My idol and greatest role model is my maternal grandfather who was a lithographer, Typesetter and printer, Joseph Otto Molz, who lived and worked his entire life in Baltimore, MD. I have fond memories of him emerging from the cellar after a long day to clean off his inky hands. I didn’t know then that my career would take me down a similar path. As a Cabernet Sauvignon Winemak-er it is my goal to make concentrated, inky dark red wines that stain my hands for weeks at a time. Please enjoy the results of my craft as a tribute to the Typesetter who made it possible.
Vineyard and Winemaking Facts: This fine Cabernet Sauvignon was produced from only very high end, estate winery Cabernet Sauvignon producers in Carneros (24%), Oak Knoll (22%), St. Helena (21%), Rutherford (15%), Mount Veeder (14%) and Alexander Valley (4%). The wine was produced from five different estate sources and blended together to make a very complex, concentrated and dense wine that is everything you expect in a $100+ bottle from the Napa Valley, because this is what it is. From time to time producers fall behind in sales and need to raise cash which is why TYPESETTER was created. The Napa Valley is a small community of growers and winemakers of which I am a member. Winemaker buddies offer me wine routinely before showing it to the market and when the wines are epic (which is often), I jump at the opportunity. To offer this wine at a cost 50% less than what it normally does is a great opportunity to offer unprece-dented value to a market full of high quality, but very expensive Napa Cabernets.
This wine is made from grapes grown from low yielding vines at 2 - 3 Tons/Acre on hillside vineyards. The grapes were hand picked, sorted and fermented in small batches. The wine was aged in 50% new French Oak barrels for 24 months and racked 5 times. Simply put, this wine received royal treatment which is evidenced in every bottle.
Tasting Notes:The wine is a dark plum/purple color with deep concentrated aromas of cassis and boysenberry notes with a hint of allspice and bourbon vanilla. The palate is rich and silky with firm but approachable tannins lined with classic vanilla, toffee and mocha notes. The finish has a touch of bordelaise astringency which shouts out Cabernet varietal character and showcases juicy grape and high cacao chocolate wrapped with blueberry and huckleberry flavors. This wine is ready to drink now, but will improve in the cellar through 2040.
Food Pairings: This Cab is a natural with prime aged New York strip steak or Filet Mignon with truffled mashed potatoes and balsamic glazed Brussels sprouts. It will do well with any grilled meat dish and it finishes very nicely with fine chocolate desserts if there is wine left.
