Richard Perry Wines
Richard Perry was not your average dreamer--for him, dreaming led directly into doing. And so, in 1982, Richard purchased a hillside property in the far southeastern corner of the Napa Valley, a little known area of rolling hills and volcanic soils, called Coombsville, and built a vineyard. He terraced and planted the land himself and began to grow high quality Cabernet Sauvignon and Syrah. In 1999, he teamed up with winemaker Ken Bernards and began producing estate wines off of his vineyard. Together, these two helped to define the new style of wines associated the Coombsville area, wines with fully structured, yet graceful tannins, and ripe fruit, and soft, nuanced palates.
2006 Richard Perry Syrah, Napa Valley
This 2006 Syrah is made from our Napa Valley Estate vineyard located high above the valley floor on terraced hillsides in the southeast corner of Napa at an 800-foot elevation. Soils are volcanic in origin with areas of ash and rocky outcroppings. Two distinct soil types exist: white volcanic ash and rocky, red volcanic deposits.
Winemaker's Tasting Notes
Blackberry, truffle and white pepper aromas combine with the nuances of leather and red licorice. The aromas echo on the palate framed by deep dark chocolate, brambly blackberry fruit and spicy tannins. The wine is lushly textured, round and soft with the underlying structure to continue to develop beautifully in the bottle.
2007 Cabernet Sauvignon
2007 Richard Perry Cabernet Sauvignon, Napa Valley
The Coombsville soils, underlaid with a thick layer of tufa, compressed volcanic ash, combine with the Bay-moderated climate to produce a singular Cabernet Sauvignon. The close proximity to the Bay means an extended growing season, which helps to ensure a full and balanced ripeness in the grapes. Tannins tend to be at once rich and velvety while providing a strong element of structure to the wines. While most of the vines grow in the Coombsville tufas, a portion of the grapes come from a rich, red soil, building in elements of spice and brighter fruits. The 2007 vintage was long and cool, and the fruit developed a power and structure that will set it apart for years to come. We fermented this wine in open-top fermenters and punched down by hand in order to closely manage the extraction of flavors and aromas from the skins. The wine was aged in French cooperage, a majority new, for 22 months. 191 cases produced.
Winemaker's Tasting Notes
The wine showcases this powerful vintage from the opening, with aromas of mushroom overlaid on plum, prunes, black raspberry, blackberry, dried flowers, stony earth and a whiff of cedar. Concentrated black fruit flavors, ripe plum, baked blackberry, fill the midpalate, nicely layered with hints of dried fruit, toasted almonds, and earth. A strong acidity lifts and refreshes the palate with bright red fruit flavors of cherry and raspberry, and soft, rich tannins provide a palpable and full mouthfeel. The finish is chalky and unctuous and spiced with smoky aroma, tobacco, cacao, and clove. This wine is strong and young, and will retain its vibrancy for quite some time, promising many years of graceful aging, of adding depth and layers of flavor, becoming more velvety on the palate, and rewarding patience with a beautiful, earthy bouquet.
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