2015 Maxville Cabernet Sauvignon Napa Valley

2015 Maxville Cabernet Sauvignon Napa Valley

with No Comment $30-$40Cabernet SauvignonKevin VogtNapaRutherfordUSA

MAXVILLE

CABERNET SAUVIGNON 
2015 NAPA VALLEY

2015 Maxville Cabernet Sauvignon Napa Valley
Chiles Valley Cabernet grapes are a recurrent source for many of Napa’s top producers. That’s because the area lies East of Rutherford at elevations ranging from 600-1200 feet, and it’s cooler than the Valley floor, providing ideal conditions for the grapes to retain their natural acidity. Wineries like Volker Eisele and Brown Estate have been making hits there for years, and Maxville, which burst on the scene in 2014, is positioning themselves to be at the top.
 
Maxville hired renowned winemaker Jean Hoefliger to give voice to their incredible Estate. Jean trained in Bordeaux and South Africa before working at powerhouse producers Hartford Court, Newton, and Alpha Omega. 
 
The Estate Vineyard was planted in 1974, and the almost half-century-old vines produce small yields of concentrated and intensely flavored fruit. Their highly distinctive terroir comes through with deep, expressive flavors, finely grained tannins and natural, fresh acidity. 
 
MAXVILLE
CABERNET SAUVIGNON 
2015 NAPA VALLEY
Retails at: $65
 
 
“The 2015 Cabernet Sauvignon is another sexy, sweetly fruited effort. Blackcurrants, blueberries, charred earth, and leafy herb notes all emerge from this medium-bodied, nicely balanced, concentrated 2015 that has present tannins and good purity of fruit. It’s going to drink nicely for 10-15 years.”
89 Points
 
“There is a considerable amount of Petite Sirah (11%) blended within this wine, which helps emphasize its big power and concentration. Earth, soy, currant, cedar and graphite accent a core of juicy blackberry and chocolate-covered cherry.”
89 Points
 
“Dark opulent ruby and garnet hues with tantalizing aromas of black currant jam, earthy and ripe dark fruits layered with hints of vanilla, cassis and black pepper. The palate has a supple entry that lingers to the back of the mouth with firm tannin structures.”