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Extremely Rare Napa Cab: Michelin Star Favorite

Email sent: Feb 13, 2020 10:06am

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Crafted by two of the top winemakers in Napa today | Palmaz Vineyards
 
 
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Hello Insider,

Making the list at The French Laundry or Per Se is proof that a wine is one of the best in the world, and today I'm excited to share a Cabernet with you that has been featured at both of Thomas Keller’s flagship restaurants, which puts it in the rarefied company of Château Lafite-Rothschild, Domaine de la Romanée-Conti, and other greats that have anchored his renowned wine programs on the west and east coasts.


This laser-precise, single-vineyard, estate-grown blend is drawn from over 300 lots each picked at optimal ripeness, and every inky sip shows the heights Napa terroir can reach when the Valley’s top minds combine. The 2016 Palmaz Cabernet was fine-tuned from bud-break to bottling by 100-point mastermind Mia Klein (who has earned a string of 100-point ratings over the course of her work with Dalla Valle, Spottswoode, Viader, and Araujo), Tina Mitchell (a student of André Tchelistcheff), and founders Amalia and Julio Palmaz, who together are re-writing the book on what it takes to make world-class Cabernet. 


Normally restricted to Palmaz’s exclusive mailing list, we’ve managed to secure 12 glorious cases of this cellar trophy for our most diligent Cabernet collectors. If you haven’t heard of Palmaz, take this chance to skip the waiting list and get in on Napa’s most finely-tuned Cabernet Sauvignon. While it lasts, we have this rare Cabernet for $165 and down to $150 on three or more bottles, a serious steal compared to Napa Cabernets of a similar caliber.


The first time we tasted the Palmaz was at a casual gathering at PRESS Napa Valley, the St. Helena haunt known for its deep reserves of Napa Cabernet. Even amidst classics like Bond St. Eden, Dunn, and Diamond Creek, the Palmaz stood out as exceptional and unique… and was by far our favorite bottle of the night. The 2016 is an elegant yet powerfully structured wine that fans out and coats the palate with wild red berries, dark chocolate, roasted espresso, graphite, and flowers. 


I wouldn’t listen to our dining companions, who insisted Palmaz was off-limits to retailers. The next day, I called co-founder Amalia Palmaz to secure this for our members—for Cabernet enthusiasts and Bordeaux collectors, this is a must-have bottling that channels Napa terroir like no other wine. 


That’s because the vineyard and winery are managed with technology reminiscent of a NASA control room, which no other winery in Napa has at their disposal. The team uses aerial mapping of their cover crops and laser-precise farming protocols to ensure the optimal health of every single vine on the 60 planted acres of the Coombsville property, leveraging science to help make a Cabernet that perfectly translates their impeccable terroir into liquid form. 


After harvest, their exacting approach only accelerates: At the heart of the winery, surrounded by custom fermentation tanks Klein and Palmaz can project real-time fermentation data—including thermal imaging—onto a digital control board to monitor each lot 24/7, and deliver absolute precision into every bottle, which gives this Cabernet the edge over its luxury neighbors like Realm’s Farella Vineyard ($250) and Rewa ($200).  


After fermentation, Klein adds a touch of art to the science, aging this Cabernet for 20 months in French Oak, yielding an elegant and spicy 2016.


Like all great wines, the 2016 Palmaz Estate Cabernet Sauvignon perfectly expresses the fusion of tradition and technology. I hope you’ll accept my invitation to taste what we mean… Of course, you could always just wait until your next dinner at one of the country’s best restaurants, but that will cost you a lot more money, plus months of waiting for a reservation. We think this is a much better option.


Sincerely,

Joe Fisch
Wine Access CEO
 
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