Flora Springs Napa Cabernet Sauvignon 2016 – On Sale $39.99, Save $5.00
The 2016 Napa Valley Cabernet Sauvignon combines fruit from Flora Springs’ sustainably-farmed estate vineyards in St. Helena, Rutherford and Oakville. The hand harvested grapes were cold-soaked for several days to extract flavor and color prior to fermentation. Several lots underwent extended maceration to refine and soften the tannins, and all lots were aged in a combination of French (79%) and American (21%) oak barrels for 19 months prior to blending. This is a rich and satisfying Cabernet with warm flavors of blackberry compote, cassis, vanilla crème and mocha. A hint of wild chaparral is noticeable after several sips along with notes of sweet oak and espresso. The warm tones and juicy tannins give an overall impression of softness, but the wine is backed with a refreshing acidity that promises aging well into the next decade. This Cabernet would make a wonderful companion for rare-cooked meats, classic cheese fondue, rosemary-braised lamb shanks, or beef carpaccio with wild arugula.
Flora Springs is a family endeavor that epitomizes hard work, dedication and teamwork . The vitality of this family is obvious as they set about the task of growing great grapes and making absolutely delicious wine.It all began over 20 years ago, when Jerry and Flora Komes bought the first vineyard – a vineyard with lots of history, great soils and two ghost wineries. Their retirement project became a lifetime passion for son John Komes and daughter Julie Garvey and their families. John quickly talked the family (including another brother Mike Komes) into making wine. Julie worked side by side with John as the first two years they made the wines. Julie’s husband Pat Garvey took over the vineyard side of things. In 1980, Ken Deis was hired as winemaker and he has been part of the family ever since.
Winemaker Ken Deis makes use of every tool at his disposal. First of all, he trusts his senses: The feel of the berry in his fingers, the taste of the fruit and then the wine, the smells during fermentation. A winemaker needs to understand the source of his fruit and Ken has worked closely with vineyard manager Pat Garvey for more than 20 years so that they can anticipate the challenges that each vintage brings. Ken has also adopted the same curiosity that the entire Komes-Garvey family has and it has paid off royally in the quality of his wines.
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