Deep ruby color; dark cherry, blackberry, blueberry, blackcurrant, plum, subtle oak, dark chocolate, mint hint on the nose and palate.
Dry; firm tannins but not harsh; lingering balancing acidity. Full body; fine grained, silky, substantial mouthfeel. Blend of 96% cabernet sauvignon, 3% merlot, 1% malbec. Grapes hand-harvested and quickly taken to the winery for sorting. Cold soak for 4-7 days with minimal oxygen exposure to enhance color and aromatics and soften tannins. Air and temperature control continued during 14-28 days of fermentation and additional maceration after fermentation. Malolactic conversion sur lees in barrel, aged sur lees in barrel for 18 months, 55% new French oak, 60 and 70-gallon French oak barrels. Bottled unfined, unfiltered, and un-acidified. Winemaker was Jesse Katz. 14.9% ABV
The emphasis here is for the winemaker to get out of the way of the superb fruit’s presentation to your palate. The cold soak and minimal oxygen contact help produce a supple, impressibly smooth and delicious wine. This is the kinder, gentler, refined, elegant side of cab. The fruit comes from a mix of eastern hillsides facing south and southwest. Mostly dry farmed. Vineyards have mineral-rich, volcanic soils in the cooler Alexander Valley slopes.
The winery name comes from owner Andy Katz’s day job as a world-famous photographer with dozens of award-winning books in his portfolio. While pursuing his click career, Andy infused his love of wine in his son, Jesse. Today, Jesse is a celebrated winemaker. Jesse appeared on the cover of Wine Enthusiast as a “rising star” who the editors praised as “changing the way the world drinks.”
Aperture website: “Jesse’s diverse experience spanning 15 harvests at wineries, along with his desire to travel, fed his aspiration to learn from the best in the industry, including Pétrus in Bordeaux, as well as time on the winemaking teams at Screaming Eagle Winery and Robert Foley Winery in Napa Valley, and Viña Cobos and Bodega Noemia in Argentina.
“In 2010, Jesse was the youngest-hired head winemaker in the US at Lancaster Estate where, during his five-year tenure, he orchestrated the building of the new Roth winery, production facility, and tasting room on Chalk Hill Road, grew the Roth line over 800%, and received 90+ scores on every wine scored by Robert Parker, Jr., and garnered Lancaster Estate’s inclusion on the list of Wine Spectator’s Top 100 Wines.”
Aperture Cellars Cabernet Sauvignon, Sonoma County 2019 is amazingly approachable with silky tannins and mouthfeel. Rich dark fruit flavors. Round, polished. Excellent integrated balance of tannin, acidity, alcohol—complete package with depth and length. Bit of alcoholic heat gives it hint of sweetness, a positive for many sippers, not nearly so assertive to irritate others. Very, very solid and enjoyable experience. $70
Pairing—This is delicious enough to be enjoyed all by itself or with minimum crackers, cheese, charcuterie board. Grilled ribeye, beef tenderloin, New York strip. Barbecued and smoked meats—slow-cooked brisket, baby back ribs, pulled pork. Lamb, rosemary-crusted lamb. Grilled, roasted portobello mushrooms, roasted eggplant, grilled vegetables with balsamic reduction; bean-based stews, lentil and chickpea dishes with robust seasonings. Cheese—Aged cheddar, aged gouda (18+ months), aged sheep’s milk (ossau-iraty, San Andreas, Ewenique; Pleasant Ridge Reserve (Wisconsin), Cabot Clothbound Cheddar (Vermont). Avoid young, soft goat cheese, brie, camembert, parmigiano-reggiano.
Aperture website with nice landing page video
