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Shibumi Knoll Cabernet Sauvignon 2012

ID No: 444530
Our Price: $110.00 $96.00
6 bottles with free shipping for: $576.00
12 bottles with free shipping for: $1,080.00
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Product Description

The namesake knoll from where this fruit is sourced is part of a larger area of the Napa Valley floor in the far north of St Helena where there is topographical undulation, indicating a onetime geologically active area where there was plenty of movement and unsettled earth as the valley floor was forming millions of years ago. The benefit is wine grapes grown in an area like this display more complexity and in particular, spice notes that other valley floor sites do not inherently possess.

The invitingly beautiful, rich, lush burgundy color is your first sense engaging you to taste. The nose gives off black currant, velvety vanilla, subtle fig, and crisp bell pepper with a clean refreshing hint of grapefruit. The finish is long and beautiful with a liveliness and hint of richness, all leading you to a pleasurable lasting finish.

Winery: Shibumi Knoll

Don was a serious collector (and consumer) of fine wines for over thirty years. In January of 2003 we brought a small knoll 3.5 miles north of Saint Helena in the heart of the Napa Valley. Included in this two acre parcel was a rocky .75 acre Cabernet vineyard planted in 1996, a very modest vineyard cottage (originally a stone barn built in 1921), a guesthouse and a winery. After an internal remodel of the cottage, many gallons of paint and extensive landscaping, the knoll became our home.

Many years ago we read the book Shibumi, which became one of our favorites: adventure, intrigue, romance, the book has it all. The book introduced us to the concept of Shibumi, a Japanese word describing a physical and emotional state which most nearly translates to “the pursuit of perfection though simplicity” or “Effortless Perfection”. Life on our little knoll in a simple cottage surrounded by vineyards, canopied by majestic oaks and blessed with bucolic 360-degree views, is truly one of perfection through simplicity. Hence when we decided to make wine under our own label, “Shibumi Knoll Vineyards” seemed perfect.

We feel blessed to live in the beautiful Napa Valley and thank you for loving our wines.

 

It is said by Burgundian vinters that the grape is simply a vehicle that allows the vineyard to express itself. Shibumi Knoll is located in the center of the Napa Valley .3 miles off Highway 29 and a quarter mile from the Napa River. It is on the alluvial fan of Mill Creek and is composed of 80% rock. Thus the wine shows the grace of Napa Valley Cabernet yet has the structure we see in wines from stony hillside vineyards. We harvest the grapes when they are ripe but not overly so. Therefore our Cabernet shows many qualities of a great red Bordeaux. Because of these qualities it is a favorite at The French Laundry.

 

Our first vintage of Shibumi Cabernet was the 2003. The grapes were processed at Benessere Winery located about a half mile north of Shibumi Knoll. There, while watching the grapes being processed, Don met another vintner, Eugena Keegan, who was bringing in Pinot Noir and Chardonnay grapes from Sonoma County. Eugena asked Don if he’d like to barrel taste her wines. The last wine he tasted, a chardonnay from Buena Tierra Vineyards, he felt was stunning. Eugena was moving to Oregon so he approached the owner of Buena Tierra Vineyards, located on the Russian River in Sonoma county about buying the grapes. The owner explained that because the vines were 35 years old and grape production was down, he was going to replant the 2.4-acre block. Don offered to pay full production price for whatever grapes were harvested, an agreement which has continued for 12 years.

The Shibumi Knoll Buena Tierra Chardonnay has proven to be among the best in the country. The 2005 vintage received a 97 from The Wine Spectator, tied for the highest score given California Chardonnay in the first decade of this century.

This ancient block of vines has produced some incredible Chardonnay vintage after vintage.

In the summer of 2012 Don was walking the Buena Tierra Vineyard with Thomas Brown when Thomas pointed to a small block of Swan clone Pinot Noir and said “I could make some great Pinot Noir from these grapes.” 2012 was our first vintage from this block. Our Pinot Noir is a favorite of many among the wines we produce.

Customers who bought this product also purchased
Thorn Clarke William Randell Cabernet Sauvignon 2014


Thorn Clarke William Randel 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:

Eden Valley Cabernet Sauvignon from an excellent vintage. Deep, dark fruit crashes over firm, ropey tannin. To say that this will live and mature over a long period is an understatement. Mint, cassis, clovey oak, undergrowth. A substantial wine with a substantial future. - The Wine Front 94 Points 

Raymond Chan, NZ, April 2016

 Dark, deep, near saturated black-red colour with a touch of garnet on the edge. The nose is very firm and tightly bound with concentrated aromas of blackberry fruit harmoniously entwined with layers of menthol and cedar, revealing nuances of eucalypt, black olives and cassis. The aromatics build in intensity with aeration. Full-bodied, the palate features a firm and tightly concentrated heart with layers of rich and lusciously sweet, blackcurrant fruit with cassis, blackberries, menthol. mint and cedar. The palate is well-constructed with plenty of fine-grained tannin extraction forming a firm and dense core, with integrated acidity lending tension and drive, and enhancing the fruit sweetness. The structure carries the flavours to a long, lingering finish. This is a finely concentrated, firm, but fine-grained Cabernet Sauvignon with sweet blackcurrant fruit and layers of cassis, menthol, mint and cedar. Serve with lamb and beef, and with hard cheeses over the next 7-10 years. Fruit from ‘Milton’ Park, Eden Valley, fermented to 14.5% alc., the wine aged 16 months in French oak hogsheads. -18.5/20 Raymond Chan, NZ, April 2016

 
 94 Points
Vitanza Super Tuscan Quadrimendo 2013

Vitanza Quadrimendo is made from 50% Sangiovese Grosso, and 50% Merlot

This wine is flavorful and complex with a good backbone of acid and tannin.
Deep red ruby color. Intense aromas with characteristic peppery notes. Dry, tannic and powerful but with a smooth body.

Total aging time was 12 months in French oak, and 12 months bottle refinement.

 


"Plenty of spice, chili and berry character with hints of cedar and dried mushrooms. Full body, firm tannins and a fresh finish. A blend of sangiovese and merlot. Drink now or hold."

- Jamessuckling.com (August 2015), 92 pts

 

 

 92 Points
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Organic/Free Shipping


Lyrarakis Za Za Zu Sparkling NV

Lyrarakis Za Za Zu Sparkling is made from Vilana, Vidiano and Muscat of Spina

A gentle sweet kiss of peach and juicy stone fruit that excites the senses and tickles the tongue with bubbly delight followed by aromas of a spring breeze bringing scents of apple and cherry blossom with hints of baby’s breath, lily and a garden of white flowers. There is a delicate sweetness to this wine that lends itself to enjoying with friends or peaceful contemplation.

Region: Alagni area, central Crete
Soil: Clay loam
pruning technique: Cordon trained, spur pruned
Altitude: 520m above sea level
Irrigation: Not irrigated
Yield: 8.5 tn/ha

Winemaking: Hand harvested in the last week of August. Grapes are vinificated separately. 
Blending was performed using internal tasting results, choosing the ones with the best characteristics of texture and freshness. Secondary fermentation adds subtle creamy complexity and gives the wine its attractive fine gas bead and mousse.

Alcohol: 10% ABV
Acidity: 5.7 g/L
pH: 3.15
RS: 4.29 g/100ML

Food pairing: Fruit paste desserts, vegetable risotto and a large variety of antipasti.