Aptly named “Trésor” for “treasure,” this wine is our version of a Cabernet Sauvignon-based Bordeaux-style blend, and it has everything you’d expect — lush and ripe fruit aromas and flavors, concentrated, powerful and firm in style — perfectly proportioned and integrated — but then, you’d expect that, wouldn’t you? This wine checks all the boxes.
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95 Pts. Platinum, 2018 San Diego Wine Challenge
92, 2018 North Coast Wine Challenge
Silver Medal, 2018 San Francisco Chronicle Wine Competition
90 Points, The Wine Advocate
Lisa Perrotti-Brown, 04/28/2017
Aromas & Flavors
Our finest blend of the five classic Bordeaux varietals – Cabernet Sauvignon, Malbec, Petit Verdot, Merlot and Cabernet Franc – from the best selections of our vineyards in Alexander, Napa, Knights, and Dry Creek Valleys. Vibrant aromas of cassis, plum and pomegranate combine with notes of olive, cedar, mocha and a subtle hint of smoke that lead to flavors of cherry and blueberry on the palate. Soft and elegant, Trésor flows seamlessly, adding extension to the lengthy finish.
Trésor complements lamb and beef dishes that are roasted or braised, like braised lamb with fennel, or pair with beef stew, filet mignon with mushrooms in a whiskey pan sauce, a bacon maple cheeseburger, or grilled flank or sirloin steak. Try Trésor with strong-flavored cheeses such as Gorgonzola or sharp Cheddar.
How It's Made
Upon entering the gravity-flow winery, the grapes are destemmed and hand sorted. Whole berries are transferred by conveyor to oak and stainless steel tanks for three days of cold soaking. Following the cold soak, yeast is added and pump overs commence, one to two times daily, for the duration of primary fermentation. After fermentation, each tank is drained to French oak barrels, keeping each lot separate. The wine undergoes malolactic fermentation and 21 months of cave aging before bottling in August 2016.
2014 gave us another great crop of grapes, despite a second year of farming under drought conditions. The growing season began with early bud break after a dry winter, which led to a warm and dry spring. A consistently warm summer was followed by elevated temperatures toward the end of August, prompting an earlier harvest than the previous year. These favorable conditions resulted in wines with good color and tannin structure along with concentrated flavors.
For a lighter spring entrée, use veal with white wine, artichokes and leeks.
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