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Region: California - Napa Valley - Rutherford
Grapes: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Carmenere
Wine Style: Red - Bold and Structured
Food Pairing: Beef, Lamb, Game (deer, venison), Chicken
Reviews: 98 Points James Suckling, 97 Points Parker, 96 Points Jeb Dunnuck, 93 Points Spectator
Winemaker Notes & Critical Acclaim:
The 2016 Quintessa is a generous wine, with complex and elegant layers than envelop you from the first sip. Welcoming with aromas of cassis, blackberry, red currant and undertones of sage, thyme, crushed rocks, and rose petals, the 2016 Quintessa continues to expand in the glass as notes of exotic citrus, clove and fresh tobacco mingle with bright fruit. Full and rich, the wine is held together with fine-grained tannins that interweave beautifully with flavors of dark chocolate, crushed rocks, black cherry, and blueberries. The wine is distinct for its energy and depth of flavor and will leave a lasting impression with its velvety texture and intoxicating perfume - Winemaker Note
Phenomenal aromas of crushed berries, forest fruit, mushrooms and iron. Medium to full body, with layers of soft and refined tannins that follow through to a beautiful finish. Extremely long and refined. This shows depth and structure with balance and harmony. Hard not to open the bottle now and drink it, but it appears to be closing down now. Needs four to five years to show it all. - 98 Points James Suckling
The 2016 Proprietary Red Wine is blended of 89% Cabernet Sauvignon, 6% Merlot, 3% Cabernet Franc, 1% Petit Verdot and 1% Carménère, with all fruit coming from the Quintessa estate, and it aged for 20 months in 73% new French oak. Very deep purple-black in color, it comes bounding out of the glass like a pedigree pup with exuberant notions of crème de cassis, warm blueberries and black cherries with hints of redcurrants, kirsch, candied violets, crushed rocks, cigar box and fallen leaves plus a waft of truffles. Full, rich and beautifully laced with layers of floral notes and fragrant earth, the profound black and blue fruits build slowly in the mouth, achieving great energy and depth with a beautiful velvety frame, finishing long and perfumed. - 97 Points Robert Parker's Wine Advocate
The 2016 Proprietary Red is a beauty based on 89% Cabernet Sauvignon, 6% Merlot, and the rest Cabernet Franc, Petit Verdot, and Carménère, all of which spent 20 months in just over 70% new French oak. This inky purple colored 2016 offers a perfumed, complex bouquet of sweet crème de cassis, Asian spices, lead pencil, and cedarwood. Full-bodied and plenty powerful, it shines even more for its flawless balance, polished tannins, and great finish. This is a quintessential, rich, elegant Napa Bordeaux blend to enjoy over the coming two decades or more. - 96 Points Jeb Dunnuck
A ripe, fleshy style, with dark currant, fig and blackberry fruit, steeped with sage, tobacco and warm licorice notes. A light alder hint stitches up the finish, showing latent, mineral-tinged grip. Solid. Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Carmenère. Best from 2020 through 2032. - Wine Spectator
About The Producer:
Hidden in the heart of Rutherford, Quintessa is a 280-acre site that reflects a diversity of geology, biodiversity, exposures and microclimates. Inspired by this distinct property, founders Agustin and Valeria Huneeus believed that it was destined to become one of the world’s great wine estates. Today, a total of 160 acres are planted with Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Carménère on 26 vineyard blocks. Each block is farmed—organically and biodynamically—harvested, and vinified individually to preserve and enhance the nuances of the land. Inspired by the land’s natural grandeur, the Huneeus family dedicated themselves to capturing the beauty and harmony of this land in the form of a great wine.
Depending on the vintage, Quintessa may include some or all of the five varietals grown on the property: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Carménère. The fruit is harvested early in the morning, then sorted and gravity-fed into oak, stainless steel or concrete tanks and vinified. Once fermentation and maceration are complete, the wine from each plot is aged separately for up to two years in French oak. After the final Quintessa blend is created, the wine is bottled and laid down for yet another year before release.