Terra Valentine 2013 'Foretell' Spring Mountain District Cabernet Sauvignon
Region: Spring Mountain District, Napa Valley, CA
- Color: ruby red
- Aromas: cherry, creme de cassis, blackberry, caramel, cocoa powder, clove, thyme, eucalyptus
- Palate: black cherry, cigar box, hibiscus, balanced, restrained and luxurious
RegionSpring Mountain District, Napa Valley, CA
Aging Potentialwill age gracefully for another 8-12 years
Winemaker Sam Baxter, has always had a keen focus on the grapes in the vineyard to achieve ideal ripeness and flavor development, leading to a winemaking style marked by minimal intervention. The yield of this approach is evident in our Terra Valentine wines that reflect a sense of place while showing the intensity of mountain grown fruit and balanced elegance.
Sam Baxter stands tall among an esteemed few, of the next generation of Napa Valley winemakers. Baxter literally grew up in the grapevines, trailing father Phil, whose winemaking made a legendary mark in the late '60s when the Napa Valley first experienced international notoriety as a respected winegrowing region.
After graduating from University of California, Davis with a degree in fermentation science in 1998, Sam extended his experience with a pivotal internship position at Sterling Vineyards and stints abroad in Australia. His first encounters with Terra Valentine were cultivated during the early years at the winery, dubbed the "cowboy" era (1999-2001) due to the rough-and-tumble condition of the winery and its vineyard land, which allowed for barely enough energy to run the lights, but no hot water. Working under these off-the-grid conditions went a long way in building Baxter's strong winemaking foundation.
The Spring Mountain District is the hillside AVA in Napa Valley where Sam spent his entire career. The cabernet sauvignon grown in these hills has a depth and intensity balanced with an elegance that is not found in any other area of Napa. The 2013 Foretell Cabernet Sauvignon is a culmination of his history with the vineyards that he has worked with for over 15 years. This vintage is concentrated with flavors that only reveal themselves fully with proper decanting. This beauty will age gracefully for 15 years revealing subtleties and layers that will reward the patient steward.
Thee grapes were de-stemmed and the whole berries chilled down to 50 degrees for a three-day cold soak. The fermentation was inoculated with D254 yeast and punched down twice daily for a total of 20 days of maceration. Native malolactic fermentation was subsequently completed in barrel.
Aged for 24 months and was racked three times during the ageing process.
Aged in 50% new French Oak using tight grain 36 month aged wood toasted to Medium Plus from the nest cooperages