Tasting notes: This wine is a nod to classic Napa Valley Cabernet with a hint of a fresh twist, utilizing organic grapes being sourced from pristine valley floor vineyards. The wine ages slowly in large oak casks that assist in showcasing the incredible purity of fruit and freshness when it hits the palate. There are aromas of eucalyptus along with vibrant red and black fruits. The palate follows the nose and finishes with a thread of softer tannins than you would expect from Napa Valley Cabernet. Altogether, it is a lively, juicy Cab that is sure to please.
Producer: Inspired by purity and edge, the wines pay homage to Napa Valley pioneer Leon Brendel. In the 1950s, Leon bought a small plot of land to make one variety, Grignolino, a grape that could only be found in northern Italy at the time. This vineyard was sold to Joe Heitz with the promise to always preserve a small amount of Grignolino, a commitment that McCoy and the Lawrence family continue to honor. Brendel’s namesake serves as a reminder to keep intentions pure in making wine that stays true to the land, one’s roots, and most importantly, oneself. Brendel’s wines are free of unnecessary ingredients, and made with organically farmed 100% Napa Valley fruit. In short, the winemakers let the soil do its job and the grapes speak for themselves, with minimal interference from budburst to bottle.
Vineyard and Winemaking: Brendel likes to say that they have a secret ingredient: dirt. Their range of wines are made from some of the best sites in Napa’s most renowned regions, including the eastern side of Rutherford, the highest elevations of Howell Mountain, two diverse sites in St. Helena, and a steep plot in Oak Knoll. Each vineyard is chosen for its quality and unique aptitude, with soil types ranging from volcanic to clay to bring out the best in each grape in their array of wines. It’s, as they put it, good dirt.
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