Paul Hobbs Beckstoffer Las Piedras Cabernet Sauvignon 2014
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Almandine garnet in the glass, the 2014 Cabernet Sauvignon from the Beckstoffer Las Piedras Vineyard is true to site with powerful aromatics of black fruit and currant made ever more intriguing by purple florals, cacao, and graphite. On the palate a savory note of sage layers with black cherry and ripe blueberry, buttressed by smooth, supple tannins. The mouthfeel and finish are characterized by an exquisite tension, and long-lasting textural hedonism.
Fit for a wide range of epicurean delights, such as grilled beef tenderloin, rosemary-rubbed rack of lamb, or a sumptuous venison stew.
Professional Ratings
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James Suckling
Fabulous aromas of blue fruits and slate. Very perfumed. Full body and polished, velvety yet fine-grained tannins that are lightly austere. Love the Spanish-cedar, cigar-box, tobacco and herbal character. Wonderful finish. Fresh and savory. Drink or hold.
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Robert Parker's Wine Advocate
Made from 100% Cabernet Sauvignon and displaying a deep garnet-purple color, the 2014 Cabernet Sauvignon Beckstoffer Las Piedras Vineyard opens with pronounced crème de cassis, mocha, black forest cake and cloves over lavender, bay leaf and menthol nuances. Full-bodied, concentrated and seductive, it has a gorgeous velvety texture and plenty of freshness lifting the opulent flavors, finishing with a spices and herbs kick.
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Wine Spectator
A rich, juicy, pure expression of blackberry, plum, currant and spice flavors, maintaining a supple tenderness along with a firm backbone. Deceptively approachable now, but better to cellar for a few years. Best from 2020 through 2038.
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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
St. Helena is in the heart of the Napa Valley, nestled between Calistoga to the north and Rutherford on its southern border. On its western side, the Mayacamas Mountains guard it from the cooling effects of the Pacific Ocean; to its east stand the Vaca Mountains. In conjunction, these mountain ranges serve to lock in summer daytime heat. But in the evening, cool air from the San Pablo Bay funnels up through the valley, creating very chilly nights. It isn’t uncommon for temperatures to drop 50 degrees, a shift that promotes a balance of sugar ripeness and acidity in wine grapes.
St. Helena contains a plethora of different soil types in a small area, which have been enhanced over centuries by rain runoff from both mountain ranges. Its vineyards cover a variety of terrain, spreading across the bucolic valley floor and its benchlands.
These ideal topographic and climatic growing conditions easily caught the attention of early winemaking pioneers. In fact, St. Helena is the birthplace of Napa Valley’s commercial wine industry. Dr. Crane founded his cellar in 1859, David Fulton in 1860 and Charles Krug in 1861.
Today there are no less than 400 separate vineyards planted within the 12,000 acres that make up the St. Helena appellation.
Revered most for its red wines based on Bordeaux varieties, namely Cabernet Sauvignon, the St. Helena appellation is also a source of superior Syrah, Zinfandel and Sauvignon blanc.