Viticulture, the driving force for quality, is taken to extremes without compromise in Forman’s vineyards. In the winery, the most advanced equipment available designed for small, quality wine production, has been chosen to fully capture and highlight the terroir.
Hand-harvested fruit is processed within 30 minutes of picking. Bunches are hand-sorted, gently de-stemmed and transported, berries intact, to small temperature-controlled stainless steel fermentors. Fermentation and maceration lasts for 3-4 weeks.
Following fermentation, the final blend of four varietals is decided. As malolactic fermentation begins, the wine is transferred to new French oak barrels stored in caves 10 floors below the fermenting cellars. Over the course of 20 months, depending on the vintage, the wines are periodically racked, always barrel to barrel using air pressure. At the end of the first year, if necessary, they are fined with egg whites. In the deep, cool cellars, the wines literally age in the soils from which they grew.
“A totally dazzling wine, Ric Forman’s 2013 Cabernet Sauvignon is easily one of the wines of the vintage. Today, the 2013 is dense, powerful and explosive, with fabulous energy and tons of sheer intensity. Graphite, smoke, tobacco and layers of dark-fleshed fruit all open up in the glass. This is the first vintage to incorporate a dollop of Malbec. The 2013 has just been bottled. I will not be surprised at all if it merits a higher rating at some point in the future. Even better from bottle than it was from barrel, Ric Forman’s 2013 is a super-classic, old-school Napa Cabernet to treasure for the next three decades. Best of all, Forman’s Cabernet is probably the single greatest value in Napa Valley Cabernet. “
97 points, Antonio Galloni vinous.com, Oct 2015
“A beautiful wine, the 2013 Cabernet Sauvignon is a blend of 75% Cabernet Sauvignon, 13% Cabernet Franc and the rest tiny proportions of Petit Verdot, Merlot and Malbec. Opaque ruby/purple with beautiful blueberry and black raspberry fruit moving toward cassis on the palate, it is plush, medium to full-bodied, well-delineated, juicy and succulent. This is another terrific 2013. This one was aged 22 months in barrel, but 60% was new oak, and it was never fined prior to bottling. It should drink well for 15 or more years.”
95 points, Robert Parker’s Wine Advocate, Oct 2015
“A ripe and sexy red with blueberry, tile, smoked meat, walnut shell, and terracotta aromas that follow through a full body, velvety tannins and a savoury finish. Turns to sage and rosemary. Soulful. Drink or hold.”
94 points, JamesSuckling.com, Jan 2016