Morisoli Borges Vineyard Cabernet Sauvignon

Taub Family Vineyards traces its roots back four generations during a transformative period in U.S. wine history—mere days after the repeal of Prohibition. Yet, this story is far from complete. As Proprietor Marc D. Taub and his son Jake explore Napa's most dynamic sub-appellations and single vineyards to build their own storied Cabernet house. Wine has always been at the heart of the family's tale and livelihood. Marc D. Taub, raised with a profound reverence for winemaking, inherited this passion from his grandfather Marty, a pivotal figure in the wine industry since the early 1930s. Later, Marc's father David joined Marty, contributing to the realization of his vision. Marc's destiny was clear; it materialized in 2013 when he acquired Heritance, a Napa Valley producer, which subsequently transformed into Taub Family Vineyards. The winery curates wines from some of Napa Valley's most esteemed sites. Each bottle embodies the essence of its unique AVA and vineyard microsite, crafted to epitomize elegance and exquisite balance. The valley oak depicted on the label, an iconic feature of Napa Valley's landscape, pays homage to the family's heritage, while the diamond positioned at the tree's base symbolizes the seed planted for future generations' legacy.

The beginning of the 2019 growing season was characterized by abundant rainfall and recurring soil moisture. This set the stage for a long, warm summer with few extreme heat events. Classic cool, foggy mornings combined with a lengthy, relatively mild finish to the season to preserve purity and elegance in the fruit with abundant hang time teasing out great color, structure, and soft tannins. Yields were average to slightly less than average, with exceptional fruit quality typified by bright acidity and ample texture allowing the production of vibrant and expressive wines. Rutherford AVA, Clone 7, Rootstock 5C and O39-16. Located on the west side of Hwy 29, south of Niebaum lane. Gravel-rich, volcanogenic alluvial soils of the Rutherford Bench.

Grapes are hand-harvested, destemmed, and hand-sorted. Cold soak lasts for 3-5 days, followed by approximately 14 days of fermentation with three daily pump-overs. Fermented to dry on skins with an additional 7 to 14 days extended maceration to optimize the flavor, mouthfeel and tannin structure of the wine. Drained, pressed, and transferred to French oak barrels for malolactic fermentation and ageing. Aged for 22 months in 80% new French oak.

Deep garnet-purple colored with a beguiling bouquet of dark plum and blackberries combined with savory hints of tobacco, anise, and herbs de Provence. Full-bodied, broad, and plush with tremendous structure and intensity, displaying a palate full of blueberries, black and red currants, licorice, baker’s chocolate, coffee beans and quintessential “Rutherford dust.” Generous and tense, the bright lingering finish is lifted by nervy energy and vibrant acidity.