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93 Points Robert Parker, The Wine Advocate
“Rich and chocolaty, with plenty of blackberry and cassis fruit, this is pedal-to-the-metal, balls-to-the-walls sort of Cabernet, with no hard edges, velvety tannins, and a remarkable opulence and voluptuous texture. Drink it over the next 10-15 years.”
Dr. Kenefick was a practicing neurosurgeon in San Francisco when he first visited the area in 1970 and fell in love with the Napa Valley. Eight years later, he found this remarkable property, a 250-acre Calistoga ranch. Tucked into the foothills of the craggy Palisades, the ranch looked out onto a beautiful valley set within two mountain ranges. Nearly half the property was planted with old Italian varietals that had been head-pruned and dry farmed.
His medical training gave him a scientific eye in the vineyard, but it wasn’t long before he decided to take viticulture classes at night to learn more about his new profession. He continued to practice neurosurgery, returning to the ranch every weekend over the years to tend his vines.
Kenefick Ranch is more than a vineyard or a ranch. As he continued his successful career as a neurosurgeon during the week in San Francisco, on the weekends, Tom brought his two children here, and they grew up learning about the land. He spent nearly every weekend working on the ranch, from doing tractor work to sulfur-dusting on foot with a backpack to individually budding the vines. Now, Tom lives on the ranch and his hands-on approach drives every aspect of the vineyard operation. He is consistently in the vineyard – inspecting the vines, learning, refining, and improving the process. With Kenefick Vineyards he is both honoring his past and leaving a legacy for the future.
Fine tobacco leaf, vanilla spices are underlined by hints of blackberry gastrique on the nose. Fresh blueberry and dark vine fruit on the entry are engulfed by firm yet rounded tannins. The wine finishes beautifully, extended by the new French oak profile. Good to drink now and will cellar well for the next 15-25 years.
Region: 100% Estate Grown in the Calistoga AVA of Napa Valley
Volume: 1000 cases
Composition: 85% Cabernet Sauvignon, 7.5% Petit Verdot, 7.5% Merlot
Average Tons/Acre: 2.2
Average Brix: 27.8
Hand Harvested: October 6, 2014 – October 12, 2014
Fermentation: 4 Day Cold Soak, 14 Day Fermentation at 88°F, Twice Daily Aerated Pump-overs Until Below 1 Brix, Delistage Process Three Times During Fermentation
Wood: 75% New French Oak, 25% Neutral French Oak
Coopers: Taransaud, Leroi, Sylvain, Orion, Trueil
Barrel Aged: 18 months
Bottled: June 10, 2015
Bottle Aged: 12 months
TA: 5.7 g/L
RS: 0.2 g/L
ALC %: 14.9