Trefethen Family Vineyards
2010 Cabernet Sauvignon
Oak Knoll District of Napa Valley
Auction 16 | Lot No. 70
Vintage: 2010
Trefethen Family Vineyards
Cabernet Sauvignon
Oak Knoll District of Napa Valley
5 cases produced
Description
On the slopes of the Mayacamas, on the northern edge of the Oak Knoll District, is an extraordinary vineyard. In its own small valley, bisected by a spring-fed creek, is Hillspring. John Trefethen courted the love of his life here, and after he and Janet were married, she convinced him to plant a few vines (it wasn't a hard sell.) Ever since, Hillspring has been the site of our best Cabernet, forming the base for our Reserve Cabernet and our tête de cuvée, HaLo. This barrel is from the top lots of Hillspring Cab, highlighting the best this vineyard has to offer. Framed by hints of cedar, cigar tobacco and bay leaf, aromas of blueberry pie and black currants carry through onto a dark, fruity palate supported by chewy tannins and a savory finish.
Aging Process
Fermented on the skins for 12 days then aged in new French oak (for 19 months by projected bottling date). Cooperage is Tonnellerie Marchive, oak from the Vosges Forest.
Wine Facts
- pH: 3.6
- Single vineyard wine
- Sustainably produced
- Wine is 100% estate grown and bottled
Tasting Chart
| bone dry |
|
very sweet |
| light body |
|
very full bodied |
| soft, gentle |
|
very crisp |
| no tannins |
|
heavy tannins |
 |
Zeke Neeley
Winemaker, Trefethen Family Vineyards
While pursuing his Masters at Davis, Zeke did an internship in Napa Valley at Trefethen Family Vineyards. That experience made such an impression on him that after stints at wineries in Santa Cruz and Sonoma, Zeke jumped at the chance to work with the Trefethen team once more.
Country born: United States
Education: Zeke earned his undergraduate degree in Biochemistry from the University of California at Davis. He then worked several years in the biotech industry in South San Francisco, focusing on cancer research. A love of wine led him back to school for his Masters in Viticulture and Enology at U.C. Davis.
Years in the wine industry: 9 years
Winemaking Philosophy:
Zeke sees a winemaker as part chef, scientist, craftsman, and part guidance counselor. The natural end-product of a grape fermentation is not wine but vinegar. Wine needs to be guided to maturity and to do so requires a detailed understanding of microbiology and chemistry, a discerning palate, and a bit of creativity. He feels that his main goal is to create wines that showcase the excellent and unique fruit we harvest from the vineyards at Trefethen each year.
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