99 Points Decanter Magazine
This is a single-vineyard expression of Cabernet Sauvignon from the Phoenix Vineyard surrounding the Matthiasson winery, situated on an east-facing steep hillside at the base of Mt. Veeder, on a promontory of rare ancient marine shale soils overlooking the Oak Knoll District of Napa Valley. Texturally and aromatically, it is so different from the Dead Fred Cabernet. This is super light and floral-driven and more like a Nebbiolo. It's aged in foudre to preserve the fresh fruit quality. Multiple picks ensure ripeness and some are whole cluster pressed. It's so pretty and pure it's almost like mineral water that's been flavoured. The wine has a natural grip and is laser-focused and linear. It is the epitome of elegance and a classy wine in a class of its own. During my tasting with Steve, he added some colour to the Phoenix Vineyard, explaining that it was planted in 1982, with more vines added in the late 1980s. The Cabernet Sauvignon is an old field selection massale from Mt. Veeder, with the oldest vines on AXR rootstock (sadly susceptible to Phylloxera) and next to those grapes, the same selection is grafted to 5BB, a slightly more drought-tolerant rootstock, which handles the hillside. Matthiasson bought the site in 2017, and the farms it organically and without irrigation. A delicious wine that will last for half a century.
 
96 Points Jeb Dunnuck
A technically light-bodied wine with delicious ripe fruit, great acid balance and moderate tannins to preserve it for many years while more complexity develops. Red cherries, blackcurrants, bay leaves and baked earth nuances build on the palate and linger on the finish. Best from 2028.
 
Winemaker Notes
The pinnacle of Matthiasson wines, this distinctive Cabernet hails from our old-vine, hand-farmed, organic estate vineyard overlooking the Napa Valley. The addition of small amounts of Merlot and Cabernet Franc add to the wine’s hallmark complexity. It will reward long aging or can be enjoyed young with a meal after a little decanting.
 
History
The Phoenix Vineyard was planted in 1982 by that same family on the steep hillside above the winery. They used old heritage field selections of Cabernet Sauvignon, Cabernet Franc, and Merlot. When we took over, we converted to Organic Farming, planted new vines where some of the old vines had given up, and focused on rejuvenating the old vines with compost and pruning. The steep hillside and narrow rows require that most work be done by hand — we even apply the compost with shovels and wheelbarrows — that task alone takes two weeks. It’s a challenging vineyard to farm but it’s so worth it. The soils are some of the most unique in the entire Napa Valley. The east-facing steep hillside of the Phoenix Vineyard sits on an undisturbed ridge of ancient marine shale soils. The rock content and sea minerals of these soils create unique and haunting wines with high-toned red fruits, perfumed and exotic, and a lightness in the mid-palate that is contrasted by a long, firm, and structured finish. Wine singular enough, and complete enough, to be worthy of a single vineyard designation. Vine by vine selections are made at harvest. We make multiple picks and our crew is meticulous in only harvesting vines at the ideal ripeness. The wine sees delastages and extended pumpovers during peak fermentation to ensure we capture all the flavor and texture the fruit has to offer. We press the wine at dryness to maintain freshness and the rich, red fruit notes. This wine is given 20 months of elevage, initially in ~20% new French oak and a few older French oak barrels, and then racked to large foudres to preserve the freshenss and aromatics. The wine will reward long aging or can be enjoyed young with a meal after a little decanting. The Phoenix Vineyard does not make heavy Cab — on the contrary, it is a Burgundy lovers Napa Cab — think elegance, aromatic lift, transparency, and captivating flavors.
 
Steep hillside of ancient shale soil, very rare in the Napa Valley, creates perfumed aromatics.
Old vines, selection massale planted back in 1982.
CCOF Certified organic. Native yeast.
Aged in Stockinger foudre to maintain aromatics and elegance.
The pH is 3.86, TA is 6.5 g/L, and alcohol is 12.5%. 444 cases produced.