William Hill Estate : Napa Valley

2001 Aura

Grape Source

The grapes for the 2001 Aura Cabernet Sauvignon were harvested by hand early in October, 2001 at an average of 26.2º Brix. To produce lower, more controlled yields, our viticultural team uses a number of vineyard management practices, including smaller vine canopies that restrict vegetative growth, thereby producing smaller, intensely flavored grapes.

Vintage

The 2001 vintage got off to a quick start with early bud break and bloom.  High temperatures in May, June and July threatened to bring a premature harvest.  Fortunately, autumn arrived early and temperatures in August cooled enough to give the grapes adequate hang-time for optimum ripening.  Overall yields were slightly lower than normal, but the quality was outstanding. 

Winemaking

After hand selecting the grapes, 20% of the wine was fermented as whole berries to capture the rich, intense flavor of our Cabernet Sauvignon fruit. Aging took place in new French oak barrels for two years.

Winemaker notes

Each year, beginning with the 1996 vintage, William Hill Winery has produced its Aura Cabernet Sauvignon.  The wine is noted for its elegant fruit and refined tannins, making it a standout among the numerous Napa Valley “collectible” wines.  The name Aura is defined as “distinctive atmosphere surrounding a given source.”  The 2001 Aura showcases our Silverado Bench estate-grown Cabernet Sauvignon fruit as well as the considerable skill of our winemaking team.

The 2001 William Hill Winery Aura Cabernet Sauvignon is a rich, full-bodied wine, with deep dense color and lush blackberry and cassis fruit flavors. New French oak barrels enhance the blend with nuances of vanilla, cedar, baker’s spices and dark chocolate. Tannins are ripe and structured, making this a true collectible, with substantial aging potential.

Food Recommendations

The 2001 William Hill Winery Aura Cabernet Sauvignon is an intensely rich, full-bodied wine that will pair well with grilled meats, from rib eye steak to lamb chops.  It is also suited to more sophisticated meat preparations, including  braised lamb shanks and beef Wellington.