2019 Smith-Madrone Cabernet Sauvignon – An Exceptional Wine at a Remarkable Price
Photo ©Michael Kelly
The Winery
Stuart on the left and Charlie on the right Photo ©Michael Kelly
Smith-Madrone Vineyards is located on 160 acres on top of Spring Mountain west of St. Helena with 38 acres planted in vineyards. The vineyard elevation ranges from 1,300 to 2,000 feet. The Founder, managing partner and enologist is Stuart Smith, Charles Smith is the winemaker and the associate winemaker is François Bugué. Truly a family affair! All the wines are estate and dry-farmed on top of the Mountain. Currently their production is approximately 3,000 to 4,000 cases a year. They are producing Estate Chardonnay, Estate Riesling, Estate Cabernet Sauvignon and their iconic Estate Cooks Flat (blend of Cabernet Sauvignon and Cabernet Franc), as well as an Estate Rosé in some years.
Photo from vineyards looking east with Napa Valley below and Howell Mtn across the valley. Photo ©Michael Kelly
Stuart has his own proprietary trellis system being 4 cross bars for canopy management. The first bar at the fruit is twelve inches wide, the next going up is eighteen inches, the next being twenty-four inches and the top cross section being thirty-six inches. It provides flexibility to shade those grapes getting more sun and allows more sun for those needing it. While difficult to see the cross sections, you can see a uniformity in the development of these Cabernet Sauvignon clusters in the picture below.
Photo of Smith-Madrone Cabernet Sauvignon grapes ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The first thing that comes to mind, besides the actual wine is the price of $65/bottle! I have not found a comparable wine at this price from Napa Valley. This is an absolute bargain and should not be overlooked. Ratings on this wine range from 93 to 95 points.
When popping the cork and smelling it, I knew this was going to be an exquisite treat! Can’t remember getting such a beautiful aroma from any cork. Once poured into the glass, the coloring was a deep dark black coloring with dark red hues on the edges. On the nose, blackberry and dark cherries greeted the imbiber not only with fruit but with a classic Napa Valley Cabernet Sauvignon of days long gone by going back to the Napa Valley roots. On the palate, the fruit swirled about like a tropical storm in the mouth, the deep dark colored fruits conjoined with cedar, light oak, minerality and earthiness to create a layered and intense flavor. On the finish, a light vanilla scent and anise accompanied with soft leather were dominant. The tannins were gripping but did not hold the overall experience hostage.
This wine is comprised of 83% Cabernet Sauvignon 5% Merlot and 12% Cabernet Franc and aged 18 months in 55% new French oak barrels. An absolute stellar Cabernet Sauvignon. If you can find a better wine of this quality for the price, buy it and then call me! I know I am placing an order for more on Monday!
So it is understandable why this wine will make my annual Best Wines tasted during the year. This list comes out each December and represents 2-3% of the wines reviewed.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Pulled this wine tonight to go with seared “Black & Blue” filet Mignon. Seared at 1500 degrees and served with a nice burn on the outside and rare on the inside. Served topped with crumbled Danish Blue cheese and chives. Accompanied by seasoned and roasted quartered small potatoes. Also served was halved roasted Brussel sprouts and topped with a balsamic glaze reduction. A fresh garden salad completed the meal. This was an excellent food and wine pairing with the wine bringing the tannins to engage with the meat.
Sláinte,
Michael
August 22, 2024 at 9:24 pm
Always a fan of Smith-Madrone wines.