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A complex nose of boysenberry, raspberry, plum and cassis with hints of cedar and vanilla, then a layered palate of bright black cherry, red currant and berry jam, focused by ripe, fine-grained tannins and a lengthy finish of spice and red fruit.
Available in store
Close89% Cabernet Sauvignon, 9% Cabernet Franc, 1% Petit Verdot, 1% Malbec
Food pairings: Grilled steak, roast leg of lamb, braised short ribs, mushroom dishes and aged hard cheeses.
Winemaking: All of the fruit was gently destemmed and crushed, and the fermentations were pumped over twice daily, with maceration lasting from 14 to 30 days depending on the vineyard block. The wine was aged for 20 months in French oak barrels, 45% new. The 2023 vintage brought steady winter rains, a calm spring and one of the longest, mildest growing seasons in a decade, with the grapes ripening slowly and evenly. Drinkable now, it will age gracefully for the next 15 to 20 years.
Vineyards and terroir: The wine is made only from estate-grown fruit in Carneros, the southernmost part of the Napa Valley, cooled by fog from the bay. Truchard's Cabernet Sauvignon grows in the warmer, alluvial sites of the estate on steep, southwest-facing hillsides in the foothills of the Mayacamas Mountains, a rare Carneros site able to ripen Cabernet, and is rounded out with estate Cabernet Franc, Petit Verdot and Malbec for spice and structure. The estate is farmed sustainably with fish-friendly practices.
Family and history: In 1972, Army doctor Tony Truchard and his wife Jo Ann bought an abandoned prune orchard in Carneros, then mere pastureland that experts said was too cool and too dry for grapes. Tony used the clay soils to build reservoirs that trapped rainwater and was an early adopter of drip irrigation, becoming one of the pioneers of the Carneros AVA. After selling grapes to premier wineries for 15 years, the family began making its own estate wines in 1989 and added a wine cave in 1998. Tony's son Anthony now runs the estate, and winemaker Sal De Ianni, a chemist turned winemaker with a UC Davis enology degree, has made the wines since 1998.
In the pictures: Autumn Cabernet Sauvignon vines on the Truchard estate in Carneros (photo: Sarah Stierch, 2018, CC BY 4.0); the entrance to the Truchard wine cave (photo: Sarah Stierch, 2018, CC BY 4.0); and barrels aging in the cave (photo: Sarah Stierch, 2018, CC BY 4.0).
