To create Oberon Cabernet Sauvignon, Tony sourced grapes from throughout Napa’s finest winegrowing regions, including Rutherford, St. Helena, Oak Knoll, Yountville, Chiles Valley, Pope Valley and Capell Valley. By layering fruit from Napa’s sparse volcanic soils and the deeper alluvial soils of the valley floor, Tony accomplished his goal of marrying many different expressions into one outstanding Cabernet Sauvignon that boasts a beautifully seamless mouthfeel and rich, complex texture and flavors.
The 2019 vintage was a near-perfect growing season with cool weather through July into early August. We then saw ideal warm weather conditions until the last fruit was resting safely under the watchful eyes of winemaking teams all over the Valley. Throughout our sub-appellations, harvest of our 2019 Cabernet Sauvignon vineyards began in late October and continued through the first week of November, with the long ripening season contributing to the development of beautiful fruit flavors.
After the grapes were gently hand-harvested, de-stemmed and crushed, the Cabernet Sauvignon fermented in stainless steel tanks with an extended post-fermentation maceration. Malolactic fermentation with French oak, combined with 13 months aging (45% new French oak), helped to marry the wine’s flavors and tannins. During blending, Tony looks to other complimentary varieties to help express Oberon Cabernet’s lovely flavor and texture. With a kiss of Petite Verdot and a dash of Zinfandel he helped to create Oberon’s deep colors, supple silky tannins, and notes of vibrant black cherry, candied blackberry and spices. A hint of coffee and dark chocolate create a lingering and delightful finish.