Today’s Story: Lokoya
Lokoya was founded in 1995 by wine industry visionary Jess Jackson. Though Jackson had a well-established portfolio of wineries beginning with Kendall-Jackson in 1974, he established Lokoya to produce four distinct bottlings of Cabernet Sauvignon from some of the Napa Valley’s most famous mountain appellations. 24 years later, Lokoya produces some of the highest quality limited-release wines from Mount Veeder, Howell Mountain, Spring Mountain, and Diamond Mountain that are all 100% Cabernet Sauvignon.
Though all four wines from Lokoya are produced in the same manner, each bottling eloquently displays the unique terroir of these diverse mountain appellations. The Mount Veeder bottling, for instance, comes from a vineyard on the western ridges of the Mayacamas Mountains at an elevation of 1,800 feet. The Mount Veeder vineyard is planted in volcanic soil that forces the vines to struggle in seeking nutrients which in turn creates intense, concentrated, and age-worthy wines. The Howell Mountain bottling comes from the W.S. Keyes Vineyard planted in 1888 at an elevation of 1,825 feet (high above the fog line) and with quick-draining soil forces the vines to struggle and produces wines that are incredibly concentrated and earthy. The Spring Mountain bottling came along during the 2005 vintage and fruit is sourced from three vineyards on the eastern slopes of the Mayacamas Mountains. Though Lokoya has an estate vineyard on Spring Mountain (Yverdon Vineyard at 2,100 feet), they also source fruit from Wurtele Vineyard at 1,000 feet and Spring Mountain Vineyard at 1,800 feet. Last but not least, the Diamond Mountain bottling comes from the northern end of Napa Valley overlooking Calistoga and is sourced from select blocks of three vineyards. Though this includes the estate vineyard of Rhyolite Ridge at 1,200 feet, the Diamond Mountain includes fruit from Wallis Vineyards at 1,500 feet and the Andrew Geoffrey Vineyard at 1,800 feet as well.
In producing the Lokoya wines, winemaker Christopher Carpenter intervenes as little as possible in both the vineyards and the cellar. Though the vines do demand constant monitoring and attention due to their high elevations and tough growing conditions, Christopher believes he must not lay a heavy hand so the fruit can express itself as naturally and transparently as possible. To this end, all wines are fermented with natural yeasts and are bottling without fining or filtration to showcase the diverse terroir of each vineyard.
Today’s Wine: 2009 Diamond Mountain Cabernet Sauvignon
100% Cabernet Sauvignon; 14.4% ABV
The 2009 Diamond Mountain Cab is an opaque deep ruby color with purple/black variation at its core. Once this opens up in the decanter, the nose showcases aromas of blackberry, blueberry, cassis, black cherry, redcurrant, licorice, cedar, pine, wet rocky soil, chocolate, tobacco, and graphite. On the palate, I get notes of blackberry, blackcurrant, black plum, black cherry, anise, earth, volcanic ash, cigar box, ground herbs, cardamom, vanilla, and a hint of oak. This Cab is full-bodied with medium (+) acidity, elegant and refined medium (+) tannins, and a long finish.
Price: $400 direct from winery. It is always a treat drinking a bottle of Lokoya and this was magnificent for our New Years Eve dinner. Pair this with steak, lamb, or a cheese plate.
JB's Wine Talk 