Cain Five 2018 750ml

Product Info

Terroir & Vineyard
This flagship wine from Cain Vineyard & Winery comes from 100% estate fruit planted on the steep-teraced slopes of the Cain Vineyard in the Spring Mountain District of Napa Valley. The site sits at elevations between roughly 1,400 and 2,100 feet and is carved from very old sedimentary rock of the Franciscan Mélange, lending lean, rocky soils of shale and clay that help drive structure and minerality in the wines.  The 2018 vintage is particularly poignant, as it marks the last version of Cain Five made from the vineyard “as we knew it” before the fires of 2020 impacted the estate.

Winemaking
The blend: 53% Cabernet Sauvignon, 32% Merlot, 7% Cabernet Franc, 4% Malbec, 4% Petit Verdot.
Fermentation uses native yeasts, very gentle extraction, and the wine is aged in French oak (barrel regime described as “gentle and progressive”). No filtration with a light egg-white fining prior to bottling.

Tasting Notes

• Appearance: Deep ruby with youthful clarity and some violet hints at the rim.
• Nose: The aromatics show dark bramble fruit, cassis and plum, with herbal notes of bay leaf, dried sage and forest floor, plus subtle under-brush, tar, and elevated mineral/rock undertones (reflecting the mountain site).
• Palate: Medium-to-full bodied with a plush fruit core of blackberry and dark cherry, wrapped around fine-grained, sturdy tannins. The acidity is fresh thanks to the altitude and aspect, and there’s a savoury spine—herbs, black olive, graphite and stony minerality—that keeps it from being simply big fruit. The finish is long and layered.
• Structure & Ageing: Built for the long haul. Should drink beautifully now for those who prefer some youth and tannic grip, and will develop over the next 10-20 years (or more) given proper cellaring.

Food Pairing & Serving Suggestions

• Temperature & service: Serve at about 16-18 °C (60-64 °F). Decanting for 30–45 minutes is advisable to allow the aromatics and structure to open.
• Pairings:
• Grilled rib-eye steak, or roast beef with herb-garlic butter.
• Venison or other game with juniper/rosemary marinade.
• Aged hard cheese (Parmigiano-Reggiano, mature Manchego) or a bold blue-veined cheese for contrast.
• Mushroom ragout or truffle-enhanced dishes to match the savoury/earthy notes.