The vines for this 100% Cabernet Sauvignon were planted 25 years ago by legendary David Abreu. Since then the vineyard has changed hands a few times, and Bruce Neyers acquired it in 1984. This project that they began 38 years ago with the purchase of their home ranch, has now exceeded their wildest expectations.
Grapes for this wine come from Neyer's home ranch parcel that sits between the Left Bank vineyard at 400-600 feet elevation, and the AME parcel at 800 feet elevation. The soil here is a mix of basalt that has been broken down to scree, then combined with both gravel and clay. This provides the vines with ample water during the growing season, but naturally restricts nutrient uptake which serves to control the vigor of the vines.
The 2017 Neyer's Cabernet Sauvignon has a bright ruby hue with aromas of wild cherries, chocolate and fresh tobacco leaf. The finish is remarkably complex and delicate, and I believe this wine will improve for many years to come.
"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 2018 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