“IF SACK (WINE) AND SUGAR BE A FAULT, GOD HELP THE WICKED.” - Sir Jack Falstaff A Brief History…

• 1992: PlumpJack Wine Shop was founded by Gordon Getty & Gavin Newsom based on a mutual love and passion for wine

• Inspired by one of Shakespeare’s most memorable characters, Sir John “PlumpJack” Falstaff, PlumpJack celebrates the convivial spirit of its namesake with an inviting and approachable style.

• 1995: PlumpJack Winery was established in Oakville.

• 1998: John Conover joins partnership and works to create an estate dedicated to crafting a wine reflective of its appellation

PlumpJack Winery sits squarely in the heart of Napa Valley’s renowned Oakville region, surrounded by a 42-acre estate vineyard highly regarded for the quality of its Cabernet Sauvignon.

• The east side of our vineyard lies along the foothills of the Vaca mountain range and yields grapes with the kind of bold fruit character that comes from well-draining, aiken, hillside soils. • To the west, our vines take root in loamy clay soils, for grapes with softer, more supple varietal character. PlumpJack Estate Winery Oakville, Napa Valley PlumpJack Estate Winery Oakville, Napa Valley PlumpJack Estate Winery Oakville, Napa Valley

Historic Winery Dating Back to 1880s PlumpJack Estate Winery Oakville, Napa Valley PlumpJack Estate Winery Oakville, Napa Valley PlumpJack Estate Winery Oakville, Napa Valley The Winemaker

Aaron Miller

As Head Winemaker for PlumpJack Winery, Aaron Miller brings twelve years of wide-ranging experience and an extensive education to the position, holding a Master of Science in Viticulture and Enology from UC Davis. A California native, he found his calling in the wine industry and planted roots in Napa. Miller is dedicated to crafting Oakville Cabernet that not only showcases the terroir of the estate’s 42 acres, but also to crafting Oakville Cabernet Sauvignon in the PlumpJack style. “My goal is always to make wine that is strong enough to stand on its own, yet elegant enough to be enjoyed with food," says Miller. "The soil profile at PlumpJack allows for such complexity – simultaneously light and dense. That diversity necessitates preparedness. When it comes to winemaking, I think ten steps ahead, and then act. Being well prepared is critical in order to find the balance between the science and the art of winemaking.” Miller graduated from UC Davis with a Bachelor of Science in Neurobiology, Physiology, and Behavior before continuing on to receive his Masters. After being published in the American Journal of Enology and Viticulture and interning in Italy and New Zealand, Miller held positions at Groth Winery and Lewis Cellars. Miller, a life-long fermenter, can often be found brewing beer and making cheese when not spending his spare time with his wife and family. 2016 PlumpJack Reserve Chardonnay, Napa Valley

Production: 2905 cases Varietals: 100% Chardonnay Alcohol: 14.4%

VINTAGE The 2016 vintage was yet another drought year – the fifth in a row in the Napa Valley. Though the little rain that did fall came at the right time, and our vines got a healthy dose of water before and after budbreak, when they need the water for a burst of growth. The spring and early summer were warm and dry, and the days grew hotter as summer progressed. It seemed as though we would have another early harvest due to the heat of late August and early September. However, the days cooled enough for our grapes to mature more slowly, allowing flavor to develop and tannin to mature prior to harvesting.

FERMENTATION & AGING Our Reserve Chardonnay was fermented and aged in 64% stainless steel fermenters and 36% French oak Burgundy barrels. These fermentations were kept cool – 52 to 55 °F – to preserve the fresh fruit aromatics. The use of stainless steel also helps to retain the fresh, varietal character, while the oak adds depth and complexity. We do not allow this wine to undergo malolactic fermentation so that we can preserve the vibrant and lively acid on the palate along with the fresh aromatics.

WINEMAKER IMPRESSIONS Our Chardonnay grapes are sourced from two vineyards in the Napa Valley – one in Los Carneros and the other in St. Helena. Each of these unique AVAs provide their signature characteristics – freshly-cut green apple, Bosc pear and zingy lemon zest aromas from Carneros, and the warmer St. Helena site offers ripe pineapple and lychee fragrances. On the palate, the Carneros site gives gorgeous, bright acidity that is beautifully balanced by the creamy, lingering texture of the St. Helena fruit. A kiss of oak adds subtle layers to the nose and palate of toasted almonds, baked vanilla and spice. 2015 PlumpJack Merlot, Napa Valley

Production: 2186 Barrels Varietals: 100% Merlot Alcohol: 15.0%

VINTAGE The 2015 vintage will be remembered for being hot, light, and early. Yet another year with a warm, dry winter and early budbreak. A fourth consecutive year of drought seems to be affecting the vines, as there were fewer clusters on each shoot than is typical. To exacerbate this, a cool May, when the clusters were flowering, resulted in poor pollination, and even less fruit on the vine. The light crop and hot summer and fall resulted in an earlier than normal harvest. Though early and scarce, the quality of the 2015 wines is once again out of this world.

FERMENTATION & AGING Our Merlot grapes were cold soaked for four days before the onset of fermentation. The fermentation was then allowed to reach a maximum temperature of 92 degrees F and pressed off the skins after 10 days. The wine was then moved into oak barrels where they underwent malolactic fermentation. 75% of these barrels were new barrels and the balance were once-filled barrels. 88% of our Merlot barrels were French Oak Bordeaux barrels and 12% were American Oak barrels. The coopers used include Sylvain, Taransaud, Nadalie, and Demptos. The Merlot was aged for 19 months before bottling.

WINEMAKER IMPRESSIONS The 2015 vintage gave the 2015 PlumpJack Merlot, Napa Valley aromas of velvety raspberry, bright blackberry, sweet plum, white flowers and wild mushroom crostini. The barrels sprinkle in campfire s’mores and warming spices. The palate is delicate upon entry and crescendos to full-bodied and rich on the mid-palate. Bright acid and beautiful structure give this wine great tension, relentless balance and persistence on the finish that concludes with warm cocoa and fresh vanilla. 2015 PlumpJack Syrah, Napa Valley

Production: 839 Cases Varietals: 100% Syrah Alcohol: 15.0%

VINTAGE The 2015 vintage will be remembered for being hot, light, and early. Yet another year with a warm, dry winter and early budbreak. A fourth consecutive year of drought seems to be affecting the vines, as there were fewer clusters on each shoot than is typical. To exacerbate this, a cool May, when the clusters were flowering, resulted in poor pollination, and even less fruit on the vine. The light crop and hot summer and fall resulted in an earlier than normal harvest. Though early and scarce, the quality of the 2015 wines is once again out of this world.

FERMENTATION & AGING Fifty-three percent of our Syrah grapes were destemmed and fermented in stainless steel tanks and 17% were destemmed and fermented in concrete tanks. These grapes were cold-soaked for 4 days, then fermented at a maximum temperature of 92F, and were pressed off the skins after 7-10 days. The remaining 30% was whole-cluster fermented in open-top fermenters. These grapes were cold-soaked for 3 days, then fermented at a maximum temperature of 87F, and the wine was pressed off the skins after 8 days. After pressing, the wine was transferred to French Oak Burgundy barrels where it underwent malolactic fermentation. The wine was kept on heavy lees for several months and was stirred twice a month during this time. The coopers used in this wine include Francois Freres and Meyrieux, of which, 68% were new barrels. The wine was aged in these barrels for 16 months prior to bottling.

WINEMAKER IMPRESSIONS The impeccable 2015 vintage blessed both of our Napa Valley vineyard sources, Hudson in Carneros and Stagecoach on Atlas Peak, that yield fruit for our 2015 PlumpJack Syrah, Napa Valley. The cool, foggy Hudson Vineyard imparts this wine with a smoky, bacon aromas layered with white and black pepper along with some floral notes, while the sunny and rocky Stagecoach Vineyard expresses the typicity and elegance of mountain fruit - powerful and focused, with a bouquet of blackberry, fresh boysenberry and warm huckleberry pie. On the palate, the Hudson vineyard brings beautiful, bright raspberries, freshly-cracked black pepper, followed by lively acid, whereas the Stagecoach Vineyard adds dark fruit flavors, pronounced concentration and a formidable structure. 2014 PlumpJack Estate Cabernet Sauvignon, Oakville

Production: 6,500 cases Varietals: 95% Cabernet Sauvignon 5% Petite Verdot Alcohol: 15.6%

VINEYARDS Our Estate Cabernet Sauvignon is sourced from the forty-two-acre vineyard that surrounds our winery on the valley floor in the heart of Oakville. The east side of our estate lies along the foothills of the Vaca mountain range, where well-draining hillside soils yield grapes of bold fruit character. To the west, our estate reaches the Napa River flood zone, where vines take root in rich, deep clay soils, for grapes with soft, supple varietal character. Thanks to this expressive range, our estate wines have become known for their intriguing complexity.

HARVEST 2014 was a vintage to remember. We saw an unseasonably warm and dry winter, which resulted in budbreak about three weeks earlier than normal. The temperatures remained warm throughout spring bringing early bloom. The summer months brought ideal weather, which gave our grapes some time to develop flavor without rapidly accumulating sugar. We saw a heat spike in September that sent some vintners scrambling, but we held fast and our grapes made it through in great condition, and the result was wines with great beauty, depth, and grace.

FERMENTATION The Estate grapes were cold soaked for a period of 2-4 days and then fermented up to a maximum temperature of 94 degrees. The wines from each block on our Estate developed incredible tannin, color, and flavor concentration in a very short time, and the wines were drained off the skins after a total maceration of only 7 – 12 days. The wine was then racked to barrel to undergo malolactic fermentation and to age. This wine was aged in 80% new French Oak barrels. The coopers used were primarily Sylvain, Taransaud, Nadalie, and Seguin Moreau. The cooperage is a blend of medium-plus and heavy toast barrels from a variety of forests. This blend of coopers, forests, and toasts lends the wine more layers and aromatic complexity.

OUR THOUGHTS “Early” was the theme in 2014. Though early, the growing season was exceptional and the quality of the fruit was outstanding. Aromatically expressive, this wine delivers notes of black cherry, ripe raspberry, and hints of sage and clove. On the palate, layered 95 Points flavors of bing cherry, chocolate, mocha, vanilla bean, and warming spice round out this rich and balanced wine. The 2014 vintage is beautifully structured and is full of energy – elegantly smooth tannins and vibrantly firm acidity make this wine ideal for drinking now or cellaring for 10 – 15 years.

2013 PlumpJack Reserve Cabernet Sauvignon, Oakville

Production: 790 cases Varietals: 91% Cabernet Sauvignon 9% Petit Verdot Alcohol: 15.4%

VINTAGE Mother Nature defines each vintage for a fine wine, and the 2013 vintage is no exception. In the winter of 2013, we saw above average temperatures and little rainfall throughout the Napa Valley. The warm, dry weather was persistent, and the results were significant. We saw early budbreak, smaller grapevine canopies, and less fruit than normal - the grapes were smaller and but much thicker skins than we typically see. The results gave us grapes packed with flavor, and the color, intensity, and concentration was out of this world. Needless to say, these grapes blossomed into spectacular wines that are rich, bold, and highly structured.

FERMENTATION & AGING: The grapes that were used to craft the 2013 Reserve Cabernet Sauvignon were grown in the red, rocky soils on the east side of our estate. These soils retain less water than heavier soils, so the vines are more stressed, producing grapes with more flavor intensity, richness, and concentration. The grapes from this site were cold soaked for 3 - 4 days and were fermented to a maximum temperature of 94°. About half of the fruit was fermented in an oak tank, while the other half was fermented in a stainless steel tank. These grapes were very giving and the wines reached optimal extraction, concentration, and mouthfeel after only 8 - 10 days of maceration. Only free run juice was used to craft the Reserve. This wine was aged in 100% new French Oak barrels for 22 months. The coopers that were used in this wine are Darnajou, Sylvain, and Taransaud. These barrels are a blend of medium-plus and heavy toast.

WINEMAKER IMPRESSIONS: Our 2013 Reserve Cabernet Sauvignon was sourced from our prized I & J blocks on the east side of our estate. The vintage gave us small grapes on loose clusters and the outcome was extraordinary. This wine has a deep, opaque color with phenominal fruit intensity on the nose. Blueberry, blackberry, and cassis leap out of the glass and are complimented by a bouquet of vanilla, spice, and toasty notes. The wine is rich and dense; it coats your palate with juicy blackberry, bright blueberry, and fresh black currant. The tannin is firm, yet fine and perfectly integrated, and the finish lasts forever. 100 Points 2016 2015 2014 2013 2015 PlumpJack PlumpJack PlumpJack Estate PlumpJack Reserve PlumpJack Reserve Chardonnay Merlot Cabernet Sauvignon Cabernet Sauvignon Syrah

Freshly-cut green apple, Aromas of velvety raspberry, Aromatically expressive, this This wine has a deep, opaque The cool, foggy Hudson Vineyard Bosc pear and zingy lemon bright blackberry, sweet plum, wine delivers notes of black color with phenomenal fruit imparts this wine with a smoky, zest aromas from Carneros, white flowers and wild cherry, ripe raspberry, and hints intensity on the nose. bacon aromas layered with white and the warmer St. Helena mushroom crostini. The of sage and clove. On the palate, Blueberry, blackberry, and and black pepper along with some site offers ripe pineapple and barrels sprinkle in campfire layered flavors of bing cherry, cassis leap out of the glass and floral notes, while the sunny and lychee fragrances. On the s’mores and warming spices. chocolate, mocha, vanilla bean, are complimented by a bouquet rocky Stagecoach Vineyard palate, the Carneros site The palate is delicate upon and warming spice round out of vanilla, spice, and toasty expresses the typicity and elegance gives gorgeous, bright acidity entry and crescendos to full- this rich and balanced wine. The notes. The wine is rich and of mountain fruit - powerful and that is beautifully balanced bodied and rich on the mid- 2014 vintage is beautifully dense; it coats your palate with focused, with a bouquet of by the creamy, lingering palate. Bright acid and structured and is full of energy – juicy blackberry, bright blackberry, fresh boysenberry and texture of the St. Helena beautiful structure give this elegantly smooth tannins and blueberry, and fresh black warm huckleberry pie. On the fruit. A kiss of oak adds wine great tension, relentless vibrantly firm acidity make this currant. The tannin is firm, yet palate, the Hudson vineyard brings subtle layers to the nose and balance and persistence on wine ideal for drinking now or fine and perfectly integrated, beautiful, bright raspberries, palate of toasted almonds, the finish that concludes with cellaring for 10 – 15 years. and the finish lasts forever. freshly-cracked black pepper, baked vanilla and spice. warm cocoa and fresh vanilla. 100 Points followed by lively acid, whereas 95 Points the Stagecoach Vineyard adds dark fruit flavors, pronounced concentration and a formidable structure. Howell Mountain is located in the Vaca Mountains on the northeast side of Napa Valley and was the first sub-appellation designated within the Napa Valley AVA in 1983.

• Vineyards in the Howell Mountain AVA are planted between 1,400 - 2,200 feet above sea level • The volcanic soil and steep grades create excellent drainage resulting in dense, concentrated fruit character • Cloud inversion allows maximum daily sun exposure and increased photosynthesis which develops phenolic ripeness as compared to sugar ripeness CADE Estate Winery Howell Mountain, Napa Valley Howell Mountain- What makes CADE Estate Unique? • Estate Vineyards • 54 acres (19 acres planted to Cabernet Sauvignon, 2 acres planted to Merlot) • Organic farming practices (no chemicals fertilizers or pesticides, for minimum of three years) • Southwestern sun exposure; ideal for even development and ripening of fruit CADE Estate Winery Howell Mountain, Napa Valley CADE Estate Winery Howell Mountain, Napa Valley We are proud to be Napa Valley’s first organically farmed, LEED Gold Certified Estate Winery.

In 2010 CADE Winery was awarded LEED (Leadership in Energy and Environmental Design) Gold Certification by the U.S. Green Building Council.

B E N E F I T S T O B U I L D I N G L E E D  Minimizes the environmental impact on your land and the land of your neighbors.  Conserves water, energy and materials.  Enhances the importance of social responsibility to that of the construction team and employees.  Healthier work environment for your employees.  It’s the right thing to do.

Green, elevated… CADE Estate Winery Howell Mountain, Napa Valley CADE Estate Winery Howell Mountain, Napa Valley CADE Estate Winery Howell Mountain, Napa Valley CADE Estate Winery Howell Mountain, Napa Valley CADE Estate Winery Howell Mountain, Napa Valley CADE Estate Winery Howell Mountain, Napa Valley Danielle Cyrot Winemaker, CADE Estate Winery Danielle Cyrot brings to CADE a diversity of winemaking experience. Having grown up with a French father with whom she took annual trips to France, Danielle was exposed to the winemaking history of her family from a young age. Her great- grandfather was the last in a long line of ancestors who owned the Cyrot vineyard in Burgundy’s prestigious Côte de Beaune.

Danielle had no plans to carry on her family’s winemaking legacy when she enrolled at the University of California, Davis; however, that quickly changed when she took an introductory winemaking class and knew she had found her calling. While at Davis, she worked harvests at Schramsberg and Artesa in Napa Valley, learning the trade from the soil up. After graduating with a Bachelor of Science degree in viticulture and enology, Danielle worked abroad at wineries in Alsace, France and South Australia.

Danielle comes to CADE Estate Winery from St. Clement, where she was praised for crafting elegant, structured and balanced wines with refined tannins. Before taking on the role at St. Clement, she worked as an enologist and was then promoted to assistant winemaker at Stag’s Leap under her mentor, Robert Brittan. “Despite all the science behind finding the perfect site to grow grapes: the soil, row orientation, micro climate, rootstock; every growing season is different. What worked one year will not produce the same quality the next year. I must continue to look for the perfect combination of grapes, barrels, and winemaking practices. It is an ever changing field of study that keeps me on my toes. That is why I love it!” – Danielle Cyrot, Winemaker

Sauvignon Blanc, Napa Valley We combine Oakville estate-grown Sauvignon Blanc grapes with those sourced from a handful of skilled, fastidious farmers in Napa Valley

Cabernet Sauvignon, Napa Valley A Bordeaux style Cabernet Sauvignon, blended from a few of Napa’s most famous vineyards

Estate Cabernet Sauvignon, Howell Mountain Cade Estate’s fruit provides the back bone and additional Grapes are sourced from small artisan growers in the Howell Mountain Appellation

Cabernet Sauvignon, Reserve Howell Mountain Barrel select from our 21-acres of Organically Grown Cabernet Sauvignon vines from our Howell Mountain Estate 2016 CADE Sauvignon Blanc, Napa Valley

Production: 6,545 cases Varietals: 95% Sauvignon Blanc 2 % Sauvignon Musqué 2% Semilloń 1% Viognier Alcohol: 14.1%

VINEYARD NOTES In 2016, 22% of the fruit came from our Estate vineyard in the Oakville. We also worked with five other growers: Stanley Vineyard in Oak Knoll (22%), Berggruen in St. Helena (21%), LMR Vineyard from Rutherford (16%), Heitz Vineyard in Pope Valley (12%), and Juliana Vineyard in Pope Valley (7%).

FERMENTATION & AGING Fermentation was carried out in a combination of stainless steel tanks and drums (67%), new French oak barrels (11%), neutral French oak barrels (19%), with the balance fermented in concrete eggs (2.8%). Ten different strains of yeast were used to ferment the juice. Fermentation lasted for an average of 30 days at an average temperature of 56.0o F with no malolactic fermentation occurring. The wine aged in Stainless steel tanks and barrels for 5 months. The barrels and stainless steel drums were aged sur lies without stirring the lees.

BOTTLING Bottled March 1st-3rd, 2017

OUR THOUGHTS This wine is filled with a gorgeous perfume of honeyed pears, guava, lemon grass, pink grapefruit and a waft of lemon lime soda. The palate is full of tropical flavors of cantaloupe and delicate kiwi plus a great intensity of lemon and lime citrus flavors. The sémillon and viognier added to the blend invoke another level of complexity with flavors orange blossom and lemon curd. The barrel fermentations add a satiny texture, density and viscosity to the mid-palate of the wine. The concrete adds a touch of flint and mineral to the finish of the wine as well as adding some mid-palate mouth-feel. The stainless steel fermentations preserve the natural Sauvignon Blanc aromatics, the racy backbone and the zesty crispness. 2014 cade Cabernet Sauvignon, Napa Valley

Production: 62 Barrels Varietals: 79% Cabernet Sauvignon 12% Petit Verdot 9% Malbec Alcohol: 14.7%

VINEYARD NOTES The cade Cabernet Sauvignon, Napa Valley is a mélange of some of Napa’s most renowned vineyards: Kenefick Ranch Vineyards in Calistoga, Hanson-Hsieh Vineyard in Oak Knoll, and Komes Ranch in St. Helena.

ÉLEVAGE The wine received 18 months barrel aging in 100% French Oak (64% New). Malolactic fermentation occurred in barrel immediately after primary fermentation. The wine was racked quarterly once malolactic fermentation was complete.

COOPERAGE We use several different coopers including Seguin Moreau, Gamba, Boutes, Allary, Taransaud, Quintessence, Atelier, Tonnellerie de Jarnac, Giraud, Mercier, and Tonnellerie O. Of these coopers we are sourcing the oak from several different forests as well as using a combination of Medium-Plus and Medium-Long toasting levels.

BOTTLING Wine was bottled on May 9th, 2016

OUR THOUGHTS The 2014 vintage was ideal with exceptional growing conditions throughout the season. In early September, a surging heat spike boosted both sugars and flavors into an exquisite red and black fruit zone. This fruit zone built fragrant aromas of black cherry, ripe raspberry, melted milk chocolate, and clove. Elegantly structured, this wine boasts smooth tannins that glide across the palate. The wine finishes with flavors of blackberry compote, coco nibs, and bright red fruits. The 2014 vintage has an elegance and roundness to it which makes it ideal for drinking now or cellaring for 5-7 years. 90 Points 2009 CADE Cabernet Sauvignon, Howell Mountain 2014 CADE Estate Cabernet Sauvignon, Howell Mountain Release Date: September 2012 Production:Varieta ls: 28596% Barrels Cabernet Sauvignon, 4% Merlot Varietals:Alco hol: 9215%.2 %Cabernet Sauvignon 4% Petit Verdot VINEYARD NOTES 4% Merlot The CADE Cabernet Sauvignon Howell Mountain is sourced from five small growers on Howell Mountain: CADE Estate Alcohol: 15.2% Vineyards, Ink Grade Vineyards, Outpost Vineyards, True and Eagle Summit Vineyards. The 2009 harvest on Howell Mountain began on October 11th and lasted through October 30st. VINEYARD NOTES The CADEThe 20 0Howell9 vintag Mountaine was a ch aCabernetllenging o nSauvignone on Howe isll Msourcedountain from but t hfoure de estatecision tvineyardso thin hea vonily Howellin our e sMountain,tate vineya rincludingds as well theas o CADEur Estateg rVineyard,ower’s vin eInkyards Grade paid hVineyard,uge divide Coldnds in Springs Octobe, rand wh eEaglen the sSummit.mall crop The ach ie2014ved pvintagehysiolo gwasical/p perfecthenolic for rip ripeningeness. Howell Mountain Cabernet Sauvignon. FERMENTATION FERMENTATIONThe fermentation took place during 12 to 21 days at a maximum temperature of 95 o F. We only used the free-run juice and allowed The majoritythe malo laofc ttheic f efermentationsrmentation to owentccur throughin barrel. a short maceration time between 8 and 9 days and hot fermentation temperatures, peaking at 92°F. A small portion of the blend was fermented in 500L new French oak puncheons and barrels. The must was pressed off at ÉLEVAGE aboutT 5h°e Brixwine andrece fermentationived 19 month wass ag inallowedg in 100 to% finishFrenc hin o atankk ba rorre lsbarrel, 80%. new and 20% once filled. Bâtonnage (lees stirring) took place periodically during the first three months. The wine was racked a total of four times. ÉLEVAGE The wineCOO receivedPERAGE 20 months barrel aging in 100% French oak (75% new). Malolactic fermentation occurred in barrel immediately after primarySylv fermentation.ain, Taransaud, The Ség uwinein M wasorea uracked, Nada quarterlylié and Sa uoncery. malolactic fermentation was complete.

COOPERAGEBOTTLING Wine was bottled in July 12-13th, of 2011 We use several different coopers for the Estate Howell Mountain Cabernet Sauvignon including Taransaud, Sylvain, Nadalie, Darnajou, SeguinO UMoreau,R THO BelUGH Air,TS Bousset, Atelier, Mercier, Tonnellerie O, Ana Selection, Quintessence, Orion, Allary, Jarnac, Ermitage, and DargaudThe etco Jaegleoler 20. 0Of9 v theseintage coopers,gave us a wehig hareer asourcingcidity on theHo woakell Mfromoun tseveralain and differentthat in tu rforestsn gives includingthe wine a Allier, wonde Troncaisrful fresh,n andess. theOn Centerthe of France.palette, flavors of chocolate, mint, currant, and vanilla bean are revealed. The tannins are firm but not obtrusive and the wine can easily age for the next 6-9 years. BOTTLING WineA wasnto nbottledio Gallo Juneni in 6thhis Dethroughcembe 8th,r 20 120161 Issue of The Wine Advocate; “The 2009 Cabernet Sauvignon Howell Mountain is a fascinating wine... Layers of expressive dark fruit, licorice, mint and new leather wrap around the 94 Points palate in this deep, powerful Cabernet Sauvignon. Anticipated maturity: 2014-2024.” (94 points) 93 Points OUR THOUGHTS The 2014 CADE Estate Cabernet Sauvignon, Howell Mountain is soft, supple, open-knit and a real beauty. The color is a healthy, deep purple and the wine full-bodied, rich with mulberry, black cherry, dark chocolate, blackcurrant and blackberry fruit, graphite and spice – insanely approachable now given it’s silky personality but capable of evolving for up to 15 – 20 years, if you’re patient enough.

2014 CADE Reserve Cabernet Sauvignon, Howell Mountain 2009 CADE Estate Cabernet Sauvignon, Howell Mountain Production: 57 barrels Varietals:Produ ction: 10033 B%ar rCabernetels Sauvignon Alcohol:Release Date: 15.2April% 2012 Varietals: 100% Cabernet Sauvignon Alcohol: 15.2% CADE RESERVE VINEYARD NOTES The CCADEADE E Estatestate V inise situatedyard Not eons a 54 acre property with 21 acres planted to vines with an ideal southwest facing exposure. Located in theTh hearte CA DEof HowellEstate is Mountain, situated on thea 54 CADEacre pro Estateperty w itReserveh 21 acr eVineyards planted tsitso vin ate selevations with an ide rangingal southw fromest fa c1,500ing ex topo s1,850ure. L ofeetcate andd in tish eplanted to 19h eacresart of of H ocabernetwell Mou nsauvignontain the CA andDE 2E sacrestate v inofe ymerlot.ard sits at elevations ranging from 1,520 to 1,700 feet and is planted to 19 acres of Cabernet Sauvignon (Clones: #4, #337, SEE, # 2, #169 and #7 ) and two acres of Merlot (Clone: 181). FERMENTATION FERMENTATION The Cjuiceaber nwaset Sa fermenteduvignon: W inas cao combinationld soaked on it ofs s kstainlessins at 40 osteel F fo rtanks two da (95ys. %),The andferme 500ntaLtio newn to oFrenchk place oakdurin puncheonsg 12 to 21 da (y5s%). at a maFermentationximum was thotemp anderat ufastre o fwith 95 o temperaturesF. We only use reachingd the free aru maximumn juice for oofur 92Es°taFt eand Cab theern ejuicet Sau vmaceratingignon and a lloonw ethed t hskins/seedse malolactic fforerme 8 ntota t9io ndays. to occur naturally in barrel. ELEVAGE The ÉwineLEV AwasGE aged for 20 months in 100% new French oak barrels. Only free run wine was used in the blend, no press fractions were The wine received 22 months aging in 100% New French Oak barrels. Bâtonnage (lees stirring) took place periodically during the first four selected.mont h Rackings. The win occurrede was rac kimmediatelyed twice in th eafter first theyea rcompletion of aging and of tw malolactico times in t hfermentation,e second year. then on a quarterly basis until bottling.

COOPERAGECOOPERAGE DarnajouDarna,jo Sylvain,u, Taran sAtelier,aud, an dOrion, Sylvain Seguin Moreau, Ermitage, and Dargaud et Jaegle.

BOTTLINGBOTTLING Wine was bottled on September 21st, 2011 without filtration. Bottled on July 14th, 2016 OUR THOUGHTS OURA rTHOUGHTSomas of graphite, black cherry, cardamom, chocolate, and soy are followed by flavors on the palate of black cherry, cardamom, dark Gloriouschoco levelslate, an ofd e aromasspresso. springThe wo fromnderf uthel fr eglassshne swiths on tloadshe fin isofh isblueberry, the result blackberryof an elevat,e cherry,d acidity plus whic warmh comp roastedliments tcoffee,he deep melted, round milk chocolate,tannins ;vanilla culmin andating graham with a lig cracker.ht dustin Theg on palatethe fin isish .mouth coating, plush and voluptuously texted, like a raspberry reduction sauce, with deep density and persistence. Elegant tannin and structure, a unique characteristic of the 2014 vintage. Rich, pure and intense, Antonio Galloni in his December 2011 Issue of The Wine Advocate; finishing with flavors of coffee, cassis, and chocolate covered berries. This wine is a reflection of the 9495 PPointsoints “The 2009 Cabernet Sauvignon Estate is a big, rich, seamless wine endowed with gorgeous depth and plushness. Dark red fruit, licorice, spices and menthol are best sofome the of thvintagee notes th andat ta kthee sh abestpe in Cabernetthe glass in thSauvignonis big, power ffromul Cab eourrnet HowellSauvignon Mountain. A rich, textu Estate.red finish rounds things out in style. Anticipated maturity: 2012-2024.” (94 points)

2016 CADE Sauvignon Blanc, 2014 cade ‘Napa Valley’ Cabernet Napa Valley Sauvignon

This wine is filled with a gorgeous perfume of The 2014 vintage was ideal with exceptional honeyed pears, guava, lemon grass, pink grapefruit growing conditions throughout the season. In early and a waft of lemon lime soda. September, a surging heat spike boosted both The palate is full of tropical flavors of cantaloupe sugars and flavors into an exquisite red and black and delicate kiwi plus a great intensity of lemon and fruit zone. This fruit zone built fragrant aromas of lime citrus flavors. The sémillon and viognier added black cherry, ripe raspberry, melted milk chocolate, to the blend invoke another level of complexity with and clove. Elegantly structured, this wine boasts flavors orange blossom and lemon curd. The barrel smooth tannins that glide across the palate. The fermentations add a satiny texture, density and wine finishes with flavors of blackberry compote, viscosity to the mid-palate of the wine. The concrete coco nibs, and bright red fruits. The 2014 vintage adds a touch of flint and mineral to the finish of the has an elegance and roundness to it which makes it wine as well as adding some mid-palate mouth-feel. ideal for drinking now or cellaring for 5-7 years. The stainless steel fermentations preserve the natural 90 Points 2Sauvignon009 CADE Blanc C aromatics,abernet Satheu racyvig nbackboneon, Ho wandell Mountain the zesty crispness. Release Date: September 2012 2009 CADE Estate Cabernet Sauvignon, Howell Mountain Varietals: 96% Cabernet Sauvignon, 4% Merlot Alcohol: 15.2% Production: 33 Barrels Release Date: April 2012 VINEYARD NOTES Varietals: 100% Cabernet Sauvignon The CADE Cabernet Sauvignon Howell Mountain is sourced from five small growers on Howell Mountain: CADE Estate Alcohol: 15.2% Vine2014yards, In kCADE Grade Viney aEstaterds, Outpost VCabernetineyards, True and Eagle Summit Vineyards. The 2009 harvest on Howell Mountain 2014 CADE Reserve Cabernet Sauvignon, begaSauvignon,n on October 11th and Howelllasted through OMountainctober 30st. CADEHowell Estate Vine yaMountainrd Notes The CADE Estate is situated on a 54 acre property with 21 acres planted to vines with an ideal southwest facing exposure. Located in the The 2009 vintage was a challenging one on Howell Mountain but the decision to thin heavily in our estate vineyards as well as our heart of Howell Mountain the CADE Estate vineyard sits at elevations ranging from 1,520 to 1,700 feet and is planted to 19 acres of grower’s vineyards paid huge dividends in October when the small crop achieved physiological/phenolic ripeness. Cabernet Sauvignon (Clones: #4, #337, SEE, # 2, #169 and #7 ) and two acres of Merlot (Clone: 181). The 2014 CADE Estate Cabernet Glorious levels of aromas spring from the glass FERMENTATION FERMENTATION The Sauvignon,fermentation took pHowelllace during 1Mountain2 to 21 days at a maisx soft,imum te mperature of 95 o F. We only used the free-run juice and allowed Cabwithernet Sa uloadsvignon: W ofas c oblueberry,ld soaked on its sk inblackberry,s at 40o F for two dacherry,ys. The ferme plusntatio n took place during 12 to 21 days at a maximum the malolactic fermentation to occur in barrel. temperature of 95 o F. We only used the free run juice for our Estate Cabernet Sauvignon and allowed the malolactic fermentation to supple, open-knit and a real beauty. The occuwarmr naturally roastedin barrel. coffee, melted milk chocolate, ÉLEcolorVAGE is a healthy, deep purple and the vanilla and graham cracker. The palate is mouth The wine received 19 months aging in 100% French oak barrels, 80% new and 20% once filled. Bâtonnage (lees stirring) took place ÉLEVAGE periodically during the first three months. The wine was racked a total of four times. The wine received 22 months aging in 100% New French Oak barrels. Bâtonnage (lees stirring) took place periodically during the first four wine full-bodied, rich with mulberry, black moncoating,ths. The wine wplushas racked andtwice in voluptuously the first year of aging atexted,nd two time slike in the saec ond year. COOcherry,PERAGE dark chocolate, blackcurrant and raspberry reduction sauce, with deep density and COOPERAGE Sylvablackberryin, Taransaud, Sé gfruit,uin Mor egraphiteau, Nadalié an dand Saury .spice – Darnpersistence.ajou, Taransaud, an dElegant Sylvain tannin and structure, a BOTinsanelyTLING approachable now given it’s silky BOTuniqueTLING characteristic of the 2014 vintage. Rich, Wine was bottled in July 12-13th, of 2011 Wine was bottled on September 21st, 2011 without filtration. personality but capable of evolving for up pure and intense, finishing with flavors of coffee, OUR THOUGHTS OUR THOUGHTS The tocoo le15r 20 0–9 v20inta gyears,e gave us aif h igyou’reher acidit y patienton Howell Menough.ountain and that in turn gives the wine a wonderful freshness. On the Aromacassis,s of grap andhite, bla chocolateck cherry, cardamo coveredm, chocolate, aberries.nd soy are fo lloThiswed b ywine flavors o nis th e palate of black cherry, cardamom, dark palette, flavors of chocolate, mint, currant, and vanilla bean are revealed. The tannins are firm but not obtrusive and the wine can chocolate, and espresso. The wonderful freshness on the finish is the result of an elevated acidity which compliments the deep, round easily age for the next 6-9 years. tannain sreflection; culminating wit hof a lig hthet dus tbesting on t hofe fin theish. vintage and the best

Antonio Galloni in his December 2011 Issue of The Wine Advocate; AntoCabernetnio Galloni in h isSauvignon December 2011 Is fromsue of T houre Wine AHowelldvocate; Mountain 93 Points “The 2009 Cabernet Sauvignon Howell Mountain is a fascinating wine... Layers of expressive dark fruit, licorice, mint and94 new Pleaothiner wtrsap around the “TheEstate. 2009 Cabernet Sauvignon Estate is a big, rich, seamless wine endowed with gorgeous depth and plushness. Dark red fruit, licorice, spices and menthol are 94 Points palate in this deep, powerful Cabernet Sauvignon. Anticipated maturity: 2014-2024.” (94 points) 95 Points some of the notes that take shape in the glass in this big, powerful Cabernet Sauvignon. A rich, textured finish rounds things out in style. Anticipated maturity: 2012-2024.” (94 points) CADE Estate Expands with the purchase of Ladera October 2016 With a strong tradition of producing award-winning wines over the last 40 years, the Stags Leap AVA is known as one of the most prestigious growing regions in the Napa Valley.

• With its unique microclimates, soil types and position on the valley floor, the Stags Leap District was one of the first appellations to be designated as an AVA based on the unique terroir characteristics of its soil. • The soils of this region include loam and clay sediments from the Napa River and volcanic soil deposits left over from erosion of the Vaca Mountains. • Our estate vineyard was planted in 1970 by Dick Steltzner, with replantings occurring in the 1990s and in 2014. History of Odette Estate Winery Stags Leap, Napa Valley

• Historic site was purchased in 1965 by Dick Steltzner • Converted from open land to vineyard by Steltzners in 1970 • Steltzner Family owned & operated until selling to us 2012, making PlumpJack only the second family to own and farm the vineyard • Celebrated district responsible for producing winning Cabernet Sauvignon in 1976 Judgment of Paris Tasting Odette Estate Winery Stags Leap, Napa Valley Odette Estate Winery Stags Leap, Napa Valley Odette Estate Winery Stags Leap, Napa Valley Odette Estate Winery Stags Leap, Napa Valley Odette Estate Winery Stags Leap, Napa Valley Minimizing the Odette Estate Footprint with a state of the art winery in Stags Leap

• Winery structure composed of Recycled Steel • Unconditioned winery • Individual temperature controlled fermentation tanks • Repurposed Shipping Containers • Living Roof • Solar Panels • Drought Resistant Landscaping • Bike Racks and Electric Car Charging Stations • 300,000 gallon underground cistern to capture ground water Odette Estate Winery Stags Leap, Napa Valley Living Roof

Odette Estate Winery Stags Leap, Napa Valley 28 Micro-Fermenters Including both Concrete and Stainless Steel

Odette Estate Winery Stags Leap, Napa Valley Jeff Owens Winemaker, Odette Estate Winery

A longtime member of the PlumpJack family, Jeff Owens directs the winemaking at our Stags Leap Estate, Odette, with incredible passion and great detail to his craft. A 2005 graduate of Cal Poly: San Luis Obispo, Jeff was part of the first graduating class in Wine & Viticulture at the University.

Spending his first harvest internship at the highly respected Cakebread Cellars here in Napa Valley, Jeff wanted an opportunity to work at a more boutique facility. After a great deal of research, Jeff handpicked a select group of wineries to apply to—one of which was PlumpJack. Hired initially as a cellar worker in early 2006, Jeff quickly rose up through the ranks becoming a vital member of the winemaking team. Promoted to Enologist, followed by Assistant Winemaker for PlumpJack, Jeff gained an intimate knowledge of the property, as well as winemaking as a whole.

In 2010 Jeff was presented an opportunity to move to Howell Mountain as CADE’s Assistant Winemaker. With CADE’s addition to the PlumpJack portfolio, the new winery provided an opportunity for Jeff to further expand his winemaking expertise. After two harvests on Howell Mountain, yet another opportunity for growth presented itself to Jeff with the purchase of a 3rd winery by PlumpJack, this one located in Stags Leap. Beginning in February of 2012, Jeff was named Head Winemaker for the new property– Odette Estate.

Adaptation Cabernet Sauvignon, Napa Valley A true celebration of the whole Napa Valley, this wine is crafted from five renowned Napa Valley vineyards ranging from Calistoga to Oak Knoll.

Adaptation Petite Sirah Napa Valley Big, bold and loaded with fruit, our Petite Sirah is sourced from vineyards planted in the warmest pockets of the northern Napa Valley. 2014 Adaptation Cabernet Sauvignon, Napa Valley

Varietals: 88% Cabernet Sauvignon 12% Merlot Alcohol: 14.2%

VINEYARDS We worked with some of our favorite local growers to craft this wine in 2014. We were able to source from incredible vineyards, reaching as far north as Ink Grade (on the back side of Howell Mountain) through Rutherford for Cabernet Sauvignon, all the way down to Stags Leap for Merlot. This diversity and range within Napa Valley allowed us to create a wine that truly represents the broader Napa Valley AVA.

HARVEST Mother Nature was incredibly kind again in 2014, giving us a beautiful growing season to craft wines with intense purity of fruit, density and concentration. Sunny and warm temperatures allowed for peak hang time and optimal ripeness in the vineyards. This wine reflects the characteristics from paring a great vintage with great vineyards in the Napa Valley.

FERMENTATION & AGING Fermentation took place in small fully jacketed stainless steel fermenters after a 48-hour cold soak at 40° F. Maceration lasted 10-14 days at a maximum temperature of 92° F. Malolactic fermentation took place in barrel and finished up in late winter. The wine was aged in 50% new oak barrels (French, Hungarian and American) and 50% one-fill French oak barrels for 19 months. Racking occurred every three to six months for a total of four times.

OUR THOUGHTS This approachable Napa Valley Cabernet Sauvignon offers up notes of cherries, pomegranate, cranberry, dried herbs, crushed rocks, with hints of espresso and cocoa beans, all wrapped up and supported by fresh acidity and supple tannins. 2014 Adaptation Petite Sirah, Napa Valley

Production: 16 Barrels Varietals: 95% Petite Sirah 5% Syrah Alcohol: 14.8%

VINEYARDS The 2014 Adaptation Petite Sirah is crafted from two of our favorite Napa Valley vineyards, Kennefick Ranch Vineyard in Calistoga and Langtry Vineyard located just outside of Pope Valley in the Northeastern corner of the Napa Valley. Thriving in the warm climate that these two vineyard sites provide, the resulting wine is truly expressive of the respective terroir.

HARVEST The 2014 vintage blessed the vines with plenty of warmth and sunshine, allowing us to craft a wine with intense purity of fruit, density and concentration. Each lot was hand-harvested at peak hang time which rewarded us with small concentrated berries beaming with personality.

FERMENTATION The grapes were fermented in 100% stainless steel after a 48-hour cold soak at 50°F. Maceration lasted 7-12 days at a maximum temperature of 95°F. The wine was aged in 50% new French and American oak barrels and 50% once used barrels for 18 months.

OUR THOUGHTS This expressive and full-bodied Petite Sirah exhibits a deep black/purple hue with layers of blackberry liqueur, blueberries, raspberries, violets, anise, hints of cloves and gorgeous texture with seamless, integrated tannins. 91 Points Odette Estate Wines

Chardonnay, Carneros Our small production chardonnay is sourced from our friend Lee Hudson’s acclaimed Carneros vineyard.

Cabernet Sauvignon, Estate Stags Leap The Estate Cabernet is sourced from various blocks on our 45-acre Estate in the heart of the Stags Leap AVA.

Cabernet Sauvignon, Reserve Stags Leap The Reserve is sourced from our hillside block and the outer edges of our 45 acre Estate in the heart of the Stags Leap AVA. The vines were planted between 1979- 1990 making them some of the oldest amongst the AVA.

“I want to make the best wine possible… energetic, expressive and approachable from day 1 to 25 years.” - Jeff Owens, Winemaker 2013 Odette Estate Cabernet Sauvignon, Stags Leap District

Production: 180 Barrels Varietals: 80% Cabernet Sauvignon 10% Merlot 4% Cabernet Franc 2% Petit Verdot Alcohol: 15.2%

VINEYARDS Tucked into the dramatic palisades of the Stags Leap District, our estate vineyard sits on 45 magnificent acres., As the newest addition to the beloved region, Odette looks to serve as a “breath of fresh air” to the historic District. The Odette Estate Vineyard is symbolic of the future of Stags Leap. With its two sister properties, PlumpJack and CADE (located in Oakville and Howell Mountain respectively), Odette rounds out the trio of wineries committed to producing full-bodied Cabernet Sauvignons that are notable for the combination of power and elegance, while simultaneously showcasing the unique terroir of the estates.

HARVEST There is only one word needed to describe the 2013 vintage- “Sensational!” The exceptional warmth and length of the growing season allowed Winemaker Jeff Owens to pick individual blocks at the peak of flavor and phenolic ripeness. The 2013 Estate is sourced from various blocks on our 45-acre Estate in the heart of the Stags Leap AVA. There was a total of 26 passes across the estate vineyard over a two week span enabling each micro block to be captured at optimal ripeness.

FERMENTATION Fermentation took place in fully jacketed stainless steel fermenters after a 48 hour cold soak at 40 degrees Fahrenheit. Macerations lasted 10-21 days at a maximum temperature of 95 degrees Fahrenheit. Malolactic fermentation took place in barrel and finished up in late winter. The blend was crafted in the early spring of 2014 granting sufficient time to marry together over the next 15 months. The wine was aged in 80% new French Oak for 20 months and was racked three times prior to bottling.

OUR THOUGHTS 95+ Points The 2013 Odette Estate is a stunning showcase of an absolutely mind blowing vintage. Opaque purple in color, black cherries, blueberry, black currant, graphite, mocha and lavender, all wrapped up and supported by silky, supple tannins in a seamless, energetic expression across the palate. Impeccable balance and ripeness with astonishing depth and density, signify the hallmark characteristics of this spectacular vintage.

2014 Odette Estate Cabernet Sauvignon, Stags Leap District

Production: 160 Barrels Varietals: 75% Cabernet Sauvignon 17% Merlot 3% Cabernet Franc 2% Petit Verdot Alcohol: 15.2%

VINEYARDS Tucked into the dramatic palisades of the Stags Leap District, our estate vineyard sits on 45 magnificent acres., As the newest addition to the beloved region, Odette looks to serve as a “breath of fresh air” to the historic District. The Odette Estate Vineyard is symbolic of the future of Stags Leap. With its two sister properties, PlumpJack and CADE (located in Oakville and Howell Mountain respectively), Odette rounds out the trio of wineries committed to producing full-bodied Cabernet Sauvignons that are notable for the combination of power and elegance, while simultaneously showcasing the unique terroir of the estates.

HARVEST The exceptional warmth and length of the growing season allowed Winemaker Jeff Owens to pick individual blocks at the peak of flavor and phenolic ripeness. The 2014 Estate is sourced from various blocks on our 45-acre Estate in the heart of the Stags Leap District AVA. There was a total of 23 passes across the estate vineyard over a week and a half span enabling each micro block to be captured at optimal ripeness.

FERMENTATION Fermentation took place in fully jacketed stainless steel fermenters after a 48 hour cold soak at 50 degrees Fahrenheit. Macerations lasted 8-18 days at a maximum temperature of 95 degrees Fahrenheit. Malolactic fermentation took place in barrel and finished up in late winter. The blend was crafted in the early spring of 2015 granting sufficient time to marry together over the next 15 months. The wine was aged in 75% new French Oak for 20 months and was racked four times prior to bottling.

OUR THOUGHTS The 2014 Odette Estate Cabernet Sauvignon, Stags Leap District is a beautiful wine revealing the unique characteristics and terroir of our Estate vineyard within the Stags Leap District AVA. The aromatics fly out the glass and the flavors linger on the 95 Points palate with notes of black cherries, ripe raspberries, black currant, violets and crushed rocks all interwoven into this full-bodied and expressive Cabernet Sauvignon. Vibrant acidity adds freshness and compliments the purity of fruit, leading into the long persistent finish. 2013 Odette Reserve Cabernet Sauvignon, Stags Leap District

Production: 18 Barrels Varietals: 100% Cabernet Sauvignon Alcohol: 15.4%

VINEYARDS The 2013 Reserve is sourced from our hillside block and the outer edges of our 45-acre Estate nestled at the base of the striking palisades in the Stags Leap District AVA. The soils consist of Perkins and Boomer gravelly loam providing structure and power, with finessed tannins and a touch of minerality. The Reserve vines date back to 1979 making them some of the oldest in the AVA, and encompassed about 7% of our total production off of the property.

HARVEST Winemaker Jeff Owens believes, “The 2013 vintage is one of the best I have ever worked with!” The exceptional warmth and length of the growing season afforded the opportunity to pick individual blocks at the peak of flavor and phenolic ripeness. There were a total of 26 passes across the estate vineyard over a two-week span enabling each micro block to be captured at optimal ripeness. The 2013 Reserve is sourced from a select few blocks on our 45-acre Estate in the heart of the Stags Leap District AVA.

FERMENTATION Fermentation took place in small 2-3 ton fully-jacketed stainless steel fermenters after a 48 hour cold soak at 40°. Maceration lasted 11-16 days at a maximum temperature of 95°. Malolactic fermentation took place in barrel and finished up in late winter. The blend was crafted in the early spring of 2014 and allowed to marry together over the next 17 months. The wine was aged in 100% new French Oak for 22 months and was racked four times.

OUR THOUGHTS The 2013 Odette Reserve Cabernet Sauvignon, Stags Leap District is opaque purple, almost black in color, offering notes of blackberry liqueur, blueberries, spring flowers and crushed rocks. The multidimensional mouthfeel reveals beautiful layers of 99 Points intense fruit, precision, energy and focus that lead into the long persistent finish. Enjoy this wine over the next 25+ years.

2014 Adaptation 2014 Odette Estate Petite Sirah, Napa Valley Cabernet Sauvignon, Stags Leap District

This 2014 Petite Sirah is locked and loaded! The aromatics fly out the glass and the flavors Expressive and full bodied, this wine linger on the palate with notes of black cherries, saturates and stains the palate with a deep ripe raspberries, black currant, violets and black/purple hue, blackberries, violets, crushed rocks all interwoven into this full- raspberries, hints of cloves and baking bodied and expressive Cabernet Sauvignon. spices. Vibrant acidity adds freshness and compliments the purity of fruit, leading into the long 95 Points persistent finish.

2014 Adaptation 2013 Odette Reserve Cabernet Sauvignon, Cabernet Sauvignon, Napa Valley Stags Leap District

This approachable Napa Valley Cabernet The wine has a glorious nose of graphite, white Sauvignon offers up notes of cherries, flowers, blueberries and blackberries and licorice pomegranate, cranberry, dried herbs, followed by a full-bodied wine with great precision crushed rocks, with hints of espresso and and delineation, super freshness, vibrancy, and cocoa beans, all wrapped up and supported compelling richness and extraction. The finish goes by fresh acidity and supple tannins. on for a good 55 seconds. This is flirting with perfection in a real serious way. Drink it over the next 25-30 years.

99 Points