{a phenomenon in which the leading edge of the incoming tide forms a wave}
Our Mission: to be a desirable force that rises to the top. This philosophy requires a well-advised blend of hard-work, tenacity and desire.
The Wave: a variation that transfers energy progressively from point to point with intensity.
The Vineyards: throughout the years of being rooted in the culture of the Napa Valley, our business has always stood for nothing less than leading edge and the truest expression of the most phenomenal vineyards.
Growing Wine
The entire team at Mascaret works in partnership with the farmers of the Napa Valley who grow our remarkable fruit, always aiming to get the very best out of their vineyard.“WE DO THIS BY CONSTANTLY SEEKING TO UNDERSTAND THE DIFFERENCE BETWEEN THESE SPECIAL PLACES IN THE OAKVILLE, RUTHERFORD AND HOWELL MOUNTAIN AVA’s OF the NAPA VALLEY – HOW THEY REACT TO THE SEASONS AND HOW THIS COMBINATION OF SOIL AND CLIMATE AND FARMING EXPERIENCE IS REFLECTED IN UNIQUE FLAVORS.”
* - KEVIN MORRISEY, Winemaker*This requires patience, allowing these vineyards to achieve physiological ripeness and only harvesting at a point when the fruit is at its most expressive. It also means a gentle, restrained hand in the physical winemaking process, minimizing human intervention and wine movement, so that we capture the integrity of site.We are simply custodians, enhancing the innate expressiveness of the wines and enabling them to reveal over time, the individual personality.
Making Wine
The coopers Kevin selected to craft his wines are driven by traditional techniques. The oak was harvested from Allier forests, specifically selected from the forest’s original area known to produce the finest oak.“Purity, intensity and finesse – is what guides a testament to the persistence of our expert, multi-generational, grape growers and what the greatest sub-region can impart.”
* - KM*
CENNA {Treasured}
HOWELL MOUNTAIN CABERNET SAUVIGNON
The 3 acre vineyard is perched along the northern ridge of Howell Mountain at around 1800’ originally managed by renowned viticulturist David Abreu. The Cabernet Sauvignon and Petit Verdot were carefully de-stemmed and sent the fruit tank for partial whole berry fermentation.COLOR: Deep, dark black olive with touches of currant and mahogany.NOSE: Beautiful cedar with touches of thyme, licorice, pine needles, plum, tapenade, sour cherry and lemon meringue pie.PALATE: Soft, velvety entrance evolving on generous fruit and silky tannins, lingering on boysenberries, dark cherries, mandarin orange, star fruit and wild raspberries.BLEND: 92% Cabernet Sauvignon, 8% Petite Verdot
BARREL: 10% barrel fermented, 90% stainless steel fermented
AGING: 22 months, 100% French oak; 85% new, 15% 1 year old barrels
FLUIRE {To Flow}
RUTHERFORD CABERNET SAUVIGNON
Overall 2018 was an epic Napa vintage. We had limited rain with quite a bit of heat. This forced us to be creative in the vineyard, yet allowed us to be more hands on throughout the growing season. All the hard work paid off and resulted in a ripe and voluptuous Rutherford AVA Cabernet.COLOR: Brilliant, polished dark cherry, impressive deep color.NOSE: Aromatic richness that expresses a core of warm blackberries, cassis and scorched earth.PALATE: The mouthfeel is rich and dense with round and balanced tannins with blackberry liqueur, full-bodied opulence, stunning purity and a long finish of a good 45+ seconds.BLEND: 100% Cabernet Sauvignon
BARREL: 50% barrel fermented, 50% stainless steel fermented
AGING: 19 months, 100% French oak; 80% new, 20% 1 year old barrels
ONDA {The Wave}
OAKVILLE CABERNET SAUVIGNON
In 2018 it took a level of control in the vineyard and was a vital aspect for us to meticulously manage the fruit from bud break to harvest. For this particular Cabernet we chose blocks situated in the heart of the vineyard site.COLOR: Dark mahogany with a brilliant glow of garnet.NOSE: Hints of blackened cherry, dried tea leaves, lavender blossom and black currant.PALATE: Powerfully round and evolving with dark fruit jam and fresh blackberries lingering through the finish.BLEND: 95% Cabernet Sauvignon, 5% Petite Verdot
BARREL: 50% barrel 50% tank, average of 35 days on skins
AGING: 20 months, 70% new French oak, 30% in 2 year old barrels
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