Animo Cabernet Sauvignon

Napa Valley, California

The vineyard sits atop Atlas Peak at the edge of a steep canyon overlooking the town of Oakville between 1,270-1,350 feet on 15 acres of stony, volcanic soil. The property was purchased and planted by the Michael Mondavi Family in 1999. The vineyard is predominately comprised of Cabernet Sauvignon planted on Clone four rootstock, which produces structured fruit with ample tannins and acid to balance the concentrated dark fruit flavors.

The vintage marks another wonderful growing season for the Napa Valley despite many challenges. The 2014 winter was one of the driest on record in California and rainfall totals in the Napa Valley were half of normal. However, the timing could not have been better: heavy rains in late February and early March gave a much-needed drink of water to the vines as they were emerging from dormancy and about to begin bud break. The spring was warm and the vines used for high-quality wine production benefited as the berry sizes are typically smaller and have more concentrated flavors, which many winemakers believe contributed to the overall quality of this year’s harvest.

After the grapes were hand-harvested, de-stemmed and crushed, the must was cold soaked for four days prior to the onset of fermentation in small wood French tanks. Aeration and cap management is handled through a series of punch-downs and pump-overs for color and tannin extraction. Upon completion of fermentation, the wines macerate on the skins for 18-21 days before being gently pressed off.  The wine was barrel aged in 50% new French oak for 21 months before bottling, with the balance being aged in neutral French oak barrels.

6 g/l total acidity; 3.74pH

14.5% alc. by vol.

SRP: $85.00

Production: 938 cases

Tasting Notes

Resting just above Oakville, our Atlas Peak hillside estate vineyard’s volcanic soil provides a minerality and freshness to our family Cabernet Sauvignon. The wine shows incredible length and beauty with deep and voluminous layers.  Heady aromas of blackberries, crushed pecans and cocoa nibs are met with fine and polished tannins which exemplify the beauty of this vintage.  The wine is drinking superbly now and will continue to evolve gracefully over the next 30 years.

The warm season, balanced by the night time fog of the Napa Valley, calmed the ripening process and gave this wine a unique equilibrium of tannin and dark fruit with a full, rich background. The 2013 vintage marks the second year of profound vineyard changes in which Rob Mondavi focused on the timing of specialized natural farming practices and vinicultural techniques. The vines are thinned and tipped at specific times to accentuate higher and earlier phenolic development which created yet another exceptional vintage for our family vineyard.

After the grapes were hand-harvested, de-stemmed and crushed, the must was cold soaked for four days prior to the onset of fermentation in small wood French tanks. Aeration and cap management is handled through a series of punch-downs and pump-overs for color and tannin extraction. Upon completion of fermentation, the wines macerate on the skins for 18-21 days before being gently pressed off.  The wine is barrel aged in 82% new French oak for 20 months before bottling.

82%  Cabernet Sauvignon, 13% Petit Verdot and 5% Merlot  

The vineyard sits atop Atlas Peak at the edge of a steep canyon overlooking the town of Oakville between 1,270-1,350 feet on 15 acres of stony, volcanic soil. The property was purchased and planted by the Michael Mondavi Family in 1999. The vineyard is predominately comprised of Cabernet Sauvignon of the Clone four variety planted on 110R rootstock, which produces structured fruit with ample tannins and acid to balance the concentrated dark fruit flavors.

Tasting Notes

Black fruits of loganberry, boysenberry and plum mingle with salted heirloom olives, cigar box and fresh herbs create an exciting aromatic profile. Fine grain tannins present themselves throughout the front, middle and finish of this wine demonstrating the intrinsic mountain fruit harvested at optimal ripeness. While the aromatics suggest a fruitful mouth, the rocky soils provide a surprising counterpoint of silky minerality and flavors of fresh plums, firm blackberries and a classic semblance of cassis, suede and sandalwood.

A classic Napa Valley growing season and harvest provided an abundance of quality grapes from which winemakers had to choose in 2012. From spring bud break, through flowering, fruit set, and ripening, conditions were ideal. A consistent stretch of warm summer weather, without large heat spikes and with plenty of cool and foggy nights, ripened grapes to perfection before late rains appeared at the end of October.

After the grapes were hand-harvested, de-stemmed and crushed, the juice cold soaked for four days prior to fermentation in stainless steel. Aeration and cap management is handled through a series of punch-downs and pump-overs for color and tannin extraction. Upon completion of fermentation, the lots macerate on the skins for 28-35 days before being pressed off. The wine is barrel aged in 87% new French oak for 20 months before bottling.

85.2% Cabernet Sauvignon & 14.8% Petit Verdot

The vineyard is located high atop Atlas Peak between 1,270-1,350 feet on 15 acres of stony, volcanic soil, sitting at the edge of a steep canyon overlooking Foss Valley. The property was purchased and planted by the Michael Mondavi family in 1999. The Cabernet Sauvignon vines are of the Clone 4 variety planted on 110R rootstock, producing structured fruit with ample tannins and acid to balance the concentrated dark fruit flavors.

Tasting Notes

The deep crimson 2011 Animo Cabernet Sauvignon boasts beautiful red cherry aromas, layers of dark fruit flavors framed with sculpted mountain tannins, and a long finish with nuances of coffee and vanilla.

Napa Valley’s 2011 growing season started with abundant rainfall extending through June. The rain delayed bud break and flowering and continued to disrupt fruit set. The rainy season was followed by a cool summer that led to slow ripening several weeks behind normal. Ultimately, patience in harvesting paid off with a late Indian summer that produced high quality fruit with ripe, rich flavors from the extended time on the vine.

After the grapes were hand-harvested, de-stemmed and crushed, the juice cold soaked for four days prior to fermentation in stainless steel. Aeration and cap management is handled though a series of punch-downs and pump-overs for color and tannin extraction. Upon completion of fermentation, the lots macerate on the skins for 28-35 days before being pressed off. The wine is barrel aged in 87% new French oak for 20 months before bottling.

82.9% Cabernet Sauvignon & 17.1% Petit Verdot 5.7 g/l total acidity 3.83 pH 14.4% alc. by vol.

The Animo vineyard is located high atop Atlas Peak between 1,270-1,350 feet on 15 acres of stony, volcanic soil, sitting at the edge of a steep canyon overlooking Foss Valley. Named by Michael’s daughter, Dina, who upon seeing the land, expressed that the site had “animo,” an Italian word meaning spirit or heart, the property was purchased and planted by the Michael Mondavi family in 1999. The Cabernet Sauvignon vines at Animo are of the Clone 4 variety planted on 110R rootstock, producing structured fruit with ample tannins and acid to balance the concentrated dark fruit flavors.

Napa Valley’s 2010 growing season was dramatic, but resulted in excellent quality fruit with great flavor concentration. It began cool and wet, and by early summer winemakers knew harvest would be later than normal. The early vine development was slowed down by a cool summer and then sped up by bursts of heat throughout the valley in August. Vineyard management was vital in this vintage, and harvest was accomplished not by one picking but by numerous to be sure that the grapes were properly ripened. This harvest had its share of unexpected challenges as most typically do, but the reduced crop resulted in vines yielding berries that showed great expression of their vineyards and rich, concentrated flavors.

After the grapes were hand-harvested, de-stemmed and crushed, the juice cold soaked for four days prior to fermentation in stainless steel. Aeration and cap management is handled though a series of punch-downs and pump-overs for color and tannin extraction. Upon completion of fermentation, the lots macerate on the skins for 28-35 days before being pressed off. The wine is barrel aged in 87% new French oak for 20 months before bottling.

83% Cabernet Sauvignon & 17% Petit Verdot 5.38 g/l total acidity 3.89 pH 14.29% alc. by vol.

The Animo vineyard is located high atop Atlas Peak between 1,270-1,350 feet on 15 acres of rocky, volcanic soil. The property sits on the edge of a steep canyon overlooking Foss Valley and was purchased and planted by the Michael Mondavi family in 1999. The vineyard was named by Michael’s daughter, Dina, who upon seeing the land, expressed that the site had “animo,” an Italian word meaning spirit or soul. The Cabernet Sauvignon vines at Animo are of the Clone 4 variety planted on 110R rootstock, producing structured fruit with ample tannins and acid to balance the concentrated dark fruit flavors.

TRADE & MEDIA ASSETS /////////////////

2010 Animo Cabernet Sauvignon – Bottle

2010 Animo Cabernet Sauvignon – Label

2010 Animo Cabernet Sauvignon – Sales Sheet

2010 Animo Cabernet Sauvignon – Shelftalker

2010 Animo Cabernet Sauvignon – Tasting Notes

2011 Animo Cabernet Sauvignon – Bottle

2011 Animo Cabernet Sauvignon – Label

2011 Animo Cabernet Sauvignon – Tasting Notes

2012 Animo Cabernet Sauvignon – Bottle

2012 Animo Cabernet Sauvignon – Label

2012 Animo Cabernet Sauvignon – Shelftalker

2012 Animo Cabernet Sauvignon – Tasting Notes

2014 Animo Cabernet Sauvignon – Bottle

Animo 2013 Cabernet Sauvignon Label

Animo 2013 Cabernet Sauvignon Vintage Notes

Animo Cabernet Sauvignon Napa Valley 2014 JS95 Sales Sheet

Animo Napa Valley Cabernet Sauvignon 2013 Bottle Image

Animo Napa Valley Cabernet Sauvignon 2014 Label