Create a New Account get a $5 credit
Toll Free: 800-417-7821

Cresta Velia Cabernet Sauvignon Howell Mountain 2014

ID No: 445669
Our Price: $125.00 $100.00
6 bottles with free shipping for: $600.00
12 bottles with free shipping for: $1,140.00
BUY MORE! SAVE MORE!
Quantity: MSRP:1+6+12+
Price: $125.00$100.00$100.00$95.00
Savings:- 20%20%24%
Free Shipping:- 222222
 Wine Advocate: 90
Country:United States
Regions:California
California (Napa)
Grape Type:Cabernet Sauvignon
Winery:Cresta Velia
Organic:Yes
Product Description

Early to bud and early to ripen, the 2014 vintage was our third drought year in a row. Dry, even temperatures marched the grapes along at a steady clip all year and created a wine with beautifully integrated fruit, acidity, and tannin.
Dense and dark magenta in color, this is a lithe and energetic vintage with lifted aromatics and a purity of fruit that lights up the medium-bodied tannin structure. The nose promises fresh black fruits, cherries and a touch of graphite, and the palate completely delivers. Juicy blackberry, plum, and bright cherry explode in the mouth, and develop into savory notes of baked black fruit and fresh pencil shavings on the mid-palate. 
Eagle Summit Vineyard’s signature eucalyptus appears on the back palate to brighten the fruit, showing fragrant peppermint and warm, toasty spices through the finish. Whether you open it young or wait a few decades, this vintage does Howell Mountain proud--sophisticated and smart, with a rustic wild side.

Cresta Velia Cabernet Sauvignon Howell Mountain is made from 100 percent Cabernet Sauvignon. 

Aged in 100% French oak (86% new)

• 100% Cabernet Sauvignon from Eagle Summit Vineyard on Howell Mountain
• Equal amounts of clone 4 and clone 7
• unfined and unfiltered

Review:

"The 2014 Cabernet Sauvignon is 100% Cabernet aged 20 months in 86% new French oak, with the typical suspects in terms of cooperage – Darnajou, Taransaud, and Remond. This opaque purple-colored wine has plenty of mulberry and blackcurrant fruit along with hints of blackberries, camphor and incense. The are some notes of unsmoked cigar and licorice as well. Ripe, medium to full-bodied and luscious, it is a classic to drink over the next 15 or more years. - RP"

- Robert Parker's Wine Advocate (Issue #228, December 2016), 90 pts


Winery: Cresta Velia

Winemaker and founder John Giannini named Cresta Velia for his mother and grandmother - combining his mother’s maiden name (Cresta) with his grandmother’s first name (Velia). Cresta Velia’s inaugural vintage was the 2009 Cabernet Sauvignon and now also includes a Sonoma Coast Pinot Noir label.

Cresta Velia’s Cabernet Sauvignon hails from Eagle Summit, a beautifully farmed hillside vineyard on Howell Mountain, overlooking Napa Valley. Thin soils underpinned by volcanic bedrock force the vines to delve deep in search of water and nutrients, producing wines with an ineffable sense of place.

John Giannini founded Cresta Velia in 2006. John grew up in an extended Italian family – wine was always served with food. He considers both to be inseparable from one another. He comes to Napa from a restaurant background – first working at Scallas Bistro in San Francisco. He was introduced to Napa wines by a server at Scalla’s who would often visit the valley. John would accompany him on these day trips; his appreciation for wine grew. Eventually he moved to Napa and worked at Terra Restaurant.

Date Founded: 2006
Owner: John Giannini


For winemaker, John Giannini, delicious wine and good food are the essential components of a life well lived. Hailing from San Francisco, two things were pivotal for John growing up; coming from a large Italian family and having parents who liked to go out to dinner. John’s family was no different than other typical Italian families for whom good food was paramount, wine was always on the table, and one or more members of the family dabbled in winemaking (John’s Grandfather). John and his siblings always got the requisite sip of wine on special occasions and grew up understanding that good food and wine go together. Equally as formative was that John’s parents took John out to dinner a lot when he was growing up. A lot. John was encouraged to order off of the full “adult” menu and was exposed to flavors and food combinations at a young age that most people do not experience until they are adults.

John’s first restaurant job was as a server at a local restaurant in San Francisco while he was in college. However, it became immediately clear to him that he was not a front of the house guy and that he belonged in the kitchen; and if you know John you know that sounds about right. A year or two later, he bought a paring knife and a chef’s knife when he was hired, with next to no experience, to work in the kitchen at Kuleto’s in Burlingame, CA. He was hooked from the start, not only on the energy of the kitchen but on learning to create food. From there John spent fifteen years as an accomplished chef in restaurants on the West Coast, including Chef Hiro Sone’s Terra Restaurant in Napa. He was on the trajectory to becoming Chef de Cuisine with plans to eventually open his own restaurant until he worked his first harvest in 2003.

Like so many people who end up working in the wine industry, one can look back on a chance encounter or conversation that set the wheels of fate in motion. John met Thomas Brown through mutual friends while playing volleyball and it was Thomas who gave John his first job during harvest in the Napa Valley in 2003. Everything about the harvest season was exciting and compelling and created a lasting impression however, John was still not quite sure that he was willing to give up on his first passion. Moving to Portland, OR in 2004 to help open a friend’s restaurant was to be his last foray in the restaurant business and by the time harvest of 2005 rolled around, John moved back to stay. He worked that harvest, and every harvest since, making a promise to not miss another harvest again. And he hasn’t.

In 2006, John became the Cellar Master at Outpost Winery in Angwin and in 2007 he took over as the Assistant Winemaker under Thomas.

Since then, John has helped craft many of the 100 point wines that have come out of Outpost winemaking facility. And while he continues to be the Assistant Winemaker at Outpost, the next logical step was to become a winemaker in his own right; and so Cresta Velia was born.

Varietals Produced: Cabernet Sauvignon, Pinot Noir
Winemaker: John Giannini


Eagle Summit Vineyard
Eagle Summit, which sits high atop Howell Mountain at an elevation just under 2000 feet, is a gently sloping site with iron rich red soil and well draining volcanic rock which contribute to the formation of small intensely flavored berries that create wines of distinction with an undeniable sense of place.

Bohemian Vineyard Green Valley
Our Cresta Velia Pinot Noir is crafted with clones 115 and 667 from the Bohemian Vineyard Green Valley just outside the town of Occidental. Residing in the western region of the Russian River Valley the site receives the cooling benefit of the coastal influence and slightly less heat than the middle of the Valley allowing full maturity while retaining freshness.

Try these Similar In Stock Wines
Cresta Velia Cabernet Sauvignon Howell Mt. 2015

Cresta Velia Cabernet Sauvignon Howell Mt. is made from 100 percent Napa Cabernet Sauvignon.


Here we go again. It seems as though I’m saying the same thing year after year. Another excellent vintage from Howell Mountain. And once again it’s true. The wine shows deep purple color concentration with both sweet and savory aromatics on the nose. Blackberries, currants, freshly turned soil and black licorice attack your nostrils from the glass. Rich, broad and full bodied as this wine  is the vineyard once again provides the balancing influence of acidity and tannin and helps usher in the finishing notes of roasted meats, cigar box, fennel and more black and blue fruit. If 2012 and 2013 Cresta Velia had a baby it would be the 2015. Incredible concentration from the 2013 with generous portions of fruit from 2012. And although you are not supposed to have a favorite child, if I had to choose I think it would be 2015...until we release the 2016.


100% Cabernet Sauvignon from Eagle Summit Vineyard on Howell Mountain

Equal amounts of clone 4 and clone 7

100% percent french oak 73% new 27% used

unfined and unfiltered

144 cases

Boich Wall Road Cabernet Sauvignon 2014

Boich Wall Road Cabernet Sauvignon is made from 100 percent Napa Cabernet Sauvignon.

Pure dark fruits, plum preserves and dried blueberry notes are knit together with ribbons of crushed mineral and floral undertones, the palate is mouth coating and highlighted by ripe tannins and dense dark fruit and mineral notes. A long finish with wisps of pipe tobacco finish this exotic and expressive mountain Cabernet. Two hundred and twenty cases produced.

Vintage Notes – Marked by California’s ongoing drought, the 2014 vintage was notably early, garnering fruit with intense flavor. While vineyards throughout the valley reported pick dates up to three weeks ahead of schedule, moderate summer temperatures allowed grapes to ripen to perfection with outstanding quality and structure. Aromatic, luscious and fruit-forward, the wines of 2014 are proving ideal.

Wall Road Vineyard – This three-acre gem is located at the northern tip of the Mount Veeder AVA, due west of Oakville and the To Kalon vineyard. True to the Veeder AVA, this site delivers both the power and elegance we strive to achieve in our Mountain Cabernets. The elevation, slope orientation and well-drained soils yield fully ripened small berries with concentrated flavor.

Mount Veeder AVA – Known for its acclaimed Cabernet Sauvignon, this illustrious appellation produces graceful, expressive and world-renowned wine. Limited by nature, Mount Veeder’s rugged mountain terrain, high elevation and cooling influence from the San Pablo Bay allows for a long growing season that returns low, sought after yields. This results in powerful fruit with distinct berry flavors.

Keermont Cabernet Sauvignon 2014

SALE!


The 2014 vintage is the maiden release of Cabernet Sauvignon from Keermont Vineyards. All the grapes come from their Cottage Lane Vineyard on the mid-slopes of the Helderberg. This vineyard is situated on the crest of a ridge (320m above sea level) so has aspects ranging from East through North to West. It is very exposed resulting in small vines with low yields. This has allowed them to make a relatively fine grained Cabernet, but the clay soils translate to a wine with power, tension and fresh acidity.

Rich crimson red color. The nose is a complex mix of savoury notes: crushed herbs, violets, sandalwood, leather and some lovely bright red fruit. The palate is fine and yet powerful. Lush spicy red fruit is complimented by blueberry and bramble notes. Powerful tight-knit tannin and a very linear acidity afford the wine a long succulent finish. Drink 2017-2030

All grapes used in producing their wines are grown on Keermont Vineyards. Small parcels of grapes are specifically selected according to ripeness, harvested by hand and vinified separately. This process is carried out gently and naturally in open top fermenters using traditional methods only. This wine spent 22 months maturing in 225 Litre French oak barrels before being bottled by hand without filtration. They produced just 3654 bottles. The wine was bottle matured in the Keermont cellar for a further 18 months before release.

VINTAGE REPORT
The season’s winter was generally mild, but became cold and wet towards spring time. Keermont experienced record rainfall and even snow on the mountains during August 2013. This allowed for good vine growth during the spring, but also increased the mildew pressure and resulted in an unusually large insect population. Fortunately neither of these had a major impact on our crop. Our soils stayed moist throughout the growing season thanks to moderate temperatures and we hardly had to irrigate at all before harvest. A series of heat waves in early February jolted us into harvest action. The vines, which had been very nurtured by all the moisture, suddenly started to show some signs of stress and we needed to pick quite a few of the blocks over a short period. The favourable growing conditions contributed to a healthy crop of 150 tons for Keermont Vineyards.

ANALYSIS
Alc: 15.0 %
pH: 3.69
TA: 5.58g/L
RS: 1.72 g/L TSO2: 63 mg/L VA: 0.82 g/L


Review:

"This is the first vintage of this varietal Cabernet, grown on red clay loam soils at 300 metres. The vines are still quite young, but it’s a superb début, with subdued oak, savoury, perfumed top notes, fine-grained tannins and pure cassis and wild herb flavours. One to watch. 2019-25."

- Tim Atkin (South Africa 2017 Special Report), 93 pts


"The 2014 Cabernet Sauvignon is a new addition to the Keermont range. It comes from a single, low-yielding block, although it will not be labelled as such, from loamy soils around 300 meters above sea level. Most of the maturation is in 225-liter barrels with around 20% new oak. It has a straightforward bouquet, perhaps not quite as personality-driven as the Cabernet Franc at the moment, but developing pleasing graphite/pencil box scents with time. The palate is medium-bodied with crisp tannin, good body and presence in the mouth with that graphite theme continuing from the aromatics. Well balanced and harmonious towards the finish, I would afford this a couple of years in bottle to develop more varietal character. - Neal Martin"

- Robert Parker's Wine Advocate (Issue #230, April 2017), 91 pts

 Wine Advocate: 91 93 Points
Heritage School Caseys Lakeview Cabernet Sauvignon 2014

The Cabernet Sauvignon Casey’s Lakeview is similarly inky bluish/purple to the rim. Tasting like blood, this wine is dense and rich with lots of chocolate, espresso, earth and spice. It is deep, full-bodied, and again, a masculine style of wine that needs at least 4-5 years of cellaring and should keep for 25 or more years.

Lakeview Vineyard is the winery’s mid-block vineyard planted to a combination of clone 6 & 337 Cabernet Sauvignon on 101-14 rootstock. Excellent drainage from the rocky and chalky soils plus plenty of sunlight throughout the day produces wines of bold character with mouth filling flavors.

Organic farming methods are used to produce this Cabernet Sauvignon Casey's Lakeview vineyard. Vines are 17 years old. Ageing in French oak barrels (85% new) for 20 months, then 12 months in bottle prior to release. Non-filtered.

 


Review:

"The 2014 Cabernet Sauvignon Casey's Lakeview Vineyard is the most overt of these wines. Superripe black cherry, plum, chocolate and licorice add to an impression of flamboyance that sits on the edge of being too much. The effects of the drought are felt in the wine's slightly roasted profile. - Antonio Galloni"
- Antonio Galloni's Vinous (December 2016), 91 pts

 Vinous Antonio Galloni: 91
Heritage School Missiaens Hillside Cabernet Sauvignon 2014

Heritage School Missiaens Hillside Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

A steep, rocky site with red volcanic soils results in our most structured and concentrated wine. Planted in 1998 using 110R rootstock and clone 337 Cabernet Sauvignon our Hillside Vineyard produces wines as breathtaking as the views from its slopes. These tiny, dark blue berries ripen near the end of September thanks to cool afternoon temperatures allowing for increased hang time and developed flavors.


Reviews:

"The 2014 Cabernet Sauvignon Missiaen's Hillside Vineyard is the darkest and richest of these wines, but it also has enough structural breadth to handle all of that intensity. Superripe plum, bittersweet chocolate, tobacco and licorice all flesh out over time. This is an especially rich, seamless style, yet all the elements are in the right place. - Antonio Galloni"
- Antonio Galloni's Vinous (December 2016), 92 pts

 Vinous Antonio Galloni: 92
Kinsella Estates Spencer Cabernet Sauvignon 2014

Kinsella Estates Spencer Cabernet Sauvignon 92% Cabernet Sauvignon, 8% Petit Verdot

Cedar and cinnamon aromas give way to a cherry cobbler deliciousness. Flavors of black cherry, sandalwood, and honeysuckle are nicely integrated with rich leathery undertones.

Review:

"A blend of 92% Cabernet Sauvignon and 8% Petit Verdot, with 345 cases produces, the 2014 Cabernet Sauvignon Spencer Vineyard is equally impressive, exhibiting more graphite notes along with licorice, underbrush and copious quantities of blackcurrant and blackberry fruit. The wine is full-bodied, with sweet tannin (characteristic of all of these Kinsella Cabernet Sauvignons). Readers know that sometimes Dry Creek Cabernets can be rustic in their tannic framework, but that is not the case here. - RP"
- Robert Parker's Wine Advocate (Issue #227, October 2016), 95 pts

"A rich, juicy, seductive style, with tiers of blackberry, licorice, dusty, loamy earth and anise notes, showing touches of flowers and herbs. Engaging and deftly balanced. Drink now through 2030. 300 cases made.–JL"
- Wine Spectator (November 2017), 94 pts


 Wine Advocate: 95 Wine Spectator: 94
  • back
Short Street Chardonnay 2019

Short Street Chardonnay  is made from 100% Chardonnay

Situated at the very heart of South Africa’s Swartland wine region, Short Street is the shortest street in the Riebeek Valley. A melting pot of creative energy, gourmet fare, farm fresh produce and the vibrant, uncomplicated lifestyle of the people, Short Street captures the essence of the Swartland, where passion, creativity and simplicity are distilled into a captivating experience.

Made in a rich, full-bodied, wooded style, this has an intense aroma of ripe apples, lime and pears with hints of tropical fruit, beautifully enhanced by subtle tones of well-integrated oak. 
Although upfront and bold, the secret of this wine is in its exceptional balance.

Only free-run juice was settled and was inoculated with selected yeast to ferment in temperature controlled stainless steel tanks between 13-14 degrees Celsius. After fermentation the wine is matured in French oak for 3 – 6 months to integrate flavors and enhance a luxurious mouth-feel.

erve slightly chilled with to rich seafood dishes like scallops or creamy crab chowder.