Eugene Trefethen and his wife Catherine purchased 600 acres in 1968 to create Trefethen Vineyards. At the time, there were fewer than 20 wineries in Napa Valley which put the Trefethens in a small group of wine families dedicated to a vision of crafting world class wines from Napa Valley. Their son, John, and his wife, Janet, were the driving force in turning the estate into a working winery. John led production and Janet travelled the globe promoting Trefethen wines; giving her very deep rooted connections in the UK. Their first wine was released in 1973. At the 1979 Gault Millau World Wine Olympics, their 1976 Chardonnay earned â€œBest Chardonnay in the World" honours.Â
Often referred to as the sweet spot of Napa Valley, Trefethen's two estate vineyards are located in the Oak Knoll District- known for the largest range of individual microclimates within an appellation thus allowing Trefethen to grow a diverse range of varietals.Â Rich fruit, crafted in an elegant, age-worthy manner are the hallmarks of the Trefethen style.Â The third generation is now active with Loren and Hailey poised to put their generation's stamp on the Trefethen credo of 'One Family, One Estate, One Passion.'
Cabernet Sauvignon vines are planted in gravelly soils in the north-western quadrant of our estate vineyard in the Oak Knoll District of Napa Valley. These well drained soils combined with limited yields produce Cabernet Sauvignon fruit with bright and complex flavours.
18 months in 59% French, 31% American, 10% Hungarian
Ripe, focused flavours of cherry, boysenberry, and blackcurrant are complemented by soft notes of cedar, bay leaf, and a savoury earthiness. On the palate, this wine has a fruit-driven entry balanced with firm tannins that give way to a lush, lingering finish.
This wine shines with red meats and copious amounts of thyme and black pepper. Chef Chris Kennedy recommends using them to marinate a filet of beef or to finish a red wine sauce. Not a big red meat eater? One of his other favourite go-to dishes for this wine is ahi tuna crusted in black pepper.