Mayacamas Vineyards is perched on the steep, rugged slopes of the stunning Mayacamas Mountain Range, nestled between Napa and Sonoma counties, in the Mount Veeder appellation of Napa Valley. Rooted since the 1960s in Mount Veeder hillsides, these old vines dig deep in distinctive soils of ash, sedimentary rock and lava thanks to their close proximity of Mount Veeder’s ancient volcano, and are uniquely capable of producing some of the most profoundly pure and terroir-driven Cabernet Sauvignon of longevity in all of the Napa Valley. At an elevation of 1,800 to 2,400 feet, the climate is cool and the growing season is very long, which structurally results in the ideal ripeness and pitch-perfect acidity.
As many of you veteran Napa Cab lovers can attest, 1997 was critically touted as a great vintage when it was released due to its lush fruit and instantly gratifying approachability whereas the more restrained 1998 vintage was initially overlooked. The 1998 vintage, however, has inevitably stood the test of time. Thanks to the slightly cooler growing season, the 1998s were naturally built to last and are just hitting their stride with grace and unbelievable elegance. This particular vintage from Mayacamas Vineyards was produced with minimal intervention in the cellar in an effort to retain purity of fruit and terroir. Following fermentation, the wine is aged for two years in old American oak then is aged an additional year in predominantly used French oak barrels (5% are new). The result is a wine that is on par with Premier Cru Bordeaux at a comparatively remarkable price to quality. An incredibly rare library wine from one of the greatest Napa producers in history, this is an opportunity that doesn’t come along every day.
The 1998 Mayacamas Cabernet Sauvignon has a concentrated garnet core that moves to light garnet and slight orange reflections on the rim. The nuanced nose offers the enchantingly complex and savory sensory experience one would expect from a mature, world-class Cabernet Sauvignon. Well-balanced fruit integrated into the more savory aromatics include dried red currant, mulberry, dried blackberry and preserved black plums and are driven by sandalwood, rose hips, hibiscus, dried leather, wet red tobacco, cedar, violets, hints of wet mushroom and sawdust over a light kiss of baking spice. The palate is medium-plus in body with exquisite elegance, depth of flavor and soft, velveteen tannins that still retain enough structure to perfectly frame the wine. Flavors on the palate confirm the nose with additional earth-driven notes of soft clay, turned earth, leather, tobacco and cigar box that seems to meander through the senses for an infinite finish. This wine is only just beginning to hit its peak and should last, depending on storage conditions, for another decade or more. If you would like to crack a bottle soon, which I highly recommend, carefully decant the wine for 20-30 minutes and serve at 60-65 degrees in Bordeaux stems. In the spirit of this year’s approaching truffle season, I recommend pairing this special wine with a classic dish of
Filet Mignon with Black Truffles and Red Wine Reduction. Simply prepare this Bordelaise sauce with black truffles, usually found at your local high-end grocer, alongside a nice cut of filet from your local gourmet market and invite your closest friends for the occasion. It will surely be a night to remember.
