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Philip Togni, Cabernet Sauvignon, 2011

Red Wine from California, United States
$139.99
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This is Napa Cabernet from a winemaker who learned his trade in Margaux and never stopped making wine that way, grown on ten organically farmed acres at 2,000 feet near the top of Spring Mountain. Philip Togni studied under Emile Peynaud in Bordeaux and worked as assistant régisseur at Château Lascombes. He came to Napa in 1959 and spent the next two decades at some of California's key addresses: he was founding winemaker at Chalone and made Chappellet's acclaimed 1969 Cabernet before planting his own vines. Those vines sit above the fog line in shallow, rocky volcanic soil. They're mostly Cabernet Sauvignon, with Merlot, Cabernet Franc and Petit Verdot, and every bottle comes only from grapes the family grows themselves. The Tognis call their Cabernet a Margaux-type blend built to age, and they mean it: every year they hold back part of the new bottling to re-release at ten, twenty and thirty years old. Philip, his wife Birgitta and their daughter Lisa still own the estate together. Try this 2011 if you like your Napa structured and old-school rather than polished and plush.

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Antonio Galloni

92 points

"Togni's 2011 Cabernet Sauvignon is a bold, pungent wine, with the savory side of the year very much on display. Medium in body and translucent, the 2011 shows good energy throughout. Even so, I would prefer to drink it on the earlier side, as the savory quality is starting to lean more into the realm of the vegetal. Bright red-fleshed fruit, sweet pipe tobacco, cedar and mint linger nicely. Harvest did not take place until October 30, very late for Togni. The crop required significant thinning to ripen, which is rarely done here." —Antonio Galloni

Robert Parker

93 points

"While not the greatest vintage of this wine, Togni's 2011 Cabernet Sauvignon Estate is maturing nicely and drinking well now. Still possessed of great dark color, it's cedary and complex on the nose, with mossy notes of earthy complexity to complement its cassis fruit and cigar-box overtones. Medium to full-bodied, it's very Bordeaux-like in shape, silky and elegant, and it will be a fine food partner over the next 10 years or so. Consumers or restaurants without cellar space and long-term vision should avail themselves of Togni's library releases whenever budgets permit." —Joe Czerwinski

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More about Philip Togni

Philip Togni Vineyard is Napa at its most old-school: a ten-acre mountain estate making Cabernet blends modeled on Margaux, built to age for decades rather than to impress young.

Philip Togni studied under Émile Peynaud at the University of Bordeaux and worked as assistant régisseur at Château Lascombes in Margaux. He arrived in Napa in 1959 and spent the next two decades at some of California's landmark wineries, among them Mayacamas, Inglenook, Chalone and Chappellet, where he made the celebrated 1969 Cabernet. In 1975 he and his wife Birgitta bought land near the top of Spring Mountain, and they planted the first vines in 1981. Their daughter Lisa, who worked harvests in Australia and at Léoville-Barton, has since taken over the winemaking.

The vineyard sits at about 2,000 feet, above the fog line, on shallow, rocky volcanic soils, and is farmed by the family with organic practices. Everything is estate grown: mostly Cabernet Sauvignon, with Merlot, Cabernet Franc and Petit Verdot. The flagship estate Cabernet is firm, mineral and savory; Tanbark Hill is the earlier-drinking bottling; and Ca' Togni is a true rarity, a sweet red from Black Hamburg inspired by the legendary Constantia of South Africa. Patience is rewarded.

Wine Details

  • Grape Variety

    Cabernet Sauvignon

  • Vintage

    2011

  • Size

    750ml

  • Farming Practice

    Traditional

  • Style

    Rich

  • Sweetness

    Dry

  • Body

    Full Bodied

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Tasting Notes & Food Pairings

Perfect Pairings

Prime rib, roast leg of lamb with rosemary, venison loin, or a board of aged hard cheeses like Comté and aged Gouda.

Tasting Profile

Expect mountain-grown Napa Cabernet in its most classic form: blackcurrant and dark cherry with graphite, tobacco leaf and a savoury, herbal edge. Typically full-bodied but firm rather than plush, with fresh acidity and tight, grippy tannins, finishing long and dry. Think old-school claret more than modern Napa, built to age.

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