2005 CABERNET SAUVIGNON NAPA VALLEY
Tasting Notes
The 2005 Altamura Napa Valley Cabernet Sauvignon has quickly become one of my favorite wines from our Estate Vineyards. The wine is extremely concentrated, rich and polished with a complex core of black fruit. The deep hues of black cherry are a precursor to the flavors of blackcurrant, coffee, licorice, cocoa and cedar. The soft and well integrated tannins carry and hold these textures and flavors into a long and lingering finish.
Wooden Valley
Wooden Valley was volcanically formed and is located nine miles northeast of the town of
Napa within the Napa Valley appellation. Bordered by the Vaca Range to the east and Napa Mountain to the west, the warm summer days are cooled by fog which pours over the palisades and mid‐ afternoon breezes which can drop the temperature as much as 10 degrees from the Napa Valley average. The ranch sits at an altitude of 800‐1000 feet and has been in the family since 1855.
Winemaking Practices
Fermentation of Altamura Cabernet Sauvignon occurs in both open and closed top fermenters. Certain lots are allowed to macerate on their skins for up to three weeks following fermentation. This technique produces a wine with softer, more integrated tannins, which carry fruit and oak nuances through to the palate. The wine is racked into 70% new French oak barrels for a period of 34 months. The wine is lightly filtered and then bottled.
The Vineyards
Our hillside and valley floor estate vineyards in Wooden Valley are at elevations of 700 to 1000 feet. Soil types on the ranch which are similar to the Rutherford Bench and the mountainous regions of Howell Mountain, Pritchard Hill and Mount Veeder called for several different clones of Cabernet Sauvignon on a number of different rootstocks upon planting in 1986. The vines are dry‐farmed and vertically trellised.
The Winery
Altamura Vineyards and Winery was established in 1985 by Frank and Karen Altamura and is the only winery located in Wooden Valley. Well‐known wineries such as Stags’ Leap Winery, Pahlmeyer, and Caymus purchase grapes from this area, yet Altamura is the first to capture the uniqueness of the area in a bottling. Frank and Karen have a decidedly hands‐on approach to every step of the growing and winemaking process. Thus a natural production limit is established and the wines reflect this deep commitment to quality.
About Frank Altamura
Frank Altamura is a native of the Napa Valley and started his winemaking career at Sterling in 1976. After a year at Trefethen in 1979, Frank honed his viticultural and winemaking skills with Chuck Wagner, Randy Dunn and his mentor Charlie Wagner at Caymus Winery until starting Altamura Vineyards and Winery in 1985 with his wife Karen.

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