When Khaledi first acquired the Oak Knoll vineyard, many advised him to graft it over from Cabernet Franc to Cabernet Sauvignon. But, compelled to see what might come of these 30-year-old vines if they were nourished correctly and farmed organically, Khaledi dug in his heels and kept the original plantings intact. These vines now form the base of Ashes & Diamond’s flagship wine and are joined by organic fruit from Los Carneros and Yountville. Also in Napa’s cooler southside, these sites take in the morning fog and afternoon sea breezes from San Pablo Bay, preventing heat spikes and enabling slow ripening.
Taking its cues from the top bottlings of Saumur-Champigny, Steve Matthiasson gives us a snapshot of Cabernet Franc’s aromatic finesse derived from his vineyard’s volcanic clay and sandy loam soils at the southern end of Napa Valley. The fruit was fermented in stainless steel and rested in barrel for two winters before bottling, then was held for a further two years before release.
At 13.5%, this is naturally restrained, balanced Napa with Cabernet’s Franc’s chalky texture, combined with integrated silky tannins, impressive intensity, and a long, perfumed finish. Flush with juicy red plums, some pepper, a ripple of bramble and a touch of spice, this is in a wonderful spot and is a fine homage to its Loire inspirations – just spot on!