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Frazier Winery, Cabernet Sauvignon, Estate Grown

California, United States 2010 (750mL)
$49.00
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Fruit
Earth
Body
Tannin
Acid
Alcohol
SommSelect

Frazier Winery, Cabernet Sauvignon, Estate Grown


Long before its AVA status was granted, Frazier Winery has called Coombsville home. Just a quick ten-minute drive southeast of the town of Napa, Coombsville only received its AVA status in 2011—the sub-appellation’s unique gift is its ability to capture pristine fruit at its ideal ripeness while still retaining essential acidity needed for the balance of a world-class Cabernet. Due to its close proximity to San Pablo Bay, Coombsville enjoys cool nights, marine fog and persistent breezes that maintain freshness while the aspect and California sunshine allow a slow purposeful ripening of the grapes. The rocky, volcanic soils offer a distinct elegance and soft mineral presence. All of these elements combine to create a wine balanced with fruits and earth notes with ample freshness that is a unique voice of the Napa Valley. Plucked from one of my favorite Napa vintages, the 2010 is not as lean as 2011, but not as ripe as 2009 and 2012; this year hits the sweet spot that is harder and harder to come by. 
 
A family owned and operated winery until a group of buyers purchased the estate in 2012, this 2010 Frazier Cabernet Sauvignon is one of the last completed and bottled vintages Bill Frazier and his family crafted before selling the respected family business. Bill Frazier bought his land in Coombsville in 1982 and cultivated it with the assistance of a viticultural consultant. Over time, he became a true vigneron long before he started his label in 1995. The vines for the 2010 were tended with meticulous care before a manual harvest. The wine was then crafted by acclaimed Napa Valley winemaker, Kirk Venge. The result of the original owner’s last efforts is a wine of balance, poise and immense concentration that recalls Bordeaux while retaining its California roots.
 
This wine displays a opaque dark purple core with ruby reflections throughout and slight orange tinges on the rim, showing just a touch of age. The powerful nose exudes all the classic notes of Napa Cabernet including cassis, blackberry, dried blackcurrant and black plum laced with leather, pencil lead, tobacco and cedar over delicately balanced notes of cardamom, vanilla bean and toasted oak in the background. The full-bodied palate is incredibly rich yet balanced with freshness due to the appellation’s cool nights. Black and blue fruits, reminiscent of the nose, envelop the palate and evolve to reveal savory layers over classic pencil lead and crushed soft minerality. Service temperature is key with this wine, as it is with all higher alcohol reds. Serve just over cellar temperature, between 60-65 degrees, in Bordeaux stems to keep the alcohol from dominating the stunning aromatics. This wine is absolute nectar right now and approaching its peak, although it easily has a decade or more of life ahead of it if kept well. For pairing, keep it simple with a grass fed ribeye steak dinner.
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Country
United States
Region
California
Sub-Region
United StatesNapa Valley (Coombsville AVA)
Soil
Volcanic
Farming
Sustainable
Blend
Cabernet Sauvignon
Alcohol
14.0
OAK
Partial New French

United States

Washington

Columbia Valley

Like many Washington wines, the “Columbia Valley” indication only tells part of the story: Columbia Valley covers a huge swath of Central
Washington, within which are a wide array of smaller AVAs (appellations).

Oregon

Willamette Valley

Oregon’s Willamette Valley has become an elite winegrowing zone in record time. Pioneering vintner David Lett, of The Eyrie Vineyard, planted the first Pinot Noir in the region in 1965, soon to be followed by a cadre of forward-thinking growers who (correctly) saw their wines as America’s answer to French
Burgundies. Today, the Willamette
Valley is indeed compared favorably to Burgundy, Pinot Noir’s spiritual home. And while Pinot Noir accounts for 64% of Oregon’s vineyard plantings, there are cool-climate whites that must not be missed.

California

Santa Barbara

Among the unique features of Santa Barbara County appellations like Ballard Canyon (a sub-zone of the Santa Ynez Valley AVA), is that it has a cool, Pacific-influenced climate juxtaposed with the intense luminosity of a southerly
latitude (the 34th parallel). Ballard Canyon has a more north-south orientation compared to most Santa Barbara AVAs, with soils of sandy
clay/loam and limestone.

California

Paso Robles

Situated at an elevation of 1,600 feet, it is rooted in soils of sandy loam and falls within the Highlands District of the Paso Robles AVA.

New York

North Fork

Wine growers and producers on Long Island’s North Fork have traditionally compared their terroir to that of Bordeaux and have focused on French varieties such as Cabernet Franc and Merlot.

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