2010 Kuleto Estate Danielli Red
The growing season in 2010 was the coolest on our estate since its inception in 1999. Compared to the weather data for 1998 and 1997, it was still the coolest in recent history. Lucky for us at Kuleto Estate, we have plenty of sunshine despite the lack of heat. The majority of our vineyard blocks lie above the fog-line, so even if the Napa Valley is socked in, our vines enjoy the first sun of the day. What does a cool vintage mean for a mountain-top vineyard? It means wines that strongly express their varietal character, have tremendous natural acidity for length of mouth-feel and aging, and modest finished alcohols. Whenever you hear that the Valley has suffered a cold or damp vintage, look to the mountains (particularly on the east side) for exceptional wines. Our “Danielli” bottling has evolved from being labeled as “Cabernet Sauvignon” to “Red Wine” in order to grant us maximum flexibility in blending the best wine each vintage without having to worry about the 75% varietal minimum. We found that in 2010, the bony tannins of Cabernet Sauvignon needed the flesh and fat from Syrah, so we co-fermented numerous lots in various combinations, several of which ended up being the core of the Danielli. Blending at Kuleto generally takes place at all stages of the process – at harvest with co-fermentation of different varieties, at racking to build strength and complexity into various pieces of a potential blend, and finally with barrel selection as we approach bottling. Looking for potential Danielli barrels is a fairly simple process. When we taste a barrel and can barely describe how delicious it is, we mark it as a potential Danielli. The 2010 Danielli evokes sitting around the embers of a dying fire on a cold fall night. Dark, crisp fruit is enveloped in a smoky sweet blanket that is hard to forget.
60% Cabernet Sauvignon, 27% Syrah, 5% Malbec, 4% Cabernet Franc, 4% Petit Verdot
26 months in 40% new French oak with only one racking
317 cases produced