Rank #5 on Wine Spectator's Top 100 Wines of 2010!
Notes from the Winemaker:
Since 1985, Altamura has been quietly and consistently producing among the finest Napa Valley Cabernet Sauvignons and Sangiovese since 1993. An exacting, no compromise policy in the vineyard each year where up to half of the crop is dropped to the ground produces focused, concentrated fruit flavors and an enriched texture. Using only free run juice gives Altamura wines the purest expression of both the varietal and the vintage. It is a long term approach that Altamura fans can count on vintage after vintage.
Ratings & Reviews
96 Points, RANK #5 on Top 100 Wines of 2010 & "Highly Recommended" -
Wine Spectator Magazine:
"A
profound effort, offering wonderful purity of flavor, with tiers of
anise and black licorice, generous yet structured and elegant. This
shows both power and finesse, ending with a wonderful burst of dark
berry fruit. Best from 2012 through 2024. 3,000 cases made. –JL
(11/15/2010)
95 Points - Robert Parker's Wine Advocate:"Probably the best Cabernet Sauvignon I have ever tasted from Altamura, the 2007 Cabernet Sauvignon is aged 30 months in 70% new oak from the same high-elevation vineyard as the Sangiovese. Notes of espresso roast, graphite, black currants, sweet black cherries and earthy, loamy terroir are all present in this dense purple, full-bodied, exuberant, concentrated and expressive Cabernet Sauvignon. It can be drunk now or cellared for two decades.
This is an interesting, still somewhat under-the-radar, small producer with all dry-farmed vineyards and obviously impeccable winemaking." (Dec 2010)
94 Points - Robert Parker's Wine Advocate (2006 vintage):"The 2006 Cabernet Sauvignon (100% Cabernet Sauvignon) possesses aromas of creme de cassis, white chocolate, espresso roast, dusty, loamy soil, and a full-bodied structure. With rich, powerful flavors that cascade over the palate as well as beautiful purity and depth, it will be even better with another 2-4 years of cellaring, and is capable of lasting 20-25 years.
Frank Altamura and I agree on the fact that 90% of a wine’s quality comes from the vineyard, and the winemaker accounts for 10% of the finished product. This huge 400-acre ranch in the Wooden Valley, nine miles northeast of Napa, has 65 acres of hillside vineyards. One of the most under-the-radar wineries in all of Napa, Altamura’s Sangiovese makes a mockery of all the mediocre Sangioveses produced in California. Altamura also produces a terrific Sauvignon Blanc that is aged in wood for 8 months." -Robert Parker (12/2009)
94 Points & "Highly Recommended" -
Wine Spectator Magazine (2006 vintage):"A brilliant 2006, with gorgeous, rich, supple and juicy blackberry-laced Cabernet flavors that are bold and intense, yet supple and refined, with complex mocha, roasted herb, espresso and anise flavors that combine power with finesse. Drink now through 2020. 3,000 cases made." -JL (2010)
