# Napa Valley Cabernet Sauvignon (2024)

- **Producer:** Hardin
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €33
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackberry, blackcurrant, plum, cherry, violet, cedar, toast, chocolate, tobacco

## About this wine

The Hardin project was established in 2003 when wine importer Doug Polaner discovered top-tier surplus barrel lots while visiting prestige estates in Napa Valley. Recognizing the extraordinary quality of these declassified wines, Polaner struck a deal to bottle them under a private label. The project subsequently evolved through a partnership with Matt Hardin, a sixth-generation Napa Valley grape grower and manager of Hardin-Clark Vineyard Management. By leveraging insider connections across iconic valley-floor and hillside sub-appellations such as St. Helena, Calistoga, Coombsville, Oak Knoll, and Atlas Peak, Hardin delivers classic Napa Valley Cabernet pedigree at an accessible price point.

## Interesting facts

- Created in 2003 after importer Doug Polaner discovered surplus barrels at elite cult Napa wineries.
- Co-founded with Matt Hardin, a 6th generation Napa Valley grape grower and vineyard manager.
- Sources declassified fruit from top-tier estates whose bottles sell for $75 to over $150.

## Food pairing

High tannins and rich full body demand protein and fat to soften the astringency and enhance fruit richness. High-protein red meats like ribeye steak or short ribs bind with the tannins, creating a smoother texture, while savory and earthy accompaniments highlight the wine's depth and oak character.

## Wine making process

Fruit is sourced from sustainably farmed vineyards in premier Napa Valley sub-AVAs. Vinification takes place in temperature-controlled stainless steel tanks with carefully managed cap extractions to develop deep color and structured tannins. The wine undergoes natural malolactic fermentation before aging for 12 to 14 months in French oak barrels, of which approximately 20% to 40% are new.