20か月樽熟成。
RBSはシュレーダー夫妻のビジネス・パートナーRandy B. Roachのイニシャル。ランディはテキサス州ヒューストンの法曹界では有名な弁護士です。RBSを一言でいうと、すべてのヴィンテージに通じる特徴が“アロマティック”。香り高く力強さがあり、フィネスとエレガンス、洗練の極み。ト・カロン・ヴィンヤードのブロックはB1,B2,E2
クレーム・ド・カシス、レッド・カラントにブラックベリーとプラムのコンポ－トに砕石のミネラル感が感じられます。絹のような滑らかさでリリースしたてから飲みやすいものの、コクとよく織り込まれたタンニンとストラクチャーが長熟性を示しています。

WA Point 91

┃公開媒体： Wine Advocate #209 （2013-10-31） ┃レビュアー： Robert Parker ┃飲み頃： 2013-2025

The 2011 Cabernet Sauvignon Beckstoffer To Kalon Vineyard RBS is lighter than usual, but still very attractive, forward and endearing ... one of the positives in 2011. The color is a healthy dark ruby/purple and the wine is clean, with no herbaceous or mean green characteristics. This elegant, medium-bodied 2011 is ideal for drinking over the next 10-12 years. Year-in and year-out this is one of the most interesting as well as fascinating group of wines and projects in Napa Valley. First, Schrader has two committed owners, secondly a brilliant winemaker in Thomas Brown, and thirdly, one of the true first-growth vineyard sites in all of Napa Valley, the famed Beckstoffer-owned To Kalon Vineyard in Oakville. There is also a new Beckstoffer vineyard in Oakville called Las Piedras. Additionally, they source grapes from the Beckstoffer Georges III Vineyard in Rutherford, several miles north of Oakville. In top vintages, Schrader’s Beckstoffer Cabernet Sauvignon-based wines can be as good as money can buy ... anywhere in the world. The Schraders are essentially giving consumers a microscopic, intense study of the differences between clones from one particular vineyard. Production levels range from 100-200 cases to as high as 400 cases. The total production is well under 1,800 cases of wine, even in such generous vintages as 2012. These offerings, which are aged 18-20 months in a majority of Darnajou French barrels with some Taransaud, are much more similar than dissimilar, but I think long-term aging will begin to reveal differences, and that’s the objective with these separate cuvees. All of these wines will keep for a minimum of 25-40 years. This is probably an overload of information for the casual drinker who just wants a great Napa Cabernet Sauvignon, but for the wine geeks, this kind of clonal study is fascinating. The cooler than normal 2010 vintage produced a group of wines with small production levels. The 2011s came from a small yielding vintage as well. Winemaker Thomas Brown and the Schraders had to deal with two large rainy scenarios that were followed by foggy conditions in early to mid-October that resulted in the formation of botrytis in the grape bunches. They seem to have come through this with flying colors in several of their cuvees, which are candidates for the wines of the vintage. The 2012s enjoyed an incredibly long hang time, and although the year was warm, there was only one serious heat spike that came at a time (in July where the temperature hit 105 degrees) that was not threatening to the vineyards. Thomas Brown thought the number of days between flowering and the veraison (when the color of the grapes changes from green to dark purple) was around 65-70 days, an unusually long time that bodes well for flavor and tannin development in the grape bunches. The 2012s are all huge, richly fruity wines that were primary when I tasted them. For that reason, I will keep my notes short, but there appears to be at least three candidates for perfect scores after another 8-9 months in new oak.