2008 Garric Cellars Napa Valley Cabernet Sauvignon

In 2007, Garric Cellars was featured in Wine Spectator as one of its Top 20 Exciting New Cabernet Labels to Watch. Today, it is a Cabernet label to buy the second you have a chance – but opportunities to do so are becoming few and far between.

Success did not come quickly for proprietors Gary Ochwat and Ricardo Cajulis. Originally from Chicago, Ochwat and Cajulis shared a passion for wine that had them spending numerous years visiting Napa Valley, touring vineyards, and meeting with winemakers and fabled wine folks. In 1988, the two were inspired to create their own Cabernet after sharing a bottle of Château Lafite. After an extensive search, they purchased property in Calistoga in 2002 and launched Garric Cellars.

During their visits to Napa, Ochwat and Cajulis were able to secure Pam Starr as their winemaker. Starr's long and impressive background – ranging from time at Sonoma Cutrer, Edna Valley Vineyards, Carmenet Winery, Spottswoode Vineyard and Winery and now her own winery, Crocker-Starr – has earned her recognition as one of Napa's top Bordeaux-variety winemakers. Starr's philosophy focuses on translating terroir into wine, often showing complexity and mineral notes previously lacking in Napa Cabernets.

Because of the overwhelming demand for this wine, we were able to secure only a limited number of cases. Grab as many bottles as you can.

Tasting Note
This wine has both strength and finesse. Some of the fruit is sourced from the historic Larkmead vineyard in Calistoga, which produced fruit of incredible ripeness and strength. 2008 also marks the debut of fruit from Beckstoffer's Missouri Hopper vineyard, in Oakville, where wines typically have finesse unmatched throughout the valley. The nose shows cassis, cedar and savory herbs. Juicy black plum and boysenberry jam make an appearance on the palate before transforming to notes of leather, dusty red earth and savory herbs that linger on the long finish. The wine is rich and round, with super-fine, dusty tannins. Drink this now and over the next 10 years, and serve it with duck breast au poivre or braised lamb shoulder.

—Devin Andolsen

Devin Andolsen grew up in vineyards, helping build and plant his family's 11 acres in Sonoma’s Dry Creek Valley. He has over eight years of experience as a professional in the wine world, including four years in fine dining, as well as helping manage a small international distributor out of San Francisco and, most recently, managing Constellation's Fine Wine division for Northern California. He's also a professional wine judge. Follow Devin on Twitter: @IDevino