Our winemaker, Celia Welch Masyczek, works closely with Sergio Melgoza, our vineyard manager, as they both believe that the art of making great wine begins in the vineyard. After picking the grapes at the peak of ripeness, the Cabernet Sauvignon was carefully destemmed and gently transferred into a fermentation tank, where they fermented on the skins for just over two weeks. Aged in small oak barrels (65% new) for about 19 months, the wine was minimally filtered just prior to bottling in May 2006. The final blend is 91% Cabernet Sauvignon, 7% Merlot and 2% Petit Verdot from 100% estate-grown fruit.
The Rocca 2004 Cabernet Sauvignon was produced from 100% estate grown fruit on our 21 acre Grigsby Vineyard, located at the northwest corner of the Silverado Trail and Yountville Crossroad in the heart of Napa Valley. The vineyard soil is a light clay-loam, sprinkled with tumbled, kiwi-sized river-rocks. With its proximity to the Stags Leap District, the vineyard receives cooling breezes from the San Pablo Bay on most afternoons. The vineyard is poised between the warmer up valley climes and the cooling maritime influence of the San Francisco Bay to the south, so temperatures during the long growing season are warm enough to produce perfectly ripe and flavorful fruit and cool enough to ensure finesse and balance The vineyard is farmed with the highest quality considerations, and fruit clusters are thinned to prevent crowding or shading for optimal color and flavor development.
The Rocca 2004 Cabernet Sauvignon epitomizes Napa Valley Cabernet at its best. Intense aromas of dark cherries and blackberries combine with more subtle notes of bittersweet chocolate, vanilla, sweet anise and a touch of pipe tobacco, to create an aroma profile that is fruit-driven but multi-faceted. This lush wine is full bodied and round, with a lovely satiny texture that surrounds the fruit character. The long expressive finish lingers with the impression of sweet ripe summer fruits dusted with cocoa.