Pine Ridge Vineyards and winemaker Michael Beaulac are featured in a great video on the Wine Spectator website by Wine Spectator’s Director of Education, Gloria Maroti Frazee entitled “Napa Cabernet Identity with Pine Ridge”. In the video, Michael and Gloria discuss the distinctive characteristics of Napa Valley Cabernet and the individual AVAs within it.
The video is currently featured prominently at the top of the Wine Spectator Video page
The 2012 vintage in Napa Valley was an exceptional vintage for free anthocyanin, or available color, in wine. The Pine Ridge Vineyards 2012 Howell Mountain Cabernet Sauvignon was fermented to maximize this color by slowly extracting grape skin and seed tannin during fermentation. This tannin binds with the free anthocyanin to create the luscious mid palate, high end, well crafted Napa Valley Cabernet Sauvignon is known for.
Tannin and free anthocyanin fall under the category of phenolic compounds. The phenolic compounds are found in the grape skin and seeds and are what give red wine color, weight and body. Each vintage these phenolic compounds are slightly different due to the growing season, picking decisions and measures taken in the vineyard. It is up to each winemaker or winemaking team to recognize these differences in phenolic compounds and set fermentation practices to achieve the desired style of wine they would like to make.
Thank Goodness It’s Friday! Relax after a long week in our Estate Garden with Pine Ridge Vineyards wines while listening to live music and enjoying small bites prepared by Winery Chef Janet Sheehan. Purchase select wines at a special discount. Music: The Doug Adamz and Russ Gauthier Duo - Fiddle, guitar, banjo, harmonica, mandolin and vocals.
This rugged, Napa Valley mountain appellation produces wines that are characteristically dense and full-bodied with pronounced black fruit flavors. In the glass, Howell Mountain Cabernets introduce a savory herbal note matched with brambly dark berry flavors and aromas, complexity and pronounced tannins.
This ruggedly intense ruby-black wine exhibits a bold and potent bouquet that is redolent of ripe black plum, red cherry syrup and fresh cassis beneath a curtain of sweet pea, cracked white pepper and bay leaf. The palate is abundant and rounded, swelling with the rich flavors of briary blackberry and luscious raspberry, enhanced by structured tannins and touches of rich toffee, vanilla bean, cinnamon stick and subtle spearmint that carry through the lingering finish.
Our nine-acre Las Posadas vineyard features an elevation of 2,000 feet above sea level and south-east facing plantings. The rocky, well-drained volcanic soils force the vines to dig deep for water and nutrients, producing smaller, intensely-flavored berries as a result. Despite strong afternoon sun, the climate tends to be cooler because of altitude and maintains acidity throughout ripening.
HARVEST & WINEMAKING
The 2010 vintage was cooler than usual during the growing season, but ended with a heat wave. As a result, the fruit for this wine was harvested at an optimal level of ripeness late October. Fermentation took place at a high temperature to ensure that maximum extraction was achieved before the wine was racked to 50% new French oak barrels. The wine was aged in barrel for a total of 18 months before bottling.
Hearty and bold, this voluptuous Cabernet Sauvignon would make an apt partner for a hearty yet uncomplicated dish, such as filet mignon with parmesean potato gratin. Additionally, this wine coupled with Tomme de Fedou, a nutty, aged ewe’s milk cheese from France would make a fine cheese course.