Reviews
Holmes Ranch showcases a striking deep purple hue that immediately captivates the eye. On the nose, the wine reveals an inviting bouquet of dark berries, ripe plum, and a subtle layer of cedar, underscored by faint whispers of tobacco and spice. The palate is equally impressive, with rich and concentrated flavors of blackberry, blueberry, and black cherry unfolding seamlessly. Hints of cedar, dark chocolate, and a touch of cocoa add depth and complexity. The finely grained tannins provide excellent structure, lending a silky yet firm texture that enhances the wine's elegance. A focused, lingering finish carries notes of dark fruit, spice, and a delicate touch of oak, making this wine a refined and expressive representation of the Holmes Ranch terroir, with the potential to evolve beautifully with time.
Holmes Ranch Cabernet Sauvignon 2021
Oakville
Tasting Notes
The 2021 Cabernet Sauvignon Holmes Ranch is a deep garnet-purple in color, it tumbles out with compelling notes of black and red currant jelly, wild blueberries, and black raspberries, plus suggestions of rose oil and cedar chest. Medium to full-bodied, the palate is packed with crunchy black and red berry layers, framed by ripe, finely-grained tannins and lovely tension, finishing with bags of energy.
Vineyard & Region
Nestled in the heart of the prestigious Oakville American Viticultural Area (AVA) within Napa Valley, Holmes Ranch is a hidden jewel that has consistently produced some of the most sought-after wines in the region. This historic vineyard is steeped in tradition and is known for its distinctive terroir, which is characterized by the well-drained soils and the unique microclimate of the Oakville AVA.
Varietal Composition & Elevage
98% Cabernet Sauvignon, 2% Petite Sirah
in 75% new French oak for 19 months
Winemaking
The Holmes Ranch Cabernet Sauvignon is all Clone 7. The handpicked fruit was destemmed meticulously sorted and then moved to a stainless steel open-top tank and 4 new Bordeaux barrels for fermentation. The grapes had a 4-day cold soak in an open top tank, then inoculated with yeast to begin fermentation. The tank was allowed to reach 92 degrees early in fermentation to maximize extraction. The barrels were rotated 3 times a day for the duration of the fermentation and the tank was pumped over/punched down 3 times a day and then two later in fermentation. The wine was on its skins for 21 days before being pressed at dryness.
Technical Data
pH: 3.7 TA: 6g/L Alc.: 14.9.%
- WinemakerCasey Stringer
- RegionNapa Valley
- AppellationOakville AVA
- VineyardHolmes Ranch
- Alcohol14.9%
- PH3.7
- TA6g/100mLs