This was a real treat. Gotta hand it to the folks at Heitz. They know how to make great Napa wine that is intense but restrained (This particular vintage was made by David Heitz). I bought the bottle from the winery maybe 3 years ago, and they explained that they block Malo in their reds, which really shows when you drink it. Acidity is very high but matched by fine chalky tannins and intense fruit. Aroma is elevated intensity and multi leveled with red and dark fruits (dark cherry, black currant, crunchy raspberry) followed by earth of wet leaves, garique, and mineral of pencil shaving; and secondary of coffee grounds, anise, saddle leather, pipe, and finally tertiary of soy sauce. On the palate, the intensity steps up and is matched by notable structure where the high acid and chalky tannins lift the wine. Flavors are precise, and the finish long. I wonder if the precision is one of the benefits of blocking malo in red?
Really good winemaking and reaffirms my appreciation for this winery.
by Key_Candle9928