Issue link: http://digital.copcomm.com/i/1011938
44 { THE SOMM JOURNAL } AUGUST/SEPTEMBER 2018 and barrel coopers to highlight the indi- vidual nuances of each separately vinified vineyard block. After relentlessly evaluating the results of her trials, she determined that barrels from France married best with the quality of fruit, resulting in a transition over time to 100 percent French oak bar - rels. Hill emphasizes that while she's proud of the wines she made with American oak, she feels the switch will help her meet her vision for enhancing complexity and quality at every price point. "That's the Napa Val - ley way in general: to continue to push the envelope," Hill says. Though Hill is excited to christen the new winemaking facility this harvest, she says she also looks forward to testing out other aspects of the renovation, including the new rooms for individualized and custom - ized guest experiences. "No matter what we're trying to achieve, the renovations and upgrades have provided our team with tools for us to succeed—be it winemaking, cook - ing, or [working] in the front of the house," says Hill. "To me, that speaks volumes about what Sequoia Grove stands for." These curated guest experiences will feature an exploration of Cabernet Sauvi - gnon as a food-pairing wine. With the de- velopment of the winery's first in-depth A beef-centric dish created by Executive Chef Britny Maureze to pair with the Sequoia Grove Cabernet Sauvignon. Sequoia Grove Winemaker Molly Hill crafts a Napa Valley Cabernet Sauvignon that's artistically expressive of the region as a whole. By blending various lots from exceptional vineyard sources primarily in the Rutherford AVA, the winery achieves a premium wine at an exceptional value. Matt Ramos, Beverage Manager at Kayne Prime, a boutique steakhouse in Nashville, Tennessee, has been serving Sequoia Grove Cabernet Sauvignon by the glass since the 20-year industry vet - eran star ted at the restaurant four years ago. The wine's high-quality appellation pedigree and price have made it a staple he says guests ask for by name. "We look at Sequoia Grove as our more tannic, complex, textured wine. So, when we're describing the differences [between by- the-glass Cabs] to our guests, which is a very common question, Sequoia Grove is the one that has the tannin structure that a steakhouse lover is looking for," Ramos explains. He adds the wine also strikes the perfect balance of "that Napa fruit" with the complexity and tannin structure "people have come to love in Caber - net." Although steak and Cabernet go together like bread and butter, Ramos digs deeper to reveal the nuances of the pairing. Kayne Prime's steak options are split evenly between soft, buttery wagyu and half dry-aged USDA Prime, and Ra- mos says "a lot of times Sequoia Grove works better with the USDA Prime cuts." "Because of the meat's fattiness and charred flavors, USDA dry-aged steaks pair really well with tannin from a bolder wine," he explains. "That's what Sequoia Grove represents for us." PHOTOS COURTESY OF SEQUOIA GROVE Executive Chef Britny Maureze runs Sequoia Grove's first in-depth culinary program. PREMIUM NAPA VALLEY CABERNET By the Glass Head Sommelier Jose Garcia at The Biltmore Hotel in Miami, FL, praises the "dusty factor" found in Sequoia Grove's Cabernet Sauvignon. Beverage Director Matt Ramos of Kayne Prime in Nashville, TN, relies on Sequoia Grove for a structured Cabernet Sauvignon option by the glass. PHOTO: BENJAMIN RUSNAK PHOTO: MATT RAMOS