If sack (wine) and sugar be a fault

Coming in 2014…
“IF SACK (WINE) AND
SUGAR BE A FAULT,
GOD HELP THE WICKED.”
- Jack Falstaff
A Brief History…
 Gavin Newsom and Gordon Getty
established PlumpJack Estate Winery
in 1995, inspired by one of
Shakespeare’s most memorable
characters, Sir John “PlumpJack”
Falstaff.
 PlumpJack Winery sits squarely in the
heart of Napa Valley’s renowned
Oakville region, surrounded by a 42acre estate vineyard highly regarded for
the quality of its Cabernet Sauvignon
 PlumpJack Estate Winery pays
allegiance to the world-class vineyard
by crafting wines of the highest quality,
and celebrates the convivial spirit of
it’s namesake with their inviting,
approachable style.
We strive to maintain balanced vines. Thanks to the full, expressive range of our estate,
PlumpJack wines have become known for their intriguing complexity.

PlumpJack Winery sits squarely in the heart of
Napa Valley’s renowned Oakville region,
surrounded by a 42-acre estate vineyard highly
regarded for the quality of its Cabernet Sauvignon.

Both our winery building and our vineyard date
back to the 1800s, the former Villa Mt Eden.

The east side of our vineyard lies along the
foothills of the Vaca mountain range and yields
grapes with the kind of bold fruit character that
comes from well-draining, aiken, hillside soils.

To the west, our vines take root in loamy clay soils,
for grapes with softer, more supple varietal
character.

From our oldest, rockiest section—the “I” Block,
we source our Cabernet Sauvignon Reserve, just
2.5% of our vineyard.
The Winemaker
Aaron Miller
As Head Winemaker for PlumpJack Winery, Aaron Miller brings twelve years of wide-ranging experience and an extensive education to
the position, holding a Master of Science in Viticulture and Enology from UC Davis. A California native, he found his calling in the
wine industry and planted roots in Napa. Miller is dedicated to crafting Oakville Cabernet that not only showcases the terroir of the
estate’s 42 acres, but also to crafting Oakville Cabernet Sauvignon in the PlumpJack style.
“My goal is always to make wine that is strong enough to stand on its own, yet elegant enough to be enjoyed with food," says Miller.
"The soil profile at PlumpJack allows for such complexity – simultaneously light and dense. That diversity necessitates preparedness.
When it comes to winemaking, I think ten steps ahead, and then act. Being well prepared is critical in order to find the balance between
the science and the art of winemaking.”
Miller graduated from UC Davis with a Bachelor of Science in Neurobiology, Physiology, and Behavior before continuing on to receive
his Masters. After being published in the American Journal of Enology and Viticulture and interning in Italy and New Zealand, Miller held
positions at Groth Winery and Lewis Cellars. Miller, a life-long fermenter, can often be found brewing beer and making cheese when not
spending his spare time with his wife and family.
"When it comes to winemaking, I think ten steps ahead, then act. Being well prepared is
critical to finding the balance between the science and the art of winemaking."
- Aaron Miller, Winemaker
Reserve Chardonnay
Fruit from Pat Garvey’s P&J Vineyard in Saint Helena and
Andy Beckstoffer’s Lake vineyard in Carneros
Syrah
A Blend of two premier vineyards - Jan Krupp’s
Stagecoach vineyards on Atlas Peak and Lee Hudson’s
Henry Drive vineyard in Carneros
Merlot
A blend of Beckstoffer’s Orchard Ave. vineyard in the Oak
Knoll, Kenefick Ranch vineyard in Calistoga, Beckstoffer’s
Melrose vineyard and Flora Springs in Rutherford
Cabernet Sauvignon
Our Estate Cabernet Sauvignon is sourced from our fortyacre Estate property, located in the storied Oakville, AVA
Reserve Cabernet Sauvignon
Grown on the most prized blocks on our estate vineyard in
the heart of Oakville. The vines on this special piece of
terroir, block I, represent only 2.5% of the estate vineyard.
2012 PlumpJack Reserve Chardonnay
Production:
Varietals:
Alcohol:
100 Barrels
100% Chardonnay
14.8%
VINEYARDS
In 2012, Pat Garvey’s P&J Vineyard in Saint Helena was again the backbone of our Chardonnay. Located in the southern part of
the Saint Helena Appellation, this vineyard naturally gives us the richness we desire and we are thus able to forgo malolactic
fermentation. Andy Beckstoffer’s Carneros Lake vineyard comprises the rest of the blend and lends a wonderful acidity.
HARVEST
The harvest at P&J Vineyards started on October 2nd and finished on October 8th, 2012. We made four passes in the P&J
vineyard with a resulting average Brix of 22.8, pH of 3.56 and titratable acidity of 0.64g /100ml. The Carneros Lake Chardonnay
was harvested on October 2nd at a Brix level of 24.8 with a pH of 3.30 and a titratable acidity of 0.70 g/100ml.
FERMENTATION & AGING
Fermentation took place in oak barrels (35%) and in stainless steel tanks (65%). Three different yeast strains were used to
ferment the Chardonnay. We use stainless steel to retain the fresh, varietal character and use the oak to add depth and
complexity. Malolactic fermentation was inhibited.
OUR THOUGHTS
This wine is fresh and lively with aromas of apples, Bartlett Pear, with hints of vanilla and spice. The palette expresses green
apple, citrus, and Figs that are all framed by a wonderful acidity and a creamy rich texture.
2011 PlumpJack Syrah
Production:
Varietals:
Alcohol:
35 Barrels
100% Syrah
14.2%
VINEYARDS
In 2011, again we had the fortune to source our Syrah from what we feel are the two premier vineyards for this wonderful
variety: Jan Krupp’s Stagecoach vineyards on Atlas Peak and Lee Hudson’s Henry Drive vineyard in Carneros.
HARVEST
The harvest for Syrah at Stagecoach Vineyards was carried out on October 22nd with a resulting Brix of 24.1, pH of 3.75 and
titratable acidity of 0.49g /100ml. The Carneros Henry Drive vineyard was harvested on October 24th at a Brix level of 24.2
with a pH of 3.89 and a titratable acidity of 0.50g/100ml.
FERMENTATION & AGING
In 2011 we fermented 30% of the fruit whole-cluster in micro-bins and the remaining 70% de-stemmed in stainless steel
tanks. Both pump-over and punch-downs were utilized for cap management. After settling, the wine was aged in 70% new
oak and 30% second pass barrels. Only Burgundian cooperages were used and included; François, Meryeiux, Gillet and Billon.
The wine was racked from barrel twice and bottled after 16 months of barrel aging.
OUR THOUGHTS
The 2011 Syrah has alluring aromas of earth white pepper, smoked meats supported by Chinese five-spice and raspberry
notes. The palate reveals layers of fresh raspberry, plums, and red currants backed by vanilla bean and black pepper on the
finish. A wine that exhibits both poise and a beautifully balanced acidity a hallmark of great Syrah.
2011 PlumpJack Merlot
Production:
Varietals:
Alcohol:
50 Barrels
97% Merlot
3% Cabernet Sauvignon
14.2%
VINEYARDS
As in years past, the main source for the PlumpJack Merlot in 2011 was Beckstoffer’s Orchard Ave. vineyard in the Oak
Knoll appellation. Other vineyard sources include Kenefick Ranch Vineyard and Blair in Calistoga.
HARVEST
We selected oak barrels from a variety of cooperages, including Sylvain, Demptos, Seguin Moreau and others.
FERMENTATION
The grapes were destemmed, lightly crushed and fermented at 92F with a short maceration period of 10-12 days to
maximize body and to achieve optimal color and fruit extraction. The wine was then barrel aged for 18 months in 80%
new Oak consisting of 80% French Oak, 20% American Oak. Coopers include: Sylvain, Demptos, Seguin Moreau.
OUR THOUGHTS
The nose reveals layers of fresh berries, dried cherry, and violets that mingle with warming spices, vanilla, cocoa, and a
touch of anise. On the palate this merlot is creamy on entry, exhibits a velvety mid palate, and a lengthy finish drawn
out by seamlessly integrated tannin and a vibrant, lively acidity. Initial flavors consist of fresh and dried fruits- cherry
and raspberry- which are complimented by vanilla and spice, and, finally, cocoa powder on the finish.
2010 PlumpJack Cabernet Sauvignon, Oakville
Production:
Varietals:
Alcohol:
175 Barrels
100% Cabernet Sauvignon
14.2%
VINEYARDS
Our Estate Cabernet Sauvignon is sourced from the forty-two-acre vineyard that surrounds our winery on the valley floor in the
heart of Oakville. The east side of our estate lies along the foothills of the Vaca mountain range, where well-draining hillside soils
yield grapes of bold fruit character. To the west, our estate reaches the Napa River flood zone, where vines take root in rich, deep
clay soils, for grapes with soft, supple varietal character. Thanks to this expressive range, our estate wines have become known for
their intriguing complexity.
HARVEST
We selected oak barrels from a variety of cooperages, including Taransaud, Sylvain, Demptos, Seguin Moreau and others. The wine
aged an additional eight months in bottle prior to release.
FERMENTATION
Fruit for our Estate Cabernet Sauvignon underwent pre-fermentation maceration (a “cold soak”) then fermented between 12 and
21 days, depending on each small vineyard lot. Malolactic fermentation was completed in barrel. The wine received 18 months of
aging in 100% French oak (80% new). The wine was stirred on its lees for the first four months of aging, racked three times during
the first year of aging, and racked twice during the second year.
94 Points
OUR THOUGHTS
The 2010 PlumpJack Estate Cabernet Sauvignon is a dense, opulent wine that honors its Oakville terroir with great structure and
balance. Notes of blackberry and cherry on the nose carry over onto the palate, and intriguing threads of black pepper, mint, vanilla
and spice throughout the aromas and flavors enhance the wine’s complexity.
2009 PlumpJack Cabernet Sauvignon Reserve, Oakville
2009 PlumpJack Reserve Cabernet Sauvignon
Production:
Varietals:
Production:
17 Barrels
17 Barrels 78.3% Cabernet Sauvignon
Petit Verdot
Varietals:
76% Cabernet21.7%
Sauvignon
21% Petit Verdot
Alcohol:
15.2%
Alcohol:
15.2%
Harvest
VINEYARDS
The Cabernet
2009 Reserve
Cabernet
Sauvignon
from
the ripest
of ourour
Oakville
long before
Our Estate
Sauvignon
is sourced
fromwas
the hand-picked
forty-two-acre
vineyard
that area
surrounds
wineryestate
on the- valley
floor inthe
thefirst
heart of
drop
rain that
fell at the
end
of theofharvest
season. blocks
As ourfrom
reserve
clustersthe
achieved
the classic
125 days
Oakville.
TheofReserve
is crafted
with
a blend
three selective
ourCabernet
estate vineyard:
wonderfully
brooding
PetitofVerdot
hang-time,
the one
Petit
simultaneously
revealed
the highest
quality of
clusters
that the
vines
had ever
of the J4 block,
theblock
brightoffruit
ofVerdot
the J1 Block,
and the classic
PlumpJack
backbone
our Reserve
– the
I Block.
produced. The Reserve is crafted with a blend of three selective blocks from our estate vineyard: the wonderfully
brooding Petit Verdot of the J4 block, the bright fruit
of the J1 Block, and the classic PlumpJack backbone of our
HARVEST
Reserve
–
the
I
Block.
took
place
on the
14th
andOakville
16th of estate
October.
The 2009 Reserve Cabernet Sauvignon was hand-picked from the ripest
area
of our
- long before the first drop of rain
that fell at the end of the harvest season. As our reserve Cabernet
clusters
achieved
the
classic
125
days
of hang-time, the one block of
Fermentation & Aging
Petit Verdot simultaneously revealed the highest quality clusters that the vines had ever produced.
Strictly free run was used to craft the Reserve. A model vintage, the wine was allowed to express itself with minimal
winemaking. Fermentation took place after a 24FERMENTATION
hour cold soak at 40o F. 80% of fermentation occurred in a small,
temperature
controlled
stainless
steel
tank
and
the
remaining
in French
oak fermenters.
50% ofwinemaking.
the Petit
Strictly free run was used to craft the Reserve. A model vintage,
the20%
wineoccurred
was allowed
to express
itself with minimal
Verdottook
was place
co-fermented
and of
50%
was fermented
in new
top
puncheons.controlled
Maceration
Fermentation
after a 24with
hourCabernet
cold soakSauvignon
at 40o F. 80%
fermentation
occurred
in aopen
small,
temperature
stainless
lasted 21 days and temperature did not exceed 90o F. The wine was aged in 100% new French oak barrels (Taransaud,
steel tank and the remaining 20% occurred in French oak fermenters. 50% of the Petit Verdot was co-fermented with Cabernet
Sylvain and Darnajou) for 24 months.
Sauvignon and 50% was fermented in new open top puncheons. Maceration lasted 21 days and temperature did not exceed 90o F. The
wine was aged in 100% new French oak barrels
(Taransaud, Sylvain and Darnajou) for 24 months.
Impressions
97 Points
The 2009 PlumpJack Reserve Cabernet is a testament to the wonderful terrior of our estate vineyard. While many fought
OUR THOUGHTS
the inclement weather, our estate vineyard on the eastern side of Oakville was bathed in sunlight. Classic PlumpJack
The 2009 PlumpJack Reserve Cabernet is a testament to the wonderful terrior of our estate vineyard. While many fought the inclement
aromas of iron fillings, currant, and chocolate jump from the glass as crème de cassis races to meet your senses. Primary
weather,flavors
our estate
vineyard
on coca
the eastern
sideofofsage
Oakville
was bathed
in sunlight.flavors
Classicof
PlumpJack
aromas
iron fillings,
currant,
of black
cherry,
and hints
are followed
by secondary
roasted nuts
andof
vanilla.
The high
and chocolate
jump
from
the
glass
as
crème
de
cassis
races
to
meet
your
senses.
Primary
flavors
of
black
cherry,
coca
and
hints
percentage of Petit Verdot in the blend (21%) gives the wine a rich, dense mouthfeel that will allow the wine to age of sage
are followed by secondary flavors of roasted nuts and
vanilla. for
Thethe
high
percentage
of Petit Verdot in the blend (21%) gives the wine a
gracefully
next
15+ years.
rich, dense mouthfeel that will allow the wine to age gracefully for the next 15+ years.
97 Points – Robert Parker’s The Wine Advocate # 198 (Dec 2011) Antonio Galloni
2012
PlumpJack
Reserve Chardonnay
2011
PlumpJack
Merlot
2010
PlumpJack Estate
Cabernet Sauvignon
2009
PlumpJack Reserve
Cabernet Sauvignon
97 Points
94 Points
This wine is fresh and
Layers of fresh berries, dried
lively with aromas of
cherry, and violets that mingle
apples, Bartlett Pear, with
with warming spices, vanilla,
hints of vanilla and spice. cocoa, and a touch of anise on
The palette expresses
the nose. While the palate
The 2010 PlumpJack Estate
The 2009 PlumpJack Reserve
green apple, citrus, and
reveals a creamy entry, exhibits Cabernet Sauvignon is a dense, Cabernet is a testament to the
Figs that are all framed by
a velvety mid palate, and a
opulent wine that honors its
wonderful terrior of our estate
a wonderful acidity and a
lengthy finish drawn out by
Oakville terroir with great
vineyard. While many fought
creamy rich texture.
seamlessly integrated tannin structure and balance. Notes of
the inclement weather, our
and a vibrant, lively acidity
blackberry and cherry on the
estate vineyard on the eastern
nose carry over onto the palate, side of Oakville was bathed in
and intriguing threads of black sunlight. Classic aromas of Iron
pepper, mint, vanilla and spice
Fillings, Currants, and
throughout the aromas and
Chocolate jump from the glass
flavors enhance the wine’s
as Crème de Cassis races to
complexity.
meet your senses.
2011
PlumpJack
Syrah
The 2011 Syrah has alluring
aromas of earth white pepper,
smoked meats supported by
Chinese five-spice and
raspberry notes. The palate
reveals layers of fresh
raspberry, plums, and red
currants backed by vanilla bean
and black pepper on the finish.
A wine that exhibits both poise
and a beautifully balanced
acidity a hallmark of great
Syrah.
Howell Mountain is located in
the Vaca Mountains on the
northeast side of Napa Valley
around the town of Angwin,
and overlooks the town of
Saint.Helena
Designated an AVA in 1983,
Howell Mountain was the first
sub-appellation within Napa
Valley AVA. Most vineyards in
the Howell Mountain AVA are
planted between 1,400 feet
(430 m) and 2,200 feet (670 m)
above sea level, well above the
elevations in Napa Valley that
are most affected by the cool
fog and winds from San Pablo
Bay. The mountain does get
cool breezes directly from the
Pacific Ocean, and the
relatively high elevations result
in a cooler climate than on the
valley floor. The soil in the
appellation is volcanic with
excellent drainage
Estate Vineyards
54 acres (19 acres planted to Cabernet Sauvignon, 2 acres planted to Merlot)
Organic farming practices (no chemicals fertilizers or pesticides, for minimum
of three years)
Howell Mountain- What makes CADE Estate Unique?
“Terroir” – Soil rich in volcanic ash and minerals, largely iron
1700 ft elevation, above fog layer
Warmer evenings, cooler during the day
Temperature inversion
Grapes have longer hang time than valley floor
Modern Howell Mountain
We are proud to be Napa Valley’s first
organically farmed, LEED Gold Certified
Estate Winery.
In 2010 CADE Winery was awarded LEED (Leadership in Energy and
Environmental Design) Gold Certification by the U.S. Green Building
Council.
BENEFITS TO BUILDING LEED
 Minimizes the environmental impact on your land and the land of
your neighbors.
 Conserves water, energy and materials.
 Enhances the importance of social responsibility to that of the
construction team and employees.
 Healthier work environment for your employees.
 It’s the right thing to do.
Green, elevated…
Danielle Cyrot
Winemaker, CADE Estate Winery
Danielle Cyrot brings to CADE a diversity of winemaking experience. Having grown up with a French father with
whom she took annual trips to France, Danielle was exposed to the winemaking history of her family from a young
age. Her great-grandfather was the last in a long line of ancestors who owned the Cyrot vineyard in Burgundy’s
prestigious Côte de Beaune.
Danielle had no plans to carry on her family’s winemaking legacy when she enrolled at the University of California,
Davis; however, that quickly changed when she took an introductory winemaking class and knew she had found her
calling. While at Davis, she worked harvests at Schramsberg and Artesa in Napa Valley, learning the trade from the
soil up. After graduating with a Bachelor of Science degree in viticulture and enology, Danielle worked abroad at
wineries in Alsace, France and South Australia.
Danielle comes to CADE Estate Winery from St. Clement, where she was praised for crafting elegant, structured and
balanced wines with refined tannins. Before taking on the role at St. Clement, she worked as an enologist and was
then promoted to assistant winemaker at Stag’s Leap under her mentor, Robert Brittan.
“Despite all the science behind finding the perfect site to grow grapes: the soil, row orientation, micro climate, rootstock; every
growing season is different. What worked one year will not produce the same quality the next year. I must continue to look
for the perfect combination of grapes, barrels, and winemaking practices.
It is an ever changing field of study that keeps me on my toes. That is why I love it!” – Danielle Cyrot, Winemaker
Sauvignon Blanc, Napa Valley
We combine Oakville estate-grown Sauvignon Blanc grapes
with those sourced from a handful of skilled, fastidious
farmers in Napa Valley
Cabernet Sauvignon, Napa Valley
A Bordeaux style Cabernet Sauvignon, blended from a few
of Napa’s most famous vineyards
Cabernet Sauvignon, Howell Mountain
Cade Estate’s fruit provides the back bone and additional
Grapes are sourced from small artisan growers in the Howell
Mountain Appellation
Cabernet Sauvignon, Estate
Howell Mountain
Crafted from 19 acres of Organically Grown Cabernet
Sauvignon vines from our Howell Mountain Estate
2012 CADE Sauvignon Blanc, Napa Valley
2011 CADE Sauvignon
Napa Valley
200 Blanc,
Barrels
Production:
Varietals:
Production:
Release Date:
Varietals:
Alcohol:
Alcohol:
91% Sauvignon Blanc
101 Barrels
2% Sauvignon Blanc Musque
April 2012
3%
Sém2%
illonSauvignon Blanc Musque, 2% Sémillon, 1% Viognier
95% Sauvignon
Blanc,
4%
Viognier
14.2%
14.2%
VINEYARD NOTES
In 2011, 24% of the fruit came from our Estate vineyard in the
Oakville. We also worked with four other growers: Stanley Vineyard
VINEYARDS
in Oak Knoll (22%), Bergruen in St. Helena (27%), Kenefick Ranch from Calistoga (14%), and Heitz from Napa Valley (13%). The
In 2012,average
38% of
theatfruit
came
Estate
the Oakville.
We also worked with four other growers: Stanley Vineyard in Oak
Brix
harvest
wasfrom
22.6, our
pH 3.42
andvineyard
titratable in
acidity
0.66 g/100ml.
Knoll (22%), Berggruen in St. Helena (26%), Kenefick Ranch from Calistoga (8%), and Heitz from Napa Valley (6%).
FERMENTATION
Fermentation was carried out in a combination of stainless steel
tanks (53%), stainless steel drums (20%), and French Chateau barrels
HARVEST
(22%).
The
balance
(5%)
was
fermented
in
concrete
eggs.
Three
of yeast
used Brix
on the
The 2012 growing season produced extraordinary quality yields strains
at harvest,
thewere
average
atstainless-fermented
harvest was 23.2, portion.
pH 3.3880%
and titratable
of the barrel ferments were inoculated and 20% was allowed to ferment with native yeasts. Fermentation lasted for an average of 20
acidity 0.60 g/100ml.
days at an average temperature of 58.6o F with no malolactic fermentation occurring.
FERMENTATION
ÉLEVAGE
Fermentation
wasstainless
carriedsteel
out tank
in a was
combination
tankssteel
(70%),
stainless
steelferments
drums (8%),
and French
Chateau
barrels (12%).
While the
racked off of stainless
its lees, thesteel
stainless
barrels,
oak barrel
and concrete
eggs were
allowed
to rest (4%)
on their
lees
with bâtonnage
(lees stirring)
twice of
a month
blending steel
occurred.
The balance
was
fermented
in concrete
eggs. occurring
Three strains
yeast until
wereFebruary
used onwhen
the stainless
fermented portion of the blend.
Of the barrel ferments, 80% were inoculated and 20% was allowed to ferment with native yeasts. Fermentation lasted for an average of 30
days atBOTTLING
an average temperature of 56.0o F with no malolactic fermentation occurring. While the stainless steel tank was racked off of its
Bottled March 26th, 2012
lees, the stainless steel barrels, oak barrel ferments and concrete eggs were allowed to rest on their lees without bâtonnage until February
when blending occurred.
OUR THOUGHTS
After hand crafting six consecutive vintages of Sauvignon Blanc, our 2011 is the height of our commitment to the varietal. Intense
aromas of Orange Blossom, River Rock, Lemon Rind andOUR
hints of
Spearmint are followed by aromas of Gooseberry and Lime Zest.
THOUGHTS
Flavors
of Fig,
Apple Blanc
and Lemon/Lime
greetgreen
the palate
withcucumber,
a zesty mouth
feel. The
wine has
a lush blossom,
finish thanks
the flowers.
The 2012
vintage
ofGreen
Sauvignon
has aromasCurd
of pear,
melon,
peach,
Mandarin
orange
andtowhite
increase of barrel fermentation, allowing the flavors to linger and develop.
The palate is laced with flavors of lemon, lime, green apple, and grapefruit. The combination of oak and stainless steel gives the wine
smooth texture and weight and a kiss of oak without overpowering the vibrant fruit aromatics. The finish is bright in acidity with flavors
that linger on the palate of cantaloupe, orange blossom, Asian Pear, and lemon cream pie.
2009 cade Napa Valley Cabernet Sauvignon, “cuvee”
Production:
Varietals:
288 Barrels
86% Cabernet
Sauvignon
2009 CADE Napa Cabernet
Sauvignon,
cuvée
Production:
Alcohol:
Varietals:
Alcohol:
7% Merlot
288 Barrels
6% Petit Verdot
15.2%
1% Malbec
88% Cabernet Sauvignon,15.2%
7% Petit Verdot, 5% Merlot
VINEYARD NOTES
The cade napa cuvée Cabernet Sauvignon is a Napa ValleyVINEYARDS
Appellation designated wine. Made from some of Napa’s most
The
cade napa
cuvéeBeckstoffer’s
Cabernet Sauvignon
a Napa
Valley
Appellation
designatedOrchard
wine. Made
someinofOak
Napa’s most
renowned
vineyards:
George theis3rd
Vineyard
in Rutherford,
Beckstoffer’s
Avenuefrom
Vineyard
rd Vineyard
Knoll, Kenefick
Ranch
Vineyards in Calistoga,
and3Dr.
Crane Vineyards
in St. Helena.
renowned
vineyards:
Beckstoffer’s
George the
in Rutherford,
Beckstoffer’s Orchard Avenue Vineyard in Oak
Knoll, Kenefick Ranch Vineyards in Calistoga, and Dr. Crane Vineyards in St. Helena.
ÉLEVAGE
The wine received 18 months barrel aging in 100% French Oak (55% New). For the first four months we performed bâtonnage
(lees stirring) bi-monthly and the wine was racked quarterly.HARVEST
The cool growing season of 2009 allowed for the development of juicy, ripe and full bodied wines with great structure. The
vintage
also provided our CADE Napa Valley Cabernet Sauvignon with a dramatic aromatic profile, supported by beautifully
COOPERAGE
Sylvain, Seguin Moreau, Nadalie, and Taransaud
integrated tannins that will allow for gentle aging.
BOTTLING
Wine was bottled May 9th & 10th 2011
FERMENTATION
The wine received 18 months barrel aging in 100% French Oak (55% New). For the first four months we performed
bâtonnage (lees stirring) bi-monthly and the wine was racked quarterly.
OUR THOUGHTS
The 2009 vintage provided our CADE Napa Valley Cabernet Sauvignon with a dramatic aromatic profile, supported by
beautifully integrated tannins that will allow for gentle aging.
of Black Cherry and Crème de Cassis are followed on the
OURAromas
THOUGHTS
palate with
flavors
of Bing
Cherry,
Pipe
Baker’s
Chocolate
andpalate
Roasted
Nuts.
The elevated
that the
2009 Baker’s
Aromas
of Black
Cherry
and
Crème
deTobacco,
Cassis are
followed
on the
with
flavors
of Bing structure
Cherry, Pipe
Tobacco,
exhibits can be attributed to the higher proportion of Cabernet Sauvignon which follows through with a tantalizing finish.
Chocolate and Roasted Nuts. The elevated structure that the 2009 exhibits can be attributed to the higher proportion of
Refreshingly approachable now, the 2009 cade napa Cuvée will handsomely reward cellaring for 5+ years.
Cabernet Sauvignon which follows through with a tantalizing finish. Refreshingly approachable now, the 2009 cade Napa
Valley Cabernet Sauvignon, cuvee will handsomely reward cellaring for 5+ years.
2009 cade Napa Valley
Cabernet Sauvignon “cuvee”
KENEFICK RANCH VINEYARDS,CALISTOGA:
Located in Calistoga, the vineyard is some of the first fruit to come into the winery at harvest. It is also has the
potential to develop juicy has been selling to a number of world class wineries in Napa Valley such as Shafer,
Joseph Phelps, and Pride Mountain Vineyards, among others.
DR.CRANEVINEYARDS
(BECKSTOFFERHERITAGEVINEYARD),ST.HELENA
Napa pioneer Dr. George Belden Crane originally planted this vineyard in 1858. Beckstoffer Vineyards acquired
the site in 1997, and the vineyard’s gravelly loam soils were replanted in 1998 to multiple clones of Cabernet
Sauvignon, Petit Verdot and Cabernet Franc. Fruit from this vineyard are more robust in tannin and add
backbone and wonderful boysenberry fruit characteristics.
B E C K S T O F F E R ’ S G E O R G E T H E 3 RD V I N E Y A R D , R U T H E R F O R D
This 300-acre parcel first purchased by Beaulieu founder Georges de Latour in 1928
and was the home to BV’s Rutherford Cabernets made by the renowned winemaker Andre Tchelistcheff.
Purchased by Beckstoffer Vineyards in 1988, the vineyard has since been replanted using new Cabernet
Sauvignon clones with tighter spacing and advanced trellising systems, enhancing both quality and grape
tonnage. The Rutherford fruit is more red fruit driven, with cherry and strawberry aromatics but robust tannin.
BECKSTOFFER’S ORCHARD AVENUE VINEYARD,OAKKNOLL
The 80-acre Orchard Avenue Vineyard was acquired by Andy Beckstoffer in 1997. The vineyard is planted with
Merlot grapes and sits in the Oak Knoll appellation. Its southern location causes the fruit to experience more of
a maritime climate. It produces wine with balanced tannin and undertones of dried cranberry, cola, and
chocolate.
ABOUT ANDY BECKSTOFFER
Working with Andy Beckstoffer vineyards is like working with the best viticulturist in the Napa Valley. Every
vineyard and block is tended to with the highest quality end product in mind. The fruit from his vineyards
produce different characteristics mostly due to the sub appellation it is grown in (due to soil and microclimate).
2009 CADE Cabernet Sauvignon, Howell Mountain
2009 CADE
Howell
Mountain, Cabernet Sauvignon
September
2012
Release Date:
Varietals:
Alcohol:
Production:
Varietals:
VINEYARD NOTES
96% Cabernet Sauvignon, 4% Merlot
15.2%
138 Barrels
96% Cabernet Sauvignon
Merlotfrom five small growers on Howell Mountain: CADE Estate
The CADE Cabernet Sauvignon Howell Mountain4%
is sourced
Vineyards, Ink Grade Vineyards, Outpost Vineyards,
True and Eagle Summit Vineyards. The 2009 harvest on Howell Mountain
Alcohol:
15.2%
began on October 11th and lasted through October 30st.
VINEYARDS
The 2009 vintage was a challenging one on Howell Mountain but the decision to thin heavily in our estate vineyards as well as our
Thegrower’s
CADEvineyards
Cabernet
Sauvignon
Howell
Mountain
is
sourced
five small
growers on Howellripeness.
Mountain: CADE Estate
paid huge dividends in October when the smallfrom
crop achieved
physiological/phenolic
Vineyards, Ink Grade Vineyards, Outpost Vineyards, True and Eagle Summit Vineyards.
FERMENTATION
The fermentation took place during 12 to 21 days at a maximum
temperature of 95 o F. We only used the free-run juice and allowed
HARVEST
the malolactic
fermentation
to occur inbegan
barrel.on October 11th and lasted through October 30st. 2009 was a challenging year on
The 2009
harvest on
Howell Mountain
Howell Mountain but the decision to thin heavily in our estate vineyards as well as our grower’s vineyards paid huge dividends in
ÉLEVAGE
October
theFrench
small oak
cropbarrels,
achieved
The wine received 19 months
aging when
in 100%
80%physiological/phenolic
new and 20% once filled. ripeness.
Bâtonnage (lees stirring) took place
periodically during the first three months. The wine was racked a total of four times.
FERMENTATION
TheCOOPERAGE
fermentation took place during 12 to 21 days at a maximum temperature of 95 o F. We only used the free-run juice and
Sylvain,
Moreau, Nadalié
allowed theTaransaud,
malolacticSéguin
fermentation
to occurand
in Saury.
barrel. The wine received 19 months aging in 100% French oak barrels, 80%
new and 20% once filled. Bâtonnage (lees stirring) took place periodically during the first three months. The wine was racked a
BOTTLING
total of four times.
Wine was bottled in July 12-13th, of 2011
OUR THOUGHTS
OUR THOUGHTS
The
cooler
2009
vintage
gave
us
a
higher
acidity
on
Howell
that
in turn
givesgives
the wine
a wonderful
freshness.
On the On
The cooler 2009 vintage gave us a higher acidity on HowellMountain
Mountainand
and
that
in turn
the wine
a wonderful
freshness.
palette,
flavors
of
chocolate,
mint,
currant,
and
vanilla
bean
are
revealed.
The
tannins
are
firm
but
not
obtrusive
and
the
wine
the palette, flavors of chocolate, mint, currant, and vanilla bean are revealed. The tannins are firm but not obtrusive andcan
the wine
easily age for the next 6-9 years.
can easily age for the next 6-9 years.
94 Points
Antonio Galloni in his December 2011 Issue of The Wine Advocate;
“The 2009 Cabernet Sauvignon Howell Mountain is a fascinating wine... Layers of expressive dark fruit, licorice, mint and new leather wrap around the
palate in this deep, powerful Cabernet Sauvignon. Anticipated maturity: 2014-2024.” (94 points)
2009 CADE Estate Cabernet Sauvignon, Howell Mountain
Production:
Barrels
2010
CADE Estate33 Cabernet
Sauvignon, Howell Mountain
Release Date:
Varietals:
Production:
Alcohol:
Varietals:
Alcohol:
CADE Estate Vineyard Notes
April 2012
100% Cabernet Sauvignon
26 Barrels
15.2%
100% Cabernet Sauvignon
15.2%
The CADE Estate is situated on a 54 acre property with 21 acres planted to vines with an ideal southwest facing exposure. Located in the
heart of Howell Mountain the CADE Estate vineyard sits atVINEYARDS
elevations ranging from 1,520 to 1,700 feet and is planted to 19 acres of
Cabernet Sauvignon (Clones: #4, #337, SEE, # 2, #169 and #7 ) and two acres of Merlot (Clone: 181).
The CADE Estate is situated on a 54-acre property with 21 acres planted to vines with an ideal southwest facing exposure.
Located
in the heart of Howell Mountain, the CADE Estate vineyard sits at elevations ranging from 1,500 to 1,850 feet and is
FERMENTATION
plantedontoits19
acres
ofo Cabernet
Sauvignon
and 2 acrestook
of place
Merlot.
Cabernet Sauvignon: Was cold soaked
skins
at 40
F for two days.
The fermentation
during 12 to 21 days at a maximum
temperature of 95 o F. We only used the free run juice for our Estate Cabernet Sauvignon and allowed the malolactic fermentation to
occur naturally in barrel.
HARVEST
The 2010 growing season was relatively cool and about 2 weeks behind average for the start of picking on our estate. However
ÉLEVAGE
the long
cool growing season helped produce wines with amazing color intensity and hue. The tannins are mature and round and
The wine received 22 months aging in 100% New French Oak barrels. Bâtonnage (lees stirring) took place periodically during the first four
wines
and year.
structure.
months. The wine was racked twicethe
in the
first show
year ofincredible
aging and balance
two timesofinacidity
the second
COOPERAGE
FERMENTATION
andFSylvain
TwoDarnajou,
days coldTaransaud,
soak at 40
followed by a 12 - 21 day fermentation at a maximum temperature of 95 F. Only free run was used
and malolactic fermentation occurred naturally in barrel. The wine was aged for 22 months in 100% New French Oak barrels.
BOTTLING
The
wine
agedonsur
lie for the
four
months
in barrel while the wine underwent native malolactic fermentation. Barrels
Wine
waswas
bottled
September
21stfirst
, 2011
without
filtration.
were stirred weekly for the first four months to increase mouth feel and encourage malolactic fermentation. Only free run wine
was
used in the blend, no press fractions were selected. Racking occurred twice, once in March and again in August
OUR
THOUGHTS
Aromas of graphite, black cherry, cardamom, chocolate, and soy are followed by flavors on the palate of black cherry, cardamom, dark
chocolate, and espresso. The wonderful freshness on theOUR
finish THOUGHTS
is the result of an elevated acidity which compliments the deep, round
tannins;
culminating
with
a
light
dusting
on
the
finish.
The wine has aromas of vanilla extract, anise, licorice, espresso, boysenberry, black currant, and raspberry compote. The intense
94 Points
color
of theGalloni
wine isinfollowed
with 2011
flavors
of of
graham
cracker,
toasted marshmallow, blueberry pie, and cream de cassis. There are
Antonio
his December
Issue
The Wine
Advocate;
complex
oak
flavors
of
allspice,
smoked
paprika,
and
Thedepth
wineand
is rich,
complex,
structured.
“The 2009 Cabernet Sauvignon Estate is a big, rich, seamless wine endowedsmoke.
with gorgeous
plushness.
Dark redand
fruit,intensely
licorice, spices
and menthol are
some of the notes that take shape in the glass in this big, powerful Cabernet Sauvignon. A rich, textured finish rounds things out in style. Anticipated maturity:
2012-2024.” (94 points)
2012
CADE
2011 CADE
Sauvignon
Blanc,Sauvignon
Napa Valley
Production:
Release Date:
Varietals:
Alcohol:
Blanc,
cade Napa Valley
Cabernet Sauvignon, “cuvee”
Napa Valley
101 Barrels
April 2012
95% Sauvignon Blanc, 2% Sauvignon Blanc Musque, 2% Sémillon, 1% Viognier
14.2%
The 2009 vintage provided our CADE Napa Valley
Cabernet Sauvignon with a dramatic aromatic profile,
supported by beautifully integrated tannins that will allow for
gentle aging. Aromas of Black Cherry and Crème de Cassis
are followed on the palate with flavors of Bing Cherry, Pipe
Tobacco, Baker’s Chocolate and Roasted Nuts. The elevated
structure that the 2009 exhibits can be attributed to the higher
proportion of Cabernet Sauvignon which follows through with
a tantalizing finish. Refreshingly approachable now, the 2009
cade Napa Valley Cabernet Sauvignon, cuvee will handsomely
reward cellaring for 5+ years.
VINEYARD NOTES
In 2011, 24% of the fruit came from our Estate vineyard in the Oakville. We also worked with four other growers: Stanley Vineyard
in Oak Knoll (22%), Bergruen in St. Helena (27%), Kenefick Ranch from Calistoga (14%), and Heitz from Napa Valley (13%). The
average Brix at harvest was 22.6, pH 3.42 and titratable acidity 0.66 g/100ml.
The 2012 vintage of Sauvignon Blanc has aromas of pear, green
melon, cucumber, peach, Mandarin orange blossom, and white
flowers. The palate is laced with flavors of lemon, lime, green
apple, and grapefruit. The combination of oak and stainless
steel gives the wine smooth texture and weight and a kiss of oak
without overpowering the vibrant fruit aromatics. The finish is
bright in acidity with flavors that linger on the palate of
cantaloupe, orange blossom, Asian Pear, and lemon cream pie.
FERMENTATION
Fermentation was carried out in a combination of stainless steel tanks (53%), stainless steel drums (20%), and French Chateau barrels
(22%). The balance (5%) was fermented in concrete eggs. Three strains of yeast were used on the stainless-fermented portion. 80%
of the barrel ferments were inoculated and 20% was allowed to ferment with native yeasts. Fermentation lasted for an average of 20
days at an average temperature of 58.6o F with no malolactic fermentation occurring.
ÉLEVAGE
While the stainless steel tank was racked off of its lees, the stainless steel barrels, oak barrel ferments and concrete eggs were allowed
to rest on their lees with bâtonnage (lees stirring) occurring twice a month until February when blending occurred.
BOTTLING
Bottled March 26th, 2012
OUR THOUGHTS
After hand crafting six consecutive vintages of Sauvignon Blanc, our 2011 is the height of our commitment to the varietal. Intense
aromas of Orange Blossom, River Rock, Lemon Rind and hints of Spearmint are followed by aromas of Gooseberry and Lime Zest.
Flavors of Fig, Green Apple and Lemon/Lime Curd greet the palate with a zesty mouth feel. The wine has a lush finish thanks to the
increase of barrel fermentation, allowing the flavors to linger and develop.
2009 CADE Cabernet Sauvignon, Howell Mountain
Release Date:
Varietals:
Alcohol:
September 2012
96% Cabernet Sauvignon, 4% Merlot
15.2%
2009 CADE Estate Cabernet Sauvignon, Howell Mountain
2010 CADE Estate Cabernet Sauvignon,
Howell Mountain
VINEYARD NOTES
The CADE Cabernet Sauvignon Howell Mountain is sourced from five small growers on Howell Mountain: CADE Estate
Vineyards, Ink Grade Vineyards, Outpost Vineyards, True and Eagle Summit Vineyards. The 2009 harvest on Howell Mountain
began on October 11th and lasted through October 30st.
Production:
Release Date:
Varietals:
Alcohol:
The 2009 vintage was a challenging one on Howell Mountain but the decision to thin heavily in our estate vineyards as well as our
grower’s vineyards paid huge dividends in October when the small crop achieved physiological/phenolic ripeness.
CADE Estate Vineyard Notes
The CADE Estate is situated on a 54 acre property with 21 acres planted to vines with an ideal southwest facing exposure. Located in the
heart of Howell Mountain the CADE Estate vineyard sits at elevations ranging from 1,520 to 1,700 feet and is planted to 19 acres of
Cabernet Sauvignon (Clones: #4, #337, SEE, # 2, #169 and #7 ) and two acres of Merlot (Clone: 181).
2009 CADE Howell Mountain,
Cabernet Sauvignon
FERMENTATION
The fermentation took place during 12 to 21 days at a maximum temperature of 95 o F. We only used the free-run juice and allowed
the malolactic fermentation to occur in barrel.
The cooler 2009 vintage gave us a higher acidity on
Howell Mountain and that in turn gives the wine a
wonderful freshness. On the palette, flavors of
COOPERAGE
Sylvain, Taransaud, Séguin Moreau, Nadalié and Saury.
chocolate, mint, currant, and vanilla bean are revealed.
BOTTLING
Wine was bottled in July 12-13th, of 2011
The tannins are firm but not obtrusive and the wine
OUR THOUGHTS
The cooler 2009 vintage
gave useasily
a higher acidity
and that 6-9
in turn gives
the wine a wonderful freshness. On the
can
ageon Howell
for Mountain
the next
years.
palette, flavors of chocolate, mint, currant, and vanilla bean are revealed. The tannins are firm but not obtrusive and the wine can
st
easily age for the next 6-9 years.
Antonio Galloni in his December 2011 Issue of The Wine Advocate;
“The 2009 Cabernet Sauvignon Howell Mountain is a fascinating wine... Layers of expressive dark fruit, licorice, mint and new leather wrap around the
palate in this deep, powerful Cabernet Sauvignon. Anticipated maturity: 2014-2024.” (94 points)
94 Points
94 Points
The 2010 growing season was relatively cool and about 2 weeks
behind average for the start of picking on our estate. However
the
long cool growing season helped produce wines with amazing
ÉLEVAGE
The wine received 22 months aging in 100% New French Oak barrels. Bâtonnage (lees stirring) took place periodically during the first four
intensity
hue.
are
months.color
The wine was
racked twice in and
the first year
of agingThe
and two tannins
times in the second
year. mature and round and
COOPERAGE
the wines show incredible balance of acidity and structure. The
Darnajou, Taransaud, and Sylvain
BOTTLING wine has aromas of vanilla extract, anise, licorice, espresso,
Wine was bottled on September 21 , 2011 without filtration.
boysenberry, black currant, and raspberry compote. The intense
OUR THOUGHTS
Aromas of graphite, black cherry, cardamom, chocolate, and soy are followed by flavors on the palate of black cherry, cardamom, dark
chocolate, andcolor
espresso. of
The the
wonderful
freshness
the finish is the result
of an elevated
acidity of
whichgraham
compliments thecracker,
deep, round
wine
isonfollowed
with
flavors
tannins; culminating with a light dusting on the finish.
marshmallow,
blueberry
pie, and cream de cassis. There
Antoniotoasted
Galloni in his December
2011 Issue of The Wine
Advocate;
“The 2009 Cabernet Sauvignon Estate is a big, rich, seamless wine endowed with gorgeous depth and plushness. Dark red fruit, licorice, spices and menthol are
some of the notesare
that takecomplex
shape in the glass in oak
this big, powerful
Cabernet Sauvignon.
A rich, textured smoked
finish rounds things paprika,
out in style. Anticipatedand
maturity:
flavors
of allspice,
2012-2024.” (94 points)
smoke. The wine is rich, complex, and intensely structured.
FERMENTATION
Cabernet Sauvignon: Was cold soaked on its skins at 40o F for two days. The fermentation took place during 12 to 21 days at a maximum
temperature of 95 o F. We only used the free run juice for our Estate Cabernet Sauvignon and allowed the malolactic fermentation to
occur naturally in barrel.
ÉLEVAGE
The wine received 19 months aging in 100% French oak barrels, 80% new and 20% once filled. Bâtonnage (lees stirring) took place
periodically during the first three months. The wine was racked a total of four times.
94 Points
33 Barrels
April 2012
100% Cabernet Sauvignon
15.2%
94 Points
Modern Howell
Howell Mountain
Modern
Mountain
2012 Vintage