Wines Rutherford Inglenook - Cabernet Sauvignon - 2016

Viniou Reviews

Inglenook’s 2016 Cabernet Sauvignon from Rutherford AVA epitomises the elegance and depth that Napa Valley, and particularly this fabled subregion, can deliver. The wine is crafted predominantly from Cabernet Sauvignon, occasionally complemented by small proportions of classic Bordeaux varietals, such as Merlot, Cabernet Franc, and Petit Verdot. The 2016 vintage in Napa Valley was widely celebrated, with a long, moderate growing season ensuring slow grape maturation and excellent balance between ripeness and structure. Inglenook employs traditional vinification, marked by precise temperature-control fermentation and judicious use of French oak, which imparts structure without overwhelming the fruit’s purity. The result is a wine of deep ruby colour, displaying aromas of blackcurrant, cassis, ripe blackberry, graphite, cedar, and violets. In the mouth, it is full-bodied, with firm yet polished tannins, vibrant acidity, and a persistent finish marked by notes of dark chocolate, tobacco, and baking spice.

Rutherford AVA, nestled in Napa Valley’s heart, has a reputation for producing some of the world’s most distinguished Cabernet Sauvignons. The region benefits from a mix of volcanic and alluvial soils, particularly the iconic 'Rutherford Dust,' a unique combination of gravel, sand, and clay that contributes to the wines’ distinctive silky tannins and earthy nuance. The climate is warm but moderated by morning fog and afternoon breezes funnelled from San Pablo Bay, fostering optimal ripening while preserving freshness. Inglenook itself boasts a storied history dating to the late 19th century, one of the great heritage estates of Napa.

When thinking of food pairings, this 2016 Rutherford Cabernet shines alongside classic red meat dishes. Consider a well-marbled ribeye steak, roast lamb with rosemary and garlic, or even slow-braised short ribs. For a regional twist, pair with dry-aged beef sliders or grilled portobello mushrooms for a vegetarian alternative. Hard cheeses such as aged cheddar or Comté also compliment this wine’s depth.

Serve this wine at 16-18°C in large, tulip-shaped glasses to allow its bouquet to unfurl. Decanting for close to an hour is advisable, as this will help soften the tannins and showcase the complexity of aromas. The 2016 vintage is already approachable yet has the structure to evolve gracefully for another decade or more.