" We don't sell the wine without touching the vine "
Neyers Vineyards Cabernet Sauvignon Neyers Ranch 2017
Our Price: $80.00 $75.00
6 bottles with free shipping for: $432.00
12 bottles with free shipping for: $816.00
6 bottles with free shipping for: $432.00
12 bottles with free shipping for: $816.00
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| Country: | United States |
| Regions: | California California (Napa) |
| Winery: | Neyers |
| Grape Type: | Cabernet Sauvignon |
| Organic: | Yes |
| Vintage: | 2017 |
| Bottle Size: | 750 ml |
Product Description
Neyers Cabernet Sauvignon Neyers Ranch is made from 100 percent Cabernet Sauvignon.
"We harvested the 2017 Cabernet Sauvignon crop from our Conn Valley Ranch in the first week of October, a week later than we picked the same vineyard the prior year. The size of the crop was about 20% smaller in 2017 as well, mostly due to the cold, wet weather we experienced in spring during flowering. Grapevines are self-pollinating, and cold, windy or damp weather interferes with this process, a problem known the French call coulure. Ironically, the harsh spring weather of 2017 had a huge impact on the size of our crop. Still, this smaller crop ripened fully and evenly, and at harvest time we picked beautiful, dark-colored clusters under near-perfect conditions. The finished wine was immediately remarkable for its flavor and complexity, and the wine looks to be one that will improve for many years. During my career in the Napa Valley wine business, I’ve learned to expect the best wines from cold years like 2017. These are vintages that are viewed initially with lowered expectations, but my experience has been just the opposite. Going back to my first Napa Valley harvest in 1971, these ‘colder years’ invariably result in wines with brighter, more attractive flavors, and the wines age longer and more gracefully.
Following harvest, the wine was fermented using wild, native yeast in an temperature-controlled stainless steel tank. After 45 days or so, the tank was drained and the pomace pressed, and the wine transferred to 60-gallon French oak barrels, 25% of them new. During the first year, we racked the wine off of the yeast lees three times, and by May 2019 it had been sufficiently clarified to bottle without fining or filtration. I am especially impressed by its bright ruby hue, a color so commanding it reminded me of the 1995 red Bordeaux wines I tasted from barrel during my trip to France in the Spring of 1996. It’s loaded with flavors that range from wild cherry to chocolate, enhanced by the lovely hint of tobacco leaf and mint. Each aromatic component has its own individual fascination, but all of them together provide a remarkable experience. Here’s a complete Napa Valley Cabernet Sauvignon that we expect it to improve for 20 years. It's a from a very small crop that will provide decades of pleasure." - Bruce Neyers
Review:
Earthy, tannic and young, this wine brims in black fruit, cedar and tobacco that are accented by black olive and crushed rock. With substantial midpalate weight, it takes time to integrate, finding a cohesive conclusion on the long finish.
-Wine Enthusiast 92 Points
Winery: Neyers
About 25% of our production is Merlot and Cabernet Sauvignon grown on our 50-acre, Conn Valley ranch. We purchase additional grapes from a select group of growers, among them the Sangiacomo family of the Carneros District, Will Nord of Napa, the Rossi Ranch of Sonoma County, Markus Bokisch and the Evangelho family.
Neyers Vineyards sits in the heart of the Napa Valley but Bruce’s experience with French wine importer Kermit Lynch has had an undeniable influence on our wines. Many of the French producers Bruce works with farm organically, make their wines naturally without use of cultured yeast or laboratory designed malo-lactic starter, and bottle their wines without fining or filtration. We like their results and utilize many of their ideas.
Our barrels are made in France, to our specifications, from wood that we buy in bulk and air dry for three years, two years longer than normal. All of our grapes are picked by hand, into small bins that hold only one-half ton. They are then laboriously hand sorted and inspected at the winery. Grapes that require travel of more than thirty minutes to our winery are delivered in refrigerated trucks.
Our wines are aged with as little intervention as possible, and in most years we bottle our wines with neither fining nor filtration, using a state of the art mobile bottling line. No expense has been spared in our grape growing, winemaking practices, or processing equipment, yet customers repeatedly tell us that our wines represent great value in today’s highly competitive wine market.
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The vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can’t make great wine without great grapes.
The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.
We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).
As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments appropriately, to minimize the amount of chemicals used. We prefer to use as much as possible manual and organic techniques . Leaving natural grass cover, removing buds and leaves from the vines, preserving biodiversity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.
In the spirit of respecting traditional techniques and the best elements of modern technology, cellar manager Andrew Hall and his winemaker son Romain Hall take family traditions very seriously.
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