After a shy initial impression, the nose opens up to aromas of beef bone broth and olive paste, before expanding to blackberry and American cherry.
When you put it in your mouth, the sweetness and flavor explode like a bomb, and the tannins are as smooth as velvet.
It is full of juicy, ripe fruit impressions, with vanilla, cherry and plum tartness, and a lingering hint of almond powder.
The winter of 2017 marked the end of five dry winters.
However, several winter storms then occurred later in the rainy season, resulting in average bud break.
Canopy growth has been impressive thanks to mild temperatures and rainfall since the start of April.
Spring temperatures have been mild, making this the latest bloom since 2012.
The first heat wave in June slowed the vines' vigour and the berries became smaller across the field.
Summer temperatures have been warmer than normal and the leaves have slowly started to change color in early August.
After that, the frequency of heat waves increased, causing the grapes to repeatedly ripen and then stop ripening, resulting in grapes that were concentrated and fresh.
Harvested on September 18th, the grapes were carefully sorted to ensure that only the perfect berries were used.
Yields were 25% lower than in 2016 due in part to smaller berries overall.
The grapes are CCOE certified organic and Demeter certified biodynamic.
Eiseley Vineyards is located on an alluvial fan east of Calistoga near the northern edge of Napa Valley and has been home to some of the most enduring and flavorful Cabernet Sauvignon since 1971.
Protected by the Parizase Mountains to the north and cooled by the cold air from the west coming through the Chalk Hill Gap, the approximately 15.2 hectares of vineyards have well-drained soil rich in round stones, which allows the grapes to grow with low yields and a rich concentration.
The wines produced from this magnificent vineyard have a unique combination.
It has a straightforward personality and a precise, clear flavor, but it also has a smooth texture and a concentrated feel without feeling heavy, and it also has the elements that create complex flavors through aging.
Eiseley Vineyards was first planted with vines in the 1880s, originally vineyards of Zinfandel and Riesling.
Grapes have been planted continuously since then, with the first Cabernet Sauvignon being planted in 1964 by Milt and Barbara Isley.
After a string of amazing wines emerged in the 1970s, visionary Napa Valley vintner Joseph Phelps would produce what would become his legendary Cabernet Sauvignon from this vineyard.
From 1975 through 1991, Joseph Phelps' final vintage of Eiseley, this vineyard produced wines of incredible character and quality that were unmatched.
Two wines were produced from Eiseley Vineyard in the 1991 vintage.
One is Phelps' final vintage, and the other is an Arroho Estate wine released by the Arrohos, who purchased Eiseley Vineyard that year.
Since then, Arrojo's Eisley Vineyard wines have established themselves as some of California's most cult wines.
Since 2000, Arrojo Estate has practiced biodynamic farming and received Demeter biodynamic certification in 2005.
We have always practiced winemaking by adapting to the rhythms of nature, both in terms of cultivation and brewing.
In 2013, Arrojo was acquired by François Pinault, known as the owner of Château Latour, a first-class Bordeaux winery, Domaine Dugénie and Monopole Clos de Tart in Burgundy, and Château Grillet in Condrieu.
Under the supervision of Chateau Latour's General Manager, Frederic Angela, the estate uses grapes from the historic Eisele vineyard to produce classic yet modern Napa Valley wines.
In 2016, in order to demonstrate the terroir and quality of this vineyard, the winery was renamed "Eiseley Vineyards" and aims for further growth.