Yao Family Wines is proud to announce the release of our very first, single-appellation Cabernet Sauvignon. From our Vineyard perched on top of Howell Mountain at at elevation of 2,100 feet, this Cabernet reflects the power and intensity characteristic of a terroir of decomposed volcanic ash and red clay. We only produce three barrels due to low Mountain yields.
Appearance is ruby red with purple hues. A true Mountain wine. Generous mountain fruit and structure, with an extra long finish. The fruit has barrel notes of toast and vanilla. The pallet is firm and has long tannin structure. The 2015 growing season was a low yielding vintage in the Napa Valley due to set. This is a year that makes the winemaker focus on intense purity to bring out the essence of the vintage. Our Mountain Vineyards showed exceptionally.
Our Vineyard is perched on top of Howell Mountain at at elevation of 2,100 feet. Cabernet Sauvignon clones 4, and 6. The soils are decomposed volcanic ash and red clay. We only produce three barrels due to low Mountain yields.
Fruit was rigorously hand-sorted and fully destemmed to small stainless steel tanks with light crushing. Cold soaks (5-7 days), warm fermentations between 29– 32°C (85-90°F), and moderate pumpovers twice each day. Total skin contact ranged from 19-34 days with all fermentations being carefully basket pressed and put to barrel on full fermentation lees for malolactic fermentation (ML). Racking was twice per year with only one assemblage being done to allow the blend to “marry” in barrel. Barrels for final blend were hand selected by taste. Native yeast and ML used with only small lots conducted using cultured Bordeaux isolates. Bottled without filtration.
60 cases produced