Cabernet Sauvignon, St. Helena

Taub Family Vineyards traces its roots back four generations–mere days after the repeal of Prohibition. Wine has always been at the heart of the family's story. Marc D. Taub, raised with a profound reverence for winemaking, inherited this passion from his grandfather Marty, a pivotal figure in the wine industry since the early 1930s and later, his father David. In 2013, Marc acquired Heritance Vintners in Napa Valley, now transformed as Taub Family Vineyards. With their namesake, Marc and his son Jake look to explore Napa's most dynamic sub-appellations and single vineyards to build their own storied cabernet house, curating wines from some of the Valley's most esteemed sites.

Napa's 2022 growing season was challenging with a cool and even start followed by an unprecedented harvest-time heatwave and unexpected rains. The challenges were mitigated by proper vineyard management throughout resulting in rich, fruit-driven wines with immediate appeal. Sourced from the historic Hayne Vineyard at the foot of the Mayacamas in St. Helena. What makes this site so unique is its location and proximity to the mountains, which places it in an alluvial fan of gravelly cortina soils which deliver power, balance and elegance to everything planted there. Proximity to Sulphur Canyon, which lies due West of the vineyard, introduces cool air from the marine layer earlier in the afternoon than other vineyards situated further into the floor. This early afternoon cooling juxtaposes mouthwatering acidity and minerality against deep and dense fruit tones derived by midday heat. It’s a one-of-a-kind site.

Grapes are hand-harvested at night, cluster sorted, destemmed, followed by optical berry sorting. Cold soak lasts for 3–5 days, followed by approximately 14 days of fermentation with pump overs determined to optimize extraction. Fermented to dry on skins with an additional 7–21 days extended maceration to optimize the flavor, mouthfeel, and tannin structure of the wine. Drained, pressed, and transferred to French oak barrels for malolactic fermentation and ageing. Aged for 18 months in 100% new French oak and racked prior to bottling.

Plush, dark, and complex primary fruit flavors are supported by subtle, savory spice. A long finish showcases dark berry fruit, mocha, and supple tannins.