2023 Calafia Cabernet Sauvignon
Wine Notes
- Vintage:
- 2023
- Appellation:
- St. Helena, Napa Valley
Tasting Notes:
The color is vermillion red with purple hues in the meniscus. The aromas are a black profile of black cherry, cinnamon, lingonberry, and allspice. Full ripe flavors follow: clove, blackberry, cassis, and dark chocolate. With time and air in the glass, more complex flavors develop including subtle nuances of French oak. On the palate, the texture is round, rich, fat, and mouth-filling with velvety fine-grain tannins in the finish. Decanting is recommended to “open” the wine to increased aromas, flavors, and texture. Enjoy now!
Vineyards:
The Cabernet Sauvignon comes from the St. Helena Appellation on the famous “bale loam” soil profile, a mixture of clay and cobble. This is a perfect combination of medium fertility and necessary drainage on which Cabernet Sauvignon thrives.
The Malbec and Petit Verdot hail from our historical and very consistent vineyard in Yountville with its alluvial soils and warm Region II climate. The Malbec adds color, layered black fruit with full, rich tannins. The Petit Verdot adds color, high-tone perfume aromas with round but dense tannins.
Vintage Notes:
The 2023 growing season started out with a whopping 54” of rain; 3 times the 2022 season. It rained into the spring, so flowering and fruit set were late. Set was finalized in May and revealed a large crop. Summer and fall weather was “normal” and harvest was smooth. In retrospect, many vintners view the 2023 wines as the best in a decade!
Fermentation & Aging:
The vineyards were picked from late September through October 13th. Average Brix range was 24.3-25.8° with acids from 5.7-6.9 grams/liter and the pHs ranging from 3.65 to 3.92. The grapes were sorted removing green berries and “stem jacks”. Fermentation was done in stainless steel tanks. After a cap formed the must was sprinkle irrigated during fermentation. Pressing was gentle using a traditional basket press. The barrel regime was 100% tight grain French oak, with about 35% new barrels. Malolactic fermentation was completed in barrel. The wine was aged 22 months and the final blend was completed in December 2025 and bottled in February of 2026.