Some years are known as vintners’ vintages. Winemakers who got it right in 2010 produced wines with great concentration, greater depth of color, and fresh acidity that both drink great now and have great ability to age.
G Wines zeroes in on mountain fruit from a very select set of Napa and Sonoma sites. G’s Mountain Reserve Cabernet continues his string of standout wines that both offer great value and showcase the hallmark of mountain vineyard fruit: intense flavor concentration paired with great structure and power.
100% varietal Cabernet Sauvignon, this is G Wine Cellars’ flagship wine. The massive concentration, inky color, and a complex palate loaded with intense dark berries, sweet spice, herbs, encased in velvety tannins nearly knocked our Tasting Panel over with the purity of its expression of place. Aged for 24 months before release, this is ready to drink now. But it will be going strong for years to come.
Things to Know:
The fruit for G’s flagship wine comes from three AVAs: Spring Mountain (awarded AVA status in 1993, think of it as ground zero for putting “mountain grapes” on the map), Diamond Mountain (a myriad of complex soil types topping out at elevations of up to 2,200 feet), and Mt. Veeder (winemaking is an extreme sport given the low-yielding vines cultivated on extremely steep plots). The blend of these distinctive terroirs from some California’s best sites for premium winemaking produces intense, age-worthy wines.
With strong blackberry flavors, rich tannins, and an excellent acidity for aging, this big red has it all. The Cabernet Sauvignon we use to create our Reserve comes from the Mayacamas Mountains of Napa Valley. This wine exhibits soft tannins and rich complexity on the palate.
With strong blackberry flavors, rich tannins and an excellent acidity for aging, this “big boy red” has it all. The Cabernet grapes we use for our mountains reserve come from the Mayacamas mountains of Napa Valley. Mount Veeder, Spring Mountain, and Diamond Mountain make up some of the best real estate in the U.S. for producing world-class wine grapes. With a longer growing season, and a much more difficult climate compared to fruit grown on the valley floor, the wines made from these grapes are rich with complexity. Aged in 65% new and 35% one and two year old French oak, for at least 24 months, the result is a dark purple, robust full bodied wine. This wine is wonderfully balanced and can be enjoyed for 10-15 years to come.
G Wine Cellars is run by Garrett Ahnfeldt a Napa native who has long nurtured a passion for wine. He is not the only one in his family to own a Napa wine label; father Bruce runs the Ahnfeldt label. Garrett grew up among grape vines – he remembers getting an early start on his vineyard education – driving tractors at a young age and learning about farming.
Today Garrett is a vineyard manager for a company managing approximately 1000 acres in the Napa area including the acreage that supplies the grapes for g Wine Cellars. The focus of G Wine Cellars is on red varietals – predominantly Cabernet Sauvignon, a red blend, and a small production Cabernet Franc. In addition, due to their contacts with vineyard owners, they always have additional grapes which they use to make one barrel of wine at a time. These “one barrel” lots are available in extremely limited quantities – often for club members.
Garrett is also a partner in Hailstone Vineyards – a label that as of the time of this review focuses on two wines – a Russian River Chardonnay from neighboring Sonoma County and a Napa Cabernet Sauvignon.
This Napa Cab calls for red meat--whether that’s a grilled ribeye topped with portobello mushrooms or a juicy burger. On the lighter side, try it with a heartier pasta in tomato-based meat sauce.