Tasting Notes Archive

2010 Chardonnay

VARIETAL COMPOSITION: 100% Chardonnay.

RELEASE DATE: September 2011.

WINEMAKER: Celia Welch.

WINEMAKER NOTES: Splash a bit into your glass and revel in the aromas of fresh crisp pear, honeysuckle vines, mango, and just a touch of Fuji apple. On the palate, the texture is soft, full, and broad at first glance, with a bright crisp acidity that shows off juicy orange-mango flavors. The finish on this wine is completely dry and at the same time still very full-bodied.

VINEYARDS: Mountaintop breezes naturally cool the fruit that becomes Hollywood & Vine Chardonnay. As with the 2009 vintage, in 2010 a cooler-than-normal growing season amplified the intensity of this high-elevation Chardonnay.

BARREL-AGING: This wine was created entirely from Chardonnay grown in the Atlas Peak region of Napa Valley. The fruit was harvested by hand in the first morning light of October 8, 2010, then immediately whole-cluster pressed. The juice was cold-settled prior to 100% barrel fermentation (60% oak, 40% stainless steel) and left sur-lie for 8 months prior to bottling on June 11, 2011. This wine saw no malolactic fermentation; its fresh, natural acidity comes straight from the vineyard to the glass.

ANALYSIS: Alcohol 14.3% by volume.

CASES PRODUCED: 375 cases (12x.750ml).

2009 Short Ends

VARIETAL COMPOSITION: Napa Valley Cabernet Sauvignon (77%), Napa Valley Merlot (20%), and Napa Valley Malbec (3%).

WINEMAKER NOTES: The Hollywood & Vine 2009 Short Ends Cabernet Sauvignon is a brighter, fresher, slightly more lighthearted version of the flagship 2480 Cabernet Sauvignon. A blend of 77% Cabernet Sauvignon, 20% Merlot and 3% Malbec, much of the Cabernet base for this wine hails from Oak Knoll District, one of the cooler regions of Napa Valley. Judiciously blended with Cabernet Sauvignon and Merlot from Saint Helena, as well as a touch of Malbec from Yountville, complexity is the end result of this carefully- crafted combination of varieties and growing areas. Cherry, clove, anise and forest-floor aromas combine with warm spiced plums and a hint of mocha to create a wine that will stand up well to a wide array of foods. 

ANALYSIS: Alcohol 14.5% by volume.

CASES PRODUCED: 1729.

2008 Cabernet Sauvignon

VARIETAL COMPOSITION: 100% Cabernet Sauvignon.

RELEASE DATE: September 2011.

WINEMAKER: Celia Welch.

WINEMAKER NOTES: This rich, completely ripe Cabernet shows a wealth of complexity from the blend of vineyards that created it. The aromas abound with blackberry, dark chocolate-covered cherries, a touch of anise, and a hint of vanilla/caramel. Its mountain origins (Spring Mountain and Mount Veeder) lend structural density to the mid-palate, while the benchland vineyards of Oakville and Saint Helena give a fresh-berry juicy quality to the finish.

VINEYARDS: The Hollywood & Vine 2008 Cabernet Sauvignon was harvested from four unique Napa Valley growing regions. The fruit came from the peak of Mount Veeder, the Old Federal Vineyard on Oakville Bench (directly below the Mt. Veeder Vineyard), the Varozza Vineyard in stony loam soils just north of Saint Helena, and from Spring Mountain District, just west of Saint Helena. Harvested in separate, small lots between September 10 and October 2, 2008, the vineyards were kept entirely separate through fermentation and for the first six months in barrels, then selectively blended and returned to barrels for an additional 13 months. The finished wine, 100% Cabernet Sauvignon, was racked from barrels after about 20 months, just prior to bottling in mid-June, 2010.

BARREL-AGING: Fermented on skins for approximately three weeks, then transferred to barrels (60% new French oak). The wine was aged in small oak for approximately 20 months.

ANALYSIS: Alcohol 14.7% by volume.

CASES PRODUCED: 987 cases (12 x 750ml), 12 (3 liter).


2007 Chardonnay

VARIETAL COMPOSITION: 100% Chardonnay

VINEYARDS:Two separate blocks, both in Atlas Peak Vineyards. Harvested September 19th 2007. Located in the coolest growing region of Napa Valley, the two blocks combine several variations of Chardonnay: 60% Hermann Wiemer selection (originally from Upstate New York), the other 40%, a blend of Clones 4, 15, Dijon 76 and Dijon 96. Each type of Chardonnay vine adds its own unique flavors to the finished wine.

BARREL AGING:Whole-cluster pressed, then cold settled and inoculated with the classic Montrachet yeast. The juice was immediately transferred to barrels (70% French and American oak and 30% small Stainless) for cool barrel fermentation. The wine was leftsur liefor five months of barrel aging, with bi-weeklybattonage, or lees stirring. The wine is entirely non-malolactic, to retain all of the natural fruit acidity.The wine was gently transferred from barrels without the use of a pump, then cold-filtered and bottled in March of 2008.

ANALYSIS:Alcohol: 14.2% by volume.

CASES PRODUCED: 997 cases (12x.750ml),120 cases (12 x 375ml).

RELEASE DATE:July 1, 2008.

WINEMAKER: Celia Welch.

WINEMAKER NOTES:The 2007 Chardonnay displays sweet floral aromas (pear blossoms, apricot, jasmine) and sweet apple cider aromas abound. On the palate, the texture is rich, soft, and fully ripe. Soft yeasty notes and sweet fruit flavors fill the mouth with a finish of lush tropical fruit and just a touch of lemon zest.

 

2006 Chardonnay

VARIETAL COMPOSITION: 100% Chardonnay.

VINEYARDS: Two separate blocks, both in Atlas Peak Vineyards. Harvested October 2nd and 3rd 2006. Located in the coolest growing region of Napa Valley, the two blocks combine several variations of Chardonnay: 60% Hermann Wiemer selection (originally from Upstate New York), the other 40%, a blend of Clones 4, 15, Dijon 76 and Dijon 96. Each type of Chardonnay vine adds its own unique flavors to the finished wine.

BARREL AGING: WWhole-cluster pressed, then cold settled and inoculated with the classic Montrachet yeast. The juice was immediately transferred to barrels (25% new American Oak, 20% French Oak, 20% small Stainless) for cool barrel fermentation. The wine was left sur lie for five months of barrel aging, with bi-weekly battonage, or lees stirring. The wine is entirely non-malolactic, to retain all of the natural fruit acidity.The wine was gently transferred from barrels without the use of a pump, then cold-filtered and bottled in February 2007.

ANALYSIS: Alcohol: 14.5% by volume.

CASES PRODUCED: 1150 cases (12x.750ml),120 cases (12 x 375ml).

RELEASE DATE: April 1, 2007.

WINEMAKER: Celia Welch.

WINEMAKER NOTES:The 2006 Chardonnay displays bright lime zest, delicate green apple and apple blossom, and fresh pear flavors. The palate is full of crisp bright fruit with a rich silkiness on the finish.

 

2005 Chardonnay

VARIETAL COMPOSITION: 100% Chardonnay

VINEYARDS: Two separate blocks, both in Atlas Peak Vineyards. Harvested October 3rd and 4th 2005. Located in the coolest growing Region of Napa Valley, the two blocks combine several variations of Chardonnay: 50% Hermann Wiemer selection (originally from Upstate New York), the other 50%, a blend of Clones 4, D95, and D96. Each type of Chardonnay vine adds its own unique flavors to the finished wine.

BARREL AGING: Whole-cluster pressed, then cold settled and inoculated with the classic Montrachet yeast. The juice was immediately transferred to barrels (25% new American Oak, 20% French Oak, 20% small Stainless) for cool barrel fermentation. The wine was left sur lie for three months of barrel aging, with bi-weekly battonage, or lees stirring. The wine is entirely non-malolactic, to retain all of the natural fruit acidity. The wine was gently transferred from barrels without the use of apump, then cold-filtered and bottled in February 2006.

ANALYSIS: Alcohol: 14.7% by volume.

CASES PRODUCED: 830 cases (12x.750ml).

RELEASE DATE: April 1, 2006.

WINEMAKER: Celia Welch.

WINEMAKER NOTES:Bright aromas of honey, apricots, crisp green apples, jasmine, cream soda, and toasty vanilla. The palate is broad and round,with rich juice flavors at entry followed by a hint of baking spices. Warm, full finish, displays a lingering flavor of fresh stone fruit.

 

2004 Chardonnay

VARIETAL COMPOSITION: 100% Chardonnay

VINEYARDS: Two separate blocks, both in Atlas Peak Vineyards. Harvested September 14th and 24th 2004. Located in the coolest growing Region of Napa Valley, the two blocks combine several variations of Chardonnay: 50% Hermann Wiemer selection (originally from Upstate New York), the other 50%, a blend of Clones 4, D95, and D96. Each type of Chardonnay vine adds its own unique flavors to the finished wine.

BARREL AGING: Whole-cluster pressed, then cold settled and inoculated with the classic Montrachet yeast. The juice was immediately transferred to barrels (30% new) for cool barrel fermentation. The wine was left sur lie for six months of barrel aging, with weekly battonage, or lees stirring. The wine is entirely non-malolactic, to retain all of the natural fruit acidity.The wine was gently transferred from barrels without the use of a
pump, then cold-filtered and bottled in mid-March 2005.

ANALYSIS: Alcohol: 14.3% by volume.

CASES PRODUCED: 693 cases (12x.750ml).

RELEASE DATE: May 1, 2005.

WINEMAKER: Celia Welch.

WINEMAKER NOTES:The final result is a Chardonnay with delicate floral (apple blossom) and fresh tropical fruit (mango, pineapple, fresh citrus) flavors, displaying amazing viscosity and silkiness on the palate.

 

2003 Chardonnay

VARIETAL COMPOSITION: 100% Chardonnay

VINEYARDS: Atlas Peak Vineyards, Hermann Wiemer clone, single block selection. In the vineyard, the grapes show abundant tropical fruit flavors, as well as some perfumy, Muscat-y qualities on individual vines scattered throughout the block. Harvested September 22, 2003 at 24.6 Brix.

BARREL AGING: Whole-cluster pressed, then cold settled and inoculated with the classic Montrachet yeast. The juice was immediately transferred to barrels (50% new) for cool barrel fermentation. The wine was stabilized after the completion of primary fermentation to prevent secondary, malo-lactic fermentation, thus retaining the full natural acidity from the vineyard. All of the wine was left sur-lie for a full eight months of barrel aging, with bi-weekly battonage, or lees-stirring, to enhance the silky texture of the wine.The wine was gently transferred from barrels without the use of a pump, then cold-filtered and bottled in mid-May 2004.

ANALYSIS: Alcohol: 14.5% by volume.

CASES PRODUCED: 392 cases (12x.750ml).

RELEASE DATE: July 30, 2003.

WINEMAKER: Celia Welch.

2002 Chardonnay

VARIETAL COMPOSITION:100% Chardonnay

VINEYARDS: Atlas Peak Vineyards, Hermann Weimer clone, single block selection. On the vine, the grapes show abundant tropical fruit as well as some perfumy, Muscat-like qualities. Harvested October 2, 2002 at 24.6 Brix.

BARREL AGING: Whole cluster pressed, then cold settled and inoculated with classic Montrachet yeast. The juice was immediately transferred to 75% French, 60% new barrels for cool fermentation. Eight months of sur-lie barrel aging with weekly battonage. The wine was gently transferred from barrels without the use of pumps, cold filtered and bottled May 14, 2003.

ANALYSIS: Alcohol: 14.2% by volume.

CASES PRODUCED: 635 cases (12x.750ml cases).

RELEASE DATE: June 30, 2003.

WINEMAKER: Celia Welch.

WINEMAKER NOTES: Delicate floral and fresh tropical flavors, emphasizing mango and stone fruits, extraordinary viscosity, a soupcon of oak and a shade of vanilla, fill the mouth and finish with an elegant silkiness on the palate.

2006 Cabernet Sauvignon

VARIETAL COMPOSITION:100% Cabernet Sauvignon

VINEYARDS:The Hollywood & Vine 2006 Cabernet Sauvignon was harvested from five very unique growing regions, all within Napa Valley. The fruit comes from the highest reaches of Mount Veeder, the exceptional terroirs of the Oakville and Rutherford Bench, from the steepest Spring Mountain slopes and rich soils of Coombsville . Harvested in separate small lots between September 29thand October 30th2006, the vineyards were kept entirely separate in barrels for the first 6 months, then judiciously blended and allowed to “marry” for several additional months of aging before being lightly filtered for clarity, previous to bottling in May of 2008.

BARREL AGING:Fermented on skins for approximately three weeks, then transferred to barrels (60% new French oak). The wine was aged in small oak for approximately 20 months.

ANALYSIS:Alcohol: 14.7% by volume.

CASES PRODUCED:1414 cases (12 x.750ml), 188 cases (12 x 375 ml), 81 cases (6 x 1.5 liter), 24cases (3 liter).

RELEASE DATE:March 1 2009.

WINEMAKER:Celia Welch.

WINEMAKER NOTES:This ultra-ripe Cabernet displays a rich tapestry of its multi-faceted origins. Juicy black cherry and raspberry notes from Oakville and Rutherford dominate the aromas, as Spring Mountain’s trademark purple plum, mocha, and sweet black olive notes add complexity. Coombsville offers a spicy note and its deep, inky-purple color. Structurally, while the wine shows the density of hillside fruit from Mt. Veeder and Spring Mountain, it is further strengthened by the density of fruit from Rutherford, Oakville, and Coombsville. One of our richest offerings to date; the wine will age well for at least 10 years, yet offers a velvety texture that finishes with a juicy sweetness when enjoyed at release.

2005 Cabernet Sauvignon

VARIETAL COMPOSITION: 100% Cabernet Sauvignon

VINEYARDS: The Hollywood & Vine 2005 Cabernet Sauvignon was harvested from four very unique growing regions, all within Napa Valley. The fruit comes from the highest reaches of Mount Veeder, the Old Federal Vineyard on Oakville Bench (between the Tokalon and Harlan Estate), the historic J.J. Cohn estate in Rutherford, and from the steepest Spring Mountain slopes. Harvested in separate small lots between September 18th and 26th 2005, the vineyards were kept entirely separate in barrels for the first 6 months, then judiciously blended and allowed to “marry” for several additional months of aging before being lightly filtered for clarity previous to bottling in May of 2007.

BARREL AGING: Fermented on skins for approximately three weeks, then transferred to barrels (60% new French oak). The wine was aged in small oak for approximately 20 months.

ANALYSIS: Alcohol: 14.7% by volume.

CASES PRODUCED: 1750 cases (12 x.750ml), 36 cases (6 x 1.5 liter), 24 cases (3 liter).

RELEASE DATE: April 2008.

WINEMAKER: Celia Welch.

WINEMAKER NOTES: This ultra-ripe Cabernet shows the complexity of its multi-faceted origins. Bright black cherry and blackberry notes from Oakville and Rutherford dominate the aromas, as Spring Mountain’s trademark ripe plum and cedar/forest floor notes add complexity. Structurally, the wine shows the density of hillside fruit from Mt. Veeder and Spring Mountain, as well as the supple tannins of the benchland vineyards.

2004 Cabernet Sauvignon

VARIETAL COMPOSITION: 100% Cabernet Sauvignon

VINEYARDS: The Hollywood & Vine 2004 Cabernet Sauvignon was harvested from four very unique growing regions, all within Napa Valley. The fruit comes from the highest reaches of Mount Veeder, the Old Federal Vineyard on Oakville Bench (between the Tokalon and Harlan Estate), the historic J.J. Cohn estate in Rutherford, and from the steepest Spring Mountain slopes. Harvested in separate small lots between September 10th and 14th 2004, the vineyards were kept entirely separate in barrels for the first 6 months, then judiciously blended and allowed to “marry” for several additional months of aging before being lightly filtered for clarity previous to bottling in May of 2006.

BARREL AGING: Fermented on skins for approximately three weeks, then transferred to barrels (60% new French oak). The wine was aged in small oak for approximately 20 months.

ANALYSIS: Alcohol: 14.7% by volume.

CASES PRODUCED: 1750 cases (12 x.750ml), 36 cases (6 x 1.5 liter), 24 cases (3 liter).

RELEASE DATE: April 2007.

WINEMAKER: Celia Welch.

WINEMAKER NOTES: This ultra-ripe Cabernet shows the complexity of its multi-faceted origins. Bright black cherry and blackberry notes from Oakville and Rutherford dominate the aromas, as Spring Mountain’s trademark ripe plum and cedar/forest floor notes add complexity. Structurally, the wine shows the density of hillside fruit from Mt. Veeder and Spring Mountain, as well as the supple tannins of the benchland vineyards.

2003 Cabernet Sauvignon

VARIETAL COMPOSITION: 100% Cabernet Sauvignon

VINEYARDS: The Hollywood & Vine 2003 Cabernet Sauvignon was harvested from three very unique growing regions, all within Napa Valley. The fruit comes from the highest reaches of Mount Veeder, the Oakville Bench (between the Tokalon and Harlan Estate), the historic J.J. Cohn estate in Rutherford, and from the steepest Spring Mountain slopes.Harvested in small lots between September 25 and October 2, 2003, the vineyards were kept entirely separate in barrels for one year, then judiciously blended and allowed to “marry” for several additional months of aging before bottling in May of 2005.

BARREL AGING: Fermented on skins for approximately three weeks, then transferred to barrels (60% new French oak). The wine was aged in small oak for approximately 20 months.

ANALYSIS: Alcohol: 14.5% by volume.

CASES PRODUCED: 1750 cases (12 x.750ml), 144 cases (6 x 1.5 liter), 24 cases (3 liter).

RELEASE DATE: November 2005.

WINEMAKER: Celia Welch.

WINEMAKER NOTES: The finished wine accentuates its bold multi-faceted origins. Ripe wild plums dominate the aromas, while toasty spice and vanilla tones compliment the mouth filling purple fruit character. Texturally, the wine is broad and rich on the palate as plum, blackberry, clove and earthy notes dance together in a cohesive, complex expression of the variety.

2002 Cabernet Sauvignon

VARIETAL COMPOSITION: 100% Cabernet Sauvignon

VINEYARDS: The Hollywood & Vine 2002 Cabernet Sauvignon was harvested from four distinctive, ultra-premium vineyard locations. A blend of Cabernet vineyards on Mt. Veeder, Atlas Peak, the historic JJ Cohn Estate in Rutherford, and the pedigreed Davis Station in Oakville combine the best of steep hillside structure with the opulent fruit intensity of the mid-valley benchland vineyards. The vineyards were harvested between 9/19/02 and 10/14/02, at an average of 25.5 Brix.

BARREL AGING: Fermented on skins for approximately three weeks, then transferred to barrels (60% new French oak). The wine was aged in small oak for approximately 21 months.

ANALYSIS: Alcohol: 14.5% by volume.

CASES PRODUCED: 1257 cases (12 x.750ml), 144 cases (6 x 1.5 liter), 18 cases (3 liter).

RELEASE DATE: October 2004.

WINEMAKER: Celia Welch.

WINEMAKER NOTES: The finished wine displays an abundance of ripe blackberry and black currant aromas, bright plums, sweet vanilla and cocoa tones. The palate texture is bright, rich and mouth-filling, with fresh fruit flavors.

2001 Cabernet Sauvignon

VARIETAL COMPOSITION: 100% Cabernet Sauvignon

VINEYARDS: Pimrae Vineyard, Peak of Mt.Veeder. Harvested September 11, 2001 at 26.6 Brix. Beckstoffer Tokalon Vineyard, Oakville benchland. Harvested October 4, 2001 at 26.0 Brix.

BARREL AGING: The vineyard lots were aged separately for the first ten months in 60 gallon 80% French 50% new barrels, then blended and returned to barrels for an additional nine months of aging prior to polish, filtration and bottling.

ANALYSIS: Alcohol: 14.2% by volume

CASES PRODUCED: 1013 cases (12x.750ml), 48 cases (6 x 1.5 liter).

RELEASE DATE: September 15, 2003

WINEMAKER: Celia Welch.

WINEMAKER NOTES: The deep color and muscular structure of Mt. Veeder grapes contrasts beautifully with the lovely fruit aroma and graceful texture of the classically-cut Tokalon Cabernet. Accents of chocolate and cherries meld with sweet anise and black berries before finishing with just a hint of toasty oak and vanilla.

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