Ghost Block Cabernet Sauvignon Oakville Napa Valley 2020

Ghost Block – one of the OG’s of Oakville’s culty, small production, impossibly hard to acquire cabernet sauvignons. We are ecstatic to have some of this – even if it is only about seven cases total!

Ghost Block is one of those legendary producers – growing fantastic grapes and making collectible, in-the-know wines since the early 80s. This new release (which only dropped at the winery last month!) is spectacular and a worthy feather-in-the-cap of any Napa cabernet sauvignon aficionado. The story goes, back in 1982, over a well-earned ice cold beer at Yountville’s infamous dive bar, Pancha’s, Andy Hoxsey was told by a Napa old-timer that he had seen the ghost of George C. Yount wandering in the rows of Andy’s family vineyards as he made the routine trek from Pioneer cemetery to the top of Yountville Hill. Andy trademarked the name Ghost Block the very next day.

This estate grown wine is 100% from the family’s Rock Cairn Vineyard – where it grows on Oakville’s revered gravelly loam soil – from boulders that tumbled down from Napa’s eastern mountains, from what is now Pritchard Hill and Stagecoach vineyard. Five different blocks of cabernet sauvignon – ranging from five years to thirty five years in age – are all harvested and vinified separately to grant this wine complexity and its varying layers of density and intensity. Kristi Koford, Ghost Block’s long-time winemaker, ages the lots for 24 months in 60% new French oak, creating a harmonious wine that balances deep berry flavors with judiciously measured notes of barrel spice and velvety richness.

Expect aromas of blackberry pie, with a creamy note of vanilla and browned butter, and plenty of spicy accents ranging from black pepper to clove and allspice. Oakville’s classic sweet earthy and mineral note lingers in the background of each sip, and this is a dense and voluptuous offering that is just starting to showcase its pedigree. You can’t find this anywhere else, and at this price, it sure won’t be around for long! Grab a couple while you can!

Food Pairing: I want a dry-aged, well-marbled cut of beef with this youthful cab. Perhaps a grass-fed ribeye? With a tasty slab of rosemary and sundried tomato compound butter to finish? Yes, please!