2016 MATTHIASSON Napa Valley Cabernet Sauvignon, Dead Fred Vineyard
2016 Cabernet Sauvignon
Dead Fred Vineyard
The Dead Fred Vineyard in Coombsville sits on a rocky volcanic knoll, with soil of gray volcanic ash and rylolite (compressed ash) rocks. Its south-western exposure causes it to pick up heat during the day, and the proximity to the mouth of the Napa Valley keeps the nights cool. This combination of volcanic soil, daytime heat, and nighttime cool creates fruit that is uncommonly structured and ripe, yet fresh and minerally.
The fruit was fermented at low temperatures in small, open-top tanks and punched down by hand one to three times per day, depending on how the wine tasted during the fermentation. This wine was aged in 50% new French oak (Taransaud), and 50% older French oak barrels. The wine was given 20 months of elevage (aging in barrel).
The pH is 3.88, TA is 5.1, and alcohol is 13.2%. 112 cases produced.
This wine always has signature black fruits and graphite, very full, yet light and mineral (“weight without heaviness”). This special wine will develop for many years.