Wine of The Week – Stewart Cellars 2014 Napa Valley Cabernet Sauvignon – 91 Points

Based out of Yountville, Stewart Cellars has been producing under-the-radar wines since 2000. Sourced primarily from the Max Vineyard site in Yountville, this wine is fermented using whole berries after harvesting and aged for 22 months in mainly new French oak barrels. Many wineries, not unlike Stewart, suggest decanting their Cabernets, and while this is not always helpful, an hour or so helps harmonize this wine even more. After decanting there are notes of plum, boysenberry, mild blackberry with back notes of violets, raspberry, bright blueberry and it deviates from other Napa Cabernet in this regard – it’s not the darker black and red fruits, but younger, more lively, more attuned with red tree fruit rather than the typical ground fruit. The judicious use of oak is in harmony with the fruit and a line of acidity and firm, but quiet, tannins work in the background to make this - not your typical Cabernet and not your average Cabernet.

Average Price: $75/ 750ML
Alcohol: 14.5%
Pair With: Lamb and white bean stew with onion, garlic and tomato; Smoked salmon timbales layered with cream cheese, cucumber and capers; Open fire-grilled turkey breast with fig reduction sauce.
Availability: Limited, 1,436 Cases
Website: www.stewartcellars.com

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