HIDDEN IN THE HEART OF RUTHERFORD, Quintessa is a 280-acre site that reflects a diversity of geology, biodiversity, exposures and microclimates. Inspired by this distinct property, founders Agustin and Valeria Huneeus believed that it was destined to become one of the world’s great wine estates. Today, a total of 160 acres are planted with Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Carménère on 26 vineyard blocks. Each block is farmed—organically and biodynamically—harvested, and vinified individually to preserve and enhance the nuances of the land. Inspired by the land’s natural grandeur, the Huneeus family dedicated themselves to capturing the beauty and harmony of this land in the form of a great wine.
At Quintessa, carrying the long-term vision of the Huneeus family into a singular wine is a privilege. Together winemaker Rebekah Wineburg and General Manager Rodrigo Soto, along with winemaking consultant Michel Rolland, work closely to create a wine that lets the vineyard speak. As a result, the soul of Quintessa shines through vintage to vintage. The 2016 in particular is a wonderful representation of the spirit of Quintessa, as cooler temperatures in August allowed the fruit to reach peak ripeness and vineyard expression. Harvest began before dawn on September 15th and continued through October 13th—before the winter rains began to nourish and replenish our soil.
Notes and Reviews
James Suckling (99)
Phenomenal aromas of crushed berries, forest fruit, mushrooms and iron. Medium to full body, with layers of soft and refined tannins that follow through to a beautiful finish. Extremely long and refined. This shows depth and structure with balance and harmony. Hard not to open the bottle now and drink it, but it appears to be closing down now. Needs four to five years to show it all.
|Grape Varieties||Cabernet Sauvignon, Merlot, Cabernet Franc|
|Age of Vines||40 years old|
|Vinification||hand-picked, fermented in temperature-controlled stainless steel tanks with regular pump overs. Maceration for 22 days.|
|Elevage||20 month in French oak barrels (70% new oak)|
|Soil Type||clay and loam|