Robert Sinskey Vineyards 'POV' Red Blend Napa Valley, 2018

Robert Sinskey Vineyards 'POV' Red Blend Napa Valley, 2018

Regular price $62.00

Experience the essence of Napa with Robert Sinskey Vineyards 'POV' Red Blend. Made from organic grapes grown in RSV's CCOF certified vineyards, this blend of Merlot, Cabernet Franc and Cabernet Sauvignon from Vandal Vineyard offers a unique cuvée that changes every vintage. Aged for 24 months in 30% new French oak barrels, this wine is a true expression of the region and is a lovely pairing with grilled lamb chops and Israeli couscous.

  • Dry
  • Full Bodied
  • Medium Tannins
  • Organic
  • Medium Acid
  • Fruit Forward

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  • Morris

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PAIRS well WITH

  • Red Meat
  • Grilled Foods
  • Smoked Foods

Details

From the Winery: New World precision meets Old World soul for a “Right Bank” of Napa claret with unparalleled deliciousness, depth and complexity. The 2018 vintage of POV makes its presence known in an emphatic way. Summer-fresh tart bing cherry, ripe raspberry and blackberry bramble lend a crispness from first sip to last. Secondary notes of rose petal, fresh oregano, forest floor and mocha nod to the terroir of the Mayacamas foothills in the northern reaches of Los Carneros, rich in red soil and farmed with organic, regenerative practices. The wine is framed in elegant, understated French oak with a savory core that will continue to open and evolve as the wine ages. 

The foothills of the Mayacamas has a band of red volcanic soil that runs through the Cabernet Franc of RSV’s organically farmed Vandal Vineyard. This red soil has a cult following among the growers and vintners of the region and is known for producing some of the most expressive, well-balanced Cabernet Francs on planet Earth. The old Franc vines carry small clusters of beautiful grapes that hang on the vine until late in the season to be picked at optimal ripeness with lower sugar levels than other Napa “Bordeaux” varieties. Blended with the bright and vibrant Merlot from RSV’s organically farmed OSR and Three Amigos Vineyards, the grapes are crushed, destemmed and undergo native yeast fermentation. Aged for two years in the RSV caves before bottling, the wine is then allowed to rest for two more years before release.

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