Frank Altamura, born and raised in Napa Valley, has been working in winemaking since 1976, first at Sterling Vineyards, then Caymus Vineyards under his mentor Charlie Wagner. In 1985 Frank and his wife Karen created Altamura vineyards and began making wine from their property in Wooden Valley in southeastern Napa Valley.
This dry-farmed wine is fermented in open and closed top fermenters. It macerates on the skins for up to three weeks to instill flavor and color intensity. This also creates softer more integrated tannins that carry the fruit and oak nuances through the palate. This wine is aged in 70% New French Oak barres for 34 months. The 2016 is everything you look for in an elite Napa Cabernet. Richly flavored, true Cabernet Sauvignon character, balanced, firm and generous at the same time. You can drink it now, or hold 5 years in the cellar.