Far Niente2018 Oakville Cabernet Sauvignon, Far Niente
California, USAVintage: 2018
An elegant perfume of mixed berries, baking spice, dried lavender and thyme open onto a full palate layered with expansive mixed berry, black tea, toasted oak and spice flavours. Focused and fresh, fine-grained tannins support the wine throughout, while the finish is silky, long and lifted.
The Martin Stelling Vineyard, located behind the winery in Oakville, is the cornerstone of Far Niente Cabernet Sauvignon. Planted on some of the most beautiful, gravelly loam soil in the Napa Valley, the vineyard uniformly produces wines with supple tannins, bright, vibrant fruit and beautiful tannin structure.
Notable Awards
94 points, Antonio Galloni, Vinous.com, Feb 21 ‘The 2018 Cabernet Sauvignon Estate Bottled from Far Niente is a gorgeous wine. Bold and juicy, with soft, plush tannins, the 2018 is a wonderfully seductive Cabernet that will drink well right out of the gate. Succulent dark cherry, plum, espresso, chocolate and spice flesh out over time. This racy, easygoing Cabernet is full of charm.’
Whats in the bottle
Cabernet Sauvignon 93.3%, Merlot 5%, Petit Verdot 3.8%, Cabernet Sauvignon 2.3% and Malbec 1%
£18500
In stock
Purchase & earn 185 points!
Description
One of the classic wineries of the Napa Valley, Far Niente derives its name from the Italian phrase ‘Dolce Far Niente’ – ‘how sweet it is to do nothing’. It was founded in 1885 and flourished until the advent of prohibition. Abandoned for over 60 years, the winery was purchased in 1979 by Gil Nickel who started the long process of restoring it. Today, they own 80 hectares of vineyard, across three different sites, of what many consider to be some of the finest viticultural land in the Napa Valley. Since restoration, Far Niente has been dedicated to the production of the finest Chardonnay and Cabernet Sauvignon and worldwide demand always exceeds supply.
The grapes were manually sorted in the winery, in order to select the very best fruit from the harvest. Fermentation took place with selected yeasts in stainless steel tanks with pump-overs, followed by 15 days’ skin contact maceration to extract the desired levels of colour, fruit flavours and fine tannins. Once fermentation was complete, the wine was matured for 17 months in French oak, of which 68% was new and 32% was second passage.
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