Vineyard 29 Aida Estate Cabernet Sauvignon 2017
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Robert
Parker -
Jeb
Dunnuck
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Robert Parker's Wine Advocate
The 2017 Cabernet Sauvignon Aida Estate is blended with 3% Cabernet Franc and 3% Petit Verdot. Deep garnet-purple in color, it gives up crème de cassis, plum preserves and blueberry compote with chocolate box, fragrant earth, cigar and bay leaves plus wafts of tapenade and pencil lead. The palate is full-bodied, firm, grainy and quite chewy with a good fruit core and long finish.
Rating:94+ -
Jeb Dunnuck
Aged 20 months in French oak and a blend of 94% Cabernet, 3% Cabernet Franc, and 3% Petit Verdot, the 2017 Cabernet Sauvignon Aida Estate is another rich, powerful wine that has slightly more pretty notes of black raspberries, mulberries, currants, crushed flowers, and spice, with plenty of minerality. With medium to full-bodied richness as well as beautiful balance and ripe tannins, it's marginally more approachable than the 29 Estate release yet will still benefit from 4-5 years of bottle age.
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At Vineyard 29 they strive to make wine at the very highest level and pinnacle of the land's potential. Through the exceptional pedigree of their land and theory of "elevage" - raising each vintage as one would raise a child - they leverage time honored tradition and new world technology in the pursuit of perfection.
Since their first vintage in 1992, Vineyard 29 has been determined to produce the best wines through technologically sophisticated, gravity-flow winery and caves provide the ideal location for producing our hand crafted wines.
A sophisticated, gravity-flow winery designed with the least amount of environmental impact. Winemaking always starts with the grapes-we rely on unmatched vineyard sites growing exceptional grapes that will transform into elegant and love-lived wines.
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.