Newsletter

Lieber Max Mustermann,

letztes Jahr feierte dieses Weingut aus dem NAPA VALLEY, hoch oben am Spring Mountain, sein 50 Jahr Jubiläum:

SMITH-MADRONE!

Dieses Weingut wurde 1971 vom damals 22-jährige Stu (Stuart) Smith gegründet, als er ein Stück Land, damals war es eher ein Wald, am Spring Mountain im Napa Valley kaufte. Wie sich herausstellte existierte jedoch bereits in den 1880er Jahren an dieser Stelle ein Weinberg. Zwei Jahre später kam sein Bruder Charlie (Charles) dazu. 1972 wurde die Weinberge bepflanzt, mit Chardonnay, Riesling, Cabernet Sauvignon und Pinot Noir (1989 auf Chardonnay umgepfropft). Damals wurden die Reben auf ihren eigenen Wurzeln gepflanzt. Die Reben wachsen unter schwierigen Bedingungen, auf steinigem Untergrund, teilweise mit Hangneigungen bis zu 35 %. Hinzu kommt das kühlere Bergklima, dass Trauben mit intensiven Aromen, mit Struktur und Langlebigkeit hervorbringt. Die Weine sind eigenständig, sehr charaktervoll und ZEITLOS, egal ob Chardonnay, Cabernet Sauvignon oder auch der erstaunliche Riesling!

Wenn Sie „schöne“ Weine bevorzugen, ist das nicht Ihr Weingut. Die Smith-Madrone Weine haben Charakter, zeigen das Terroir, sind sehr strukturiert, sehr vielschichtig, langlebig, haben immer höhere Säure und auch Ecken und Kanten, vielleicht kann man sie auch als etwas „schrullig“ bezeichnen. Wenn Sie offen sind, sich auf diese Weine einzulassen, werden Sie Spaß haben! Zudem muss man festhalten, dass die Weine für Napa Valley Verhältnisse preiswert sind.    

Wir sind ein bisschen Stolz und sehr glücklich, dass wir die besonderen Weine von SMITH MADRONE importieren dürfen.
Wir freuen uns Ihnen anbieten zu können:

SMITH MADRONE ESTATE CHARDONNAY 2017
0,75 l @ 44,00 Euro (58,67 €/l) inklusive Mwst – aktuell minus 5 / 10 / 15 % Rabatt bei Bestellung von 3 / 6 / 12 Flaschen
100% Estate Grown am Spring Mountain District; 14,4 % vol; keine Bewässerung; vergoren in Barriques, 9 Monate Ausbau in Französischer Eiche (85% neu); 991 Kisten produziert.
Empfehlungen: Burgunderglas, beispielsweise von Zalto; unbedingt Dekantieren; nicht zu kalt servieren; hält sich geöffnet, im Kühlschrank gelagert, bis zu einer Woche ohne Probleme.

- 96 Punkte WINE REVIEW ONLINE, Rich Cook: "There's nothing quite like local knowledge when it comes to being able to roll with what comes your way, and I can't think of anywhere that this could be more applicable than in the world of making truly fine wine.  As brothers Stu and Charlie Smith (and next generation son Sam) approach fifty years on Spring Mountain, it seems there's no curve ball that's been thrown their way that they can't manage to hit out of the park, so to speak. This vintage of the dry farmed estate grown Chardonnay IS A GRAND SLAM OF A WINE, layered with complex apple, lemon and grilled pineapple fruit, well folded oak toast and racy acidity that just pumps the flavor mix endlessly. It's one of their riper Chardonnay offerings, but it's exquisitely managed and shows plenty of structure for aging. I could drink this bottle all the way down, but I think I'll use the rest to spread the gospel a little bit. Bravo!"

- 94 Punkte THE SOMM JOURNAL, Meridith May (12/2021): „From steep, rocky soil, dry-farmed estate vineyards on top of Spring Mountain, this 10-month French oak-aged white offers aromas of butter pecan and lemon oil. Rich notes of banana cream pie, lemon verbena, salted pears, and honeyed peaches make for a layered, structured wine. Acidity performs well and the finish is crisp.“

- 94 Punkte und "Editor's Choice WINE ENTHUSIAST, Virginie Boone: "This barrel-fermented white opens in oaky intensity before settling into flavors of kiwi, lime and green apple. Complex and structured, it has a graceful heartiness and OFFERS TREMENDOUS VALUE FOR THE QUALITY."

- 94 Punkte TERROIRIST, Isaac Baker: "Deep yellow color. Inviting, complex aromas of apple butter, lemon curd, grapefruit zesty, topped in notes of honey, graham cracker, sea salt and ginger. Harmonious, complex nose for sure. Rich texture on the palate, the creaminess is matched by this racy, salty aesthetic. Lemon curd, yellow apple and apricot fruit meld well with white tea, graham cracker and ginger, along with these stony, mineral, mountain stream elements. Consistently, such an OVERPERFORMING CHARDONNAY THAT SCREAMS VALUE, and the 2017 is a really expressive, vibrant iteration. Aged 10 months in 85% new French oak."

- 94 Punkte THE WINE GUYS: „Trends are temporary, but old school is here to stay -- and with this Chardonnay from Smith Madrone, it’s EVERYTHING WE WANT IN CALIFORNIA CHARDONNAY. Notes of Meyer lemon, lemon curd, white florals toasted oak, crushed rock, citrus peel, apple, and hazelnut. Lucious and rich orchard fruit on the palate that gives an upfront weight which screams California until you reach that mid-palate with warm, toasty aromas that gets enveloped with a wave of acidity. Well structured, we found that the wine really came into form on day two - when we left about half the bottle out. More of those stony mineral notes near the finish that really cleans up the character of this wine. ONE OF THE GREAT CHARDONNAYS OF NAPA, AND A TRUE GEM FOR THE PRICE.“

- COLORADO SPRINGS GAZETTE, Rich Mauro: "From a dry farmed, mountain-grown estate vineyard, the wine shows light oak notes preceding intense, tangy fruit, a touch of almond and a graceful palate. A fabulous value."

- VINTAGE EXPERIENCES, Dan Berger (12/2021): „Exceptional: There are very few Chardonnays remaining in this world that display regional characteristics so distinctively as this wine has always done. This most recent vintage is no exception, particularly because the aroma is more connected to the core of minerality that so few Chardonnays ever display, combined with a very faint hint of an almost minty component. It is absolutely designed to go with medium- to lighter-weight seafood dishes and will be significantly improved with an extra 2 to 3 more years in the bottle. IT IS A NAPA VALLEY TREASURE.“

- ATTORNEY SOMM, John Jordan (4/2021): "I recently tasted the 2017 Chardonnay. Smith-Madrone has 7.5 acres of Chardonnay vines. Because Chardonnay performs best in cooler temperatures, these Chardonnay vines were strategically planted in the coolest vineyard on the estate with north-facing slopes.
The 2017 Chardonnay is impressive! The flavor profile was almost as rich as the golden hue. The intriguing flavor profile included pineapple, peach, Meyer lemon, blood orange peel, honeysuckle, oak and spice mix. There was a rich, creamy mouthful. This wine was full-bodied and opulent, yet well-balanced with ample acidity! This wine paired perfectly with perfect weather and a lazy Saturday on the patio!
The best view comes after the hardest climb. Or in the case of Napa's Spring Mountain, after a hard drive up a long and winding mountain road! But once you reach the summit you can enjoy spectacular views and equally impressive wines! Near the top of Spring Mountain, for example, you will find Smith-Madrone Vineyards & Winery. Founded 50 years ago, Smith-Madrone has 34 acres of vineyards on its 200-acre ranch. The vineyards are planted on steep slopes at elevations ranging from 1,300-2,000 feet. Smith-Madrone was an early proponent of dry farming. Dry farming causes the grapevines to struggle and search of water and nutrients. The result is lower yields with small grapes that have high skin-to-juice ratios and produce concentrated fruit. This fruit, in turn, leads to wine with greater intensity and concentration than wine made from grapes that are the product of high yields."

- BIGGER THAN YOUR HEAD, Frederic Koeppel (12/2020): "All the wines display a remarkable dedication to authenticity, integrity and terroir....
The Chardonnay feels so pure, so intense, so crystalline that it transcends categories and regions. It spent 10 months in French oak, 85 percent new barrels. The color is medium gold; notes of classic pineapple and grapefruit unfurl touches of cloves, sandalwood and jasmine, flint and crushed gravel; as with most great wines, it embodies paradoxes in an exquisite balance of tension and resolution, so while the texture is dense, almost talc-like in weight, it’s also sleek, lithe and supple, riven by a thread of bright acidity; a few moments in the glass bring out elements of lemon balm and lemon curd, quince and ginger, and a strain of sea-flecked iodine. Drink now through 2025 to ’27. CERTAINLY ONE OF THE BEST CHARDONNAYS FROM CALIFORNIA THAT I TASTED THIS YEAR. EXCEPTIONAL. ABOUT $40, REPRESENTING GOOD VALUE."


SMITH MADRONE ESTATE RIESLING 2017
0,75 l @ 35,00 Euro (46,67 €/l) – aktuell minus 5 / 10 / 15 % Rabatt bei Bestellung von 3 / 6 / 12 Flaschen
100% Estate Grown am Spring Mountain, Napa Valley; keine Bewässerung; 12,9 % vol; 1449 Kisten produziert.
Empfehlungen: Zalto Universal-Glas; unbedingt Dekantieren; nicht zu kalt servieren; hält sich geöffnet, im Kühlschrank gelagert, bis zu einer Woche ohne Probleme.
Anmerkung: Dieser Wein hat eine unheimliche Energie und Spannungsbogen. Trauen Sie sich, stellen Sie ihn ruhig in eine Blindprobe mit den besten Großen Gewächsen aus Deutschland oder Smaragden/Reserven aus Österreich.

- 95 Punkte THE DRUNKEN CYCLIST, Geoff Kralik (12/2021): „OUTSTANDING. I try to avoid hyperbole. Nor do I ever (OK, rarely) suggest that one should buy a particular wine. But. What I have in my chubby, sausage-fingered hands (OK, I really have delicate, piano-player-like hands even though the only musical instrument I play is the car radio) IS QUITE POSSIBLY THE BEST AMERICAN RIESLING.... And it comes from, wait for it… Napa Valley. Yowza. All cards on the table? My Riesling chops were sown (grown?) in an odd combination of Alsace (where I studied), Germany (where I was a bicycle tour guide), and the Willamette Valley (where my spirit animal resides). And yes, this wine rates right up there with all of them. Crisp, “varietally correct” (which is a stupid notion, but nonetheless…), light straw in the glass, bright citrus, a healthy dose of minerality, and the omni-present(?) petrol component that defines Riesling (at least for me)–this wine has it all and then some. Simply put, if you don’t like, nay, love this wine? You will never enjoy Riesling.“

- 95 Punkte WINE REVIEW ONLINE, Rich Cook: „I generally reserve scores above 94 points for wines that have the capacity to not only be delightful at present but also have the structure to age gracefully over several years.  To see this number on a white wine is fairly rare in my backlog, but it’s there when it fits, as it certainly does here.  The numbers help tell the story of this beautiful Riesling – 3.05 pH, .898 TA (!) – numbers typically seen only in sparkling wines due to early harvesting for high acidity.  The 2017 is barely perceptibly sweeter than many of the previous vintages that I’ve had the opportunity to taste, but the impeccable balance will have you at the bottom of the bottle in no time. Tart apple, bright citrus, stony minerality and incredible finish push are the hallmarks here, and they promise to reward well into the future, which of course means that a case or two are in order. I’m sure that operators are standing by…“

- 94 Punkte WINE ENTHUSIAST, Virginie Boone: „This atypical variety for the area shines from the producer's steep, dry-farmed estate vineyard. Light, complex and silky on the waxy palate, it offers flavors of green apple, apricot and grapefruit alongside touches of honey and wet stone.“

- 94 Punkte THE TASTING PANEL MAGAZINE, Meridith May: "Grapes grown on steep mountain vineyards continue to create one of our favorite California Rieslings year after year. Aromas of beeswax, buttercup and wet stone are enticing, and flavors of passion fruit are accentuated by fine acidity and a remarkable mouthfeel. Daisy, lemon blossom and freshly sliced Anjou pear feel serene as saltiness refreshes the palate, urging another sip."

- 94 Punkte TERROIRIST.COM, Issac Baker: "Smith-Madrone’s Spring Mountain Riesling does it again; it is consistently one of the most exciting California Rieslings I’ve come across. Light yellow color. Aromas of gorgeous limes, orange peels, exquisite fruit mixed with white flowers, new tennis balls, wild mint, with chalky and saline tones. Pristine acidity, zesty, a chalky and salty appeal with white flowers, white pepper and wild green onion tones. Lime, orange and kiwi fruit provide generous support for this intense but refined wine. Perfume, focused, dry yet ripe, this is complex and age-worthy, and a consistently spectacular California Riesling."

- 94 Punkte JAMES SUCKLING: "A show-stopper! The lovely candied-orange and orange-cream nose leads you into the succulent palate, which has a wonderful combination of vibrancy and concentration, the kind of which you don’t expect from a Californian riesling. The hint of tannin is as well integrated as the racy acidity, and all this pulls together on the powerful, mineral finish. Drink or hold."

- 9/10 Punkte VINOGRAPHY: "Pale gold with a hint of green, this wine smells of melted candle wax, tangerine pith, and a touch of white flowers. In the mouth, that paraffin quality continues, along with flavors of Asian pear, mandarin oranges, grapefruit, and white flowers. Wonderfully balanced, with just the barest hint of sweetness amidst the racy, mouthwatering acidity. Quite delicious, as usual, with great aging potential."

- WINE OF THE WEEK in the April 21 Santa Rosa Press Democrat, Peg Melnik:  "It’s a gorgeous riesling with aromas and flavors of honeysuckle, mineral and grapefruit. It’s intense yet nimble and light on its feet, and it finishes crisp. It’s striking.”


SMITH MADRONE ESTATE CABERNET SAUVIGNON 2016
0,75 l @ @ 59,00 € (78,67 €/l) – aktuell minus 5 / 10 / 15 % Rabatt bei Bestellung von 3 / 6 / 12 Flaschen
14,3 % vol; 100% Estate Grown am Spring Mountain, Napa Valley; gepflanzt an bis zu 35 % steilen Hängen, „red Aiken soil“; keine Bewässerung, 90 % Cabernet Sauvignon mit etwas Cabernet Franc und Merlot; Ausbau in französicher Eiche für 19 Monate, 45% neue Barriques; 1375 Kisten produziert.
Empfehlungen: Zalto Bordeaux-Glas; unbedingt ausgiebig Dekantieren; bei 16-18 ° C; hält sich geöffnet, bis zu einer Woche ohne Probleme, verändert sich ständig. Ich persönlich lege mir von jedem Jahrgang 1-2 Kisten in den Privatkeller. Der Wein kostet kein Vermögen und in 20 Jahren werde ich sehr viel Freude damit haben!

- 94 Punkte WINE REVIEW ONLINE, Rich Cook (5/2020): "This vintage from veteran producers Stuart and Charles Smith shows the typical structure and age-worthy character that has marked nearly fifty vintages for the duo. Careful farming and minimal intervention winemaking of the Spring Mountain fruit always brings a fine glass that shows a bit of the rugged spirit that drew the brothers to the land, and that’s a bonus in my book. Some Cabernet Franc (6%) and Merlot (3%) are evident on the nose and in the mouth, adding depth with notes of pepper and herb, and adding structure with Franc’s freshening acidity and suppleness with Merlot’s rich feel. Always built for cellaring, this wine will go long, so give it a long decant if you need to enjoy near term - a full day isn’t a bad idea. Once again, great wine from the mountain!"

- HOUSTON CHRONICLE, Dale Robertson (9/2021): „Our tasters gave it a unanimous recommendation: “blackberries, red currants and black pepper flavors. Dusty and herbal. Oak shows on the finish.” The grapes are from the producer’s steeply sloped dry-farmed estate, which sits atop Spring Mountain at 1,800 feet above sea level. The blend contains a small amount of merlot and cab franc.“

- FOOD & WINE MAGAZINE (7/2021): „Brothers Stuart and Charlie Smith spent several days last fall fighting fires that threatened their Spring Mountain estate, keeping it safe for its 50th anniversary this year. When I was there in May, trees were scorched but vines were intact - and this aromatic, black currant-rich 2016 Cabernet Sauvignon was just stellar.“

- KATHLEEN WILCOX (4/2021): "The Cabernet gets a little pop of Merlot and Cabernet Franc, and brings a basket of black and red fruit, mountain brambles, with leather, cedar, smoke, as structured, quiet and powerful as an old church. Dark, mysterious, captivating. Yet another reminder (as if I needed it) that mountains create special flavors."

- EVE WINE 101, Eve Bushman (4/2021): "Blackberry, blueberry, ash, cigar, incense, stewed mushrooms, char, earth and dark chocolate – all aromas I found on the nose. The flavors reminded me of the darkest of fruit, bursting with spices and layered with rich tannins and pepper. The finish was extremely long. I might like to lay this one down a few years and see how it develops. Was fine right now with Short Rib Ravioli."

- STEPHEN MCCONNELL (3/2021): "I grew up in the mountains of California, and one of the things which has always struck me about these wines is how palpable the mountain air is on the nose. The way the volcanic soil and rocks and towering conifers, sprawling oak and manzanita play so headily into how the wines smell–right down to the kinnikinnick underfoot. Tiger-lilies along the creek and dogwood flushing out, lazy alder sitting in the shade of sycamores down in the draws, beds of lush nettle and blackberry brambles running up from the water into the warm sunshine where wild ceanothus and chaparral mingle. These are the magical points of mountain wines, and while valley-floor wines can be lush and well-fed, typically predictable by vintage variations, the hillside stuff doesn’t really see that kind of weather–or homogeny.
This stuff pours dark and dense, and obviously generous decanting is advised–especially at this ridiculous age. Nearly impenetrable and glass-staining, the black ruby comes to an abrupt edge. Black cherry and even blacker berry lie thick in the nose, accented by dusty mint and eucalyptus, mascarpone and petrichor driving it all along.
In the mouth, the calm, balanced integrity of the wine takes center-stage. It is not jammily effusive, not chunkily gobb-stopping; what really rolls your eyes back into your head is the even distribution of everything across the palate. The only sharp edges come from the crazily-young structure, and even they are polite in their attack. Black and bitter mid-palate, completely uplifting the original focused fruit to concentrated status. The briar and spice are mellow and well-integrated, just serving as more subtle points contributing to the whole. Tannins are so easy, but impossible to ignore.
Drinking a wine like this quite shines a light on other Napa offerings shooting for the stars and the RP96 in distilled fruit pudding, hi-alcohol and breath-taking tannin. This wine is just so PURE. So REAL. So absolutely PERFECT."

- JEB DUNNUCK: "If you like classic, old school Cabernet and don't mind a solid kick of green, you'll dig this. Revealing a healthy purple/ruby color as well as notes of red currants, green tobacco, cedarwood and damp earth, it hits the palate with medium-bodied richness, a nicely concentrated, structured mouthfeel, solid ripeness in the tannins and an outstanding finish. Give bottles a good 4-5 years of bottle age, and it should evolve for 15 years or more."

- WINE ENTHUSIAST, Virginie Boone: "From the producer's dry-farmed estate, the grapes for this wine are grown at 1,800-feet in elevation. Dried herb, black pepper and clove arise on the nose. The elegant, restrained palate brings notes of forest floor, red currant and cigar, all wrapped in a mountainous tannic structure."

- VINTAGE EXPERIENCES, Dan Berger (12/2020): "Anyone who grew up in wine in the 1980s and was able to taste and understand some of the complexity that Napa Valley Cabernets offered in those formative years will appreciate the overwhelming stylistic parallel in this stunningly complex red wine. The remarkable parallel to the past starts with wonderful acidity of almost 7 g/L, and continues with a remarkably low 3.4 pH, giving it a structural integrity that you will not find it very many other Napa Valley Cabs. In terms of flavor, the wine offers dried herbs, black cherry, and a trace of cassis, and although it’s drinkable now, it will be far better in a decade. Charlie and Stu Smith have made this Cabernet statement for decades and have always flown under the radar. CONSIDERING THE PRICE OF SO MANY NAPA VALLEY CABERNETS THESE DAYS, THIS IS AN ABSOLUTE BARGAIN."

- THE TASTING PANEL MAGAZINE, Meridith May (12/2020): "The grapes for this Cabernet Sauvignon-dominant blend with small percentages of Cabernet Franc and Merlot grow in steep, dry-farmed vineyards in cool mountain temperatures. Bold aromas of brush, black plum and espresso precede a round, elegant, borderline-silky mouthfeel with coffee-flavored tannins, sweet earth and dark chocolate."


SMITH MADRONE ESTATE COOK'S FLAT RESERVE 2009
0,75 l @ 225,00 € (300,00 €/l) – aktuell minus 5 / 10 / 15 % Rabatt bei Bestellung von 2 / 4 / 6 Flaschen
64% Cabernet Sauvignon, 22% Cabernet Franc, 14% Merlot; 100% Estate Grown am Spring Mountain, Napa Valley; 39 Jahre alte Reben; 18 month in 100% new French oak; 14,3 % vol; nur 1964 Flaschen produziert.
Notizen des Weinguts: „Each numbered and tissue-wrapped bottle of Cook’s Flat Reserve represents our uncompromising pursuit of perfection in winemaking. The tissue is a copy of the U.S. Land Office patent, signed by President Chester A. Arthur, granting ownership of the land to George Cook. That original document hangs in the winery and is an important part of our history. We chose this name in tribute to George Cook, the first owner of the property and the person who originally planted the vines here in the 1800s.
The Cook's Flat Reserve bottling represents the very best of which we are capable in a given year. It can only be made in small quantities and will only be available when warranted by a vintage of superior quality. It is the ultimate distillation of our experience and expertise.“

- PULL THAT CORK, Nancy Brazil (7/2020): "An elegant, complex and evolved wine that is still bright and youthful. Complex dark fruit and cedar aromas are followed with dark plum and red fruit flavors. Hints of cedar and pencil shavings add complexity. Tannins are silky smooth and the finish is very long. Delicious."

- THE SOMM JOURNAL, Fred Swan (12/2016): "Stellar, loaded with ripe, juicy black currant and cherry, plus cocoa and dark mineral. It's nearly full-bodied with fine, chalky tannins."

- FRED SWAN (11/2016): "A powerhouse of black currant and chocolate which drinks very well now but will age for 15+ years."

- FOOD & SPIRITS MAGAZINE, Mark Gudgel: "Charles probably put it best: “We make this wine because it makes us really happy.” It made me really happy, too. A blend of 64% Cab Sauvignon, 22% Cab Franc, and 14% Merlot, this wine gets the best of everything during the winemaking process, and you’re sure to love it the next time you’re splurging."

- NAPA FOOD AND VINE: "The 2009 Cooks Flat Reserve is one of those special bottles of wine you don’t drink every day. Priced at $200, per bottle this beauty is really what you would hope for in a mature Cab. Rich berries on the nose and palate, baking spices, weighty and rich in the mouth. We both loved this wine. It will continue to age beautifully for at least 10 years if not more. I would love the opportunity to taste it then. I think that this is one of my favorite quality Cabs I have experienced. It is a wine to be savored and experienced rather than simply consumed."


SMITH MADRONE ESTATE COOK'S FLAT RESERVE 2012
0,75 l @ 225,00 € (300,00 €/l) – aktuell minus 5 / 10 / 15 % Rabatt bei Bestellung von 2 / 4 / 6 Flaschen
58% Cabernet Sauvignon, 25% Cabernet Franc, 17% Merlot; 100% Estate Grown am Spring Mountain, Napa Valley; 42 Jahre alte Reben; 19 month in 100% new French oak; 14,3 % vol; nur 1350 Flaschen produziert.

- FORBES, Michelle Williams (2/2019): "Seductive - dark fruit, highly herbaceous, baking spice, graphite, dark chocolate, and cedar; tension between power and restraint, balanced and layered with beautiful structure; words lack in describing this beautiful wine. Limited production, purchase direct from winery."

- FRED SWAN (8/2018): "This special, single-vineyard wine is a current release, having been given extra aging in both barrel and bottle. It’s a blend of 58% Cabernet Sauvignon, 25% Cabernet Franc and 17% Merlot from vines planted in 1972 in a historic, eight-acre plot. Only 112 cases were made.
The Smith-Madrone Cook’s Flat Reserve is layered and profound with classic Bordeaux-blend hallmarks. The expressive nose offers black currant, iron, graphite, dried bay leaf, mint and aged wood. The palate is medium-plus in body building to full with air. A plethora of plush, fine-grained tannins provide structure and carry flavors though the very extended finish.
While the nose is predominantly savory, the palate is fruit-driven with rich black currant wrapped in dark chocolate and accented by cedar. With air, the palate becomes increasingly savory, emphasizing mineral and bay leaf characters. The wine’s ready to drink now, but will age and gain further complexity at least another 20 years."

- 95 Punkte GOOD VITIS, Aaron Menenberg (12/2017): "...Here are my twelve most memorable wines from the past twelve months
#2: 2012 Smith-Madrone Cook’s Flat Reserve. Stu Smith and his family are some of my favorite people in the wine industry, and among the most generous I’ve met. He’s also one of the best winemakers in a state known for attracting many of the best winemakers in the world. Cooks’ Flat is his reserve wine, which he makes during good vintages. It retails for $225. Given the region, that’s a steal for a wine of this quality and, in one of many manifestations, evidence of his generosity. I’m not a lover of most California wine, and I don’t get the California Cult Cab thing with its focus on fruit and tannin. Stu could care less whether his wines were considered “cult,” but it certainly tops the list of cabernets from the Sunshine State that I’ve had. The fact that any California cab made my most memorable wine list is personally surprising, but that it landed at #2? It’s just that good.
Tasting note: December 7, 2017 – This seems to me to be what Napa cab should be all about. It hits the palate with a velvety lushness, and is followed by waves of red, blue and black fruit that polish a core of dark minerals and Earth that broadens the mid palate and adds depth to the wine. The acid is towards the higher end of the Napa range, adding juiciness to the fruit and levity to the body. Unlike many California cabs, the tannins are well-kept and aren’t allowed to dry the palate and prematurely kill the finish. This is elegant and refined wine. Given the price of reserve wines from Napa, the Cook’s Flat is a downright steel."


SMITH MADRONE ESTATE COOK'S FLAT RESERVE 2013
0,75 l @ 225,00 € (300,00 €/l) – aktuell minus 5 / 10 / 15 % Rabatt bei Bestellung von 2 / 4 / 6 Flaschen
33% Cabernet Sauvignon, 46% Cabernet Franc, 21% Merlot; 100% Estate Grown am Spring Mountain, Napa Valley; 43 Jahre alte Reben; 9 month in 10% new French oak; 14,3 % vol; nur 2450 Flaschen produziert.

- DECANTER, Elin McCoy: „Only 194 cases of this Cabernet Franc-dominant blend were made. Black cherries, tobacco and herbs dominate the tantalising aromas, which spill out of the glass. Generous and open, it’s not as floral or dense as the 2016 and shows a kind of savoury, briary style. Unlike the Estate Cabernet, it’s aged in 100% new French oak. Drinking Window 2019 - 2038.“

- INTERNATIONAL WINEREVIEW: „Named after George Cook, who planted this 8 acre parcel on the top of Spring Mountain in the 1880s, this is a singular, expressive Cabernet Sauvignon. Showing dark cassis and slate like minerals on the nose, it’s refined and light on its feet in the mouth, yet packed with flavor. An elegant expression of mountain Cabernet Sauvignon. Made from a mountain top parcel replanted in 1972. It’s a blend of Cabernet Sauvignon, Cabernet Franc and Merlot.“

-TalkAVino, Anatoly Levine, (12/2019): „This might be how you spell “PHENOMENAL”. This wine was a pure pleasure. Pure, hedonistic, unadulterated pleasure. This is the wine at the level of magic – you take a sip, you whisper “wow”, you quietly reflect on what is happening, immersing into the moment. Then you take another sip and repeat. YES, MAGIC.“

-Advinetures, Allison & Chris Wallace (5/2020): „Cook’s Flat is what the locals used to call the 8 acre plot planted in 1972 and used to grow the grapes for this red blend. This vintage the cuvée was 57% Cabernet Sauvignon, with roughly equal parts of Merlot and Cabernet Franc. Many Napa proprietary blends or luxury cuvées are distinguished by their power. The Smiths, always marching to the beat of their own drum, have focused on elegance in this wine. More toward the black fruit end of the spectrum than their regular Cabernet, this wine showed great intensity without any heaviness. The tannins are medium+, but they are ripe and polished. A rich mouthfeel makes it a pleasure to drink now but Stu assured us this has a long future in the cellar. With such precise balance, we have no reason to doubt him.“

- Blog The Syrah Queen, Rupal Shankar, am 28. August 2019: „The Cook’s Flat Reserve is one of my all-time favorite Napa Valley wine. I have had the honor to taste the 2012 and the 2013. Charlie very generously opened a bottle of 2013 for me, and I had the opportunity to try the 2012 last year with a group of fellow wine writers. The Cook’s Flat Reserve is a wine that will appeal to all Bordeaux lovers.  

The 2013 that Charlie poured in my glass, is a blend of 46% Cabernet Franc, 33% Cabernet Sauvignon and 21% Merlot. It is an exceptional wine with rich red fruit and spice. There are hints of blackberry, currants, black pepper, dark chocolate, nutmeg, leather, and tobacco. The wine is powerful with silky tannins. Its precise balance is reminiscent of an old-world style wine.

My time with Charlie at Smith-Madrone Vineyards was very humbling and grounding; he epitomized what all winemaking should be like. The wines are world-class in every way – real, authentic and beautiful. The vineyards atop Spring Mountain are magical, an untouched part of Napa Valley. A bit off the beaten path, Smith-Madrone is definitely a winery that needs to be explored by all Napa Valley wine lovers.“


SMITH MADRONE ESTATE COOK'S FLAT RESERVE 2016
0,75 l @ 225,00 € (300,00 €) – aktuell minus 5 / 10 / 15 % Rabatt bei Bestellung von 2 / 4 / 6 Flaschen
54% Cabernet Sauvignon, 46% Cabernet Franc; 100% Estate Grown am Spring Mountain, Napa Valley; 46 Jahre alte Reben; 10 month in 100% new French oak (Troncais, Nevers, Allier); 14,3 % vol; nur 1332 Flaschen produziert.

- 98 Punkte WINE REVIEW ONLINE, Rich Cook: „Looking back at my review of the 2007 vintage of this wine – it’s first – I’m struck by the fact that I could say virtually the same words about this vintage.  The blend is different, but the result is strikingly similar.  A wine not made in every vintage, it’s only separated out from the rest of the Cabernet program when Stu and Charlie decide that it can do what it’s done here.  There’s a “drink me now” aspect to this wine that’s undeniable, which of course can be dangerous to any plans to hold it long term.  That said, I’d still recommend betting on this to have a reasonably long run, so if you’re the trophy hunter type who lives for the magic of a fully evolved masterpiece, don’t hesitate.“

- AUSTIN BEEMAN BLOG (12/2020): "One of my 12 most memorable wines of 2020. A red blend patterned after Bordeaux, this is a seriously luxurious taste of Napa Valley’s Mountains with just enough structure to keep from descending into goo. Pretty great stuff."

- WINE TRAVEL EATS, Amber Burke (7/2020): "The Cook’s Flat Reserve is their premium limited release Cabernet Sauvignon blend (54% Cabernet Sauvignon 46% Cabernet Franc). This is a special wine for special occasions. Smith-Madrone does not make this wine every year, instead only producing small quantities from outstanding vintage years. On the nose, you will find beautiful aromas of forest fruits, damsons, black currants, tobacco leaf, and spice. This complex and sumptuous medium-bodied wine shines brightly in the glass with its silky texture and well-integrated tannins. It has a long and luxurious finish that will make you reach for your glass to take another sip. If I were to use one word to describe this wine it would be “elegant." It is just that good. I’d love this wine with a venison stew. It would be lovely with any kind of game like elk or boar. Beef Wellington also comes to mind as a wonderful pairing option. This is a wine for sharing and making memories with those you love."

- JIM VAN BERGEN UNCORKED (6/2020): "Having tasted the 2009 and the 2013, the 2016 is poised to be quite popular. The 2016 blend is comprised of 54% cabernet sauvignon and 46% cabernet franc; it is aged 19 months in new French oak barrels. Featuring an expansive and glamorous nose, the palate experiences intense full fruit: red plum, blackberry, and black plum with a touch of cassis. Secondary and rich savory notes of tobacco, potting soil, aged leather, forest floor and vanilla tantalize the side and top palates, as the luxurious mouthfeel expands and bathes the tongue, offering greater enjoyment. An extended finish on this blend is more than satisfactory- I immediately began formulating food pairing and a wine dinner based around this bottle.
When I contemplate Cook’s Flat Reserve (which one does, with such a lovely glass of wine) this wine is about a winemaker crafting top quality wine for an impassioned enjoyment. What is fascinating about this wine is how delicious, enjoyable, and intense it is in its youth, for a world-class red blend that has Old World styling. For similar styles from Bordeaux, a wine would have to age considerably longer than four years to have any similar balance - but Cook’s Flat Reserve demonstrates great balance and structure along with the ability to age and still retain quality fruit, acidity and tannin. With a decade of age, that intensity evolves into refined structure with even greater complexity- so either youthful or fully aged, you maximize enjoyment with this bottle.
Should you be looking for a top-flight California red blend that speaks of the best of both the Old World and new world in great wine making, this is the bottle you will want to seek out. Like me, once you’ve had it, you’ll want to have several from each year in your cellar, to age and enjoy, while knowing you can still drink them young for an exceptional experience without having to wait 10-20 years. However, those with patience will reap the benefits."

- STRONG COFFEE TO RED WINE, Rick Dean (7/2020): "This is a special wine, a labor of love. It is created from a small group of the best barrels of the vintage. Since every vintage is different, you can expect the blend also to be different.  The 2016 blend is 54% Cabernet Sauvignon and 46% Cabernet Franc, aged 19 months in new French oak barrels. This is an expensive wine. A precious gift for the person(s) who want more than just a great glass of wine, but an immersion into the 1,800 feet elevation slopes of Cook’s Flat as well as the winemaking skill of the maker. Someone who drinks and contemplates the wine. They admire how it changes from the first glass to the last. I am not sure when the 2016 vintage will be released, but even in its youth, it is an incredible sip. I can only imagine what will transform in the years to come. Dark blue and black fruit aromas waft out of my glass. Black currant, plum, even prune intermix with earth and vanilla. The palate offered similar flavors and so much more, including a tad of dark, dark chocolate.  We drank this bottle over two days. I wish I had documented the differences on day two. Shame on me. Both days were magical. This was special."

- THE SWIRLING DERVISH, Lauren Walsh (7/2020): "Made in preciously small quantities only in superior vintages, Cook’s Flat Reserve is modeled on the world-famous first growth wines of Bordeaux. Always a blend of the finest barrels, the 2016 brings together Cabernet Sauvignon (54%) and Cabernet Franc (46%) in a medley of ripe black fruit, tobacco, baking spices, and sun-warmed earth. Exquisitely balanced with moderate acidity and tannin, this wine is a hedonistic pleasure to drink now but would reward the patient oenophile who can put it away for a few more years. A simple meal of grilled steak and baked potatoes allowed the Cook’s Flat Reserve to shine. Only 111 cases of the 2016 were made, and each bottle is individually numbered. Available only via the winery (for now) count yourself among the lucky few if you manage to score a bottle. I’m still thinking about this wine two weeks after tasting it. Yeah, it’s that good."


Das Napa Valley in Kalifornien ist heute eines der besten, bekanntesten und Dank seine Nähe zu San Francisco eine der meistbesuchten Weinbaugebiete der Erde. Dabei vergisst man, dass es bis in die 1960er/1970er Jahre nur wenige Weingüter gab. Beispielsweise wurde die Robert Mondavi Winery 1966 gegründet, Heitz Cellars 1961, Stag’s Leap Wine Cellars 1969, Joseph Phelps Vineyards 1973 oder Caymus Vineyards 1972. Die meisten dieser Weingüter wurden weltberühmt und sind jetzt NICHT mehr in Besitz der Gründerfamilien.
Und doch gibt es Sie noch, diese kleinen Familien-Weingüter, für die ihr Weingut der Lebensinhalt ist und NICHT ein Geschäftsmodell! Eines dieser Weingüter, hoch oben am Spring Mountain, seit über 40 Jahren im Besitz der gleichen Familie, ist das Weingut SMITH-MADRONE!
Die Brüder Stuart und Charles Smith kommen ursprünglich aus dem Süden Kaliforniens, aus Santa Monica, wo sie in der Jugend Surfer-Boys waren und das Leben genossen. Die Wurzeln der Familie liegen jedoch in Deutschland. Vorfahren stammen aus Deutschland, aus der Pfalz. Die Familie Fetherolf kam auf dem Güterschiff Thistle 1730 nach Amerika.
Wenn man sich im Napa Valley nach Smith-Madrone erkundigt, bekommt man stets zu hören: „Stu is a Character!“. Und das kann ich bestätigen, dass er ein Typ ist, nachdem ich ihn letztes Jahr am Weingut besucht habe. Stuart hat viel erlebt. Er machte seinen Master's in Viticulture an der UC Davis und war 1970-1971 der erste lehrende Assistent der Pioniere in der kalifornischen Weinindustrie Maynard Amerine und Vernon Singleton. Er lehrte Önologie am Santa Rosa Junior College und dem Napa Valley College, war Vorsitzender der Napa Valley Wine Auctions 1986 und 2006. Er war und ist in verschiedenen Winzervereinigungen aktiv, ebenso in der ?Napa County's Watershed Task Force? und der ?Napa County General Plan Steering Committee?. Auch als Auktionator ist er Charity Auktion ist er einmal im Jahr tätig. In seiner spärlichen Freizeit ist er Pfadfinder und er liebt es mit seinem Kanu unterwegs zu sein. Er hat fünf Kinder und drei Enkelkinder. Sein sympathischer Sohn Sam ist als Assistant Winemaker am Weingut tätig, nachdem er schon einige Stationen im Ausland absolviert hat, unter anderem auch in Deutschland schon gearbeitet hat (ebenso Neuseeland, Australien, Washington und einige Stationen im Napa Valley).
Charles kam in Kontakt mit Wein, als er an der Universität in Berkley studierte. An der San Francisco State University studierte er danach englische Literatur. Später arbeitete er als Lehrer, zwischendurch war er auch Möbelpacker, Taxifahrer und Bewährungshelfer. Bis vor wenigen Jahren war Charles ein internationaler Top-Level Kroquet Spieler. Er war auch beim längsten jemals gespielten Kroquet Spiel der World Croquet Federation dabei, das war 1992 und das Spiel gegen Japan dauerte 7:35 h. Das Spiel wurde gewonnen. Charles lebt seit bald 50 Jahren in St. Helena, seine drei Kinder und seine Frau leben in Blacksburg (Virgina).

Wenn Sie Kalifornien und seine Weine lieben, sollten Sie sich diese Weine nicht entgehen lassen. Bewertungen von Parker oder ähnlich werden Sie vergeblich suchen, die gibt es nicht. Dennoch gibt es für jeden Jahrgang sehr viel Lob für den Charakter, die Eigenständigkeit und „Weltklasse“ Weine, was man auch auf der Website des Weinguts sehr gut nachlesen kann.

Ab einer Bestellung von 3 Flaschen, gerne auch SMITH-MADRONE Weine sortiert, erfolgt die Lieferung innerhalb von Deutschland frei Haus, ab 6 Flaschen auch nach Österreich. Sollten bei Online-Bestellungen Versandkosten angezeigt werden, entfernen wir später die Versandkosten bei der Auftragsbearbeitung manuell. 
Die Preise sind inklusive 19 % Mwst angegeben. Das Angebot ist gültig so lange die Mengen reichen bzw. bis zum 20. 2. 2022. Bei Lieferadressen in Österreich wird die österreichische Mwst von 20 % fällig.

Über Ihr Interesse würden wir uns sehr freuen.

Herzliche Grüße aus Burghausen

Josef Schreiblehner & Team

Smith Madrone	Di Costanzo	Arns
Varner	Foxglove	Maison Areion
Tatomer	Dancing Crow	Kesner
Yannick Rousseau	St. Supery	Paradigm

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