Mia Nipote Wines

Our Winemaker

Chad Alexander, a celebrated winemaker in the Napa region. Chad grew up in the Napa Valley and began working as a cellar hopper at the age of 14. Chad studied geology in college, which helped him gain a deeper understanding of soil types in Northern California. Chad eventually returned to Napa working at St. Clement and Robert Craig on Mt.Veeder. From 2003-5 Chad was head winemaker at Robert Craig. Chad is now the head winemaker for a small group of high-end wineries and we are honored that he is working with us to create our world-class Mia Nipote. Chad has received accolades from Robert Parker of Wine Advocate and James Laube of Wine Spectator.

Winemakers Notes

Viticulturist Bryan Rahn and I selected top rootstocks and clones (337, 7, and 191) for optimal growing conditions for hillside Cabernet Sauvignon in the Livermore Valley. We selected a “V” trellis system to be used in the vineyard to ensure speckled light on the fruit, rather than direct sun exposure (which can cause excessive fruit temperatures). Each block of the vineyard is picked separately as every block matures at different times. The grapes are harvested at sunrise in order to bring the fruit to the winery cold, which ensures optimal processing prior to fermentation. The grapes are de-stemmed as whole berries. Then, the grapes go into the tank for a cold soak lasting 5-7 days. During this time, the juice is pumped over the skins daily to start extracting color and flavors. For the primary fermentation (a two week process), a premium yeast is selected for optimal color extraction, flavors, and complexity. During this period, I taste the wine multiple times daily. Once I have achieved the optimal integration of color, complexity, flavors, and tannins, the wine is pulled off the skins. The skins are put in a wine-press and the remaining juice is pressed out. Maloactic fermentation is then inoculated in the tank to ensure the texture I desire. Next, the wine is transferred into 100% French oak barrels; the percentage of new barrels used is determined yearly according to the complexity of the given harvest. Typically, 70-75% new oak is used with the balance put into one-year old French barrels. The wine then ages in the barrels for 20 to 24 months. After aging and prior to bottling, the different lots of wine (clones) are blended to create a more complex wine that represents the terroir of the Lencioni Vineyard and the unique Mia Nipote taste.

2008 Cabernet Sauvignon - Features:

Harvest Dates: October 13-31, 2008

Fruit: 100% Cabernet Sauvignon

Aging: 100% French Oak: 70% new; 30% one year old

Time in Barrel: 22 months

Bottles Produced: 400

Alcohol: 14.5% PH: 3.75 TA: 0.59 g/100ml

Aroma: Cassis, Wild Berry, Mocha, and Spice

Flavors: Blackberry, Raspberry, Vanilla, with Fine

Integrated Tannins

2009 Cabernet Sauvignon - Features:

Harvest Dates: October 29 - November 1, 2009

Fruit: 100% Cabernet Sauvignon

Aging: 100% French Oak: 75% new; 25% one year old

Time in Barrel: 24 months

Bottles Produced: 8,000

Alcohol: 14.8% PH: 3.68 TA: 0.62 g/100ml

Aroma: Bountiful Nose of Blackberry, Cassis, Cocoa and Spice

Flavors: Dense and Balanced, Blackberry, Blueberry, Vanilla, Mocha and Spice, with Fine, Silky Integrated Tannins

2010 Cabernet Sauvignon - Features:

Harvest Dates: October 24th

Fruit: 100% Cabernet Sauvignon

Aging: 100% French Oak: 65% new, 35% one year old

Time in Barrel: 26 months

Bottles Produced: 11,000

Alcohol: 14.7% PH: 3.78 TA: 0.58 g/100ml

Aroma: Blackberry, Mocha, Cedar, and Fresh Herbs

Flavors: Wildberry, Blackberry, Chocolate Flavors that are fine and layered, backed by silky, yet structured Tannins for aging

List Prices

2008 Mia Nipote Reserve Cabernet $39

2009 Mia Nipote Reserve Cabernet $39

2010 Mia Nipote Reserve Cabernet $39

 

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