Auction 14 | Lot No. 109
York Creek Cabernet
Spring Mountain District
10 cases produced
The 2008 Cabernet Sauvignon is sourced from York Creek Vineyard, located on Spring Mountain at approximately 1,700 ft elevation. This 100% Cabernet Sauvignon was partially barrel fermented, adding complexity and spice early on in its development. The intense dark color complements flavors of dark cherry, blackberry and dark chocolate.
The barrel aging began day one, with barrel fermentation. Post fermentation, the wine is aged for two years in French oak barrels, which gives the wine time to round out, mature and become more concentrated because of evaporative loss of water. Part of it's barrel life was in new oak, which adds spice to the abundant fruitful flavors. The overall aging process develops layers of flavor and complexity.
- pH: 3.48
- Single vineyard wine
- Sustainably produced
||very full bodied
Winemaker, Freemark Abbey
After graduating from college, I wanted to make Cabernet Sauvignon. I took a position with Freemark Abbey Winery in 1980 as the assistant winemaker; I couldn't have landed in a better spot to learn my craft. After two vintages, I was transfered by the mutual ownership to Rutherford Hill Winery to be the associate winemaker. In 1985, the partners invited me back to become the winemaker at Freemark Abbey Winery. I have been in charge of the Freemark Abbey wines from that point to present.
Country born: United States
Education: M.S. in Food Science at U.C. Davis 1980
Years in the wine industry: 30+ years
I like comparing winemaking to cooking. Just as a chef would grow his own herb and vegetable garden, it is ideal for a winemaker to actively participate in the vineyard, see the grape growing through harvest, and bring this abundantly juicy produce to the winery, our kitchen, to make a full-bodied wine with layers of flavor. To develop the flavors that we want, it is important to use the right varietal, rootstock, and selected clone for the soil. Then the appropriate trellis system with shoot positioning must be used to maximize the most desirable effects of the sun, turning that precious sunlight into wine.
Q&A With the Winemaker
Q: Premiere Napa Valley wines are innovative and allow each winery to showcase the region's sense of exploration in fine winemaking. What kind of exploration did your Premiere Napa Valley wine allow you to do?
A: There was a couple of inspirations going for us with this wine. Over the years, Freemark Abbey has sourced it's fruit from our own Napa Valley floor vineyards or alluvial benches, so it was exciting to explore some mountain fruit. Secondly, we wanted to experiment with small lot barrel fermentation in making a cabernet. That proved to be very labor intensive but I think the effort is worth it...all fun!
Q: What was your inspiration for this offering?
A: York Creek Vineyards, located on Spring Mtn, has been a long time friend of the original partners of Freemark Abbey Winery. In fact, Laurie Wood, one of the original partners, was the viticulturalist that initially planted York Creek. It was with great delight that we were able to procure a few tons from this historic vineyard for this special project and in our mind, honor one of our patriachs, Laurie Wood.
Q: Fill in the blanks: I chose to make this wine from this particular ______________ because ______________.
A: I chose to make this wine from this particular vineyard because of it's historical significance to Freemark Abbey Winery, and the Napa Valley as well. One of the first mountain top vineyards to be developed, which produces very small berries yielding ultraconcentrated fruitfull wines with great depth and complexity.
Q: Why should a wine lover have a bottle of this wine in their cellar?
A: I think they should have more than one. This wine will be the quintessential cabernet upon release, and one that promises to age well for future enjoyment.
Q: Any quote, poem, lyric you feel represents this wine?
A: If I could save time in a bottle...