This Cabernet Sauvignon was conceived as the best possible blend from our foremost vineyard sources
Precise opulence, a clear scion of the Rutherford and St. Helena sites in which the fruit was grown
Aged for 28 months in new French oak, promoting concentration and soft, fine-grain tannin structure
A wine born of the collaboration between proprietor Justin Hunnicutt Stephens and winemaker Kirk Venge
Produced by HUNNICUTT, nestled in the foothills of St. Helena, this is a Cabernet Sauvignon of great pedigree and the result of a collaboration of two palates that has spanned a decade and a half, that of proprietor Justin Hunnicutt Stephens and winemaker Kirk Venge. Together, working with exceptional Cabernet lots from the Beckstoffer Georges III, Star and Lewelling vineyards, this three-vineyard blend was specifically crafted to produce a wine of precise opulence. The resultant blend has been aged for 28 months in French oak to promote softness and concentration. This wine showcases generous notes of blackberry, dark cherry, a velvety mid-palate and delicately woven fine grain tannins, allowing for instant gratification and a long luxurious life for many years to come.
Wine is unfiltered
While at Davis, I interned with Mumm Napa Valley as experimental winemaker for 5 harvest seasons under the guidance of legendary sparkling winemaker, Gregory Fowler. The experience not only included yeast, malolactic and scion and rootstock trials but the making of premium Carneros Appellation Chardonnay and Pinot Noir table wines as well.
After college and my fourth season at Mumm, I spent the 1999 harvest working with Rapaura Vintners in Marlborough, New Zealand on the South Island. I went back to work for one last harvest at Mumm. That November of the same year I left Mumm and decided to work alongside my father to develop a winery for the Venge Family Reserve wines.
I began working with Justin when he created HUNNICUTT in 2001.
When Justin started the HUNNICUTT brand in 2001, Kirk joined the team to make the wine.
Country born: United States
Education: Viticulture and Oenology Degree from the University of California, Davis
Interned at Mumm Napa Valley for 5 Harvest seasons
Worked with Rapaura Vintners in Marlborough, New Zealand for the 1999 Harvest under the direction of NZ master winemaker, John Belsham
Years in the wine industry: 30+ years
My philosophy of “making wine in the vineyard” is found in every bottle. Understanding the terroir of a specific vineyard and the hidden potential of that site is imperative to the quality of wine that can be made. I strive to share ideas with the winery’s growers and work with them to attentively develop the highest quality of fruit that each vineyard can produce. I know there is no substitute to absolute quality and that the best wines can only come from the best grapes.
Total Wine & More
6600 Rockledge Drive
Bethesda MD 20817