Pocai Vineyard Cabernet Sauvignon stands out year after year. The tannins are big and robust with plenty of stuffing in this wine to support those tannins. Blueberries, raspberries, and violets are the first aromas that come out of the wine, and are quickly followed with cherry, tobacco, cloves, chocolate, and caramel. This is a big, rich, and robust wine. The flavor mimics the nose and has a lingering complexity that we find highly satisfying. This is a very food friendly wine which pairs well with grilled steaks, fried chicken, and our favorite hamburgers. Drink now through 2033.
Silver Medal, San Francisco Chronicle Wine Competition
The Pocai Vineyard has been continuously farmed by our family for over 100 years, ever since Betty Ballentine’s grandfather purchased it in 1906. Purchased with a pile of gold coins, Pocai Vineyard is the heart and soul of the Ballentine Family Estate. Located on the southern edge of the Calistoga Appellation. The soil is Bale gravelly loam, the rockiest soil of our three vineyards, the fertility of the soil is low, but the drainage is excellent and is perfect for growing powerful red grapes.
The 2017 Pocai Cabernet Sauvignon was selected from our best performing section of vineyard. Fermenting some of this wine in barrel and some in stainless steel tanks allowed us to finetune the punchdown regimen and achieve maximum color extraction and tannin structure. The 2017 Cabernet Sauvignon was gently handled in the winery, and this wine was aged in 100% new French oak. After aging for almost two years in the cellar, the tannins are big and mature, but with some roundness to them.
95.5% Cabernet Sauvignon
1% Petit Verdot
1% Cabernet Franc