Truchard Cabernet Sauvignon 2021

The Truchard Cabernet Sauvignon is crafted in the Carneros region of Napa Valley, a unique area more commonly associated with cool-climate varietals like Chardonnay and Pinot Noir. However, Truchard's estate vineyard spans 400 acres of diverse terrain, including southwest-facing hillsides that provide excellent exposure for ripening Cabernet Sauvignon. The marine-moderated climate and varied soils—including clay, shale, limestone, and volcanic ash—allow for a distinct and complex expression of Napa Cabernet with both power and elegance.

This wine is a blend of 88% Cabernet Sauvignon, 10% Cabernet Franc, 1% Petit Verdot, and 1% Malbec. The Cabernet Sauvignon forms the backbone of the wine, offering rich dark fruit and structure, while the Cabernet Franc adds floral notes and spice, Petit Verdot enhances colour and depth, and Malbec contributes roundness and complexity. The 2021 vintage, marked by drought conditions and low yields, resulted in an intensely concentrated and structured wine with exceptional ageing potential.

After gentle destemming and crushing, the juice was fermented using Pasteur Red yeast, with twice-daily pump-overs to enhance colour and tannin extraction. Fermentation temperatures peaked at 88°F (31°C), and maceration time varied between 14 to 30 days, depending on the vineyard block. The wine was then aged for 20 months in French oak barrels (45% new), allowing the tannins to soften while imparting subtle oak and spice characteristics.

Aromas of ripe plum, boysenberry, and cassis are complemented by hints of cedar, vanilla, and spice. The palate is layered and vibrant, with flavours of black cherry, red currants, and berry jam, framed by ripe tannins that provide structure and focus. The wine finishes with lingering spice, red fruit, and a velvety mouthfeel, making it both approachable now and capable of ageing for 15–20 years.

This red wine pairs beautifully with grilled ribeye steak, braised short ribs, or roasted lamb. It also complements hard aged cheeses like Parmesan or Gouda, as well as earthy mushroom dishes. Serve at 16–18°C, decanting for at least 30–60 minutes before serving to enhance its complexity.