The 2012 Las Posadas Proprietary Red is a massive fruit bomb from that high-elevation vineyard. Forest floor, floral notes, lead pencil shavings, licorice, fruitcake, cedar wood and oodles of black fruits soar from the glass and from the palate of this full-bodied, majestic, multi-layered wine.
Reviews:
- Wine Advocate: The 2012 Las Posadas Proprietary Red is a massive fruit bomb from that high-elevation vineyard. Forest floor, floral notes, lead pencil shavings, licorice, fruitcake, cedar wood and oodles of black fruits soar from the glass and from the palate of this full-bodied, majestic, multi-layered wine.
- James Suckling: So much tar with blackberry and blueberry aromas. Perfumed. Black olive. Forest floor. A fabulous Bordeaux blend with complexity and subtlety. Full-bodied yet polished and refined. Incredible length and finish. Wonderful spice.
Producer Information
Abreu Vineyards is a wine producer in the Napa Valley, in northern California. The winery specializes in single-site Cabernet Sauvignon blends from four distinct sites in the St Helena and Howell Mountain sub-appellations. Founder and owner David Abreu has a long history in the viticultural industry, having previously managed properties for some of Napa’s most famous estates, including Harlan Estate and Screaming Eagle. His own wines have reached cult status as well, and several have been awarded 100-point scores by Robert Parker. The estate was established in 1980 with the planting of the Madrona vineyard in St Helena. Over time, Abreu acquired vineyard holdings at three additional properties: Cappella, one of the oldest vineyard sites in St Helena, Howell Mountain vineyard in the AVA of the same name, and finally Thorevilos, which is wedged between St Helena and Howell Mountain, and was planted in 1990. Most of the Abreu Vineyards’ wines are predominately made of Cabernet Sauvignon, with smaller amounts of Merlot, Cabernet Franc and Petit Verdot. The fruit is picked in the morning to retain freshness, and is hand-sorted twice prior to fermentation. All wines go through malolactic fermentation before being aged in new French oak for two years before bottling. After an additional two years in bottle, it is released to the public, and often sold out exclusively to Abreu’s mailing list. The wines are ripe but structured and rich but not over-the-top.
