| Producer | To Kalon Vineyard |
| Country | United States |
| Region | California |
| Subregion | Napa Valley |
| Varietal | Cabernet Sauvignon |
| Vintage | 2021 |
| Sku | U1011145 |
| Size | 750ml |
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The goal for this namesake wine is working with To Kalon Vineyard as a whole, crafting a wine from 100% Cabernet Sauvignon, while capturing the purity, intensity, and diversity of this special terroir. The 2021 Highest Beauty has soft tannins, plenty of structure, richness, and aromatic excitement. The grapes were harvested at night to preserve the freshness of the fruit. Careful sorting and a long, slow fermentation and maceration round out the wine and bring forward the broad spectrum of flavors and aromas inherent in this noble variety.
An intense wine from a super-concentrated vintage, this is totally loaded with ripe fruits, spicy oak and generous savory, minty flavors, wrapped in firm, fine-grained tannins. Black olives, black currants, earthy and sage-like notes. So dark, deep and age-worthy, with great balance for a wine so full-bodied.
There are 700 cases of the 2021 Cabernet Sauvignon Highest Beauty, an expression of several blocks of pure Cabernet Sauvignon. Gentle thyme shadings accent black cherries and loamy earth in this rich, full-bodied wine. Coming dangerously close to being over the top, it's ripe and hedonistic, while at the same time developing classic To Kalon notes of baking spices and fine suede on the long, elegant finish.
A richly fruited version, offering boysenberry, black currant and blackberry puree notes that stream through, yet this stays reserved in style, with a remarkable sense of polish. Loam, licorice root and singed alder elements emerge steadily through the long finish. A lovely late twang of iron adds to the range. Drink now through 2044.
Our Recommendation:
Serve at 64–65°F in a large Bordeaux glass to capture its aromatics and layered structure. Decant for at least 60 minutes before serving to open the bouquet and soften the tannins. Pairs beautifully with prime rib, dry-aged steak, venison, or aged hard cheeses. For optimal aging potential, cellar for 8–15 years to allow the wine’s complexity and depth to fully develop.
