Bacio Divino Janzen Beckstoffer Missouri Hopper Vineyard Cabernet Sauvignon 2016
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Robert
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Jeb
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Robert Parker's Wine Advocate
A barrel sample, the 2016 Janzen Beckstoffer Missouri Hopper Cabernet Sauvignon has a very deep purple-black color and is scented of crushed black cherries, warm plums and cassis with touches of sautéed herbs and underbrush, plus a waft of cigar boxes. Medium to full-bodied, it has a very firm backbone of very finely grained tannins and a wonderfully earthy character complemented by loads of tightly coiled fruit, finishing with great length and depth.
Barrel Sample: 97-99 -
Jeb Dunnuck
I love this valley floor site, and the 2016 Cabernet Sauvignon Janzen Beckstoffer Missouri Hopper Vineyard is a brilliant wine on all accounts! Made from 100% Cabernet Sauvignon, its deep ruby/purple color is followed by a vibrant bouquet of blackberries, blueberries, spring flowers, licorice, and graphite, with loads of smoke tobacco and cigar notes developing with time in the glass. Full-bodied and concentrated, it stays fresh and lively on the palate, with terrific balance between its fruit, acidity, and tannins. It’s a structured wine that needs 4-5 years of bottle age, but it’s loaded with potential and should evolve for 2-3 decades.
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Wine Enthusiast
Earthy and robust, this wine has intensity in spades. Full bodied, it is concentrated in Christmas spice and baked plum, with a sweetness to the oak. The tannins are big and structured, adding a chalky quality to the texture.
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Connoisseurs' Guide
By Bacio Divino. At the moment the most open and accessible of the Janzen bunch even if arguably not quite as deep or fully fruited as its companions from the Cloudy’s and To Kalon Vineyards, this is again a fleshy, very tasty, big-bodied working that makes no apologies whatsoever for being ripe. It is marginally less tannic and therefore a bit easier to approach now, but, that said, it is still a Cabernet that will reward three to five years of forbearance.
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Being so motivated, I longed to create a distinctive, noble wine. In the California tradition of working with the new to improve the traditional, I looked to achieve a way of broadening the distinctly majestic flavors and aromas of the king of Napa Valley's varietals, Cabernet Sauvignon. Over the years I've had the opportunity to experiment with various lots of Cabernet, and I eventually settled on the hillside fruit from Ahollinger vineyards in the Mount Veeder area. This vineyard produces a bold and expressive, yet elegant wine. In 1992, we discovered the Sangiovese fruit of Cal Showket in the Oakville appellation, and were literally overwhelmed by the intensity of what resulted in our first crush in 1993. To embellish the color and acid levels of the Sangiovese, we crushed and macerated this fruit with one and a half tons of the best Petite Syrah fruit I had ever sampled.
As time aged each of these wines, and molded their individual character, I was able to determine a blend that married the elegant, yet rich and softly oaked Cabernet with the Sangiovese's long and linear tannins, at the same time elevating the cherry, berry Sangiovese fruit to a pronounced level. The resulting wine showed that a whole could be greater than it's individual parts. And so...'Bacio Divino', a divine kiss, was born.