92pts Robert Parker's Wine Advocate

Maxville's 2022 Cabernet Sauvignon Estate comes exclusively from the property in Chiles Valley and is a blend of 76% Cabernet Sauvignon, 11% Petit Verdot, 8%
Malbec and 5% Petite Sirah. Subtle cedar notes (it spent 20 months in 60% new French oak) underpin blackberry and blueberry fruit on the nose. While the palate is medium to full-bodied, perhaps a bit broad and brashly mfruity, it's supple and silky on the lingering finish. Largely because of its off-the-beaten-track location, the qualityto-price ratio is hugely favorable.

Tasting Notes

On the palate, rich flavors of blackcurrant, plum, and cocoa are framed by firm, polished tannins and a balanced acidity that lends freshness and structure. Subtle notes of cedar, clove, and espresso emerge on the long, lingering finish, highlighting the wine's complexity and aging potential.

Full-bodied and impeccably crafted, this Cabernet Sauvignon is both powerful and refined—ideal for pairing with grilled ribeye, braised short ribs, or aged cheeses.

About the Wine

The 2022 Maxville Estate Cabernet Sauvignon showcases the bold character and elegance synonymous with Napa Valley terroir. Deep garnet in the glass, this vintage opens with expressive aromas of ripe blackberry, cassis, and dark cherry, layered with hints of graphite, vanilla bean, and toasted oak from carefully integrated barrel aging.

Winery Notes

Hidden to the east of Napa Valley's floor, at an elevation of 1,000 feet, is an area now known as Chiles Valley.  Formerly known as "The High Valley," the valley is named after Col. Joseph Chiles, who first came to settle in California in 1841.  He searched north from Monterey, and when he crossed over at Rutherford, ascended the hills, and saw a beautiful, isolated valley, he said, "I wish to spend the rest of my days here."

Chiles came upon the native Wappo Indians and was able to communicate using sign language. They told him the land was called "Catacula," which translated to "Valley of the Oaks." In 1844, General Vallejo granted Chiles several thousand acres, called Rancho Catacula. Chiles proceeded to build an adobe, grow crops, make whiskey and build the first flour mill in Northern California. Chiles remained in his namesake valley until the 1880s.

The first planting occurred in 1974, when former owner Edward Keith decided to start his own wine business. At the time, he planted several acres of Zinfandel and Cabernet Sauvignon, which are now over 50 years old. These old vines are low-yield, producing very concentrated and intense fruit. 

After purchase of the property in 2014, the Maxville team began an extensive redevelopment and restoration of both the vineyards and the riparian corridors. Presently over 100 acres of vineyards are planted and primarily include Sauvignon Blanc, Cabernet Sauvignon, Cabernet Franc, and Petite Sirah, among other varieties. 

As vineyard owners, we are passionate about growing the highest quality grapes for our Maxville Estate wines, and we care deeply about preserving our land and soil for future generations. We practice fish-friendly farming, as certified by the California Land Stewardship Institute.