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Home » Wine » Red Wine » Cabernet Sauvignon » Mayacamas 'Mt. Veeder' Cabernet Sauvignon 2019
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Mayacamas 'Mt. Veeder' Cabernet Sauvignon 2019Sample Image Only
Mayacamas 'Mt. Veeder' Cabernet Sauvignon 2019
$234.00$179.95
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Mayacamas 'Mt. Veeder' Cabernet Sauvignon 2019 ships free when purchased by the 12 bottle case! — Fill a 12 bottle case with this item or any of our other eligible free shipping items, and that case ships for free! Note that there is no limit to the number of cases you can have shipped for free so long as they are filled with eligible "Ship 12 Free" items.
Vinous Media 97
"The 2019 Cabernet Sauvignon is a pretty rich, bombastic wine, especially for Mayacamas. A blast of dark fruit, incense, tobacco, licorice, spice and mocha hits the palate. I would give the 2019 at least a few years in bottle to settle down, as it is quite the powerhouse today. This is an unusually flamboyant wine with plenty of richness and a bit less in the way of subtlety. The opulence of the vintage ... read more
vm97ws96
Shelf Location — 103a
Size:750mL (wine)
Alcohol by vol:14%
Closure:Cork
Store Item ID:#56785
Location at store:103a
Item Description
Vinous Media 97
"The 2019 Cabernet Sauvignon is a pretty rich, bombastic wine, especially for Mayacamas. A blast of dark fruit, incense, tobacco, licorice, spice and mocha hits the palate. I would give the 2019 at least a few years in bottle to settle down, as it is quite the powerhouse today. This is an unusually flamboyant wine with plenty of richness and a bit less in the way of subtlety. The opulence of the vintage comes through loud and clear. -- Antonio Galloni"

Wine Spectator 96
"Loaded with character and energy, this version reveals heavy notes of zesty sweet bay leaf and sassafras that infuse a core of steeped red currant and mulberry fruit, all carried by bright acidity and iron-laced tannins. The long finish pulls everything together, with the fruit, savory and mineral elements in harmony. Showing an old-school touch, this has a long life ahead. Best from 2025 through 2045. 4,000 cases made."

The Wine
The 2019 was harvested by hand September 23rd through October 17th. Once the fruit was sorted and destemmed, it was then fermented in concrete (65%) and stainless steel (35%). Prior to bottling the wine was fermented dry, then aged in large format foudre (10HL45HL) for 20 months, and neutral French oak barrique (228L) for 14 months.

The Estate
Mayacamas Vineyards is one of the greatest Cabernet Sauvignon producers in the history of California. For those who long for great red wines that cellar with conviction and evolve in the course of time into brilliantly complex and compelling wines, Mayacamas Vineyards remains one of the brightest stars in the constellation of California wine. It is arguably the last man standing from the glory days of Californias past.- John Gilman

At the crest of Mount Veeder, a sinuous appellation that clings to the Mayacamas Mountains southern reaches, rests Mayacamas Vineyards as it has for over a century. Here, at 2,400 feet, above the din of Napas valley floor, fifty acres of vines quietly speak to both an unshakeable past and a fortitude for the future. Their fruit find its voice in a stone cellar built in 1889, and, when bottled, it shares with us a story of humility and commitment unadorned, with concentration, elegance, and balance.

Initially built in 1889 by JH Fisher, a German immigrant and pickle merchant in San Francisco, the winery was largely abandoned from the time of the 1906 earthquake until 1941. Guests of the Lokoya Lodge on Mount Veeder, Jack Taylor, a chemist for Shell, and his wife, Mary, purchased the property the winery and its 260 acres and with their three children founded Mayacamas. They began by planting the property to Chardonnay, using budwood purchased from the Wente Livermore Valley Vineyard just like their northerly neighbors, the McCreas of Stony Hill. Cabernet Sauvignon plantings followed, and Mayacamas was bonded (#4417) in 1947.

Next came Robert Travers, under whose stewardship Mayacamas found the voice it shares in present day. The son of a farming family, Travers wavered from a trajectory in engineering and finance, and, bolstered by his studies in wine, turned to Joe Heitz for a single harvest. After a year with Heitz, and the ongoing mentorship of Andr Tchelistcheff, Travers, only thirty, purchased Mayacamas from the Taylors. The estates winemaker, Bob Sessions who would later, to legendary acclaim, become synonymous with Hanzell remained by Traverss side until 1971.

Since 2013, the Schottenstein family and winemaker Andy Erickson have rigorously attended to the identity of Mayacamas not merely with the intention of preservation, but invigoration. Working with Travers in the 2012 vintage, the winemaking team learned to forgo new oak and instead implement the winerys existing old casks anything that still held wine. Only minor changes have since been implemented, including cooling equipment to stabilize fermentations and lengthen macerations (from twelve days to perhaps twenty). Greater work stood before them in the estates fifty planted acres. The winery called on Phil Cotturi, to replant the ailing, phylloxera-afflicted AXR-rooted vines, and to institute organic viticulture and continue dry-farming. The replanting process only about five acres per year promises to revive the estates yields for the next generation
About Mayacamas
At the crest of Mount Veeder, a sinuous appellation that clings to the Mayacamas Mountains' southern reaches, rests Mayacamas Vineyards – as it has for over a century. Here, at 2,400 feet, above the din of Napa's valley floor, fifty acres of vines quietly speak to both an unshakeable past and a fortitude for the future. Their fruit find its voice in a stone cellar built in 1889, and, when bottled, it shares with us a story of humility and commitment – unadorned, with concentration, elegance, and balance.

Initially built in 1889 by JH Fisher, a German immigrant and pickle merchant in San Francisco, the winery was largely abandoned from the time of the 1906 earthquake until 1941. Guests of the Lokoya Lodge on Mount Veeder, Jack Taylor, a chemist for Shell, and his wife, Mary, purchased the property – the winery and its 260 acres – and with their three children founded Mayacamas. They began by planting the property to Chardonnay, using budwood purchased from the Wente Livermore Valley Vineyard – just like their northerly neighbors, the McCreas of Stony Hill. Cabernet Sauvignon plantings followed, and Mayacamas was bonded (#4417) in 1947.

Next came Robert Travers, under whose stewardship Mayacamas found the voice it shares in present day. The son of a farming family, Travers wavered from a trajectory in engineering and finance, and, bolstered by his studies in wine, turned to Joe Heitz for a single harvest. After a year with Heitz, and the ongoing mentorship of André Tchelistcheff, Travers, only thirty, purchased Mayacamas from the Taylors. The estate's winemaker, Bob Sessions – who would later, to legendary acclaim, become synonymous with Hanzell – remained by Travers's side until 1971.

Since 2013, the Schottenstein family and winemaker Andy Erickson have rigorously attended to the identity of Mayacamas – not merely with the intention of preservation, but invigoration. Working with Travers in the 2012 vintage, the winemaking team learned to forgo new oak and instead implement the winery's existing old casks – anything that still held wine. Only minor changes have since been implemented, including cooling equipment to stabilize fermentations and lengthen macerations (from twelve days to perhaps twenty). Greater work stood before them in the estate's fifty planted acres. The winery called on Phil Cotturi, to replant the ailing, phylloxera-afflicted AXR-rooted vines, and to institute organic viticulture and continue dry-farming. The replanting process – only about five acres per year – promises to revive the estate's yields for the next generation
Mayacamas
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