Dominus Estate Napanook
Napa Valley, California, United States
December 31, 2017, Virginie Boone
“From the producer's Yountville estate, this blend of 88% Cabernet Sauvignon, 9% Petit Verdot and 3% Cabernet Franc offers thyme, stone and black pepper flavors within a leathery texture. Concentrated and structured, it further shines with black currant and tobacco notes that give it a distinct herbal edge.”
January 27, 2017, James Suckling
“Gorgeous aromas of sweet tobacco, iodine and oysters. Blackcurrants, too. Subtle. Medium to full body, elegant and refined tannins, and yet there's also delicious, understated complexity. Savory. A joy to drink now, but this will improve with age.”
December 1, 2016, Antonio Galloni
“The 2014 Napanook is, once again, a very serious wine. Dark, powerful and brooding, the 2014 possesses remarkable intensity packed into its mid-weight frame. Smoke, scorched earth, tobacco, graphite, savory herbs and menthol add to an impression of gravitas. The 2014 doesn't quite have the depth or power of the 2013, but it leans in that direction. I would give it a few years in bottle to settle down. This is an impressive showing.”
The Wine Advocate
October 28, 2016, Robert Parker
“The 2014s, where the production of Napanook was only 2,200 cases and Dominus slightly more than the 2015 at 4,000 cases, was another early harvest, although somewhat later than 2015. The 2014 Napanook is a blend of 88% Cabernet Sauvignon, 3% Cabernet Franc and 9% Petit Verdot, showing notes of loamy earth, Christmas fruitcake, black cherry and blackcurrant fruit and underbrush in a supple, fragrant and lush heady style. It is another successful wine that should drink beautifully young and age nicely for up to 20 years.”
Napanook is made solely from grapes grown at the historic Napanook Vineyard in Yountville, Napa Valley. The wine is blended from blocks in the vineyard that were carefully selected for their lively fruit, soft tannins and early maturing characteristics.
Enjoying a temperate climate, the vineyard’s volcanic, well draining soils are specifically suited to growing Cabernet Sauvignon and the other Bordeaux varietals which compose the Dominus Estate wines. The soil is gravelly and clay loam. Meticulous efforts are made throughout the seasons to produce grapes of the highest quality for Dominus Estate wines.
During the winter season, precise cane pruning ensures ideal cluster spacing for optimal fruit ripening. Dry farming relies on a deep root system to take advantage of natural water sources from rain and underground supplies. Cluster thinning optimizes quality through yield regulation.
Rinsing the grapes 10 to 15 days before harvest removes dust and enhances the purity of the fruit. Hand-picking with small french shears instead of harvest knives minimizes bruising and vine damage. Small harvest baskets preserve the integrity of the clusters as they are transported to the winery. The sunny side of the vines is picked a few days before the shady side respecting perfect maturity.
Minimal intervention and restraint throughout the process of grape berry selection, fermentation and aging preserve the character of the fruit. The resulting wines convey the very personality of the vineyard. Dominus winemaking includes separate lot-by-lot fermentation. Cluster sorting by hand is complemented by an optical berry sorting system. Gentle pumping-over extracts aromas, color and tannins. Vertical wine press at low pressure delicately releases components from the skin. Racking barrel to barrel in 100% french oak removes sediment and assures clarification of the wine during aging.
In Napanook 2014, boysenberry, savory thyme and tobacco aromas meet on a lithe palate and linger throughout an elegant finish with fine, firm tannins. Christian Moueix recommends decanting young wines before serving to allow them to reach their full potential.
2014 was characterized by a very dry early winter with heavy rains in February and continued rainfall in March and April. Average temperatures were higher than historical averages, with minor heat spikes in June and July. No heat spikes were recorded in August or September.
Varietals: 88% Cabernet Sauvignon, 9% Petit Verdot, 3% Cabernet Franc
Harvest Start Date: September 2, 2014
Harvest End Date: September 30, 2014
Bottling Date: July 2016
New Oak: 20%
Cases Produced: 2200 – 9 Litre cases