It has aromas reminiscent of Old World wines - red currant, cherry, savory herbs, rosemary, star anise, lavender and pencil lead.
This wine has the silky texture that is characteristic of Mayacamas Cabernet and is delicious when drunk young.
Mayacamas Vineyards is a long-established winery located near the summit of Mount Veeder in the southern Mayacamas Mountains of Napa Valley, with history dating back to 1889.
In 1968, Bob Travers, who was then winemaker at Heights Cellars, purchased the winery, and their 1971 Cabernet Sauvignon won seventh place in the red wine category at the 1976 Paris tasting.
In 2006, at the 30th anniversary tasting, the same wine took third place, beating out France's Grand Vin.
This was the moment when it was proven worldwide that Mayacamas wines can fully realize their potential through long-term aging.
Since 2013, the winery has been under the umbrella of the Schottenstein Group, and winemaking is supervised by Andy Erickson, the former winemaker at Screaming Eagle and a talented young winemaker who is attracting attention, and the wine is made by the new young talent Braden Albrecht.
In addition, the person in charge of replanting the fields, which had been neglected for a long time, is Phil Coturri, a well-known pioneer of organic and biodynamic farming in California.
Their goal is simple: to continue producing high-quality, traditionally styled wines that live up to the winery's 120-plus year history.
2012 was an ideal vintage.
Spring began mild and dry, and flowering and fruit set progressed smoothly.
The summer was characterized by warm days and cool, foggy nights, which resulted in well-balanced grapes.
A heat wave during the first week of September accelerated ripening, and harvesting began on September 10th and ended two weeks later.
The wine is made exclusively from grapes grown at the high altitudes of Mount Veeder, some of which are over 40 years old.
The soil in this area is a mixture of volcanic soil and sedimentary soil from an ancient seabed, and is known for its excellent drainage.
The grapes are characterized by their rich minerality and refreshing acidity.
The 2012 vintage is a "collaboration" wine, with the brewing completed by legendary winemaker Bob Travers, who previously owned Mayacamas, and the final blend completed by renowned winemaker Andy Erickson.
This is a masterpiece that has been completed without compromising the traditional style and flavor that Mayacamas has built up over the years.
The grapes are harvested early to preserve fresh acidity and firm tannins.
The brewing process involves using concrete tanks that have been in use since the 1950s.
The 2012 Cabernet Sauvignon was aged in 100% old barrels for a total of 36 months.
Of this, 18 months are aged in large fermenters and the remaining 18 months in barriques.
After bottling, the wine is aged for a further 12 months before being released.
Mayacamas Vineyards is a long-established winery located near the summit of Mount Veeder in the southern Mayacamas Mountains of Napa Valley, with history dating back to 1889.
In 1941, a gravity-fed winery was built by British businessman Jack Taylor, who planted the property to Chardonnay and Cabernet Sauvignon.
In 1968, Bob and Elinor Travers, then winemakers at Heights Cellars, purchased Mayacamas Vineyards and began producing fine Chardonnay and Cabernet Sauvignon.
At the 1976 Paris Tasting of Red Wines, Mayacamas Vineyards' 1971 Cabernet Sauvignon won seventh place, further increasing its reputation.
And in the 40 years since then, Mayacamas Vineyards wines have been widely recognized as some of the most classic, wild and premium mountain wines in Napa Valley.
Then in 2006, at the Paris Tasting's 30th anniversary tasting, the same wines were tasted blind, and this time Mayacamas' 1971 Cabernet Sauvignon took third place, beating out the French Grand Vin.
This was a moment that proved to the world that Mayacamas Vineyards' wines can fully realize their potential through long-term aging.
Since 2013, the winery has been under the umbrella of the Schottenstein Group, and winemaking is supervised by Andy Erickson, the former winemaker at Screaming Eagle and a talented young winemaker who is attracting attention, and the wine is made by the new young talent Braden Albrecht.
In addition, the person in charge of replanting the fields, which had been neglected for a long time, is Phil Coturri, a well-known pioneer of organic and biodynamic farming in California.
Their goal is simple: to continue producing high-quality, traditionally styled wines that live up to the winery's 120-plus year history.
The 190-hectare winery and grounds are located in the Mount Veeder AVA, known as the coolest region in Napa Valley, with a long growing season and very low average yields.
The vineyard covers approximately 21 hectares and is located in mountainous areas, 550 to 730 meters above the Napa Valley floor.
The winery's name comes from the Mayacamas Mountains, which are known as the border between Napa Valley and Sonoma Valley on the west side of the valley, and is said to mean "roar of the mountain lion" in the Wappo American Indian language.
The winery's logo features two mountain lions within the "M."
Wine Flagship's Cabernet Sauvignon is a bold, classically styled wine that can be aged for a long time.
The Chardonnay does not undergo any MLF and is aged only in used barrels, resulting in a straightforward wine that allows you to taste the natural minerality of the grapes.