In the language of wine, Sam Jasper Cabernet Sauvignon speaks of the passing seasons which shape its vintage, of the crucible of forces that formed its spectacular Napa Valley terroir, and, more symbolically, of the dreams of the Indelicato family.
There is no recipe for Sam Jasper wine, only an idea: Dream whatʼs possible. Then do oneʼs utmost to realize that dream. Itʼs a philosophy that has guided the Indelicato family since the earliest days in the United States. Today those dreams have taken shape in a single, exceptional Cabernet Sauvignon.
“Sam Jasper” was the Anglicized name that Gaspare Indelicato gave to the humble winery in Manteca, California in which he crushed his first commercial vintage. One century later, the release of the inaugural vintage of Sam Jasper Cabernet Sauvignon marks a new chapter for the Indelicato family in California winemaking.
To create this flagship wine, the Indelicato family and winemaker Ralf Holdenried brought on noted consulting winemaker Thomas Rivers Brown to collaborate on a singular Napa Valley cuvée that serves as both a tribute honoring generations past, and a signpost forward for generations to come.
Winemaking is inherently collaborative. The winemaker collaborates first with nature—taking what’s offered and shaping it according to philosophy and necessity—and second with each person who touches a vine or its juice along the slow journey from vineyard to bottle.
Sam Jasper Cabernet Sauvignon reflects the collaborative efforts of two Napa Valley winemaking veterans, Thomas Rivers Brown and Ralf Holdenried, working in tandem with nature and each other.
An inky purple hue, the wine offers fragrant aromas of ripe, brambly berries and plums, edged in notes of walnut husk and cedar. The palate explodes with intense flavors of redcurrant and cherry, fanning out in a broad, silky wave that mingles vibrant fruit flavors with accents of espresso, chocolate and graphite, and lingers on the long finish.
Review:
A new project from the Indelicato family (Black Stallion Winery) and consultant Thomas Rivers Brown, the 2019 Cabernet Sauvignon is a ripe, full-bodied effort, loaded with scents of cherries, baking spices and dark chocolate accented by subtle herbal shadings. It's supple and expansive on the palate, culminating in a long, mouthwatering finish that combines a touch of warmth and a dusting of silky tannins. It should drink well for more than a decade.
- Robert Parker's Wine Advocate 95 Points
Grand Veneur Chateauneuf-du-Pape Rouge Les Origines (MAGNUM) is made from 50% Grenache, 30% Mourvedre and 20% Syrah
Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
Deep and brilliant, purple-red colour. An exciting nose with aromas of black fruit (blackcurrant, cherry) spices and vanilla. This great aromatic complexity is found on the palate : the spices and ripe fruit appear with an elegant woodiness and harmonious tannins. The finish has good aromatic length and introduces a touch of liquorice and pepper.
A terrific Châteauneuf du Pape with great concentration and finesse.
Best between 2 and 20 years. Best to decant if young (less than 5 years old).
Soil type Extreme north of Châteauneuf du Pape. This plateau is made with a high quantity of red clay mixed with rocks. This area is considerated to be one of the best to produce rich and powerful red wines. By definition, LES ORIGINES will always deliver a great complexity and ageing potential. Winemaking & ageing Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
Review:
"The 2018 Chateauneuf du Pape les Origines offers up scents of lavender and thyme on the nose, accenting red berries and cherries. This full-bodied effort reveals an intriguing tautness on the palate, with tart, redcurrant and pie-cherry notes juxtaposed against hints of dark chocolate. It seems to have tightened up a bit since I tasted it last year. The tannins are more prominent here than in many 2018s, suggesting that a couple of years in the cellar wouldn't hurt, as there's ample concentration and plenty of fruit-driven length on the finish. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue 251,October 2020), 94+ pts
Mt Monster Cabernet Sauvignon is 100 percent Cabernet
Winemaking: Our Cabernet is fermeneted in static fermenters at controlled temperatures to retain the varietal aromatics. Once complete the wine is left for 7-1- days on skins to aide in the extraction of soft fleshy tannins and build wine structure. French and American oak has been used sparingly to ensure maximum fruit expression is retained in the final wine.
Tasting notes: Deep purple in colour. Classic aromas of lifted blackcurrant, blackberry and mint on the nose. Flavours follow through of sweet berry-fruit accented by fresh muddled mint. Elegant, structured palate with big velvety tannins.