The Hillside is the darkest and richest of the wines, with enough structure to handle its intensity. Superripe plum, bittersweet chocolate, tobacco and licorice flesh out as the wine ages.
Varietal: 100% Cabernet Sauvignon
Appellation: Calistoga AVA, Napa Valley
Aging: 20 months in 85% New French Oak
Alcohol: 14.6% by vol.
Production: 279 Cases
The 2013 Cabernet Sauvignon Missiaen’s Hillside Vineyard represents a serious essence of Cabernet Sauvignon. It is almost painfully extracted and concentrated, but tannins are sweet, the wine enormously well-endowed, rather massive and somewhat old-school. This reminds me of how the old Mayacamas Cabernets tasted from 1968-1975: thick, super-dense bombs of massive fruit extract. This certainly possesses those characteristics.
The 2012 Cabernet Sauvignon Treva’s Vineyard is 100% Cabernet Sauvignon and exhibits beautiful créme de cassis, blueberry and blackberry fruit. The tannins are supple, the wine opulent, full-bodied and impressive. This is another terrific 2012 that looks set to please those looking for immediate gratification, as well as those wanting to cellar these wines of enormous potential for 12-15+ years.
The 2011 Cabernet Sauvignon Treva’s Vineyard is by far the most reticent of the three 2011s I tasted from Harris. Intensely mineral and savory, the 2011 boasts huge fruit and equally imposing tannins that are going to require patience. Iron, graphite, smoke and licorice flow through to the huge, structured finish. The Treva’s is a wine for the cellar, there is little doubt about that. This is another drop-dead gorgeous showing from Harris and winemaker Thomas Rivers Brown.
Harris’s 2010 Cabernet Sauvignon Treva’s Vineyard is the deepest, fleshiest wine of these 2010s. It brings together a rich expression of fruit allied to firm mountain tannins. Blue and black fruits, grilled savory herbs, tobacco, smoke and leather all come to life in a towering, brooding Cabernet Sauvignon loaded with pure intensity and pedigree. I can’t wait to see how the 2010 develops over the coming years.
The 2009 Cabernet Sauvignon Treva’s Vineyard is a huge wine that nevertheless maintains extraordinary elegance. Black fruit, smoke, licorice and wild herbs are some of the many notes that emerge from this muscular deep wine. This is a super-impressive showing. The Treva’s is the only wine here aged in 100% new French oak barrels. The 2009 has more than enough stuffing to drink well for a number of years.
The 2008 Cabernet Sauvignon Treva’s Vineyard (approximately 300 cases produced) is from a hillside vineyard planted in red, volcanic soils. It exhibits a Graves-like, charcoal, scorched earth character along with deep blackberry and black currant fruit notes, full-bodied power, sweet tannins, a distinctive earthiness and a rich personality. It is 100% Cabernet Sauvignon from Clone 337 and, again, is aged 20 months in 100% new oak.
The 2007 Cabernet Sauvignon Treva’s Vineyard exhibits more scorched earth/burning ember characteristics intermixed with attractive red and black currants. Its aromatic and flavor profiles are reminiscent of a Graves wine from Bordeaux. Deep and full-bodied, it tastes like it is of volcanic origin with its smoky, scorched earth character. It also reveals more sweet oak than its two siblings.
The strongest 2006 cuvee is the 2006 Cabernet Sauvignon Treva’s Vineyard. It reveals a dense purple color along with more upfront fruit than its two 2006 brethren, and cedar-infused black currant flavors revealing a scorched earth note in the background. This opulent, fleshy 2006 has more in common with a 2007 than the general muscle-laden character of most 2006s. Stunningly rich and fruit-forward, it is low in acidity, but riper with sweeter tannins than its peers. Drink it now or cellar it for twenty years.
The 2005 Cabernet Sauvignon Treva’s Vineyard is a slightly bigger wine (15.2% natural alcohol) and has an almost inky purple color to the rim. Its great concentration ratchets up the level that exists in the Jake’s Creek to a surreal, even sublime quality. This is stunningly rich, with crème de cassis, blackberry, cedar wood, licorice and incense. This wine is full-bodied, multidimensional and still quite youthful and backward. Nevertheless, it’s locked and loaded, so to speak, very full, opulent and promising. This is one of the vintage’s great wines and capable of lasting another two decades.
The 2004 Cabernet Sauvignon Treva’s Vineyard VSR comes from a hillside parcel that produced 240 cases from a blend of 95% Cabernet Sauvignon and 5% Petit Verdot. Notes of scorched earth, spring flowers, blueberries, blackberries, crushed rocks, and coffee beans emerge from this opulent, dense, rich, terroir-based wine. Filled with character and richness.