Mayacamas Cabernet Sauvignon, Mt. Veeder, Napa Valley, California, USA 2019
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Founded in 1889, Mayacamas stands as one of the most storied vineyard and winery operations in the history of American wine. Through its more than 125 years of production, Mayacamas has earned its place as a standard-bearer of traditional winemaking, and the source of some of Californias most iconic and longest-lived bottles. Named for mountain range that divide the Napa and Sonoma valleys, the old stone winery was dug into the side of a dormant volcano crater in 1889 and has remained in production ever since. For generations, methods and tools have been passed from owner to owner, and the Mayacamas style has remained remarkably consistent.
Twelve Cabernet Sauvignon blocks are spread across the 475-acre Mayacamas Estate at elevations ranging from 1,800 ft to 2,200 ft. There are numerous soil profiles across these blocks, including compressed volcanic ash, fractured volcanic cobbles, gravelly loam, and cobbled clay. The rugged topography and intense exposure result in multiple microclimates where Cabernet Sauvignon can develop a range of flavor profiles. Keeping with tradition, the plantings are dominated by California heritage clonal selection – including from Sees, Marthas, Niebaum, Martini and the Mayacamas house clone. The vineyards have been farmed organically since 2013.
The grapes are hand harvested early in morning and delivered to the winery cold to preserve their integrity. The winemaking team then inspects and sorts clusters before detstemming. The destemmed berries (must) are then transferred to tank for fermentation. For fermentation they use a combination of concrete tanks, stainless steel tanks and oak cooperage. The fermenting must is pumped over and mixed each day to homogenize temperature and extract color and flavor from the skins. Fermentation and maceration (time on skins) is typically between 10 and 25 days – flavor depending. Fermentation temperatures are on the cooler side – maxing out around 78 degrees during peak fermentation. The wine is then drained off skins and the skins are pressed to extract the last remaining wine.
The Cabernet Sauvignon is then aged in oak cooperage of various size, age, and origin. 24 Months of aging occurs in large format foudre with sizes ranging from 185 gallons (700 L) to 1200 gallons (45 HL). These are a mix of French and American oak and quite seasoned, with some nearly 100-years old. An additional 12 months of aging occurs in 60-gallon (225 L) barrique and 132-gallon puncheon (500 L) – typically with 10% New French Oak. Total élevage is 36 Months. Bottle conditioned for 1 year prior to release.
Cabernet Sauvignon blend can vary depending on vintage. In certain vintages the bottling will be 100% Cabernet Sauvignon. Over the years the blend has also included percentages of Cabernet Franc and/or Merlot. This 2019 is 100% Cabernet Sauvignon.
Founded in 1889, Mayacamas stands as one of the most storied vineyard and winery operations in the history of American wine. Through its more than 125 years of production, Mayacamas has earned its place as a standard-bearer of traditional winemaking, and the source of some of Californias most iconic and longest-lived bottles. Named for mountain range that divide the Napa and Sonoma valleys, the old stone winery was dug into the side of a dormant volcano crater in 1889 and has remained in production ever since. For generations, methods and tools have been passed from owner to owner, and the Mayacamas style has remained remarkably consistent.
Twelve Cabernet Sauvignon blocks are spread across the 475-acre Mayacamas Estate at elevations ranging from 1,800 ft to 2,200 ft. There are numerous soil profiles across these blocks, including compressed volcanic ash, fractured volcanic cobbles, gravelly loam, and cobbled clay. The rugged topography and intense exposure result in multiple microclimates where Cabernet Sauvignon can develop a range of flavor profiles. Keeping with tradition, the plantings are dominated by California heritage clonal selection – including from Sees, Marthas, Niebaum, Martini and the Mayacamas house clone. The vineyards have been farmed organically since 2013.
The grapes are hand harvested early in morning and delivered to the winery cold to preserve their integrity. The winemaking team then inspects and sorts clusters before detstemming. The destemmed berries (must) are then transferred to tank for fermentation. For fermentation they use a combination of concrete tanks, stainless steel tanks and oak cooperage. The fermenting must is pumped over and mixed each day to homogenize temperature and extract color and flavor from the skins. Fermentation and maceration (time on skins) is typically between 10 and 25 days – flavor depending. Fermentation temperatures are on the cooler side – maxing out around 78 degrees during peak fermentation. The wine is then drained off skins and the skins are pressed to extract the last remaining wine.
The Cabernet Sauvignon is then aged in oak cooperage of various size, age, and origin. 24 Months of aging occurs in large format foudre with sizes ranging from 185 gallons (700 L) to 1200 gallons (45 HL). These are a mix of French and American oak and quite seasoned, with some nearly 100-years old. An additional 12 months of aging occurs in 60-gallon (225 L) barrique and 132-gallon puncheon (500 L) – typically with 10% New French Oak. Total élevage is 36 Months. Bottle conditioned for 1 year prior to release.
Cabernet Sauvignon blend can vary depending on vintage. In certain vintages the bottling will be 100% Cabernet Sauvignon. Over the years the blend has also included percentages of Cabernet Franc and/or Merlot. This 2019 is 100% Cabernet Sauvignon.