2018 Freemark Abbey Sycamore Vineyard Cabernet Sauvignon Napa Valley

Winemaker Notes:  Located on the southern end of the Rutherford Bench, Sycamore vineyard’s proximity to the Mayacamas mountains provides the perfect climate for growing a rich, textured Cabernet. The wine is deep garnet in color with aromas reminiscent of black currant, pomegranate, baking spice, forest floor and espresso. The palate is rich and textured with flavors of black cherry, dark chocolate, leather, and warm oak spices. The site gives the wine great tannin structure that is bold but integrated, making it lovely to drink now with the capability to age in the cellar for decades.

Blend: 77% Cabernet Sauvignon, 9% Merlot, 8% Cabernet Franc, 6% Petit Verdot

CRITICAL ACCLAIM


Robert Parker's Wine Advocate - "The 2018 Cabernet Sauvignon Sycamore Vineyards comes from a site (across from Staglin on Bella Oaks) that is still owned by one of the winery's original partners. Delicate California garrigue notes of mountain scrub and bay leaf frame dark cassis fruit, joined by vibrant raspberries as well. Matured in 65% new French oak, this full-bodied, complex and sturdy blend of 77% Cabernet Sauvignon, 9% Merlot, 8% Cabernet Franc and 6% Petit Verdot finishes dusty and tannic, yet it also has a juicy and mouthwatering finish, with hints of dark chocolate and espresso. In contrast to Bosché, this vineyard is more gravelly, producing smaller berries with more tannin. It receives more afternoon shade, so it's picked approximately two weeks later as well. Rating: 95+"


Decanter - "This vintage, 77% Cabernet Sauvignon is supported by Cabernet Franc, Merlot and Petit Verdot to soften and lend extra layers of rich fruit. Intense blueberry and violet aromas are joined by savoury wild herb notes, surely contributed by the surrounding madrone and bay laurels in the vineyard. There is plenty of black and blue fruit, rich loamy earth tones and powerful, sculpted tannins framed by firm acidity. Finishes long and minerally. Calls for short rib or seasoned, grilled ribeye, nicely salted. "


James Suckling - "Gorgeous aromas of blackberries and fresh herbs, such as lavender and sage. Bay leaf, too. Full-bodied with round, juicy tannins and a creamy and dusty finish. Hints of dried bay leaf and a dusty-wood undertone. Very drinkable now, but a year or two will improve it. "


Wine Enthusiast - "Blended with 9% Merlot, 8% Cabernet Franc and 6% Petit Verdot, this wine offers firm structure and strong tannins. With more than two years in French oak, it unfurls into waves of earthy dried herb, cedar and peppercorn, with a chalky texture of crushed rock. "