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The 2011 Quarry Vineyard Cabernet Sauvignon always offers an intriguing combination of flavors, and this vintage is no exception. Its aromas of cherry, dried herb, and tobacco are reflected in the flavors on the palate, with additional earth and mineral notes. Toasty French oak adds vanilla and char components which blend gracefully with the fruit. A soft and supple texture makes this wine approachable now, but the complex flavors will only enhance with age.
Loam soil from Quarry Vineyard
Rutherford, Napa Valley
1995 and 1996
Block 1 carries clone 8 on two rootstocks:
Blocks 2A and 2B carry clone 8 on 1103P rootstocks
Vertical shoot positioning (VSP)
The vineyard is planted on gentle rolling hills that are made up of well drained loam soils that produce moderately sized vines. The base material is comprised predominately of rhyolite, a volcanic rock. Blocks 2A and 2B are more typical of a hillside vineyard, and are planted in much shallower soils. This helps limit vine vigor and results in fruit with more concentrated flavors.
The 25-acre Quarry Vineyard climbs the slopes above the Silverado Trail on the east side of Rutherford. The name comes from the old quarry that was the source of a white rock used in the ghost winery that still stands beside the vineyard. Nickel & Nickel makes wine from three distinct hillside blocks, totaling about 11 acres, each experiencing its own unique soil and exposure. The white, rocky loam soils are well drained, and the vines are of moderate vigor. Cluster and berry size varies from block to block, but all are small to moderate. This vineyard has full exposure to the afternoon sun.
October 15 â€“ 16, 2011
100% Cabernet Sauvignon
7 â€“ 8 days
17 months in French oak
In 2011, cloud cover in the winter and early spring delayed the year’s growing season, but above average rainfall filled the reservoirs. Bloom this year occurred in June, which is the latest on record. We farmed the vineyard as we normally do, opening up the canopy to offer speckled light without exposing the fruit to sunburn. A cool summer without any heat spikes offered a slow ripening period, and the fruit looked beautiful on the vines. Without the extra heat, sugar levels remained low and we night harvested the entire vineyard in mid-October.