When it comes to long-running Napa winemakers, Rosemary Cakebread’s resume is legit. Since 1979, she’s been immersed in the Napa wine scene, from a cellar job at the famous Inglenook Winery, to a winemaking gig at Cabernet heavy-hitter Spottswoode, to crafting sparkling wine at Mumm — she knows her stuff.
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| Rosemary Cakebread. Photo Credit: Meg Smith. |
These wines were received as trade samples and tasted sighted.
SRP:
$36
Medium
gold color. Aromas of honey, cantaloupe, peach nectar, along with floral
perfume, honey and hints of sea spray. Medium/full-bodied with a very creamy,
almost waxy mouthfeel but there’s such pleasant acidity that keeps this wine
fresh. The palate gushes with peach, orange peel, apricot jam, along with
honeycomb, floral perfume and glazed nuts. A more hedonistic style of Albarino,
this is absolutely delicious yet it stays so fresh and vibrant. This gets a bit
of skin contact and also includes a dash of Muscat Blanc. This wine comes from
a 2,000-foot, steep volcanic slope called Rorick Heritage Vineyards, and the
average age of these Albarino vines is 20-25 years. A treasure of a site, and
what awesome fruit. This is Rosemary Cakebread’s first white wine under the
Gallica label, and she said she aims for lots of texture in her white wine, so
she nailed this. What I love is the way that texture aligns with such vibrant
acidity for a real sense of balance. 180 cases. (90
points)
SRP:
$50
Vibrant ruby color. Gorgeous nose of raspberries, red currants
and pomegranate, along with notes of iron, crushed rocks and spiced black tea.
Full but balanced between medium tannins and crisp acidity. Bright red cherries
and pomegranate mixes with darker cherry and plum, the fruit is ripe and
vibrant and laced with notes of sage, tobacco, scorched earth, sweet clove,
crushed rocks. I get this fascinating smoked meat and chorizo note that comes
out more and more with time. Packed with flavor but so refreshing, too. A blend
of 53% Syrah, 34% Grenache, 11% Mourvedre and 2% Viognier. Aged 17 months in
50% new French oak. 213 cases. From a site in Amador that sits between 1,500
and 1,700 feet in elevation. (91 points)
SRP:
$60
Dark,
saucy purple color. Aromas of rich black cherries, tart plums, scorched earth,
charcoal, bacon fat and black olives. Plush and velvety on the palate, such
intrepid balance between sturdy tannins and fresh acidity. Tart but rich fruit
(black cherries, blueberries), gushing but refreshing and crunchy at the same
time. The fruit is smothered in anise, grill smoke, charcoal, dark coffee,
cedar, hints of vanilla. Seriously, the finish reminds
me of a plate of delicious cured meat and olives, and it’s fantastic. A beauty
to taste young, but this has five to eight years written all over it. Lots of
complexity and elegance to unpack. 65% whole cluster fermentation, 153 cases.
(93 points)
SRP:
$160
Deep
purple color. Gorgeous aromatic display of enticing black currant, dark plums
and black cherries, topped in menthol, tobacco, cigar shop, graphite and
complex earth notes. Full-bodied but pure and balanced. Dense, bold tannins but
excellent balance from the acidity. Black cherry, blueberry, plums, saucy but
full of tartness. Complex waves of cedar, pencil shavings, charcoal, iron and
dusty soil cascade over the palate, and I get flavors of herbs, violets,
potting soil and minerals as well. So complex, this needs lots of time in the
cellar to show its best, but this is absolutely gorgeous. Includes some
Cabernet Franc, this is sourced from a site in Oakville’s eastern hills,
between 800 and 1,400 feet. 249 cases. (94 points)
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