackberry, cassis and tobacco to the dusty minerality that has come to define the legendary wines from this appellation.
Wine Spectator
				90
			Wine Enthusiast
				92
			Wine Review Online
				94
			Wine Profile
Production Notes
			Varietal Content: 93% Cabernet Sauvignon, 7% Merlot; Cooperage: 100% French oak - 50% new, 50% neutral
		Winemaker Notes
			Aromas of blackberry, black cherry, blueberry, fig and açai leap from the glass immediately revealing this wine’s depth and complexity. On the palate, Rutherford’s signature dusty tannins frame the generous fruit, with hints of flint, pencil shavings, and burnt caramel providing an almost savory undercurrent that adds nuance and complexity to the finish.
		Production
			2016 offered another near-perfect vintage in Napa Valley! While much-needed rain during the winter months helped to replenish our reservoirs, a dry spring and summer, with moderate temperatures and plenty of sunshine, led to another early harvest. Our first white grapes came into the winery on August 3rd, with the remainder of our whites following at an even, steady pace. A few weeks of ideally timed cool weather in early September provided additional hangtime, yielding bright acids and beautifully articulated flavors in our early ripening reds. Warm, dry weather for the remainder of the season allowed the rest of our grapes to develop rich, concentrated flavors, with polished tannins and wonderful complexity.
		Wine Specs
Wine Specs
			
			
			Vintage
				2016
			Varietal
				Cabernet Sauvignon
			Appellation
				Napa Valley
			Harvest Date
			September 20 - October 11, 2016
		Sugar
			25.6° Brix at harvest
		Acid
			0.58 g/100 ml titratable acidity
		pH
			3.70
		Aging
			16 months in barrel
		Fermentation
			10-12 days fermentation at 82°F
		Alcohol %
			14.5
		Wine Spectator
				90
			Wine Enthusiast
				92
			Wine Review Online
				94
			