The WineEith 97% Cabernet and just 3% Merlot, this wine's produces enticing aromas of dark fruits like ripe plum, then waves of blackberry and black currant jam with some dusty earth and mocha notes.
On the palate the aromas provide an accurate preview of the tastes, made more interesting by sweet vanilla and spice characteristics from the 22 months spent in oak (85% new) which are integrating nicely now, some three years since bottling. As is typical of Napa Cabs, this is the wine to reach for when serving grilled steak, any beef dish, or foods of similarly deep and brooding flavors and aromas!
429 cases produced. Enjoy now through 2029. If opening prior to 2023, I recommend decanting for an hour before serving. Serve at ~60 degrees.
"DOUBLE GOLD – 98 POINTS" S.F. International Wine Competition
The Winery
The full name of the winery is Materra Cunat Family Vineayards, named for Brian Cunat and his wife, Miki. Miki's father owned a European-influenced restaurant in Japan, exposing her to fine wines as a young adult. Brian came to wine from his roots as a farmer in the Midwest, and wasn't exposed to fine wine until his Father-in-law helped him develop an appreciation.
The family's 50-acre vineyard is on the Oak Knoll District, a part of Napa known for being a cool sub-zone. The word Materrra (Mother Earth in Latin, roughly) is the concept that guides the family's farming choics, as they seek every opportunity to deploy sustainable practices in the vineyard and the winery.
The Winemaker
Chelsea Barrett's father, Bo, has been making wine at Chateau Montelena with his family since 1972. Her mom, Heidi, easily one of the world’s best winemakers, helped launch too many cult wines to name here (a few notable labels include Screaming Eagle, Dalla Valle, Grace Family, Paradigm and her own brands La Sirena and Amuse Bouche).
Chelsea grew up working in the Montelena cellar and vineyard and was drawn into winemaking by her love of food, chemistry, and art, graduating from UC Davis in 2010 with a degree in Viticulture and Enology.
Wisely, instead of immediatley joining the family business, she interned in Austria, Australia, and at Opus One in Napa Valley. She then worked for Joel Gott Wines until 2017, the year she also joined Heidi as co-winemaker for Amuse Bouche and Au Sommet. Not wanting any grass to grow under her feet, Chelsea collaborated with her mother and sister to co-create the "Aviatrix" label, a nod to Heidi's love of flying helicopters.
