Grgich Hills Estate
2008 Cabernet Sauvignon
California: Napa Valley
Very Highly Recommended, today’s wine excels in every area. Deeply aromatic, this wine encourages one to simply inhale, repeatedly, taking in layer upon layer of complex aromas. After a protracted sniffing session the first sip of the wine sends a cascade of flavors across the palate. The finish is exceptionally long, with dark fruits lasting so long between sips that our tasting panel eventually succumbed to temptation by taking that next long pull on the wine.
Pair this gorgeous Napa Cabernet Sauvignon with your finest cut of red meat or enjoy it all on its own. Either way, you will be delighted at every loving sip.
Deep, dark, beautiful, perfect ruby, with evenly concentrated color - from core to edge. When swirled, thin, wine-solored tears fall slowly down the glass.
Bold and deeply fragrant, with a big rush of black cherry, blackberry, bramble, spice and freshly tilled earth. As the wine breathes, it opens to reveal dried fig, clove, sweetwoods and cassis.
Dark and full, with sweet mixed bramble berries, Bing cherry and plum. These are balanced against darkest black cherry, cocoa, dried dark rose petals, dried leather, dried soil, cigar box, black pepper and a fine hint of green olive.
Very elegant, very flavorful and very long with black fruit flavors that very gradually give way to earthy soil, dried flowers, spice and pepper. At the very end, a soft, flinty dryness spreads all around the palate.
What the Winery Says
Nestled in the heart of Napa Valley, Grgich Hills Estate is an iconic winery that farms its vineyards naturally, without artificial pesticides or herbicides. Elegant and full bodied, our Cabernet Sauvignon’s complex aromas of black berries, black licorice and a hint of cocoa powder are the perfect partner with grilled steak, roasted rack of lamb or venison stew.
89% Cabernet Sauvignon, 5% Petit Verdot, 3% Cabernet Franc, 3% Merlot
Indigenous yeast. 4 weeks of skin contact
21 months in French oak, 60% new.
Brix at harvest
About the Winery
Miljenko “Mike” Grgich first gained a reputation as one of the greatest winemakers in the world at the celebrated “Paris Tasting” of 1976. Eminent French judges chose Mike’s 1973 Chateau Montelena Chardonnay as the finest white wine in the world. Mon Dieu!
The Paris Tasting served notice to the world that the California wine industry was on the move, and it laid the groundwork for the creation of Grgich Hills Cellar. Today, we remain committed to making distinctive wines with quality, consistency and longevity. We are proud that world leaders such as Presidents Reagan and Clinton, Queen Elizabeth II and French President François Mitterrand chose our wines to serve at state dinners, but we are just as proud that every single day discriminating wine drinkers count on Grgich Hills to turn their own dinners into special occasions.
Winemaker Ivo Jeramaz
Ivo was born in Croatia to a family of grape growers and as boy he assisted in making wine for his family’s enjoyment. In 1986, with the help of his uncle, Miljenko “Mike” Grgich, Ivo followed his dream and came to Napa Valley.
He quickly fell in love with the scenic beauty of the area and became fascinated with wine making. During his almost-three decades at Grgich Hills Ivo has worked his way up in responsibility, learning the classic style and art of winemaking from his uncle, supported by the tools of science and technology.
While he has taken enology and viticulture courses at UC Davis, Ivo says, “I’ve learned more working in the vineyards and in the winery with Mike.” Under the guidance of his uncle, Ivo is now responsible for the day-to-day operations in the cellar and the vineyard.
“At Grgich Hills, we grow grapes like my grandfather did, farming without chemicals and pesticides,” Ivo says. “Mike taught me early in my career that you need great grapes to make great wine. Over the years, I’ve focused on working with the land. Through our natural farming, it’s been very rewarding to see the soil alive with healthier plants than under conventional farming. It allows the wines to be more authentic—more distinctive.”