On Valentine’s Day, I fell in love with Big Papa all over again and developed a new crush on Nana. Thankfully, Dave feels the same way.
Of course, we’re referring to Efeste‘s 2010 Big Papa Old Block Cabernet Sauvignon and 2010 Nana, a three-vineyard and three-varietal blend, both made by winemaker extraordinaire Brennon Leighton. (Current Efeste winemaker Peter Devision has some magic up his sleeve too.)
2010 Big Papa Old Block Cabernet Sauvignon
This robust 100% Cabernet Sauvignon was drinking well in August 2013, when we last tasted it. Six months later, on Valentine’s Day, Big Papa demonstrated further why Wine Advocate bestowed Efeste with 94 points for this beauty and Wine Enthusiast just named it a Cellar Selection with 92 points.
Brennon used his signature minimalist approach with native fermentation, which resulted in a big, bold, complex and balanced wine, made from grapes sourced from mature vines in five of the state’s best vineyards: Klipsun, Bacchus, Sagemoor, Kiona and Red Willow.
We’ve been a fan of Big Papa since 2009, and I can guarantee that we will continue to advocate buying it year after year. It’s true love.
2010 Nana Right Bank Bordeaux Blend
This is the only time I’ve written about Nana, but only because this is the first vintage. Elegant, refined, robust, strong yet supple, Nana showcases all the classic characteristics of a stellar Bordeaux blend from the Right Bank.
The mouthfeel is amazing, likely because my palate favors Cab Franc and Cab Sauv, both plentiful in this fine wine: 18% Stone Tree Cabernet Franc, 18% Angela’s Vineyard (Efeste’s Estate) Cabernet Franc and 18% Red Willow Cabernet Sauvignon, blended with 46% Red Willow Merlot.
Brennon also fermented this wine with indigenous yeast, which encourages more complexity and produces fuller, richer wines than those inoculated with commercial yeast.
We are new fans of this new wine, and I can guarantee that we will be buying more of this vintage, and in the years to come.
Both wines combine elegant aromas and flavors, ripe tannins and bright, juicy acidity, and are drinkable for another 10 years.
Now to see if we have the patience to cellar them instead of popping the cork in the near future.