A Day in Napa, Part 3: Signorello Estate

Down a vine- and tree-lined driveway, one comes upon a beautiful
stone building that holds the tasting room and more for Signorello Estate at
4500 Silverado Trail in Napa.  The
proprietor is Ray Signorello, Jr., holding to his father’s dream of quality
winegrowing.  We were greeted by
Nathalie, pourer extraordinaire, who has an enchanting French accent and is
married to the winemaker, Pierre Birebent.The Signorello tasting is comprised of 5 pours of full-bodied Burgundy-style estate wines for $35. The 2012 Seta, 64% Semillon and 36% Sauvignon Blanc, smoothly embraces its name – seta means “silk” in Italian.  It is buttery with melon and vanilla tones.  All the wines, including the
whites, spend time in barrels.

The 2011 Chardonnay spent 16 months in 30% new French Oak and was bottled sans
filtration.  The light butteriness is balanced with good fruit and a mellow acidity, with a crisp finish.

Only 90 cases of the 2009 Merlot were produced. The nose has cedar and tobacco that blends on the tongue with black cherry and soft tannins – altogether amazing.

Introduced as “what Signorello is especially known for,” the 2010 Cabernet Sauvignon is a classic cab.  A swirl in the glass releases leather and terroir perfume notes.  A swirl in the mouth reveals a dusty and tannic tickle with a clean and smooth fruit finish.

The 2010 Padrone Cabernet is one of Signorello’s Signature Wines, dedicated to the proprietor’s father.  It was barreled in 75% new French oak.  This vintage is 100% Cabernet Sauvignon from vines planted in 1990 and can be expected to be cellared for up to 15 years,
though it is very smooth, extremely well balanced with low tannins, and super yummy right now. I particularly enjoy its feather nose, chocolate and blackberry tones, and big feel in the mouth. Robert Parker gave the 2010 Padrone Cabernet 95 points.

Signorello Estate has multiple membership clubs, one of which pairs their single estate cabs with Snake River Farms’ American style Kobe Wagyu beef in shipments. Executive Estate Chef Britny Sundin oversees cooking classes, food and wine pairings, and private tasting experiences in the on-site open kitchen.  Members have access to a royally outfitted outside area with an unfettered view of Napa Valley.  Pure luxury, especially when holding a glass of the Padrone.

Continue to Part Four. Don’t overlook Part One and Part Two of our Napa journey!