An exotic combination of earthy notes and jammy fruits gives our 2014 Quarry Vineyard Cabernet Sauvignon a remarkable Rutherford expression. This wine has a deep bouquet of black cherry, green olive, mineral and earth. A medley of plum and cherry fruits mingle with olive, herb and black tea. Dark fruit and charred oak accentuate these flavors and rich, coating tannins carry the wine into an expansive finish.
Loam 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.
September 29 – October 13, 2014
100% Cabernet Sauvignon
10 – 11 days
16 months in French oak
The 2014 growing season was beautiful with an ideal spring that led to a classic budbreak and bloom. Despite low rainfall, vineyard canopies were healthy and clusters were full. Moderate summer temperatures were ideal for ripening the fruit and only minimal leafing was required. This vineyard tends to need more hang time, so we patiently waited until late September to harvest the fruit. We farm three blocks, each with different exposures. We harvested each block separately over the course of two weeks and fermented them differently to bring out each block’s unique flavors.