Along the Napa Valley’s Oakville bench and extending over an alluvial fan at the foot of the Mayacamas Range, the site is exceptional for grape growing.
The soil is composed of deep, gravelly, clay loam and is particularly well-suited to growing Cabernet Sauvignon.
Since the acquisition, Christian Moueix and his team have pursued an in-depth understanding of the soil and microclimate and have undertaken a lengthy and meticulous vineyard restoration.
Dry farming, the foundation of Ulysses’ sustainable farming practices, enhances root depth and resistance to drought, resulting in a wine that is a pure expression of its terroir.
to explore the unique character and quality of an exceptional terroir and to translate its specificity in a wine. His is a journey that began in Bordeaux and continues today in the Napa Valley.
Son of the famed Bordeaux wine merchant Jean-Pierre Moueix, Christian was born in Libourne, France. Having studied viticulture at University of California, Davis, his career has been notable by his introducing numerous vineyard practices, once considered revolutionary and now widely employed by most top chateaux. Today, along with Dominus Estate and Ulysses Vineyard in Napa Valley, he and his son, Edouard, produce wine from eight family chateaux in Pomerol and Saint Emilion.
Christian is driven by his zealous pursuit of perfection and his belief in stewardship. His 45-year career has earned him recognition as one of wine’s great visionaries. With deep interests in history, art and literature, Christian interprets the classic tale of Ulysses’ voyage as an epic journey and a lesson in humility. The story evokes commitment, passion and the passage of time, all elements essential to our understanding of a vineyard and its potential to produce great wines.
The 2018 Ulysses Cabernet Sauvignon has notes of truffle, blackberries, cassis bud and tobacco with tight polished tannins. A vertical structure and persistent intensity.
Review:
Just about pure perfection and the finest wine I've tasted from this address, the 2018 Cabernet Sauvignon is mostly Cabernet Sauvignon yet includes smaller amounts of Cabernet Franc and Petit Verdot, all from a site just north of Dominus. This deep, inky hued beauty offers up a beautiful, full-bodied, richly textured, and incredibly concentrated style that carries ample black and blue fruit as well as notes of crushed stone, scorched earth, graphite, and lead pencil. It has the focused, structured style of the 2018 vintage and is going to benefit from 4-6 years (if not a decade) of bottle age and will be a 30+ year wine.
-Jeb Dunnuck 99 Points
The 2019 Ulysses Cabernet Sauvignon has notes of truffle, blackberries, cassis bud and tobacco with tight polished tannins. A vertical structure and persistent intensity.
Review:
The 2019 Cabernet Sauvignon is mostly Cabernet Sauvignon (90%) with the rest Cabernet Franc and Petit Verdot. Incredible aromatics of red and black currants, spring flowers, graphite, camphor, and cedar define the aromatics, and it's incredibly polished and elegant on the palate, with medium to full body, gorgeous tannins, and a great finish. This is another awesome 2019 that matches ample richness and depth with a terrific sense of finesse.
-Jeb Dunnuck 97 Points
Chateau de Saint Cosme Gigondas is made from 70% Grenache, 15% Mourvèdre, 14% Syrah, 1% Cinsaut.
The wine shows intense blackberry and fig fruit with licorice, violets, and charcoal on the finish. It is remarkably fresh and finessed given the sun and warmth of the southern Rhône. The unique micro-climate combined with 60-year-old vines and traditional winemaking make Château de Saint Cosme Gigondas the benchmark wine of the appellation.
Review:
Leading off the Gigondas, the base 2020 Gigondas has lots of black raspberry, ground pepper, and violets notes as well as a round, supple, silky style on the palate. It should be approachable on release, yet it has plenty of mid-palate depth as well as tannins, and I have no doubt it will evolve for 20 years if properly stored.
-Jeb Dunnuck 91-93 Points
Rinaldi Moscato d'Asti Bug Juice is made from 100 percent Moscato.
Straw-yellow color. The bouquet is delicate and intense with aromas of fruit (apple, peach) and spices (sage). The palate is sweet and smooth with lingering aromatic persistence. A refreshing and pleasant wine, perfect for brunch, picnics or poolside.
The training system used is Guyot with a density of 2500-3000 vines per hectare Manual harvest into crates. Soft pressing. Settling in steel vats to allow natural clearing of musts. Racking, increase in temperature. Temperature and pressure controlled fermentation until bottling.
Dessert, ideal with hazelnut cake. Original with "strong" cheese such as Robiola of Roccaverano and Gorgonzola.