Caspar Estate wines express the terroir of our property located in Rutherford. Positioned on the sloping hillside just above the fog line overlooking Napa Valley, Caspar Estate provides an ideal, unique environment to grow Cabernet Sauvignon.  

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The 2014 Season:  

This vintage will be remembered for high quality, but low yields. The 2015 growing season in the Napa Valley started out with unseasonably warm temperatures in the late winter and early spring. This resulted in an early bud break and bloom. Colder temperatures in May--during the peak of bloom--caused uneven fruit set which ultimately resulted in a much smaller crop in 2015 compared in both average yields and in comparison the three abundant years that preceded it.

The harvest was one of the earliest on record in the Napa Valley, beginning on July 22 with the picking of grapes for sparkling wine, and concluding for most all vintners and growers in the valley by mid-October. While ongoing drought was of great concern to farmers around California, Napa Valley received 75% of normal rainfall for the water year, refreshing the vines and putting a smile on vintners’ faces.

2014 Caspar Estate Cabernet Sauvignon Tasting Notes: 
The 2014 Caspar Estate Cabernet is a bold expression across all of your senses. In the glass its appearance exhibits a deep dark purple hue almost bordering on blackish blue. Aromatically the wine is loaded with black currant and cassis, notes of lavender and cardamom are intertwined with graphite that is a distinction of the Caspar Estate.  On the palate rich black currant and black cherry fruit lead with a touch of cassis. It is rich and complex with a note of mountain tannins on the long finish.  We recommend that you decant for an hour or two for near term enjoyment. The 2014 Caspar Estate Cabernet Sauvignon will age for 10 to 15 years. Decant while cooking your rib roast.

winemaker: Julien Fayard
organic: Certified Organic by CCOF
AVA: Rutherford, Napa Valley California
blend: 100% Cabernet Sauvignon
clones: 131 and 337
harvest: 3 total pickings.  September 24, October 7, and 8
fermentation: 40% barrel / 60% stainless steel
maceration: 21 Days
yeast: Wild yeast
production: 414 cases  
bottled: July 22, 2015


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