" We don't sell the wine without touching the vine "
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IN THE LATE 1960S, WHILE ATTENDING THE UNIVERSITY OF CALIFORNIA AT DAVIS, CHRISTIAN MOUEIX FELL IN LOVE WITH THE NAPA VALLEY AND ITS WINES. SON OF JEAN-PIERRE MOUEIX, THE FAMED WINE MERCHANT AND PRODUCER FROM LIBOURNE, FRANCE, MOUEIX RETURNED HOME IN 1970 TO MANAGE THE FAMILY VINEYARDS, INCLUDING CHATEAUX PETRUS, LA FLEUR-PETRUS, TROTANOY IN POMEROL AND MAGDELAINE IN SAINT EMILION.
HIS LOVE OF NAPA VALLEY LINGERED AND, IN 1981, HE DISCOVERED THE HISTORIC NAPANOOK VINEYARD, A 124-ACRE SITE WEST OF YOUNTVILLE THAT HAD BEEN THE SOURCE OF FRUIT FOR SOME OF THE FINEST NAPA VALLEY WINES OF THE 1940S AND 1950S. IN 1982, MOUEIX ENTERED INTO A PARTNERSHIP TO DEVELOP THE VINEYARD AND, IN 1995, BECAME ITS SOLE OWNER. HE CHOSE THE NAME ‘DOMINUS’ OR’ LORD OF THE ESTATE’ IN LATIN TO UNDERSCORE HIS LONGSTANDING COMMITMENT TO STEWARDSHIP OF THE LAND.
ONE OF THE MOST RESPECTED WINE PRODUCERS IN THE WORLD, CHRISTIAN MOUEIX IS ON A PERSONAL QUEST FOR PERFECTION IN GRAPEGROWING AND WINEMAKING. IT IS A JOURNEY THAT BEGAN IN BORDEAUX AND CONTINUES TODAY AT DOMINUS ESTATE, WHERE HE HAS INSTILLED HIS PHILOSOPHY AND INSPIRED HIS TEAM TO SHARE HIS VALUES. TO WALK THE VINEYARD WITH CHRISTIAN IS TO WITNESS A COMMITMENT TO THE LAND, A STRONG SENSE OF PURPOSE AND THE MODEST SOUL OF A MAN OF THE VINES.
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Dominus Napa Valley Red Blend is made from 88% Cabernet Sauvignon, 7% Cabernet Franc, 5% Petit Verdot.
The historic Napanook Vineyard, a 124-acre site west of Yountville, was planted in 1838. This vineyard was the source of fruit for some of the finest Napa Valley wines. Estate-bottled in the spirit of the Bordeaux châteaux, Dominus Estate is dry-farmed to allow natural stress and good concentration of fruit. Grape clusters are crop-thinned to allow sun and air to pass in between, helping to achieve full maturation and soften the tannins. Only 20% to 40% new French oak barrels are used in order to limit the extraction of oak notes. To express the unique terroir, the classic Bordeaux grape varietals of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot are planted with different root stocks best suited for the varying soil composition of gravel, heavy clay and loam.
Reviews:
One of the legendary Dominus, the 2021 Cabernet Sauvignon is unquestionably in the same league as the 2018, 2016, 2015, 2013, 2010, and 1991, and to my mind, wine simply doesn't get any better. Sporting a dense purple hue as well as an incredible perfume of blackcurrants, crushed stone, cedar pencil, smoke tobacco, and baking spices, it s rich, full-bodied, and voluptuously textured, with ripe yet building tannins. It reminds me slightly of the 2010 (maybe the 2013), and I suspect it will have a similar evolution. Hide bottles for 7-8 years, and it will evolve gracefully for 30+ years. Hats off to the team of Christian Moueix and director Tod Mostero.
Jeb Dunnuck 100 Points
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Domaine Louis Moreau Chablis Vaillons Premier Cru is made from 100 percent Chardonnay.
Chablis achieves its highly distinctive mineral character due to its cool northerly climate and its highly calcareous soil. The Domaine Louis Moreau Chablis Vaillons Premier Cru is a generous, fleshy and lively wine that displays a beautiful balance of minerality, fruitiness and elegance.
Chablis, with its steely character and fresh citrus flavor, pairs well with white fish and shellfish and its naturally high acidity can counterbalance cream-based sauces. Unoaked Chablis lends itself well to vegetables, starches, Comté, or fresh goat cheese.
Alain Jaume Chateauneuf Du Pape Rouge Vieux Terron is made from 85% Grenache, 10% Syrah, 5% Mourvèdre
An intense purple color is followed by ripe red fruit aromas, such as sweet black cherry.
The palate reveals clearly the aromatic complexity: spices and black fruit are boasted with soft tannins. The finish is long with aromatic hints of liquorice and pepper. Red raspberries, star anise and hints of cinnamon.
It will accompany game, red meat or meat in sauce and strong cheeses.
Soil types
Châteauneuf du Pape vineyards are mostly located on plateaux. Stony-clay soil covered with large rolled stones. Some plots are more sandy.
Winemaking and aging
Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 21 days. Matured in vats (80%) and oak casks (20%).
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