2012 Pellet Estate | Estate Cabernet Sauvignon | St. Helena, Napa, CA

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Pellet Estate® is a RARE, Authentically grown, and Classically made wine. The Estate is a Spectacular Vineyard site in the small town of St. Helena,- Passion, and Commitment to Excellence

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      • Deep, dark and juicy with firm structure and bright blackberry; rich, balanced and supple with spice and finesse, it’s layered in leathery dark-chocolate and black-fig tones, with juicy components of blackberry and cassis.

        • Alcohol by Volume: 14.7%
        • Appellation: St.. Helena, Napa, California
        • Varietal: 91% Cabernet Sauvignon, 6% Merlot, 3% Petit Verdot
        • Vintage: 2012
        • Production: 370 cases
        • Aging: 19 months, 75% new French Oak 
        • Drink: Now-2026
      • Tom Rinaldi - Raised in San Francisco, Tom made frequent trips to Napa on his motorcycle, buying wines directly from the wineries of the day. After four years in the Navy, Tom enrolled at UC Davis along with notable classmates Mike Martini, Tim Mondavi, Randy Dunn, and Bob Levy.

        Tom's career began at Freemark Abbey, an experience he calls "a great job, and a great honor." In 1978, Tom became the founding winemaker at Duckhorn Vineyards. After 22 vintages of creating some of Napa's most celebrated wines, in 2000 Tom helped launch Provenance Vineyards and Hewitt Vineyard from the ground up. Tom's recent 2010 Hewitt Vineyard Cabernet Sauvignon was named to the Wine Spectator's Top 10 in the world for 2013, and the #1 Wine in California.

        Always the avid learner, Tom loves everything from anticipating the vineyards' seasons to experimenting with new methodologies and technologies, always open to innovative practices alongside traditional methods. Tom resides with his wife and daughter in St. Helena, where you will either find him in the vineyard, the cellar, or riding his bike throughout the Napa Valley.

        Winemakers Notes: We hand sorted our grapes both prior to and after de-stemming, and following a four day whole berry maceration and cold soak, we began primary fermentation. After nearly three weeks, the wine was gently pressed-off and racked to 75% new Darnajou and Tarransaud 36 month-aged tight grain French Oak barrels to complete a slow secondary fermentation for another few months. The intense fruit profile and high tannin structure resulted in us deviating from our prior two year's 22 month barrel aging, as we felt an extra 3 months in barrel would not add significance to the wine's characteristics - it already had the best possible balance of fruit, tannins and oak. After 17 months in barrel, we blended the final wine at the beginning of March and returned the wine to barrel for an additional two months to allow the flavors and components of the individual varietals to marry. This wine will be bottle aged for nearly 18 months before its fall 2015 release.

    • Port Wine Braised Beef Short RibsRecipe courtesy Jason Knibb, chef, Nine-Ten Restaurant & Bar,  San Diego
      • Wine Spectator, 93 – “Cellar Selection” From a heritage site planted originally in 1859, this wine was made by Nils Venge and contains mostly Cabernet, with a small handful of Merlot and an even smaller pinch of Petit Verdot. Soft yet structured, it’s layered in leathery dark-chocolate and black-fig tones, with juicy components of blackberry and cassis. It should age through 2022. – Virginie Boone
      • The Tasting Panel, 92 – “Deep, dark and juicy with firm structure and bright blackberry; rich, balanced and supple with spice and finesse.” – Anthony Dias Blue
      • Vinous Media, Anthony Galloni, 92 – “The 2012 Cabernet Sauvignon Pellet Vineyard is a delicious, racy Cabernet to drink now and over the next handful of years. Dark red cherry, plum, smoke, spices and sweet vanillin from the oak meld together in a forward, unctuous yet mid-weight wine that delivers the goods. The 2012 is a bit more restrained than the 2013 tasted alongside it.” – Anthony Galloni
      • The Wine Advocate, Robert Parker, 91 - "The beautiful 2012 Cabernet Sauvignon Pellet Vineyard exhibits lots of blackberry and blueberry fruit, supple tannins, excellent purity and outstanding depth and texture. This is an elegant, medium-bodied wine that can be drunk now or cellared for 10-15 years." – Robert Parker
      • The WIne Spectator, James Laube, 90 - "Tight and structured, with a firm core of dark berry, sage, mineral and cedary oak, ending with gripping tannins and an aftertaste of loamy earth. Drink now through 2026." – James Laube

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