The grapes for this Petit Verdot were sourced mostly from a small block in the Coombsville AVA of Napa Valley. Coombsville’s volcanic, rocky soils stress the vines, and a long, slow growing season means full, even ripening of the fruit that translates to excellent mouthfeel and structure. Its vines produce fruit with layers of complexity, an earthy minerality and exceptional natural acidity.
The grapes for the 2018 Petit Verdot were handpicked and immediately crushed. A 15-day maceration period, complete with seed removal and délestage, helped to coax out the aromatic characters and flavors of the wine and create full, round tannins. After pressing, the wine was aged in French oak barrels, 44% of which were new, for 20 months before bottling.
The Napa Cellars 2018 Petit Verdot opens with aromas of plum, forest floor, cedar, mint and violets. Ripe plum and red currant flavors lead into layers of dark cherry, dark brambly fruit, winter spices and vanilla, all seamlessly integrated, for a full-bodied wine with great depth.