Priest Ranch Cabernet Sauvignon, Napa Valley 2019

Deep ruby color; dark cherry, cherry cola, blueberry, vanilla, spice on the nose; black cherry, plum, blackcurrant, oak, tobacco, licorice on the palate.

Priest Ranch Cabernet Sauvignon, Napa Valley 2019

Dry; good, rounded tannin structure without being aggressive. Reserved, easy going balancing acidity (3.88 pH). Ripe fruits. Full body, opulent, plush in the mouth. Hint of mint on extended finish. Sensation of sweetness thanks to ripeness of the fruit and alcohol. Tasting notes every similar to previous vintage. When you have something special and good, why change it. 14.9% ABV.

Aged in 40% new French oak, 60% once-used French oak barrels. Lees stirred the first year, followed by three rackings in the next year of aging. Wine bottled unfined and unfiltered. Nicely integrated oak; the wood is there but frames the ripe fruits rather than competing for attention. Some complexity, but more straightforward presentation of rich Napa fruits. Delicious.

Priest Ranch vineyard

Priest Ranch grapes are grown and wines made at the Somerston Estate in Napa Valley’s Eastern Hills. The eastern part of the Somerston property originally was settled by Joshua Priest, who arrived in 1849. Priest gained title to 638 acres of the Catacula land grant in Soda Valley. Priest and his descendants managed to hold most of the ranch for the next century.

Priest Ranch winemaker Craig Becker

Priest Ranch is a Somerston Estate brand. Craig Becker is the co-founder, general manager, and director of winemaking. Shauna Herman is the enologist. The grapes for this effort came from 24 unique estate vineyard blocks planted at elevations from 850 to 1650 feet.

Priest Ranch Cabernet Sauvignon, Napa Valley 2019 delivers delicious boldness you expect in a Napa cab. Add in opulence and plushness in the mouth. Rich, delicious cabernet sauvignon fruit with amicable tannin and balancing acidity. Pair with rich beef cuts; steaks; lamb; roast pork; wild game—venison; roasted chicken; works as a cocktail wine or paired with neutral wine crackers, charcuterie with ham, sausage, pork. Cheese—mature and hard cheese; gouda, cheddar, pecorino-style sheep and goat cheese, comté. $40-50

Priest Ranch website

Priest Ranch tasting room
Priest Ranch enologist Shauna Herman
Priest Ranch director of vineyards Jack Knoblock