Brendan Baker

9.2

Orchard fruit, rich but balanced, great QPR ⚡️ — 4 years ago

David T

Independent Sommelier/Wine Educator

9.7

Of the Napa wines I tasted over 4 days on this trip, the 16 Sinegal Reserve & the 13 Seavey Cabernet were my favorites. Both great wines but, stylistically very different. The Seavy big and bold and the Sinegal pure beauty & elegance.

The nose reveals very dark currants. Dark & milk chocolate. Blackberries, creamy black raspberries, black plum & plum, mocha powder, core of anise, beautiful dark spice, soft volcanic soils, some dry brush and lavender, violets and fresh dark red florals.

The body is full. The tannins are really meaty but, exceptionally soft, fine and meaty. Lots of dark spice with plenty of heat. The mouthfeel is gorgeously sexy with feminine elegance. Dark & milk chocolate. Blackberries, creamy black raspberries, black plum & plum, mocha powder, core of anise, beautiful dark spice, big sweet tarry notes, soft volcanic soils, some dry brush, lavender, violets and fresh dark red florals. The acidity is perfect. The finish is well balanced sexy and gorgeous. The structure, tension say this needs to cellar eight to ten years.

Photos of; tasting cellar area, modern stainless tanks, outside terrace tasting and or dining area and their grounds and lake.

Producer history and notes...Sinegal Estate was founded in 2013 with wines made from their 30 acre Inglewood estate in St Helena (not to be confused with the Inglenook Estate in Rutherford). This is not a new property, it was part of an original land grant and its more modern day history dates back to 1879 when owner Alton Williams purchased the property and planted the first vines in 1881.

The property has changed owners a number of times over the decades. At one point the Jaegers’ owned the estate, Bill Jaeger and his wife Lila lived here. These Napa Valley pioneers were in part responsible for helping establish Freemark Abbey and Rutherford Hill. Lila was also a gardener and established beautiful gardens on the property.

Owners, David (father)and James (son) Sinegal purchased the property in 2013. James was the co-founder of Costco and once CEO. David worked at Costco for 21 years.

After the purchase, David divided each of their vineyards into smaller blocks, picking selectively (30 times in 2013) rather than all at once, and adding technology to the vineyards so they have up to the date reports on a number of data points including temperatures, soil moisture and various barometric pressures. If they want to selectively water, say vine #67 in row number three, they can do so with their irrigation system. Extremely efficient!

Nine acres of vines are planted to various red varietals including; Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot. They have some of the older Cabernet Franc vines in the valley that are 30+ years old.

The soils here are diverse and can vary even within small geographic ranges on the property. Some of their vineyards are planted on the valley floor – while their upper vineyards are hillside, on the edges of the Mayacamas Mountains.

Their landscape above the property is interesting and part of the Mayacamas Mountains. Visually, it appears drier than other parts of this mountain range and the vegetation reflects that with grey pine and more open natural vegetation rather than the thicker wooded vegetation more commonly associated with parts of Spring and Diamond Mountains to the north.

After purchasing the property, David created planned and laid out his vision to create a world-class boutique wine making operation. Many wineries in the Napa Valley can take years before they come to fruition, not so here. After only about 10 months, the existing winery was remodeled. 6,500 feet of caves were expanded and drilled into the hillside behind the winery and a new hospitality center was built. The hospitality center ties in very well with the winery. From the small tasting room, large doors open revealing the tanks.

A vegetable garden slightly under an acre grows just south of the winery building. Vegetables from this garden are sold to nearby restaurants.

A skeleton key appears on the labels of their wine and is prominently displayed on the outside of their winery building. This has historical significance. The original key opens the front door to the historic home on site and is displayed in the tasting room. With respect to the history of this property, this one key has already become iconic to the brand.

You only need to look inside of the winery to see that their wine making team is focused on quality. Each of the small lot tanks have built in pumps which can be controlled and programmed to do pump-overs anytime of the day or night. In addition, these tanks have multiple points at which the temperature can be controlled. These tanks do not necessarily handle all their fermentation’s. They also ferment small lots in puncheons and barrels as needed. Control across the board is the key here and it is the control of the details in wine making that is is so integral from when the fruit first arrives through to when it is bottled.

2013 was their inaugural release. The focus is currently on two primary varietals, Sauvignon Blanc and Cabernet Sauvignon. The 2013 Sauvignon Blanc were sourced from the estate but, then it was determined it was growing in an area better suited for red varietals so it was torn up and new plantings were made in the back of the property. While not far from these original plantings, their new home for their Sauvignon Blanc features different soils and is growing in a cooler part of the property.


The wine making team has been experimenting with the style of this varietal since 2013 with subsequent vintages seeing more oak. Especially, using the slightly longer cigar shaped barrels , which have extra surface area for maximizing complexities including textural feel imparted from aging the wine on the lees in these particular barrels. Maceration on the red wines is often 8-10 days and sometimes up to 20 days.

Most of their sales are direct to visitors or through their mailing list. However, they do have some distribution outside California in Florida, New York and Washington. Primarily to restaurants. — 6 years ago

Nancy Seiler

10

Fruity, raspberry, soft, candy-coated, lingering mountain air like sitting in front of a fireplace. — 8 years ago

Gigi Pan

9.2

This makes to my favorite Japanese beer. Light, clear, feel like drinking mountain spring. — 8 years ago

with Alan

Ry

Winemaker Chateau Ghetto, Cellar Stag's Leap Wine Cellars,

10

Really really yummy PS!
— 4 years ago

Mark Flesher

9.8

In one word: excellent. This was enjoyed tonight on the eve of ID4. Not sure what I was expecting, but it certainly wasn't this. I'm a fan of Pride, but I don't think I've ever had a wine from Pride quite like this. From Pride: "This year, I decided to pay homage to Brother and Sister Co-Owners Steve Pride and Suzanne Pride Bryan by drawing from the two vineyard blocks that produce our very best Cabernet Sauvignon, our Rock Arch vineyard, which forms the core of our Reserve Cabernet Sauvignon, and our Rim Rock vineyard, used for our uber-limited-production Vintner’s Select Cabernet Sauvignon. " And oh mama what a treat. This wine is blackberry, black cherry, sweeter cinnamon spice on the nose. The palate is black licorice, black cherry, ripe black fruits, hint of baking spice, grilled meat. The middle of this wine shows off the full bodied blackberry and aged black cherry core. Power and finesse together. Almost a sweeter middle that has you grabbing the bottle and verifying that this indeed is an 09. NO SIGN of decline. Finish with some acidity, but tannin has resolved and this wine is singing on the finish. I know I've had a wine with more expressive fruit, but I don't think I've ever had a wine that was so intricate yet powerful. Wow. — 6 years ago

Jake Hajer

9.2

Didn't think a petite sirah could age so well! Ultra smooth. Seems like the tannins became more integrated over time. Black velvet. — 6 years ago

Chad Thompson

9.4

Man's Mountain. From Hokkaido. Mineral and clean. Beautiful. — 7 years ago

Ryan M

9.1

Great find. Full of blackberries, plums (the ones that are red inside), spicebox, palm tree leaves, with a slight touch of Rutherford valley dust at the end but mostly full dark purple/red mountain body. Silky smooth and recommend a try. Vineyards are farmed by Jon-Mark Chappellet and it shows. — 7 years ago

Delectable Wine

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9.4

The 2013 Cabernet Sauvignon Montecillo Vineyard is shaping up to be a jewel of a wine. This site on Mt. Veeder confers intense iron and ferrous notes that complement a savory, mineral-driven profile that is typical of Cabernets from these red mountain soils. Firm swaths of tannin frame the finish in a breathtaking, old school Cabernet Sauvignon that evokes memories of some of the most iconic wines made on Mt. Veeder. It is every bit that outstanding. (Antonio Galloni, Vinous) — 7 years ago

Robert Cunningham

Wine Educator DeVinimus, Wine Workshop

9.1

Very nice traditional California Cab, showing the ripeness of the vintage. Integrated and showing some complexity. Lovely nose, palate and moderately long finish — 8 years ago

Mark Morgan

9.1

Has the old-school California flavor profile, but light in body, hinting at delicacy. — 5 years ago

Mike Mayer

9.1

Another wonderful Merlot. Mountain wines are known for beautiful dark color, intense aromatics and full bodied flavors. This Howell Mountain wine does not disappoint. Beautiful ruby red color and great aromas of blue fruit, cedar and a little earthiness. The tannins on this young wine are very apparent but seem to integrate nicely with the intense flavors of blueberries and baking spices while in your mouth. I am sure this wine will improve with age but it drinks very well today. — 6 years ago

with Lisa

Jody Scharf

9.5

So right. So now. So everything you want in a cab. Try it. You'll love it. — 6 years ago

Michael Meyer

9.1

Beautiful and classic — 7 years ago

Steve Gerths

9.2

Great old vine Zin from famous mountain top vineyard in Sonoma. Deep cherry berry flavor. Smooth. — 7 years ago

Lynne Bryant

9.4

This is the 2009 Spring Mtn Syrah co-ferment with 24% Viognier. Seems like a lot of V but it's so well-balanced. Rhone-like. Plum, savory, freshly crushed herbs, cured meat, hint of white flowers and lavender & great acidity. I'm always impressed with Spring Mtn estate wines! — 7 years ago

with Nanci and Andrew

Russ W

9.4

Allow me a beer concession to praise 3 floyds from the mountain tops. — 8 years ago

Rob Mayes

10

Unbelievably good. New fav! — 8 years ago

John Skupny - Lang & Reed Wine Company

9.2

True elegance and structure after 30 years, was a beast when born. — 8 years ago