COLOUR
Red
TYPE
Still
VINTAGE
2019
GRAPE
Cabernet Sauvignon, Petit Verdot, Cabernet Franc
PRODUCER
Dominus Estate
REGION
California
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
High
AROMAS & FLAVOURS
ABOUT THIS WINE
Dominus Estate was established in 1983 by Christian Moueix, the legendary proprietor of Pomerol's Château Pétrus. Moueix fell in love with Napa Valley's terroir while studying at UC Davis in the late 1960s. He later realized his dream by acquiring the historic Napanook Vineyard in Yountville, which was originally planted in 1838 by George Yount. Dominus represents a bridge between Bordeaux tradition and California terroir, crafted to achieve the elegance and ageability of a First Growth. The 2019 vintage was marked by a wet winter and spring, followed by a cold February and a rainy May. A sudden June heatwave of 102°F shocked the vines, but deep soil water reserves allowed the dry-farmed estate to thrive, producing a vintage of remarkable purity, structure, and concentration.
ALCOHOL
14.5%
AVG. PRICE
€360
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Later
Ideal temperature
15-17°C
INTERESTING FACTS
Fact 01
Established by Christian Moueix, the legendary winemaker behind Pomerol's iconic Château Pétrus.
Fact 02
Grapes on the sunny side of the vines are harvested days before the shady side to ensure perfect, uniform ripeness.
Fact 03
The estate practices strict dry farming, forcing vines to grow deep roots in the volcanic soils of Yountville.
Fact 04
Clarified entirely through traditional manual barrel-to-barrel racking, avoiding any fining or filtration.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking at Dominus Estate is defined by a meticulous, low-intervention approach that respects the vineyard's natural balance. The estate is strictly dry-farmed and certified organic, forcing the vines to root deeply into the volcanic gravelly clay loam soils. Canopy management is intensive, featuring precise winter cane pruning and rigorous cluster-thinning. During harvest, grapes are hand-picked, with the sunny side of the vines harvested days before the shady side to ensure uniform phenolic ripeness. After a double selection process involving manual and optical sorting, the fruit undergoes lot-by-lot fermentation in temperature-controlled stainless steel tanks. Extraction is achieved gently through pump-overs. The wine is pressed in a low-pressure vertical basket press and aged for 15 to 18 months in French oak barrels, of which 40% is new. Clarification is done entirely through the traditional Bordeaux method of manual barrel-to-barrel racking ('l'esquive') every three months, eliminating the need for fining or filtration.
