Holmes Ranch Cabernet Sauvignon 2021
Oakville

96 points - Lisa Perrotti-Brown, MW

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.

"The single-varietal 2021 Cabernet Sauvignon Holmes Ranch was tasted as a barrel sample. 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."
-Lisa Perrotti-Brown, MW

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.%