THEVINTAGE
Spring welcomed cooler than normal temperatures and moderate rainfall which pushed budbreak, flowering and fruit set back about two weeks. Mild, cool temperatures continued intosummer which made careful canopy management essential. Two late summer heat spikeshelped the small, concentrated berries advance toward a late and very condensed harvest. Ourpatience, with selective picking and sorting, ensured that the grapes reached the tanks inoptimal condition, fully ripe and beautifully balanced.
THEWINE
A beautiful deep ruby color reveals bright black cherry, cola and warm spice aromas mingledwith white chocolate, delicate floral layers and a creme brulee vanilla note from the sweet oakGenerous forward fruit and a supple, silky texture enrobe the palate with cola and nutmegnotes filling out deeply layered black fruit flavors. The finish is rich, dense and refined, liftedby ample lingering fruit.-Winemaker Charles Thomas
TheQUINTESSENTIAL WINEESTATEAgustin and Valeria Huneeus developed Quintessa in 199o to establish the property as one otthe great red wine estates of the world. Valeria guided the 28o-acre Rutherford vineyard withstrict care for the soil and environment with a commitment to biodynamic and organicfarming The vineyard's many microclimates, soil types, elevations, and exposures have beenplanted to a wide selection of rootstocks and clones, with Cabernet Sauvignon, Merlot andsmall plots of Cabernet Franc, Petit Verdot and Carmenere. The winery's eco-sensitive designintegrates nature and winemaking, with a gravity flow process, naturally cooled winery andcaves. Grapes are crushed on the winery roof and flow by gravity into the fermentation roombelow. After fermentation with native yeasts and extended maceration in stainless steelFrench oak and concrete tanks, the wines are aged in French oak barrels in the cavesWinemaker Charles Thomas brings over 20 years of winemaking experience in California toQuintessa's next decade. He leads a winemaking team that includes international blendingconsultant Michel Rolland.
Wine Enthusiast 100
This is a winemaker's master class in blending and understanding of a long-standing site. Dried herb, cedar and pencil shavings accent lifted red fruit and brilliant acidity on the palate, with a supple yet still youthfully grippy texture that is framed by structured, graceful tannins.
James Suckling 99
So much earth and spice with walnut and wet earth. Like fog laying over the valley in the morning. Black fruit. Medium-to full-bodied with super-fine tannins that are long and persistent, with graceful progression and length on the palate. So long, with real definition. September 2022 release. From biodynamically grown grapes. Hard not to drink now, but will age wonderfully.
Jeb Dunnuck 97
I was blown away by the 2019 Red Blend from Quintessa, which is up with the crème de la crème of the vintage. Based on Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Carmenère, this full-bodied beauty has a perfectly balanced, seamless, yet expansive and classic 2019 style as well as gorgeous aromatics of cassis, flowers, chalky minerality, and integrated oak. It’s hard to resist already, but I have no doubt this will evolve for 20 years if stored properly.
Decanter 96
From the heart of Rutherford, made with both organic and Demeter-certified biodynamic grapes. Pure, vibrant aromas of dark berry fruit, liquorice, cassis, cardamom and rich earth. Penetrating to the core, with satiny robes of mixed blue and black fruits, crème de cassis,and a rich tapestry of very long, fine-grained tannins. A beautiful wine, drinking nicely now and should be enjoyed over the next few decades.
Wine Advocate 95
The 2019 Proprietary Red Wine is more open and effusive than the 2018 version, with gentle floral nuances set against a backdrop of black cherries and cassis, joined by subtle notes of tobacco, cedar and vanilla. In the mouth, it's medium to full-bodied, streamlined, silky and lush, nicely balanced and elegant, with a long, softly dusty finish tinged with licorice and caramel.
$1299/btl
