Library Wines

2011 Breckenridge Cabernet Sauvignon, Jen Mar Vineyard

93 points – Outstanding. The 2011 offers red currant, blueberry, savory herbs, and spice.      - California Wine Advisors

The 2011 Breckenridge Cabernet Sauvignon features supple tannins and flavors of boysenberries, black cherries, cocoa nibs and vintage cigar box. It is a complex expression of what our vineyard has to offer. Aged in 80% new French Oak the accents of maple, vanilla, and coffee add complexity to the finish. An outstanding vintage.

Winemaker Notes:
The 2011 vintage was meticulously farmed by Jim Barbour the fruit came into the winery in immaculate shape. We fermented with 25% whole berries in a wide tank allowing for gentle extraction of body and tannin. The 2013 was aged in 80% new French oak for a period of 22 months.

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2009 Breckenridge Cabernet Sauvignon, Jen Mar Vineyard

91 Points -   “The bouquet is surprisingly earthy and complex.  Dark berries, cherries and plenty of spice.  Soft, supple tannins are integrated and   provide lift to the fruit.  This is ready to enjoy right now and will drink well for another 5-7 years.”

Tasting Notes:
Our 2009 Cabernet Sauvignon from St. Helena, showcases the strength of the vintage with the finesse of the St. Helena appellation. This wine is based in aromas of blueberries and anise. There are hints of cherries, rasperries, and vanilla, but the core is blue fruit and spice. A generous help-ing of oak rounds out the mid palate and adds some brown sugar complexity. The texture and body are rich smooth velvety tannins. This wine is great now, but should show well for years to come.

Winemaker Notes:
The 2009 growing season was an almost perfect
Napa Valley vintage. This vintage brought average to mild temperatures, modest yields, and a relatively rain free harvest. The warmer summer days allowed for good tannin maturity, and ripe flavors at harvest. The mild season allowed for rewarded patience and beauti-ful fruit at harvest. Meticulously farmed by Jim Barbour the fruit came into the winery in immaculate shape. We fermented with 25% whole berries in a wide tank allow-ing for gentle extraction of body and tannin. The 2010 was aged in 80% new French oak for a period of 22 months.

190 Cases Produced

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2007 Breckenridge Cabernet Sauvignon, Jen Mar Vineyard

Tasting Notes:
The 2007 Cabernet Sauvignon is an intense wine. It has aromas of cherry, black cherry, tobacco blueberry and spice. An engaging palette, with a very full body, the wine coats the flavor receptors and hangs on. Flavors of cherry, rose, and vanilla dominate, while complex undertones make the wine very intriguing. The finish is soft and lingers in cherries and vanilla. This is a wine that drinks great now, but should show well for years to come.

Winemaker Notes:
The 2007 vintage was an almost perfect growing season, with just enough heat to properly ripen all aspects of the fruit. This vintage yielded wines with bold broad complexity, firm tannins, what should be great longevity. Since the fruit came into the winery in perfect condition, the winemaking was pretty standard with three punch downs a day, and pressing at dryness. The 2007 was aged in 70% new French oak for a period of 22 months.

2006 Breckenridge Cabernet Sauvignon, Jen Mar Vineyard

Tasting Notes:
The 2006 Cabernet Sauvignon has the classic scents of cherries and cranberries, but there are really pretty undertones of violets and cinnamon. This wine has a full but silky texture and really coats the palette. There are flavors of cherries and strawberries, with some dark red fruits. The finish lingers in the cherry and tobacco realm. A great example of Cabernet from the St. Helena appellation

Winemaker Notes:
The 2006 vintage was a great growing season. With average temperatures and moderate heat, out nights for the most part were able to stay cool and allow the vines to recover. This vintage yielded wines with lots of layers and complexity. The tannins were mature and the texture silky smooth. We handled the grapes very gently in 2006 and kept more whole berries initially in fermentation. We punched down vigorously 3 times a day for 14 days, and then pressed off. This wine was aged in 70% new French oak for a period of 22 months.

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