Hold and age! That method is rare, but successful for George and Patricia Noble of Noble Wines in Napa Valley. Both admirers of the sophistication a well aged wine reveals, they made the decision from the start to hold back releasing wines until they are ready to drink.
To that point, while the inaugural vintage of Noble Wines was 2004, their first release wasn’t until 2010. This is not the standard for California producers. The logistics alone of storing 9 vintages can be quite the challenge. Like their last name, they strive to release noble wine all can enjoy.
As generous as they are wise, the Nobles are active fundraisers in the Napa community.
Location of vines is equally as important to the Noble vision. All fruit for their cabernet sauvignon is grown in some of the most sought after vineyards in Napa Valley.
About the Vineyards:
Pritchard Hill is a secretive place producing some of the most expensive wines in Napa Valley. Currently, it has no defined boundaries since it is yet to be declared its own AVA, but it is so worthy with such unique terror. With red dirt and volcanic clay soil, much of this land is full of rocks and boulders which make for well drained vineyards. This feature is key to making great Cabernet. It forces the vines to struggle, leading to small intense berries with thick skins. The mountain-top vineyards are above the fog and offer longer access to sun and moderate temperatures.
Rutherford Bench is famous for a flavor profile coined “Rutherford Dust” which can be preceived in the wines of that region. A spicy, dusty, berry flavor is the description, but sometimes hard to pinpoint. With gravely loam soil and good drainage, some of the most famous Napa Valley producers, like Robert Mondavi Vineyards, have turned out some of the best wines from the area over the last few decades. Because of its unique terroir it was awarded its own sub-appellation status in 1992.