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Perhaps the definition of cult California cabernet, Screaming Eagle is considered to be the Holy Grail among many collectors. The founders made what was essentially a hobby into one of the most collectible wines in the world.
When Jean Phillips bought original vineyard in 1986, it was already planted to a cabernet. From there, she added cabernet franc, merlot, and more cabernet sauvignon vines. When the vines came of age, Phillips reached out to Heidi Barret, a then up-and-coming winemaker in the valley, to produce the first wine for the 1992 vintage. The release gained significant acclaim, and the rest, as they say, is history.
“Screaming Eagle is considered to be the Holy Grail among many collectors.”
The winery was sold in 2006 to Stan Kroenke who made significant investments in the property, and also hired Andy Erikson as winemaker. Andy made the wines in a similar style until 2011 when his assistant winemaker, Nick Gislason, took over, taking more restrained and elegant approach similar to the wines we know today. That being said, the wines from Screaming Eagle have always had a polish and elegance to them, regardless of vintage or winemaker. The grapes are harvested in a number of micro picks from across the property, sometimes taking more than a month. They are then fermented in a combination of stainless steel, used barrel, and concrete. Once the wines are pulled off the skins, they spend 18-24 months in barrel. Over the years, the oak regimen has changed with the winemaker, but the wines have always been bottled unfined and unfiltered.
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