Each year, Lindstrom Wines produces a single, estate-grown Cabernet Sauvignon, using a selection of the very finest grapes from our four acre hilltop Nicali Vineyard in the heart of the Stags Leap District. A true artisan wine, handmade by acclaimed winemaker Celia Welch, this limited bottling is carefully crafted in small lots and specially blended to express the unique characteristics of each vintage. The result is a great Stags Leap Cabernet Sauvignon reflecting the essence of the terroir of our meticulously hand-farmed vineyard with its distinctive tapestry of 11 separate  vineyard blocks.

Lindstrom 2007 Cabernet Sauvignon
First impressions of the aromas from this 100% Cabernet Sauvignon show lovely, perfumed essence of raspberries, roses and a touch of lilac, with darker cherry tones adding depth and a sense of mature-fruit.  The sweet fruit character is remarkably focused and intense, reflecting its steep hillside origins.  On the palate, the wine offers an elegant, full-bodied, soft, silky entry, with dark, warm berry fruit character. The mid-palate impression adds a subtle note of tobacco leaf and toasty vanilla, with just a hint of anise/spice adding complexity as the fresh berry  notes linger.  The finish is equally rich, exhibiting layers of complexity and a dense, mouth-coating texture. The overall density and concentration of the palate impression results from the very rocky vineyard source of this dark, rich cabernet.

This 100% Cabernet Sauvignon was produced entirely from fruit grown on the Lindstrom estate in the  Stags Leap District, Napa Valley. The eleven blocks of vineyard were assessed independently for ripeness, and were harvested by hand between September 7 and 19, 2007.  The fruit was gently destemmed, then fermented in small tanks. After 14 to 22 days the fruit was pressed, then transferred to small barrels (80% new French oak) for about 21 months of barrel aging. The Cabernet was blended in July 2008, returned to barrels, and bottled in may 2009.  A total of 480 cases was produced.

      - Tasting notes by Celia Welch