Cabernet Sauvignon – Mount Veeder – Napa Valley

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Peter Paul CS Mt Veeder

Cabernet Sauvignon – Mount Veeder – Napa Valley

Country USA
Region California
Producer Peter Paul Wines
Size

750mL
Style Red
Grapes Cabernet Sauvignon
Other Features Indigenous yeasts, Unfiltered, Unfined

100% Cabernet Sauvignon (clone 169) sourced from the magnificent Rudd Vineyard, 1500 feet up the slopes of Mount Veeder. The vines were planted a decade ago on a site that commands a view of the entire Napa Valley. Close-spaced vines yield tiny quantities of grapes packed with intense flavors. The grapes were hand-sorted, then destemmed and cold-soaked for 5 days. Fermentation with native yeast. Malolactic fermentation and 20 months aging in 100% French Oak barrels, 50% new. Bottled unfined and unfiltered. The small, concentrated grape berries produced powerful, intense black fruit flavors framed by classic mountain structure, with hint of coffee and spice. The wine is graced with just a touch of rugged graphite/leather qualities that add an element of complexity. 66 cases produced.

2014 vintage notes: “Just a few minutes after 3 a.m. on August 24, the earth shook. In Napa Valley, it was the biggest trembler in memory; the entire wine industry rushed to our cellars fearing the worst. A few barrels came tumbling down, but the bungs remained solidly in place, and nothing broke. We considered ourselves very fortunate!
Aside from this momentous beginning, the 2014 harvest was fairly even keel. The growing season was blessed with moderate, stable temperatures and plenty of sunshine. The extra hang time promoted terrific phenolic ripeness and fully developed berries. To say the year was conducive to quality is an understatement. 2014 also marked a transition for Peter Paul Wines. This was the final harvest produced by the brilliant Jeff Morgan (of Covenant fame), and our final vintage of Cabernet sourced from the magnificent Rudd Vineyard 1500 feet up the slopes of Mount Veeder.”

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About the Producer

Peter Paul Wines seeks to showcase the sunny, easygoing temperament of fruit grown in California without losing the more refined elements of the grape’s DNA and European heritage. Each of their wines presents the hallmark characteristics of the terroir, while hitting that sweet spot of ripe but not overblown, elegant but not anemic, with everything in proper proportion.

When Peter was a just a teenager in the early 1960s, his father purchased a case of Château d’Yquem on sale at $10 a bottle and he became hooked on wine before being old enough to buy it. Meanwhile a job in the financial services industry brought him to Southern California in 1975. Two years later, Peter “escaped” to northern California where wine country beckoned as it always does. Today, Peter is the CEO of Headlands Asset Management LLC, an investment management company he founded in 2008. But for Peter, becoming a vintner was clearly something that was going to happen sooner or later. In 2002, the first vintage of Peter Paul Wines was bottled. Over a decade and numerous critical scores and awards later, Peter Paul Wines is a well-respected yet small virtual California winery. With barely 2,000 cases produced annually, Peter Paul sources grapes from select vineyards in both Napa and Sonoma counties.

Martin Reyes is the GM and winemaker at Peter Paul Wines. A first-generation American, Martin is the first Master of Wine of Mexican descent. With a 16-year career as a respected buyer, importer, and educator, he has held influential roles in many sectors of the industry. Martin’s wine story began with an over-indulgent dinner while studying in Paris as a Stanford undergrad and, by 2003, he was stocking shelves at his local wine shop. After working the retail side for several years, Martin became the principal buyer for an importer operating prominent wine club programs for partners like The New York Times and Williams-Sonoma. In 2015, he was named one of Wine Enthusiast’s Top Forty under Forty Tastemakers. In his free time, Martin teaches WSET courses, attempts to become fluent in a fifth language, and raises his daughter trilingually, together with his wife in Vallejo, CA.

Trevor Smith acts as vineyard and winemaking consultant. Born and raised in Eugene, Oregon, he attended Texas A&M University and received a BA in History. After three years in the service, he began working in wine retail in Dallas, Texas before returning to Oregon and working on the production side. After winemaking stints in the Willamette Valley, Barossa Valley and Napa Valley he has settled in Sonoma County and joined the Peter Paul team in 2020.

Peter Paul

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