WINE INFORMATION

Trevor Sheehan is the “mind behind” this wine, but he came to the wine world via a circuitous route. Born in LA, the son of a Paramount executive, he spent many youthful hours on movie sets and back lots. Wine was not yet a major player in his life when he started an MBA program at Southern Methodist University in Dallas, but met a group of enophiles, caught the Burgundy bug, and began working at a wine shop. He expanded his interests to Bordeaux, and traveled extensively in both regions before finishing his degree. He went to a taping of the Jay Leno show in LA, and when the host made a rather snide comment about the joys of accounting, he began to rethink the trajectory of his career.  His work at Grant Thornton in Dallas inspired him to call the phone number on the cork of a bottle he particularly admired, and the winemaker invited him to visit northern California. Since his travels in France had included visits to such famed locales as Domaine Romanée Conte, as well as many cellar stints, and his previous California connections included many growers, a move back to California was nearly inevitable after he finished his MBA. Long story he short, began making wine, starting with a Carneros Chardonnay. Today he makes 12 brands of his own wine, as well as some 30-odd for private customers. Navigator is one of his top-of-the line bottlings, which includes a red blend as well as this Cabernet.

Sheehan’s focus is on Napa. Grapes for this wine come from the Yountville, St. Helena, and Atlas Peak AVAs. The wines ferment in stainless steel, are blended, and age 15 months in 60% new oak, a judicious choice that lets the fruit shine. 2018 was a strong vintage in these AVAs

TASTING NOTES

This wine offers complex and delicious-promising aromas of dark, plummy, fig and berry fruit. In the mouth, the wine is quite complex, with somewhat opulent and very harmonious layers of blackberry, Bing cherry, plum, violet, mocha, and dark chocolate. Soft for a Napa Cab with Petite Verdot and very yummy. Medium plus in body and length.

FOOD PAIRING

This is one of those few big Napa Cabs you can sip as you cook. Pair with mild to moderately flavored cheeses (Monterey Jack, young Camembert, raclette, fresh mozzarella). For the main course, try heavier Mediterranean cuisine, stewed or roasted beef, pot roast, or grilled chops. Bitter foods also work well, especially with such an elegant Cab: mustard greens, radicchio, braised escarole, and eggplant. Toss some roasted or toasted nuts into your food or a soy-honey glaze on meat. Black-pepper-crusted tuna is another good main dish.

Dessert (sweet), Grilled preparations, Red Meat, Slow-smoked Barbeque/BBQ Sauce