Steve Brady is the “garagiste dreamer” behind On Q, which actually did originate in his garage. An aspiring winemaker who has lived in Napa’s Browns Valley for some 50 years, Steve began crafting wines in the early 2000s. When he decided to take his project to the next level, he teamed up with world-class winemakers and consultants, and a new cult wine was born. An avid trumpet player, Steve named his label “On Q” in honor of the musical term for a player that is perfectly in line with the music—an ideal analogy for this rich, beautifully textured wine. 

Steve studied viticulture and enology in Napa, but, as a longtime local, truly learned his craft from the ground up. The pleasure of sharing his wines and witnessing the joy it brought to people’s lives motivated Steve to bring his operation to the next level. In 2010, On Q enjoyed its first commercial vintage and after a string of successful vintages with Julien Fayard, has now secured winemaker-consultant Maayan Koschitzky, famously known for his studies at Dalla Valle and Screaming Eagle. While the world of Napa Valley Cabernet can drastically vary from leaner, Old World expressions to full-bodied luxury (which occasionally passes over into raisined fruit), Maayan succeeds in crafting a richer style that still retains lift and balance.

 

In southeastern Napa, Coombsville is the valley’s newest AVA and was classified as such in 2011. The gentle caldera enjoys a closer proximity to the San Pablo Bay than the valley floor, which results in moderated heat spikes and cooler temperatures that allow grapes longer hang time and better retention of acidity. The complex volcanic soils coupled with the ideal microclimate led to the AVA classification, which has quickly made this special pocket one of the most sought-after spots in Napa. All these components set Coombsville apart from other appellations in the Napa Valley. At On Q, yields are kept painstakingly low, and diligent farming practices result in some of the most coveted fruit of the appellation. Today’s pristine 100% Cabernet Sauvignon is hand-picked and sorted before a long maceration and fermentation, followed by 28 months of aging in 60% new French oak. The wine is bottled without fining or filtration and reveals a pure snapshot of Coombsville. Manipulation is eschewed in favor of capturing a natural product of striking terroir. The only outside characteristic that exists is the complementary oak influence. The result is a stunning Cabernet that can be enjoyed now.

 

The 2015 “Cadence” displays an entirely opaque, dark purple-black core with hints of magenta on the rim. The nose is enticing and powerful, showing off intoxicating liqueur notes of créme de cassis and kirsch, alongside ripe black cherry, blackberries, fresh-picked violets, cacao, baking spices, vanilla and coffee bean, tobacco leaf, and crushed stones. The palate is full-bodied and mouth-coating with immense layers of dark fruit that are unabashedly rich and ripe. All this, however, is proportionately balanced by waves of persisting freshness and a touch of acidity that keeps it from entering a sappy/cloying territory that many “Cult Cabs” can’t seem to shake. As with many modern Cabernets, this forward style will drink at its finest over the next 5-7 years with proper storage, but it is delicious right now and needs no further aging to enjoy. Proper service temperature is crucial for this wine. For optimal results, enjoy around 60-65 degrees in Bordeaux stems after 30-60 minutes in a decanter. This serious, full-bodied beauty is ideal with a medium-rare steak via the attached reverse sear method. Enjoy!