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2004 St Clement Cabernet Sauvignon Howell Mountain

 The 2004 growing season started off with an early budbreak, and was quite warm throughout. It was an early harvest with moderate temperatures and no rain, and the vintage will be known for ripe, concentrated wines.
$165.00 per Bottle
$1,980.00 per Case
 
CELLAR NOTES
Steinhauer Ranch is located 2,000 feet above the Napa Valley on esteemed Howell Mountain. The fruit for this Cabernet Sauvignon comes from a relatively flat section of the vineyard surrounded by Redwoods. As a result these vineyards experience a very long, even growing season and are often the last picked at Harvest. The juice is fermented on the skins in open top fermentors and punched down three times a day to extract all of the beautiful flavors and tannin in the wine. The Cabernet Sauvignon is then barrel aged for 18 months in 100% new French oak barrels. All of these techniques combine to increase the depth and complexity of the wine – thus producing a well balanced Cabernet Sauvignon

WINEMAKER’S COMMENTS
Pronounced aromatics of strawberry jam, red cherry, raspberry jam, vanilla, clove, anise, and cooked blueberries are the introduction to this rich Cabernet Sauvignon. Enticing flavors of black currants, brambles, and red delicious apple greet the palate before transitioning to complex flavors of brown spices and cumquat on the mid palate. This well balanced wine offers big tannin and structure, promoting a long and elegantly structured finish with the potential to age for many years to come.

VARIETAL CONTENT
100% Cabernet Sauvignon
Harvest
Appellation: Howell Mountain
Harvest Dates: October 18th, 2004
Release
Bottling Completed: June 2006
Case Production: 561 cases
Release Price: $80

Wine Advocate | Robert Parker Jr. | December 26, 2006
Opaque ruby/purple in color, this is the most full-bodied and powerful of these wines, with good sweetness as well as notes of blueberry and boysenberry intermixed with flowers, crushed rocks, and background oak. It is a solidly made, big wine that will need 2-3 years of cellaring, and should drink well for 15 or more years.