The historic Mayacamas winery was built in 1889 by German immigrant and pickle merchant JH Fisher, but was soon abandoned from the time of the 1906 earthquake up until 1941. After passing through several owners, today it’s owned by the Schottenstein family who brought in legendary Napa winemaker Andy Erickson to help elevate its wines to their current complex and compelling house style.
Cabernet Sauvignon was first planted on the estate in the 1940s, although fruit for this bottling comes from select vineyards in the Mount Veeder appellation. These are mostly 20-30 year old organically-farmed hillside vineyards which benefit from a cool mountain climate and some of Napa’s lowest yields. The poor soils and tough conditions ensure grapes keep lots of natural freshness and elegant fruit with delicate minerality.
Once in the winery the fruit is fermented in a combination of concrete tanks, open-top foudres and stainless steel tanks to add yet more complexity to the finished wine. The young wine then ages in large foudres for 20 months followed by 12 months in smaller neutral barriques. The final maturation happens in the bottle for an additional 12 months. The extensive ageing and excellent terroir help create a powerful yet elegant wine that’s bursting with exotic notes of figs, cacao, sandalwood and polished leather as well as luscious dark fruit. The firm tannins and intense personality of this blockbuster red will respond well to a decade or so in the cellar, although it can be enjoyed now alongside hearty red meat dishes.