Heitz Marthas Vineyard Cabernet Sauvignon 2018

Napa Valley Red Wine | ~14.0% ABV | 750mL

Process & Profile

Heitz Cellars 2018 Marthas Vineyard Cabernet Sauvignon is a flagship Napa Valley Cabernet from the historic Marthas Vineyard estate in Oakville. This vintage is aged for three years in 100% new French Limousin oak barrels, followed by a further year of bottle aging before release. The result is a wine that marries elegant concentration with refined structuretrue to the vineyards legacy.

Tasting Notes

• Nose: Creme de cassis, licorice, cedar, charcoal, with hints of chocolate mint and pencil lead

• Palate: Rich layers of dark cherry, blackberry, espresso grounds, wet gravel, menthol, bay leaf, mint, and eucalyptus

• Finish: Medium-to-full-bodied, plush tannins built for long-term cellaring, concluding with lingering graphite, dried fruit, and polished oak

What Makes It Special

• Historic singlevineyard heritagefirst Napa vineyard labeled by name since 1966

• Aged entirely in new French oak barrels for refined depth and toast integration

• Critically acclaimed: 98 pts from Lisa Perrotti-Brown/The Wine Independent and 96+ from Wine Advocate

• Cellaring potential through 2045built to evolve with time

• Grown and processed with organic and sustainable practices, reflecting premium quality

How to Enjoy

Serve at 6065F in a large Bordeaux glass. Decant for 12 hours to unlock its full aromatic spectrum. Excellent with prime beef, venison, roasted lamb, or aged artisanal cheeses.

Frequently Asked Questions

1. Is this wine single-vineyard?
Yesits entirely from Heitzs historic Marthas Vineyard estate block.

2. What aging potential does the 2018 have?
Drinkable now, but built to age through 2045, gaining complexity and elegance.

3. What oak was used for aging?
Aged in 100% new French Limousin oak for three years, with additional bottle conditioning.

4. How is this vintage rated by critics?
It earned 98 points from The Wine Independent and 96+ from Wine Advocate.

5. What food pairs well with this wine?
Pair with robust dishesgrilled ribeye, venison, or aged cheeses complement its density and structure.