Heitz Wine Cellars, based in Napa, California, produces a wide variety of wines. These include red wines, white wines, and port wine. Under their Cabernet Sauvignon umbrella, they produce four different wines from four different vineyards within Napa.
I sampled the simplest of their Cabernet line. The wine was 100% Cabernet Sauvignon, was aged in oak (a combination of American and French) for 3 years, and carried and ABV of 14.5%.
This was a mediocre bottle of wine.
I purchased the bottle at a local store before heading to dinner at a BYO. In fairness, a decant probably would have helped a lot with this wine.
The palate found black currants at the forefront, accompanied by red berries, pepper and spice. Although, nothing came through prominently or in a lasting fashion.
The finish was medium and didn’t carry much with it.
It was a rather full bodied wine lacking complexity or depth (ho-hum).
I was looking for a bold Cab to take on the sirloin strip steak I was about to devour. Alas, my hopes were dashed (I hate it when that happens). The wine lacked character. Sipping prior to the arrival of food was uneventful, and it brought nothing to the meal.
Being unfamiliar with Heitz, I looked them up before authoring this note. My issue, in hindsight, is their mass production. They have four different Cabs, a Sauvignon Blanc, a Chardonnay, a Grignolio (never tried that variety, on my to-do list!), a Zinfandel, and a Port.
Don’t try to be all things to all people, find something you are good at and stick with it. Heitz has just become too big and too commercial (If someone has a differing opinion, please let me know. I am open to additional sampling!).
I got clipped for $57, but the wine retails for about $50 (wish I’d checked before I’d left home). Within this price range, there are many better options available for a Napa Cab.