Good Napa Valley Cabernet Sauvignon

Lot No. 1 Cabernet Sauvignon

/ 750ml
2015 Vintage
/ 750ml
2014 Vintage
/ 750ml
2012 Vintage

Our acclaimed Lot 1 Napa Valley Cabernet Sauvignon is the pinnacle of our portfolio. Its history dates to 1952, when Louis P. Martini began selecting exceptional lots to showcase the finest Cabernet Sauvignon character and flavors. Today, that legacy continues with winemaker Michael Eddy, who chooses the best fruit from Napa Valley’s most premium vineyards for Lot 1, a wine that draws raves from the world’s top critics.

This an opulent Cabernet Sauvignon with impressive force and breadth. Our 2015 Lot 1 Cabernet Sauvignon has impressive depth, power and complexity—perennial hallmarks of Lot 1—starting with the intense aromas of plum, black currant and Italian leather. The palate has striking power and breadth and is filled with notes of blackberry reduction, cherry liquor, toasted caramel and much more in a plush mouthfeel. The exceptionally long, polished finish evolves with layers of fruit and toasted oak. The fine tannins and outstanding balance of power and elegance will allow this wine to age for decades.

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Awards:

2012 Lot NO. 1 Cabernet Sauvignon: 96+ Points. The Wine Advocate, Robert M. Parker Jr., Oct 28 2016 Read full article
2014 Lot NO. 1 Cabernet Sauvignon: (92-94) Points The Wine Advocate, Robert M. Parker Jr., Oct 28 2016 Read full article

Winemaker notes:

2012 Vintage: The grapes for our Louis M. Martini Lot 1 Cabernet Sauvignon were hand-harvested in half-ton picking bins and hand-sorted before destemming and partial crushing. The must was then gravity-fed into 3.5-ton, open-top tanks. Twenty-two percent of the blend was fermented with a submerged cap for a more gentle extraction, which created more elegant tannins. Two weeks after primary fermentation, the wine was racked by gravity into French oak barrels for malolactic fermentation. After managing the wine as individual barrel lots through the winter and spring, we assembled the majority of the blend in June, allowing the flavors to integrate before sending the wine back to barrel for another year of aging. Lot 1 Cabernet was aged entirely in French oak barrels, 96% of which were new, for a total of 21 months.

2014 Vintage: The grapes for our 2014 Lot 1 Cabernet Sauvignon were hand-harvested in half-ton picking bins and hand-sorted before destemming and partial crushing. Then the grapes were fed into small lot, open top fermenters for a 3-day cold soak before primary fermentation. A percentage was fermented with a submerged cap for a deeper, more intense extraction, creating long, distinctive tannins. The wine remained on skins for more than two weeks then was gravity fed and gently pressed in our basket press. Next, the wine was gravity fed into French oak barrels for malolactic fermentation and aging. We kept barrel lots separate through the spring, then in June assembled the blend to allow flavors to integrate and sent the wine back to barrel to age another year. Barrel aging was entirely in French oak, 97% new, for a total of 24 months.

2015 Vintage: The grapes were hand-harvested in half-ton picking bins and hand-sorted before destemming and partial crushing. Then the grapes were fed into small lot, open top fermenters for a 3-day cold soak before primary fermentation. A small percentage was barrel fermented. The wine remained on skins for more than two weeks with alternating punch downs and pump overs, then was gravity fed and gently pressed in our basket press. Next, the wine was gravity fed into French oak barrels for malolactic fermentation and aging. We kept barrel lots separate until the blend was assembled in August then sent back to barrel to allow flavors to integrate. Barrel aging was entirely in French oak, 97% new, for a total of 20 months, then another 12 months were spent in bottle.

Viticulture notes:

2012 Vintage: Ideal conditions prevailed throughout the 2012 growing season in the Napa Valley, making for a vintage which many have characterized as classic. A timely bud break and steady flowering were followed by even fruit set and a lengthy season of warm days and cool nights. Dry weather during harvest made for excellent picking conditions, and grapes with optimal ripeness and balance were delivered to the winery. We selected the grapes for our Lot 1 Cabernet Sauvignon from some of the best sites in the Napa Valley, including Stagecoach Vineyard in Atlas Peak (45%), Stags Leap (21%) and the balance from select other sites in the valley including Spring Mountain and the Silverado Bench.

2014 Vintage: The 2014 season was excellent-dry and warm, with early bud break, steady temperatures and long hangtime. Consistently mellow temperatures through spring and summer let the grapes ripen fully and evenly, then an unusually long harvest gave us concentrated, well-structured fruit with exceptional quality and depth. We selected the grapes for this vintage from some of the best sites in the Napa Valley, including our Stagecoach Vineyard and vineyards on the Silverado Bench.

2015 Vintage: We selected the grapes for this vintage from some of the best sites in Napa Valley, including Stagecoach Vineyard and vineyards in Oakville, Stags Leap, Coombsville and on the Silverado Bench. The 2015 season was warm and dry, and one of the earliest we’ve seen. It started with warm temperatures in late winter and spring that led to an early bud break. A cool May during bloom created a smaller than average crop, then mild weather through spring, summer and harvest allowed slow, even ripening that built full ripeness and complexity. The result was grapes with intense aromatics, concentrated ripe fruit flavors and outstanding structure and balance.