A not so closely guarded wine blending secret of California vintners is just where all their fruit comes from. Simply because the bottle says “Napa Valley Red Wine” doesn’t always mean that it was made from valley grapes.
In fact, many of these wines contain fruit that was grown high above the valley floor at elevations between 800 and 2000 feet. By mixing even small amounts of these upland grape products into the batch, a winery can add character to a wine that originally started out somewhat blah.
One of these upland vineyard operators is Hidden Ridge Vineyard. They have been supplying grapes to a variety of Napa Valley wineries since about 2003 and some of these wines are definitely top shelf. By adding calculated amounts of Hidden Ridge’s wine into a Cabernet, the final product becomes more complex, magnificently structured, and will age gracefully.
Now, Hidden Ridge makes a 100 percent estate-grown Cabernet available for purchase. It is their own blend of grapes from vineyards that total about 55 acres of varying landscape. The slope of the steepest terraced block is 55 degrees! Now that’s a tilt, and a lot of work to create.
For those of us that have preconceptions about mountain fruit, their Cabernet Sauvignon is always a pleasant surprise. It’s a big red for sure, with plenty of tannins and balanced acidity, but the bouquet is very rounded. In addition to a pronounced aroma of plums and blackberries, there are also distinctive toasty nut components of earthy almonds or pecans. The finish is long on the dark berries with smoky mineral and it is easy to see why wineries keep asking for this one to add to their blends.
Considering its quality, Hidden Ridge has priced this wine quite fairly in the $40 price range. AZ Wine Company has a running stock of their 2007 Cabernet.
Combine Hidden Ridge with all beef cuisine, be it broiled, stewed, or charred. Its big personality will be undaunted and will accent the deep protein flavors perfectly. Also, this one will not back down from added spices and herbs.
Open slightly chilled (55-60 degrees) after 30 minutes in the fridge. Its tannins seem to go better with the cooler temps.
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