El Ganador Malbec 2016

Hertelendy Cabernet Sauvignon is made from 75% Cabernet Sauvignon, 11% Petit Verdot, 7% Malbec, 6% Merlot and 1% Cabernet Franc.

2016 was an extraordinarily epic vintage. It was the fifth consecutive outstanding vintage, and at the time of harvest, we thought it was the best of the decade. All of our fruit slowly matured and ripened, containing the proper phenolics that we strive to have every vintage. We had a decent winter, which meant that we had more irrigation water and more control of hang-time on the vines. With more hang time came more complexity and character, creating more balance in the vineyards. With a total production of 562 cases of the 2016 Cabernet Sauvignon, this elegant powerhouse all hails from highly-esteemed, volcanic Napa areas such as the Pritchard Hill area, Howell Mountain, Atlas Peak, and our very own Rockwell Ridge estate vineyard (35 feet below Howell Mountain). We’re honored that this wine recently won GOLD at Texsom (back-to-back years!), arguably the most prestigious wine competition in the country featuring 19 Master Sommeliers and 16 Masters of Wine on their judging panel.

“The 2016 Cabernet Sauvignon is a blend of 75% Cabernet Sauvignon, 11% Petit Verdot, 7% Malbec, 6% Merlot and 1% Cabernet Franc. It has a deep garnet-purple color and delivers intense, vivacious black cherries, warm blackcurrants and blackberries scents with touches of garrigue, cigar box, underbrush and lavender. Full-bodied and packed with generous flavors of crushed black berries with oodles of earthy sparks, it has a rock-solid line of grainy tannins and seamless freshness, finishing very long and savory.”

 — Lisa Perrotti-Brown MW, Robert Parker Wine Advocate, 96 Points

Hertelendy Legend is made from 83% Cabernet Sauvignon, 9% Malbec, 6% Petit Verdot, 1% Merlot and 1% Cabernet Franc.

Review:

“The most expensive of these new releases, the 2016 Cabernet Sauvignon Hertelendy Legend is a blend of 83% Cabernet Sauvignon, 9% Malbec, 6% Petit Verdot, and 1% each of Merlot and Cabernet Franc, all aged 23 months in a mix of French and Hungarian oak, 90% being new. It offers a rock star bouquet of crème de cassis and jammy blackberry fruits intermixed with notions of white flowers, graphite, and white chocolate. This deep, layered, thrillingly textured beauty hits the palate with full-bodied richness and depth, building tannins, and a great finish. Give this super-rich, powerful Cabernet 4-5 years of bottle age, and it will cruise for 20+ years.”

Jeb Dunnuck, 98 Points

Prepared with Tempranillo grapes (100%), this wine has a very bright, intense maraschino cherry colour that fades to a Cardinal red rim.

It has a very marked aroma with a good balance of fruit and wood, where tones of vanilla intermingle with well-ripened fruit, black berries and wild fruits. There are also noticeable hints of leather and liquorice, resulting from the mingling of the French oak and the aromas inherent in this variety of grape. 

In the mouth, the wine has a smooth texture but fills the palate with balanced flavours, including fine tannins, which help extend the life of the wine. The finish and aftertaste are both long and elegant.

Vineyard: 

Pago de los Capellanes, Pedrosa de Duero. 

Variety composition: 

100% Tempranillo.

Type of soil: 

Clayey and chalky. 

Aging: 

12 months in barrel and remainder on rack.

Type of oak: 

100% French oak, medium toast.

Serving: 

Uncork and decant one hour before serving at a temperature of 16-18 ºC.

Selected harvest with yields limited to 5000 kg per hectare. The harvest begins in early October, starting with the most mature parcels. Once the grapes are brought into the winery, the tanks are seeded with indigenous yeast (start culture) and the alcoholic fermentation begins. During the barrelling period, which lasts 30 days, the wine is crushed and pumped over daily, all the while controlling the density, temperature and evolution of the yeast. At the end of this fermentation, the tanks are emptied and the wine taken for malolactic fermentation.

The malolactic fermentation begins without the addition of bacteria. The temperature is held steady at 20ºC for period of 22 days, during which we monitor the levels of malic and lactic acids. When the malic acid content is less than 0.1 grams per litre, the wine is decanted to separate the lees and is transferred directly to the barrels without undergoing any type of filtration, clarification or cold treatment.

The wine is aged for twelve months in new and semi-new French oak barrels (no more than three years old). At the end of this period, it is taken to the tank for homogenisation, where it undergoes light filtration through cartridges (open pore) and is then bottled.

 Review:

Black cherry, cranberry and blackberry flavors are bright and expressive in this lively red, accented by vanilla, tangerine and floral notes. The tannins are chewy but balanced by tangy acidity. Drink now through 2030. 39,000 cases made, 1,100 cases imported. -Wine Spectator 90 Points

Tenuta Sette Cieli Indaco  is made from 33% Malbec, 33% Cabernet Sauvignon, 33% Merlot.

Malbec, Cabernet and Merlot come together perfectly in this stimulating, complex and structured wine, better expressing the complex and rich terroir with spicy and red-fruit aromas. Freshness, structure, persistence — this is a wine that preserves unchanged traits of the original season and terroir, intensified by 18 months in French oak.

Review:

The 2016 Indaco (Malbec, Cabernet Sauvignon, Merlot) is laced with a whole range of floral and savory notes that give it a very distinctive aromatic profile. Crushed raspberry, blood orange, rose petal, mint and cedar are all laced together. Medium in body and silky, the 2016 has plenty to offer. I find the aromatics a bit diffuse, although aeration does seem to help. Otherwise, this Malbec-based blend is nicely done.

-Vinous 92 Points

(2020) Named after the colour of the evening sky above the estate (indigo), this is a blend of equal parts Malbec, Cabernet Sauvignon and Merlot, fermented with indigenous yeasts and spending 18 months in French oak barrels, 35% of which were new. It has a deep, saturated and vibrant colour. The nose is really very appealing, with incense and Sandalwood, a deep seam of blueberry and blackcurrant, and a touch of meatiness. In the mouth a surge of sweet, ripe, fleshy damson plum and blueberry bittersweet fruit, the oak just adding a chocolate and coffee sheen, but it is in the background, the polished, plush fruit pushing through against creamy tannins and balanced acidity. A terrific Bordeaux-style wine this, with an agile Itilianate acidity, and drinking beautifully now though worthy of cellaring for a decade or more. Price and stockists quoted at time of review are for the previous vintage.
-Tom Cannavan 93 Points

Precise and radiant in the glass, it alternates notes of red flowers with hints of cedar, chamomile and marjoram. Full body, biting tannins rich in character and a vibrant finish of remarkable beauty. Better from 2023.

-Raffaele Vecchione - WinesCritic.com 93 Points

Crown Point Estate Selection is made from 75% Cabernet Sauvignon, 10% Merlot, 6% Petit Verdot, 6% Cabernet Franc, 3% Malbec.

The 2016 Crown Point Estate Selection exhibits a heady aromatic array of baking spices, ripe red and black fruits, with deep intonations of earth and minerals. The palate is elegant and bright, with appealing acids and nuanced notes of savory mocha and dried herbs. Polished and seamless, the tannins finish with a comet-like trail of textural opulence highlighted by glossy flavors of baked berry pie and warm toast. Recommended drinking window: now through 2030s.The 2016 Estate Selection is representative of all five red Bordeaux varieties. The selection process starts in the vineyard and continues on through the winemaking process: only the best lots make the final blend. All blocks were harvested & fermented separately. The individual components were blended after 12 months in barrel. Total time in 225 liter French oak barrels was 26 months.

Review:

Deeply colored, the 2016 Estate Selection checks in as 75% Cabernet Sauvignon, 10% Merlot, 6% Petit Verdot, 6% Cabernet Franc, 3% Malbec that was brought up 26 months in 75% new French oak. Deeply colored, it has a smoking good bouquet of crème de cassis, smoke tobacco, lead pencil, camphor, and hints of chocolate. This gives way to a powerful, opulent Cabernet Sauvignon that has plenty of sweet tannins, a layered, multi-dimensional texture, no hard edges, and an awesome finish. I’d happily put this beauty in a lineup of top Napa Valley Cabernet Sauvignon and blends.

-Wine Enthusiast 97 Points

There’s an impressive amount of complexity on the nose of this bottling by winemaker Adam Henkel, from crushed graphite and concentrated black strawberry to cinnamon pastry, licorice and a brush of herbs. The sip is intense, with leathery but chiseled tannins presenting flavors of charred black currant, licorice, black olive, dried flower and white pepper

-Jeb Dunnuck 97 Points

M by Michael Mondavi Red Blend is made from 58% Cabernet Sauvignon, 30% Cabernet Franc, 5% Merlot, 5% Petit Verdot and 2% Malbec, Only 16 barrels produced. 

MICHAEL MONDAVI’S VISION FOR A GREAT NAPA VALLEY CABERNET SAUVIGNON

M starts with Cabernet Sauvignon vines planted to Cabernet Clone 4 on 110R rootstock, which produces structured fruit with ample tannins and acid to balance the concentrated dark fruit flavors. In order to perfect his process, Rob Mondavi, Jr. consulted with viticulturist Danny Schuster to help unlock the secrets of his family’s Animo Vineyard. Rob and Danny harness an organic natural approach to the vineyard that exemplifies the beautifully, unique attributes of this site.

Linear and precise, the 2016 M by Michael Mondavi opens with expressive aromas of quince, plum, juniper, cassis, blackberry & dark roasted coffee beans. With time and swirls of air, notes of dried rose petals, coriander, cinnamon and clove develop. This wine enters the palate with subtle tannins at first, and soon broadens into a silky expanse of vanilla bean, cocoa, roasted dates, black cherry, and orange blossom tea. The evolution of flavors continues with candied figs, bramble-berry, and cocoa covered strawberries. Enticing and enjoyable now, additional cellaring will surely allow further detail and refinement to develop. Blend: 58% Cabernet Sauvignon, 30% Cabernet Franc, 5% Merlot, 5% Petit Verdot, 2% Malbec

Review:

Linear and precise, the 2016 M by Michael Mondavi opens with expressive aromas of strawberry, plum, juniper, cassis, blackberry & dark roasted coffee beans. With time and swirls of air, notes of dried rose petals, coriander, cinnamon and clove develop. 

96 Points - James Suckling