"Medium-bodied, with aromas and flavors of red cherry, and plum, alongside anise, black tea, vanilla, white pepper and dried herbs. The finish has the perfect balance of bright fruit, elegantly proportioned tannins, and a hint of cocoa powder." - Winery
95% Cabernet Sauvignon and 5% Petit Verdot, aged in 1/3 new American oak for 18 months.
In 1964, Louis Honig purchased a 68-acre ranch in Rutherford, in the heart of the Napa Valley. The vineyard was planted with Sauvignon blanc and Cabernet Sauvignon grapes, which he sold to neighboring wineries. Louis worked to create a family gathering place at the ranch, for his children and grandchildren, while he dreamed of the day he could retire from his San Francisco advertising agency and make wine from his vineyard. Louis passed away before he could realize his dream, leaving the estate to his family. In 1981, as a tribute to his legacy, his family produced a few hundred cases of Louis Honig Sauvignon Blanc in the vineyard’s old tractor barn. After the wine won a Gold Medal at the Orange County Fair, the family decided to increase production, and Honig Vineyard & Winery was born. What began as a small “garage” winery has today become a successful family enterprise, with everyone working collaboratively to run an inspiring and socially responsible business. The Honig family donates wine to charitable organizations around the country; hosts political and community events at their vineyard; and are leaders in sustainability, both in the vineyard and the winery.
Winemaker Kristin Belair focuses production solely on Sauvignon Blanc and Cabernet Sauvignon, and Honig wines can be found on the wine lists of hundreds of fine restaurants. Louis Honig’s vision of bringing his family together to share in the beauty and bounty of Napa Valley, while producing outstanding wines, has become a reality.
Vintage: 2011 began with a wet winter and spring (30% above normal rainfall) that continued with unprecedented rainfall into mid-June. The stage was set for a long, cooler-than-average growing season, a harvest beset with autumn storms, and the latest start to harvest in anyone’s memory. Mid-October rain continued to push the vintage even later, but growers were rewarded with an Indian summer that provided much needed ripening time.
The fruit for this wine comes from both our sustainably farmed vineyard in Rutherford, and from local Napa Valley vineyards. Each vineyard block was harvested and made into an individual lot representing that block. The wines were pressed off the skins from 10 to 20 days after crushing. Blending generally takes place between January and April of the year following harvest.