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Cresta Velia Cabernet Sauvignon Howell Mt. 2015

ID No: 446107
Our Price: $125.00 $90.00
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Country:United States
Regions:California
California (Napa)
Grape Type:Cabernet Sauvignon
Winery:Cresta Velia
Organic:Yes
Product Description

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

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.

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Cresta Velia Cabernet Sauvignon Howell Mountain 2014

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


 Wine Advocate: 90
Mt. Monster Cabernet Sauvignon 2016

Mt Monster Cabernet Sauvignon is 100 percent Cabernet

Winemaking: Our Cabernet is fermeneted in static fermenters at controlled temperatures to retain the varietal aromatics. Once complete the wine is left for 7-1- days on skins to aide in the extraction of soft fleshy tannins and build wine structure. French and American oak has been used sparingly to ensure maximum fruit expression is retained in the final wine.

Tasting notes: Deep purple in colour. Classic aromas of lifted blackcurrant, blackberry and mint on the nose. Flavours follow through of sweet berry-fruit accented by fresh muddled mint. Elegant, structured palate with big velvety tannins.

Paradigm Cabernet Sauvignon 2015


Paradigm Cabernet Sauvignon is made from 90% Cabernet Sauvignon, 8% Merlot, 1% Petit Verdot, 1% Cabernet Franc

20 months in French oak (only about a third of that is new oak) and for 20 more months in bottle before release

Our winemaking "style" is solely determined by this place or terrior we call "Paradigm." Winemaking is agriculture when you own your vineyards and are able to farm them to promote the very best Earth will give you. All of our selections of wines are made from five varietals on the estate. Every wine is 100% farmed and grown by us.

Complexity in our wines supported by luscious fruit and acidity is our hallmark. Our efforts during harvest and barrel cellaring concentrate on maintaining the freshness from the first day we handpicked each vineyard block. Simple winemaking protocols are employed while crucial “timing” oriented winemaking decisions rule each day.

The 2015 vintage produced delicious concentrated wines in smaller quantity than normal. This black raspberry colored Cabernet has lovely open aromatics of black cherry, berry, and plum layered with a perfect balance of new and used French Oak.


Quilceda Creek Cabernet Sauvignon Columbia Valley 2015
The 2015 growing season was the warmest ever recorded in Washington State. We achieved sufficient shoot growth early in the season to provide the fruit shading during the hottest June days. We have also installed overhead misters in all of our vineyard sites to cool the fruit, if needed, to produce the finest grapes we can grow, regardless of extreme weather. Almost all of our Cabernet Sauvignon achieved its final ripening under perfect, mid-70 degree Fahrenheit temperatures in October. The results were very small and concentrated berries full of flavor and freshness.

The 2015 Quilceda Creek Cabernet Sauvignon Columbia Valley is a truly majestic wine with great purity, class and breed. The wealth of blackberry, blueberry and black cherry fruit is remarkable, with hints of spring flowers, cocoa powder, roasted herbs, forest floor and minerals. This wine will have a large drinking window due to the seamless integration of all its elements. Drink now through 2037. 100% Cabernet Sauvignon.
- Paul Golitzin, Director of Winemaking


Review:

"The flagship is the 2015 Cabernet Sauvignon, 100% Cabernet Sauvignon mostly from Champoux with the balance from Palengat and Wallula vineyards. Crème de cassis, graphite, black licorice, unsmoked tobacco, and hints of chocolate and emerge from this beauty and it continues to gain depth and nuance with time in the glass. Full-bodied, deep, and layered with an incredible purity and elegance on the palate, it's already accessible but has more than enough tannin, depth, and balance to evolve for two decades or more."
- Jeb Dunnuck (April 2018), 99 pts


 99 Points
Thorn Clarke Shotfire Cabernet Sauvignon-Shiraz 2015

Thorn Clarke Shotfire Cabernet Sauvignon Shiraz is made from 76% Cabernet Sauvignon, 24% Shiraz.

14 months in Oak, 40% new combination of French and American – French for Cabernet and American for Shiraz

When the Clarke forebearers discovered gold in 1870 at the Lady Alice mine in the Barossa goldfields, so began a family dynasty intrigued by geology. A fine legacy that is reflected today in the terroir of our vineyards. The Shotfire range immortalizes the Shotfirer's hazardous job of setting and lighting the charges in the mines.

Cabernet Sauvignon and Shiraz blends are uniquely Australian and goes against the traditional wine-making grain. This wine embodies the Clarke families tendency to swim “against the current”. In the 1980’s when many growers were pulling out vines, David and Cheryl were planting.

Deep red in color with brick hues on release. Leafy Cabernet varietal Cabernet is balanced by ripe plum, licorice and slight eucalyptus characters on the nose. Upfront dark fruits and long grainy tannins dominate the palate. In addition, maturation on French oak adds spice and cedar-like characters. The wine has a distinct acid backbone which gives the wine long persistence.

The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximize color, tannin and flavor extraction. Cooling is used to ensure ferments remain in the 22-25°C range which will allow the fruit to display maximum fruit expression.

Pairs well with Australian lamb chops, rack of lamb.

 


Review:

"The 2015 Shotfire Cabernet Sauvignon Shiraz is a 76-24 blend. It favours the Cabernet in its aromas and flavour profile as well, with mint and cassis leading the way, the Shiraz serving mainly to help round out the mid-palate and provide some juiciness to offset the dry Cabernet tannins. It should drink well for several more years. - Joe Czerwinski"

- Robert Parker's The Wine Advocate (Issue # 238, August 31st 2018), 91 pts

 Wine Advocate: 91
Thorn Clarke William Randell Cabernet Sauvignon 2015

Thorn Clarke William Randell Cabernet is made from 100 percent Cabernet

Deep red in colour. The nose is lifted and expressive with lovely Christmas cake and mint characters along with black olives and tobacco leaf adding complexity. The palate is medium to full bodied with blueberry and hints of cassis as the primary fruit flavours. The palate has great poise with the vibrant fruit, spicy French oak and fine tannin structure all wonderfully balanced, and the wine finishes with great length of fruit.


Review:

GOLD MEDAL
- International Wine & Spirits Competition 2017

"The 2015 William Randell Cabernet Sauvignon is a single-vineyard, Eden Valley bottling with plenty of intensity and varietal character. Mint and cassis notes dominate, but there's a healthy portion of new French oak that shows as well, adding lovely notes of baking spices and vanilla. Full-bodied and velvety in texture, it still shows enough delineation and length to please purists. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue #238, August 31st 2018), 93 pts

 Wine Advocate: 93
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Charles Thomas Cotes du Rhone Rouge 2018

Charles Thomas Cotes Du Rhone Rouge is made from 50% Syrah, 40% Grenache, 10% Mourvèdre

Ruby wine with overtones of red berry fruits. Round and supple with smooth aftertaste.

56 Ha grown organically since March 2009 (in conversion). Part of the vineyard is plowed with horses. Mechanical harvest. Yields: 48 hectoliters per Hectares. Average age of the vines : 30 years old.

A good all round red wine for meat courses, poultry and light cheeses. Best drunk now while fresh with good keeping up to 4 years.