2021 Smith-Madrone Cabernet Sauvignon – A Dichotomy?
Photo ©Michael Kelly
A dichotomy as defined by Cambridge Dictionary is “a difference between two completely opposite ideas or things”. This was the case with this Smith-Madrone Cabernet Sauvignon, fragrant, fruit forward and soft going into the palate, yet once there, burst forth with intense flavor and brute strength and enjoyable tannins a wonderful surprise.
The Winery
Photo from vineyards looking east with Napa Valley below and Howell Mtn across the valley. Photo ©Michael Kelly
Smith-Madrone Vineyards is located on 200 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.
Stuart on the left and Charles on the right Photo ©Michael Kelly
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 6,000 cases a year. They produce Chardonnay, Riesling, Cabernet Sauvignon and their iconic Cooks Flat (blend of Cabernet Sauvignon and Cabernet Franc).
For detailed information on the winery and unique trellis system, you can read the story from a previous visit at:
https://californiawinesandwineries.com/2024/08/14/smith-madrone-vineyards-paradise-found/
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine is the first Cabernet Sauvignon vintage since the Glass Fire in 2020 during which they produced no Cabernet Sauvignon. On the eyes a deep penetrating purple and crimson coloring. In the glass medium to medium heavy viscosity. Then on the nose fresh red cherries burst in the olfactory senses with a bramble scent. Once on the palate, luscious and impactful red berries filled the mouth with a soft caressing flavor with a secondary note of blueberries and light vanilla pipe tobacco. Expecting a soft and abbreviated finish, this is where the dichotomy came forth. Strong bold tannins showed the pedigree of this vineyard with their jagged tannins. This is why I believe this youthful wine will appreciate and improve with aging over the next 10 years.
Photo ©Michael Kelly
The wine is a blend of 81.9% Cabernet Sauvignon, 17.7% Cabernet Franc and .4% Petit Verdot. It was barrel aged 18 months in 65% new French oak. 1,652 cases were produced, and the retail price is $65/bottle. For a Spring Mountain Cabernet Sauvignon this is perhaps one of the best bargains in Napa Valley!
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
Paired this evening with a ribeye steak seared on the BBQ at 1500 degrees and served medium to medium rare. Accompanied by roasted quartered and seasoned potatoes and steamed broccoli.
Photo ©Michael Kelly
Also a wonderful baby spinach salad was prepared with Bartlett pear slices, bacon and Point Reyes crumbled blue cheese. A homemade balsamic dressing was drizzled on the salad.
Here is where the Smith-Madrone shined with its fruit forwardness making it a wonderful flavor to the BBQ steak and yet strong and bold enough with tannins to “cut through” the meat to make it a delightful meal.
Sláinte,
Michael
November 5, 2024 at 10:38 pm
We love these guys, Riesling is also superDave