2015 Maxville Estate Cabernet Sauvignon, Napa Valley
Our Cabernet Sauvignon has dark opulent ruby and garnet hues with tantalizing aromas of black currant jam, earthy and ripe dark fruits layered with hints of vanilla, cassis, and black pepper. The palate has a supple entry that lingers to the back of the mouth with firm tannin structures and a long, persistent finish.
Pairs delightfully with a hardy meal such as steak, prime-rib, lamb, and barbequed meats. A versatile wine with amazing depth and character.
Our Maxville Estate Cabernet Sauvignon varietals happen to be the flagship wines for Maxville Winery. These Single Vineyard Designate wines produced for our visitors and club members will leave your palate with long, rich, and ripe dark fruit layers. We hope you’ll enjoy it with your friends and family.
Varietal: Cabernet Sauvignon
Appellation: Napa Valley
Production: 3378 cases total
2014 Maxville Estate Cabernet Sauvignon, Napa Valley
90 Points, Wine Enthusiast
The 2014 growing season was another great one in Napa Valley. Our Cabernet Sauvignon has deep opulent ruby and garnet hues with tantalizing aromas of perfume, cedar and ripe dark fruit layered with vanilla, cassis and black pepper. The finish is long and rich on the palate with luscious blueberry notes. A powerful wine with crème de cassis and graphite notes. Superb concentration, sweet tannins and loads of fruit makes this wine sensational.
Winemaking and Elevage Notes
Our Cabernet Sauvignon underwent a 7-day cold-soak followed by a warm fermentation to extract lush texture. The wine was left on skins for one week after primary fermentation finished. Malo-lactic fermentation was done in barrel; the wine was racked once post-malo and once pre-bottling. The wine spent 18 months in French oak barrels, 60% of which were new.
Enjoy with grilled steak, braised meats, lamb, hard cheeses.
Varietal Composition: 95% Cabernet Sauvignon, 5% Petite Sirah
Appellation: Napa Valley
Time in barrel - 18 months French Oak, 60% new
Production: 5350 cases
Drink between 2016-2030
Included in the Box
1x 2015 Maxville Estate Cabernet Sauvignon, Napa Valley
1x 2014 Maxville Estate Cabernet Sauvignon, Napa Valley
6x 2015 Maxville Estate Cabernet Sauvignon, Napa Valley
6x 2014 Maxville Estate Cabernet Sauvignon, Napa Valley
At Maxville Winery, we do not just grow grapes, we grow wines. Vintage after vintage, our goal is to bring you wines that exhibit a remarkable consistency of style and elegance for all occasions. Nestled between St. Helena and Pope Valley’s famed Aetna Spring Resort, the site of Maxville Winery typifies the peaceful, serene beauty of the Chiles Valley region in the world-renowned Napa County.
The property was first planted to grape vines in 1974. Today Maxville has over 100 acres of vineyard, growing Sauvignon Blanc, Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc, Petit Verdot, and Petite Sirah. The volcanic soils these vines are planted in provide a prime growing condition for luxury wines. At Maxville winery we practice sustainable farming in order to preserve the integrity of the property. Today, over 1,000 acres are in the Napa Valley Land Trust to preserve the integrity of the property forever. It will never be subdivided and only used for agriculture. It will always be preserved the way it is now and has been for the last 150+ years.
We are all a bit free-spirited by nature. Conventional rules, devoid of understanding our heart, holds no appeal for us. Guided by youthful enthusiasm and tireless dedication, our winemaking philosophy is about pure varietal expression which produces balanced wines high in quality, rich in fruit, and deep in character.
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Just got the Lab Rat bottle this afternoon. It was a surprise. I didn’t know it would be up on CaseMates so soon so I haven’t popped the cork yet! I’ll do a little day drinking tomorrow (Friday Morning) and file at least the initial taste report asap!
89 Points Maxville 2015 Cabernet Sauvignon (Napa Valley)
There is a considerable amount of Petite Sirah (11%) blended within this wine, which helps emphasize its big power and concentration. Earth, soy, currant, cedar and graphite accent a core of juicy blackberry and chocolate-covered cherry. VB 12/1/18
90 Points Maxville 2014 Cabernet Sauvignon (Napa Valley)
Rich in blackberry jam and chocolate, this wine offers a wealth of dusty underbelly and tightly wound tannin and toasted oak. Around those richer rewards are brighter elements of cassis and currant, finished in zippy acidity. VB 6/1/17
The 2015 is very similar to the 2014 vintage. Both are able to age for 10 -15 years. My rule of thumb is everyone has their own pallet and preference when it comes to consuming wine. Some consumers enjoy 10 -20 year old aged wine, and others enjoy new released, young wines.
The 14 and 15 cabs taste phenomenal right now but are able to lay down and age for another 5 years easily. Hope that helps.
These Cabs appear to be in the style of high alcohol, low acid, very (over?) ripe fruit, fruit forward Cabernet which Robert Parker popularized and so many wine drinkers have become accustomed to in the past twenty-odd years. Those who find this style of Cabernet attractive will probably find this wine enjoyable, and 5-6 years old is probably the sweet spot for drinking this style. This style of Cabernet often does not go through a “dumb” or “closed” period from ~5 to 10+ years from vintage or have the balance of acid, tannin and fruit to age for 20-30 years thereafter in the way classically styled Cabernet does if well-made from at least a decent vintage. Of course, age worthy Napa Cabernet is rarely available, even online, for less than $50-100 a bottle, and this style at $20 or $25 a bottle could satisfy the Cab-longing of those not sufficiently patient to put ‘14s and ‘15s down until 2030 and beyond. rpm Tourists who bought Cabs from 2005 and earlier vintages on our 2008 Magical History Tour are just this year reaching the point at which their patience will be rewarded as even the better wines begin to reach their 15-25 year drinking windows…
Maybe, in the absence of another Napanoma Tour, David and I should try to do some of these Friday offerings as “Patience Pays Plays” where select, age worthy, Cabernet can be offered with the clear caveat that it won’t be ready to drink for a minimum of 10 years after the vintage date… if there’s any market for that kind of cellar building here…
@kaolis - Fair enough, I suppose… I have, to be sure, tasted hundreds (if not thousands) of wines with similar stats over the past 35 odd years, but, as you point out, not these wines. I think my experience does give me a basis to make surmises (which, as surmises, remain open to revision based on actual experience) and sometimes I share them, as I did today.
My thoughts were also informed by the descriptions of the wines by the winery and the tasters - I take what they said at face value and use that information - which was consistent in this case with the ‘story’ in the stats - to make my surmise.
@rpm your comment on these wines can be taken in a negative way, which I feel is not fair to the winery. Had you tasted these wines, fine.
I will also say that my opinion of the ageability of Cali cab differs from yours. Not that that they can’t or won’t age. But I find them to be in the minority. Cabs in my cellar from the 70’s, so I get it. Actually a few bottles in the 60’s, but down to just a very few.
I’ll clarify a bit, saying that we are of like mind in a way, that I still find cab based Bordeaux doesn’t want a cork to be popped until age 10. And then they are still babies. But Cali cab, I’ll pop more corks before age of 10 than after. Different strokes, no right or wrong
Hi Casemates fans, glad to see everyone enjoying the Cabs. My name is Ryan Morales, VP of DTC Operations for Maxville. We are excited to have the opportunity in participating this year with Casemates.
Maxville is a brand new winery located in beautiful Chiles Valley, Napa County. Our stunning views overlooking our 30 acre lake are breathtaking and a hidden gem you cannot miss. Visit our website at www.maxvillelakewines.com to book your reservation today.
The Maxville Estate Cabernets are flagships from the winery and received fantastic awards from wine enthusiast. Now is a great chance to take advantage of the casemates deal that’s currently live.
We want to thank everyone for all your support and we look forward to seeing you at the winery.
2015 Maxville Estate Cabernet Sauvignon
Okay, had my cup of coffee, ready or not rattage is a go! If you read my post from the wee hours, you’d recall that this bottle arrived yesterday as a surprise and I was out late. I was with cigar friends and I would have brought it with me as the reds I drank were not that impressive.
Nice label and given the provenance, the anticipation was high. I opened the bottle about an hour ago and just poured the first taste.
Very deep and opaque purple. Black fruit and briary nose with some alcohol coming through. Strong long legs. This is going to be yummy.
First sips sans food, was surprisingly brighter than I expected. A bit tart and I would say more red than black fruit. A long pleasantly tannic mid-palate, and a long slightly tight finish. not highly oaked, just enough to add to the layers. Subsequent sips reinforce my initial impression.
2nd pour with extra sharp cheddar and nuts. Coming together nicely between the air and snacklets. A really wonderful Cab. I see Petite Sirah was blended as opposed to Franc. more blue than red berries now. Some slate, many layers, a pleasure. I can see this opening up even more as the hours pass. the tightness is gone, some alcohol remains, and the tannins are smoothing out. I’d say this wine will evolve magnificantly with more time in the bottle. It drinks well now with some air (I didn’t decanter it) but will be even better as the years pass. Alone or paired with food, this is a fine example of what Napa Valley brings to the table.
@irenegade thank you for the great feedback. You pretty much nailed it on the nose. The 2015 Cab will be amazing as you give it more time in the bottle. You must try pairing it with prime rib, will blow your socks off.
Ugh, I’m so behind on things I need to get done and didn’t even realize I hadn’t posted yet. Booo me.
I took this bottle to my biweekly D&D game to have everyone try it. Our gaming group covers the scale from “ugh gross alcohol” to “I don’t know what that is but I’ll drink it!” so I thought it would be an interesting group to get feedback from.
On that particular day, we were doing light snacks (veggies and dip, various meats & cheeses with crackers) so I was a bit weary not having this with anything heavier than a sharp cheese with prosciutto. However, when we opened the bottle, a pleasant aroma greeted us. Most of us thought the smell was pretty heavy on the plum, and just about all of us thought it smelled sweeter than a cab should.
Tasting was a bit different. The three of us in the group who AREN’T into wines weren’t big fans. Just about all of them said the sweet smell was misleading, because the taste didn’t match. One person passed their glass to their girlfriend after making a face. We all laughed because he only drinks alcohol with massive amounts of sugar in it, so we gave him a pass. The rest of the non-wine drinkers said they liked it, but wouldn’t go out of their way to buy it. “I’d drink it if it were handed to me I guess” said our elf ranger.
However, the three of us that DO enjoy wine really liked this one. We found that the plum smell carried through to the flavor on first sip. Each consequential sip was pleasantly bitter with the slightest hint of wood. Paring it with the more tangier cheeses really brought an evenness to the tannin, which made it go down even more smooth! In fact, this wine went well with just about any nibbly thing that was on the table - and we had intended to leave some of this wine in a decanter to hang out in the open air for a little - but we didn’t get that far. The three of us enjoyed it so much that we accidentally finished the bottle. Whoops.
I really enjoyed this bottle and would love to try it with more dishes, not just snacks. I actually think this would go great with some heavier veggies, and maybe even some of the ‘meatier’ fishes. I don’t even need to try it with red meat to know that would be a winner.