Slaughterhouse Cellars is one of the smaller producers in the Napa Valley that we have met with. Fruit for their Cabernet Sauvignon comes from a single 1.37 acre vineyard on their estate. The majority of Napa wineries choose their last name for their winery – so it is always refreshing to come across a unique name such as this one. In this case it is a coincidence that the owners, Margo Culcasi-Slaby & David Slaby two last names are S & C initials. The name of this winery came from a historic building on site that served as a slaughterhouse for many years. The owners purchased the property in 1997 while it was in bankruptcy.
Besides having to restore the buildings on the site, the vineyard also needed immediate attention. Unfortunately like a number of area vineyards the vines were planted on AXR-1 rootstock, the infamous French crossed with American rootstock that ultimately proved to be highly susceptible to a disease called Phylloxera. They were able to coax a bit of fruit from the last of the dying vines in the last part of 1990’s.
Finding a vineyard manager who would take on such a small plot of land proved meddlesome, but finally they were able to located a local vineyard mangement company. The vineyard was completely replanted to predominately Cabernet Sauvignon but they also have a small section of Cabernet Franc and it is often blended in their final wine depending on the vintage. They specialize in one high end wine each year, a Cabernet Sauvignon. 2002 was their first vintage. Their wine is made at Cosentino Winery by the winemaker who also makes Cosentino’s wines. While their vines are managed by a vineyard management company they tend to do a significant amount of work in the vineyards themselves including shoot and crop thinning as well as canopy management.
One year a freak hailstorm hit their 2 acre vineyard and caused a fair number of grapes to split open. The owners pulled off by hand each individual damaged grape so these lower quality grapes would not end up in their final product. They are extremely careful about which grapes go into fermentation and are meticulous about removing the jacks (small stems) and any unripe fruit. It is stories like this that can separate a small winery from a much larger one in terms of the excellent quality control a small winery can have over their vineyards. We tried their 2004 Cabernet Sauvignon.
As the owners say “it is hard to be objective about your children as well as about your wine”. After trying this wine, any positive bias they have towards it is well deserved! It is aged in approximately 75% new French Oak and is a very food friendly elegant Cabernet. Their goal with this wine is to keep the alcohol lower – typically in the mid 13’s. This is a delicious wine with hints of chocolate and violets on the nose with an amazing smooth finish that is full of a rich vanilla flavor. The slight blend of Cabernet Franc provides a tight mid palate structure. You can find their wine locally at Brix Restaurant, the Rutherford Grill and the Oakville Grocery.
NOTE: This review has been archived.
REASON: Stopped producing wine commercially
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