# Reserve Napa Valley Cabernet Sauvignon (2017)

- **Producer:** Castle Rock Winery
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Petit Verdot, Cabernet Franc
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €18
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 15–18 °C
- **Aromas & flavours:** plum, cherry, blackberry, blackcurrant, vanilla, cedar, cloves, leather, tobacco

## About this wine

Castle Rock Winery, founded in 1994 by Greg Popovich, is renowned for its highly successful "asset-light" business model. By sourcing high-quality grapes from prestigious West Coast growers rather than owning expensive vineyards and estates, Castle Rock is able to offer premium wines at exceptionally competitive prices. The 2017 Reserve Napa Valley Cabernet Sauvignon represents a significant milestone for the winery, marking their first release from the prestigious Napa Valley AVA in six years, after finding fruit that met both their strict quality standards and value-driven philosophy.

## Interesting facts

- This 2017 vintage was Castle Rock's first Napa Valley Cabernet Sauvignon release in six years.
- Castle Rock owns no vineyards, leasing space and buying grapes to keep overhead costs extremely low.
- The wine was awarded a stellar 95-point score and Gold Medal at the California State Fair Wine Competition.

## Food pairing

The bold structure, high alcohol, and firm tannins of this Napa Cabernet Sauvignon require rich proteins and fats to soften the mouthfeel. The wine's dark fruit and oak-derived cedar notes beautifully complement charred, grilled meats and earthy components like mushrooms, while delicate or highly spicy dishes will be easily overwhelmed.

## Wine making process

This wine is a classic Bordeaux-style blend composed of 95% Cabernet Sauvignon, 3% Petit Verdot, and 2% Cabernet Franc, sourced from three select vineyards across Napa Valley. Under the direction of winemaker Eric Laumann, the grapes underwent traditional fermentation followed by 100% native malolactic fermentation to build texture and roundness. The wine was aged for 12 months in a balanced barrel program consisting of 50% French oak and 50% American oak, of which 25% was new wood, adding subtle spice and structure before bottling.