Napa Valley is continuing its long running trend of becoming increasingly unaffordable. With the average price of a ton of Cabernet Sauvignon climbing over $7000/ton, and the best fruit going for over $50,000, the valley... Read More

Napa Valley is continuing its long running trend of becoming increasingly unaffordable. With the average price of a ton of Cabernet Sauvignon climbing over $7000/ton, and the best fruit going for over $50,000, the valley long ago stopped producing great table reds. With fruit at that price, their juice ends up in expensive new barrels and by the time it hits store shelves, the wine often clocks in at $50 or more.

Having caught onto this trend long ago, the venerable New York Importer T. Edwards was able to combine and leverage their connections, allowing them to choose fruit from a small collection of some of Napa’s best vineyards. The small amount of fruit they get is then crushed and fermented in tank and old barrels and the spends an additional 10 months in old French oak.

The result is everything one looks for in a Napa Cabernet. Rich and complex fruit, structure and balance, with silky tannins and a long satisfying finish. The lack of new oak gives the wine a purity of fruit that's often lacking in its much more expensive brethren. All that and you get the satisfaction of drinking a wine that punches well above its price point.