ROBERT SINSKEY VINEYARDS, POV NAPA VALLEY

$58.99

The impeccable Cabernet Franc shines with dark blackberry, savory, slightly-herbaceous notes of lavender, bay laurel, rosemary, and fennel backed by olive and dark chocolate. At the same time, the Merlot adds a hint of blueberry to the mid-palate. The finished cuvée has a sense of precision as the fruit is

Description

 

Winemaker Notes

The 2017 vintage of POV is a dark, rich, and handsome wine. It is a quiet, brooding and deliciously enjoyable beverage with unexpected intensity. The aromas and flavors of generous crushed berries and ripe plum were a gift from the late summer warmth. The impeccable Cabernet Franc shines with dark blackberry, savory, slightly-herbaceous notes of lavender, bay laurel, rosemary and fennel backed by olive and dark chocolate, while the Merlot adds a hint of blueberry to the mid-palate. The finished cuvée has a sense of precision as the fruit is balanced by firm tannins and a refreshing, mouthwatering crispness that should keep the wine youthful for years to come.

Enjoy with something as simple as a wood oven pizza or dress it up with roast duck and wild rice, a beautiful grass-fed ribeye, leg of lamb or a mushroom risotto.

Rob Sinskey is an atypical vintner. He is a native Californian and a wine guy who did not attend wine school. Instead, Rob received a Bachelor of Fine Arts degree from Parsons School of Design in New York City, where the only thing happening in agriculture was conducted in apartment closets. Over the past twenty-five years he has grown his 100% organic and Biodynamic certified winegrowing operation to over 200 acres of premium vineyards in the Carneros and Stags Leap districts of Napa and Sonoma Valleys.

It all began when a six-month assignment assisting his father turned into a twenty-five year obsession. “After a stint in advertising, I was looking for something real where I could, excuse the pun, put down roots. Then, my father called for help. His avocation in wine growing had developed into a fledgling business and he needed assistance. I think a week had passed before I discovered that his avocation had become my obsession.”

Rob’s philosophy that “Wine is not an athletic event,” still holds true to this day. The goal is to make “pure wines of character that pair well with cuisine.” Rob believes that wine should not be a “quick study,” but rather, sneak up on you, seduce you, and evolve in the glass and in the bottle.

With a solid belief that artisanal winemaking begins with the care of the land, Rob, along with winemaker Jeff Virnig, quietly converted their vineyards to organics beginning in 1991. As they honed their craft, they slowly and methodically developed biodynamic “whole farm” practices. Rob and Jeff adopted methods that not only produced wines of individuality, but also left a minimal footprint on the land. They believed in developing vineyard ecosystems with the utilization of farm animals, the development of beneficial predatory bird and animal habitat and fish friendly farming practices. Equally important, though less obvious, has been their development of a living soil system by establishing farm methods that encourage vigorous populations of microorganisms through the use of cover crops, composts, biodynamic preparations and the utilization of low impact farm implements.

Looking beyond the vineyard, Rob Sinskey and the crew of RSV have taken a leadership role in reducing their carbon footprint by generating 75% of the energy used at the winery through solar photovoltaic installations and the brewing of bio-diesel, made from used restaurant oil, to power their trucks and tractors.

Rob Sinskey believes that the goals of making luxuriously elegant wines and farming with earth friendly methods are not mutually exclusive. Rather, he has found that caring for the land and conscientious business practices have helped to define the well-crafted wines of RSV.

Additional information

Weight 42.4 oz
Dimensions 14 × 5 × 5 in