Oldest Family Owned Vineyard in Napa
Oakville, California
Wine Style: Cabernet
Average Price: $$
Overall Rating: 94 points
Article Written in September 2013
Article Updated in March 2019
By Sean Overpeck (CFE)
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Château or Vineyard Owner:
Paul Torres and Andy Hoxsey
Winemaker:
Rob Lawson
Do you believe in Ghosts?
Situated behind the Yountville Cemetery in Napa Valley California sits a block of vine grapes called the Ghost Block. Rumored to be haunted, one thing the taste of this wine did to me, was to scare me away from the wines that I thought were good, and introduced to me to a whole new level of what California Cabernet all about. Nestled on a gently sloping knoll on the north edge of Yountville, Ghost Block vineyard is named in honor of the historic Pioneer Cemetery for which it borders. According to local lore George C. Yount; who was the first person to plant a grapevine in the Valley, wanders the hillside overseeing the vast spectrum of an industry he himself founded on this very land; he is the ghost. In 1903 when Joseph Pelissa came to Napa Valley from Liguria, Italy he bought his first 35 acres with a single gold coin. His son Andrew later took over, and eventually acquired 1000 acres within Oakville and Yountville. The family is now in their 5th generation, choosing to stay completely family owned and operated, and they still live on the land and farm the land. The trademark of Ghost Block was created in the 1980s.
Situated behind the Yountville Cemetery in Napa Valley California sits a block of vine grapes called the Ghost Block. Rumored to be haunted, one thing the taste of this wine did to me, was to scare me away from the wines that I thought were good, and introduced to me to a whole new level of what California Cabernet all about. Nestled on a gently sloping knoll on the north edge of Yountville, Ghost Block vineyard is named in honor of the historic Pioneer Cemetery for which it borders. According to local lore George C. Yount; who was the first person to plant a grapevine in the Valley, wanders the hillside overseeing the vast spectrum of an industry he himself founded on this very land; he is the ghost. In 1903 when Joseph Pelissa came to Napa Valley from Liguria, Italy he bought his first 35 acres with a single gold coin. His son Andrew later took over, and eventually acquired 1000 acres within Oakville and Yountville. The family is now in their 5th generation, choosing to stay completely family owned and operated, and they still live on the land and farm the land. The trademark of Ghost Block was created in the 1980s.
The vineyard is 16 acres planted to Cabernet Sauvignon. The continued development and focused farming in the vineyard have led to great vine balance and even ripening, resulting in excellent grapes to work with. As the vineyard matures, the Ghost Block profile should continue to evolve. Ghost Block is a premier Cabernet Sauvignon, production is limited, and is always based on the very best fruit. They have been certified as California Organic Farmers since 1991.
I first heard about Ghost Block Cabernet from a sommelier friend of mine Coleman Leitch, my instructor on California wines, and the art of being a steward in wine. He opened up the bottle for us to try in 2009, drinking the 2006 vintage, rated by Robert Parker at 93 points. As I tasted, I thought about all the other cabernets I had in the past and wondered where Ghost block had been, and why I didn’t find it before. Coleman called it a cult wine. Not mass produced, or mass advertised. Just a simple wine that focuses on the true arts of viticulture. This is truly a wine that California can be proud of. In 2010 I began purchasing Ghost Block and other cult wines as part of a wine club and in 2013, had the opportunity to visit the Napa Wine Company to meet the Ghost Block winemakers’ and do a tasting to this plus many other cult classics.
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| Ghost Block Cabernet / Owner Paul Torres and me |
Wine and Grape:
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Nose (Bouquet):
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Palate Experience:
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Cabernet Sauvignon 100%
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Winemaker Notes:
Bright floral aromatics, such as rose petals and tobacco, full-bodied
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Winemaker Notes:
Attacks with loads of dark berry fruits, cocoa, and nutmeg. The palate is supported by the lasting finish of black cherries and coffee. Total Acidity .59% pH: 3.99
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Final notes, review basics, and observations:
*** NOTE TO THE READER ***
Most reviews are subjective, depending on the writer; but they should also be responsible, and respectfully written, upholding the truth, and accurately conveying the experience to the best of the writer's knowledge, even if it includes metaphors the restaurant may not like to read about.
To see more details of this rating list, read this article:
I refer to myself as an oenophile though, oenophilia is defined as “a disciplined devotion to wine, accompanying strict traditions of consumption and appreciation.” In a general sense, oenophilia also refers to the enjoyment of wine, often by a layman — which I am, and not qualified as a professional. I just enjoy drinking it, so my rating is based on enjoyment and the overall experience, not the science of an expert, and thus subjective, not objective. See the score factors outlined in the ‘about page’ on how I arrived at the rating percentage below:
Overall Star Rating For Ghost Block:
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5 of 5 Stars:
An Extraordinary Tasting Experience
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91/100 on the 2006 release
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93/100 on the 2007 release
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Wines Produced by Ghost Block
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Red: Cabernet Sauvignon
White: Sauvignon Blanc, Morgan Lee vineyard
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Grape Blends
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Red:
100 %Cabernet Sauvignon
White:
Sauvignon blanc
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Barrel Types and Aging
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60 % New French oak, for 24 months
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Wine regulatory’s for the tastings in this article:
“In wine there is wisdom, in beer there is the strength, in the water there are bacteria.” - David Auerbach
United States:
California:
Other Oakville wines, wineries (Château’s), or food articles on Wine Dine and Play:
See the whole list by visiting “The Wine Dine and Play Article Glossary”
A Few New World Favorites:
Biltmore Estate Local and California grapes produced in Asheville, North Carolina
Cave Dubai A French-style wine bar at the Conrad Hotel, Downtown Dubai, UAE
Kleine Zalze Vineyards Classic structure and vibrantly flavored wines in Stellenbosch, South Africa
Napa - A Sip and Taste in Wine County A 3-day tour of wineries and fine dining restaurants
Volker Eisele Wine Tasting An elegant family estate in the Chiles Valley district of St Helena, California
Yarra Yering Winemakers of the year by James Halliday famous battle named blocks in Gruyere, Yarra Valley
Some Old World Favorites:
Bordeaux - A Sip and Taste Wine tours and restaurants in Bordeaux, France
Château Lachesnaye Lanessan’s baby brother with a castle in Haut-Médoc AOC, Bordeaux, France
Château Lanessan A Cru Bourgeois Supérieur in Haut-Médoc AOC, Bordeaux, France
Clos du Marquis A Saint-Julien AOC red blend by Domaines Delon, Bordeaux, France
Clos de Vougeot The vineyard of Cistercian monks at the Cîteaux Abbey in Burgundy, France
Domaine Hubart Brouchard Wines Sancerre wines in the Loire Valley, France
See the whole list by visiting “The Wine Dine and Play Article Glossary by country”
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Cost of wine tasting (p/p):
Vineyard Tasting: $25.00
Ghost Block:
7830-40 Saint Helena Highway
Oakville CA 94558
Tasting Room Information:
Website:
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Tasting room:
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+01 707-944-1710
1-800-848-9630
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Email:
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Tasting Room hours:
Pacific Standard Time (GMT, Zulu, or UTC-8:00)
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Monday - Sunday:
10:00 am - 4:00 pm
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Social Media
And
Accolades for Ghost Block:
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****
The worlds best restaurants is a subjective list of who is writing it and changes on a regular basis. The Wine Dine and Play best experiences are based on my highest rated stared restaurants, meaning that the visit was an outstanding or extraordinary experience. From cafés, chains, mom + pops, hole in the walls, to fine dining including a few Michelin spots. Visit the Top 100 page to see the entire list.
A few to tease you with…
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Modern Australian haute cuisine
Sydney, Australia
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Charming French Bistro with a movie filmed terrace
Philadelphia, Pennsylvania, USA
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Authentic churrascaria-style dining
Palm Island, Dubai, UAE
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“In wine there is wisdom, in beer there is the strength, in the water there are bacteria.”
- David Auerbach
Who is John Galt?
TTFN
