Richard Perry and Ken Bernards were two out of a handful
of vintners who first understood the potential for producing truly fine
Napa Valley wines from Coombsville vineyards. The Bay-moderated climate
of Southern Napa, with its heavy morning fogs, its afternoon maritime breezes,
and its generally less extreme temperatures, yield balanced but fully-ripened
fruit. Often, we find rich and developed tannins occurring at lower sugar
levels and higher acidity than in other areas of Napa.
But
the real secret to Richard Perry is found in the soils. Richard's original
vineyard was comprised of two unique soils: volcanic ash, or tufa, and rich,
red earth. The tufa tends to yield great power and depth, with soft, rich,
lingering tannins and minerality, while the red earth provides spices, fruity
aroma, and brightness. Blending fruit from these two soils together has
become a hallmark of the Richard Perry Cabernet Sauvignon, a 100% Cabernet
Sauvignon that is balanced and well-structured, without awkward, overwrought
tannins. And, with our Syrah, we find that the tufa soils produce similar
mouth-filling tannins to support a juicy, spicy, and seamless palate.
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