CABERNET SAUVIGNON, RUTHERFORD

Taub Family Vineyards

APPELLATION

Napa Valley

GRAPE VARIETIES

100% Cabernet Sauvignon

WINEMAKERS

Tom Hinde

TECHNICAL DATA

Alcohol
14.1%

2016

93POINTS

Wine & Spirits
DECEMBER 2019
2016

93POINTS

JamesSuckling.com
NOVEMBER 2018
BACKGROUND

Taub Family Vineyards was born out of a dream four generations in the making. It’s a story that began during a pivotal time in U.S. wine history, just days after Prohibition was repealed, and one that is far from completion. The latest chapter is now unfolding as Proprietor Marc D. Taub and his son Jake explore some of California’s most exciting appellations.

Wine has always been the centerpiece of the family’s narrative and livelihood and Marc D. Taub grew up with a deep appreciation for the art of winemaking. His grandfather Marty played an instrumental role in the wine business from the early 1930s, and Marc’s father David later joined Marty’s side to build upon his dream. Marc always knew he would follow in their footsteps. This came to fruition in 2013, when Marc acquired Napa Valley producer Heritance – which later evolved to Taub Family Vineyards. The winery represents some of the best sites in Napa Valley. Each wine embodies a pure expression of its respective AVA and vineyard microsite and are crafted for elegance and extraordinary balance.

The valley oak pictured on the label, a familiar part of any Napa Valley landscape, honors the family's provenance, while the diamond at the base of the tree represents the seed planted for the legacy of generations to come.

TERROIR & VINTAGE NOTES

The grapes are grown on the benches and foothill vineyards in Rutherford AVA. The deep and well-drained soils are primarily gravel, sand, and loam. The harvest took place mid-October. The must was cold soaked (5–7 days), followed by a warm fermentation (85–90°F), with regular pump-overs and post-fermentation maceration. Put to barrel on full fermentation lees for malolactic fermentation with racking every four months.

WINEMAKING

Hand-sorted and fully-destemmed to small closed fermenters with soft crushing. Native and select Bordeaux yeast isolates are used. Put to barrel on fermentation lees for malolactic fermentation.

AGEING

Total 18 months aging, in French Oak (75% new).

TASTING NOTES

Deep ruby color. On the nose, intense aromas with ripe blueberries and plums. A complex midpalate and weighty mouthfeel with plush flavors and spice notes. Balanced and smooth tannins lead to a lingering finish. Pairs well with grilled red meats, roasts, and hard cheeses.

RESOURCES

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