Anatomy No. 1 Cabernet Sauvignon, Napa Valley, California

Dark-fruited and quietly polished, the 2024 Anatomy No. 1 Cabernet Sauvignon opens with aromas of ripe blackcurrant, blackberry compote, and black cherry skin, layered with cedar shavings, graphite, and a hint of cocoa powder. Subtle notes of espresso bean, clove, and warm oak spice emerge as the wine breathes, giving an immediate sense of depth without heaviness. The impression is unmistakably Napa, yet measured and composed, signaling a Cabernet built on balance, structure, and restraint rather than sheer power.

Product Details:

• Varietal/Blend: Cabernet Sauvignon, with small complementary Bordeaux varieties used in blending
• ABV: 14.2%
• Owner/Winemaker: Philippe Langner

Sensory Description:

On the palate, the wine is medium to full-bodied with a supple entry that unfolds into flavors of cassis, dark plum, and blackberry, framed by fine-grained tannins and a core of fresh acidity. Mid-palate notes of mocha, toasted vanilla, and subtle baking spice add richness while maintaining clarity and lift. The structure is refined rather than aggressive, with tannins that feel polished and integrated. The finish is long and composed, lingering on dark berry skin, graphite, and gentle savory herb tones, leaving a balanced, quietly persistent impression.

Winemaker's Background:

Anatomy Wines is the Cabernet-focused project of Philippe Langner, a Bordeaux-trained viticulturist and winemaker known for his work in Napa Valley. Created as a more accessible expression of his precision-driven philosophy, Anatomy emphasizes thoughtful sourcing and careful blending over single-vineyard expression. Langner works with multiple vineyard sites across Napa Valley, selecting lots that contribute freshness, structure, and aromatic complexity. In the cellar, his approach favors measured extraction, restrained oak use, and a classical sense of proportion, resulting in wines that reflect Napa’s richness while maintaining elegance and drinkability.

Serving Suggestions:

Serve at cool cellar temperature, ideally between 60–65°F, in a Bordeaux-style glass to allow the aromatics and structure to fully express. Pairs well with grilled or roasted beef, lamb, hearty mushroom dishes, and aged cheeses. Decanting briefly when young helps soften the tannins and further integrate the wine’s dark fruit and savory elements.