Today’s Story: Red Cap Vineyards
Red Cap Vineyards’ story begins in 1998 with Tom and Desiree Altemus when they purchased a 10.5 acre property on Howell Mountain. Though Tom’s background is originally in finance working for IBM, he grew an appreciation for fine wine during business trips and ultimately quit to pursue a career as a chef in 1991. After graduating from the California Culinary Academy in San Francisco, Tom worked for famed chefs and restauranteurs including Michel Richard and Bradley Ogden before settling in at Brava Terrace in St. Helena. With the birth of the couple’s first child, Tom left the restaurant industry and the birth of their second child created the need to expand from Napa to Howell Mountain.
Having purchased their property, the Altemus family started planning their vineyards in 2000 with viability studies and archeological, biological, and botanical surveys. Due to seemingly endless regulations, the land was finally cleared and prepped in 2003 and the first vintage of Cabernet Sauvignon released in 2005 with 50 cases. Having personally visited the property, I can attest that the land is not only beautiful but the vineyard rows are stunning to look at. The vineyards are planted on iron-rich volcanic soil that in person is very red and rocky, while all fruit is grown organically and hand-farmed.
I previously reviewed Red Cap’s 2014 Cabernet Sauvignon, though I’ve consumed many bottles of their wine across vintages and including the Sauvignon Blanc as well.
Today’s Wine: 2015 Cabernet Sauvignon
100% Cabernet Sauvignon; 15% ABV
The 2015 Cabernet Sauvignon is deep ruby in color, though incredibly opaque and nearly black at its core. I decanted this for about six hours, as these wines tend to need quite some time at this youthful stage. The aromas are of pronounced intensity, with the nose showcasing notes of blackberry, plum, blueberry, black cherry, violet, licorice, graphite, tobacco, cola, cedar, and chocolate. Meanwhile the flavors are also of pronounced intensity and the palate displays notes of blackberry, blueberry, cassis, anise, violet, tobacco, cola, chocolate, and baking spice. This dry red is full-bodied with medium (+) acidity, medium (+) but fine-grained tannins, high alcohol, and a long finish. 310 cases produced.
Price: $120 ($102 as a member). I’m a huge believer that these wines offer great value, especially with the club pricing. The wines are deep, concentrated, and complex beasts that need time in the cellar or plenty of air, but they always perform above their price-point to me.