Harlan 2009 Harlan Estate

Tasting Note Harlan 2009

Initially, aromas of cassis and black cherry emerge, followed by notes of graphite and cedar. On the palate, the Harlan Estate 2009 is broad yet tightly structured, with fine-grained tannins that remain firm on the edges. 

The wine is beautiful at this stage, very well balanced with a long and silky finish.

Grape Varieties

Cabernet Sauvignon makes up 75% of the Harlan Estate 2009, forming a backbone of blackcurrant, firm tannins, and a skeletal structure that supports the wine. The remainder fills in the gaps:

• Merlot: Adds fullness and plum aromas
• Cabernet Franc: Adds liveliness and peppery floral notes
• Petit Verdot: Adds color and spiciness in small proportions

Grown on the thin hillside soils of Oakville, this Bordeaux blend delivers both concentration and balance.

Cellaring Potential

With both tannins and concentration in abundance, the 2009 Harlan Estate is suitable for long-term aging. It will be at its best for enjoyment through 2048. Decant for about an hour and serve at 16-18°C.

About Harlan Estate

Most of Oakville's fame was built on the valley floor. Harlan Estate went uphill instead, west of the appellation, where thin soil sits on fractured rock and there isn't a flat spot anywhere. Of the 97 hectares, just 17 carry vines, planted between 68 and 374 meters and facing every direction, some on terraces cut into the slope, others densely planted in open ground. Two kinds of bedrock, igneous and sedimentary, meet under the same hill, unusual enough that the estate had a geological report written on it and with this knowledge better decisions could be made for working the vineyards. Bill Harlan set the place up in 1984 with one goal, a Cabernet Sauvignon blend (70% Cabernet Sauvignon, 20% Merlot, 8% Cabernet Franc, 2% Petit Verdot) from that single hillside. Bob Levy makes the wine. Harvest runs block by block, and grapes that miss the cut go into The Maiden.

Terroir & Climate

Most Napa Valley properties sit on one kind of rock. Harlan Estate is situated on two types of bedrock, volcanic rock and sedimentary rock, along the same slope. Soils are spare, formed on cracked rock, it drains quickly, and the vines have to work hard. Vines are planted on 17 hectares of the 97-hectare property, facing in all directions at elevations ranging from 68 to 374 meters above sea level. Since each plot ripens at a different rate, the harvest is conducted in stages.

Winemaking

Fruit is hand-harvested and sorted. It's destemmed but not crushed, so whole berries ferment. Fermentation uses indigenous yeasts in small open-top vats. Extraction is gentle. Malolactic happens in new French oak, after which the wine is aged for 24 to 30 months in 100 per cent new French oak barriques, with the exact duration depending on the vintage. The final blend is determined collectively by the core team, rather than by a single person. 

Food Pairing

This wine's tannins pair well with dishes rich in fat and protein. A rare côte de bœuf is the most intuitive choice. Rack of lamb with rosemary pair well because the herbal notes evoke the Cabernet Franc component of the blend. Medium-rare duck breast complements the wine's body. Additionally, aged Cheddar counterbalances the tannins with its saltiness and umami.