黑色種馬 Bucephalus 2011

Winery Background and History

Black Stallion Estate Winery is located on the historic Silverado Trail in Napa Valley, California. The estate occupies the former site of a renowned equestrian center, which inspired its name. Established in 2007, the winery is part of the Delicato Family Wines portfolio, a family-owned company with a rich history in winemaking. Black Stallion focuses on producing small-lot, handcrafted wines that reflect the diverse terroir of Napa Valley, emphasizing quality and expression of varietal character.

Producer and Winemaker

The 2011 Bucephalus is crafted by the winemaking team at Black Stallion Estate Winery, led by winemaker Ralf Holdenried. With a philosophy centered on minimal intervention, the team selects premium grapes from Napa Valley’s esteemed vineyards. Their approach combines traditional techniques with modern technology to create wines that are both expressive and balanced, showcasing the unique characteristics of each vintage and vineyard site.

Vineyards and Micro Climate

Grapes for the 2011 Bucephalus were sourced from premier Napa Valley vineyards, including Atlas Peak (54%), Oak Knoll (45%), and a small portion from Sonoma Valley (1%). The 2011 vintage experienced a long, cool growing season due to winter and early spring rains, which delayed bloom. A warming period just before harvest allowed grapes to reach optimal sugar levels. These conditions resulted in red wines with brilliant color, exceptional complexity, and elegant, plush fruit flavors. 

Vinification & Aging Methods

The 2011 Bucephalus was meticulously crafted by selecting small lots of the finest fruit from premier Napa Valley vineyards. Fermentation occurred in stainless steel tanks, followed by aging in specially selected barrels. This process imparts layers of complexity, integrating the wine’s robust structure with nuanced flavors of oak-derived spices and enhancing its aging potential. 

Tasting Notes

The 2011 Bucephalus exhibits aromas of ripe blue and black fruits, toasty vanilla, cinnamon spice, and a nuance of cedar. On the palate, it offers rich, ripe fruit flavors of plum and blueberry, complemented by a subtle suggestion of clove. Soft, velvety tannins and a lasting finish balance this refined, full-bodied wine. 

Food & Wine Pairing

This robust red blend pairs excellently with grilled or roasted red meats, such as beef tenderloin or lamb chops. Its rich flavors complement hearty dishes like braised short ribs, venison stew, or mushroom risotto. Aged cheeses, such as Gouda or blue cheese, also make excellent accompaniments, enhancing the wine’s depth and complexity.

Service Methods and Temperatures

To fully appreciate the nuances of the 2011 Bucephalus, serve it at a temperature of 16–18°C (60–64°F). Decanting the wine for 30 to 60 minutes before serving is recommended to allow it to open up and reveal its aromatic complexity. Use large, Bordeaux-style glasses to concentrate the aromas and enhance the tasting experience.

Storage and Aging Potential

The 2011 Bucephalus is built for longevity, with the potential to age gracefully for 10 to 15 years from its release. When stored in optimal conditions—cool, dark, and with consistent humidity—the wine will develop additional complexity, with tertiary aromas of leather, earth, and dried fruit emerging over time. Regular monitoring is advised to enjoy the wine at its peak maturity.

Grape Varietals & Percentage Used

• Cabernet Sauvignon: 94%

• Merlot: 3%

• Syrah: 1.5%

• Zinfandel: 1.5% 

ABV (Alcohol by Volume)

14.5%