The growing season in 2010 was the coolest on our estate since its inception in 1999. Compared to the weather data for 1998
and 1997, it was still the coolest in recent history. Lucky for us at Kuleto Estate, we have plenty of sunshine despite the lack
of heat. The majority of our vineyard blocks lie above the fog-line, so even if the Napa Valley is socked in, our vines enjoy
the first sun of the day. What does a cool vintage mean for a mountain-top vineyard? It means wines that strongly express
their varietal character, have tremendous natural acidity for length of mouth-feel and aging, and modest finished alcohols.
Whenever you hear that the Valley has suffered a cold or damp vintage, look to the mountains (particularly on the east side)
for exceptional wines.
Our “Danielli” bottling has evolved from being labeled as “Cabernet Sauvignon” to “Red Wine” in order to grant us maximum
flexibility in blending the best wine each vintage without having to worry about the 75% varietal minimum. We found that in
2010, the bony tannins of Cabernet Sauvignon needed the flesh and fat from Syrah, so we co-fermented numerous lots in
various combinations, several of which ended up being the core of the Danielli. Blending at Kuleto generally takes place at all
stages of the process – at harvest with co-fermentation of different varieties, at racking to build strength and complexity into
various pieces of a potential blend, and finally with barrel selection as we approach bottling. Looking for potential Danielli
barrels is a fairly simple process. When we taste a barrel and can barely describe how delicious it is, we mark it as a potential
Danielli. The 2010 Danielli evokes sitting around the embers of a dying fire on a cold fall night. Dark, crisp fruit is enveloped
in a smoky sweet blanket that is hard to forget.
60% Cabernet Sauvignon, 27% Syrah, 5% Malbec, 4% Cabernet Franc, 4% Petit Verdot