1997 | Lokoya Winery | Rutherford Cabernet Sauvignon

Description

Red Wine: 1997 | Lokoya Winery | Rutherford Cabernet Sauvignon

Medium ruby-red. Plum and redcurrant liqueur plus a strong component of tarry oak on the nose. Fat, sweet and round, with a flavor of candied redcurrants. Finishes with good length and even tannins.

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Producer: Lokoya Winery

Ratings: WA | 94WS | 92

Vintage: 1997

Size: 750ml

ABV: 14.4%

Varietal: Cabernet Sauvignon

Country/Region: United States, California

Medium ruby-red. Plum and redcurrant liqueur plus a strong component of tarry oak on the nose. Fat, sweet and round, with a flavor of candied redcurrants. Finishes with good length and even tannins.

Reviews:

• Wine Advocate: There are 1,000 cases of the 1997 Cabernet Sauvignon Rutherford. It offers a distinctive kirsch, black cherry liqueur, and loamy soil-scented character to its full-bodied richness. It is expansive and charming. Full-bodied, with admirable depth and purity, this wine can be drunk now as well as over the next 20 years.

• Wine Spectator: Ultraripe and jammy, with layers of black cherry, wild berry and raspberry, finishing with a dose of heat and ripe tannins.

Producer Information

Established in 1995, Lokoya is a collection of four distinct Cabernet Sauvignons from four of Napa Valley’s most celebrated mountain appellations: Mount Veeder, Howell Mountain, Spring Mountain and Diamond Mountain. These limited-production wines are 100% Cabernet Sauvignon, fermented with native yeast, and bottled unfined and unfiltered, resulting in the purest expression of place. Cabernet Sauvignon as lens, site as conveyor—the grape variety and winemaking for the four wines remain consistent, allowing the vineyard sites to shine with the climate, soils and sunlight all fully expressed in the glass. Given the high elevation of the sites, the vineyards demand constant attention. The deep understanding of the vineyard trajectory in each vintage comes from Winemaker Christopher Carpenter’s years of expertise. Intervention is kept to a minimum both in the vineyard and in the cellar, leaving the fruit to express itself as naturally and eloquently as possible.