Ovid
Experiment N7.2
Pritchard Hill, Napa Valley
2022
Vintage
Varietal
Cabernet Sauvignon
ABV
Where it is, May 2026
Approaching Peak: drinkable, but best years are ahead.
In May 2026 the 2022 Ovid Experiment N7.2 is within its drinking window, which opened in 2026 and peaks between 2029 and 2038. The wine is showing the vibrancy and concentration of its youth, with the mulberry and black cherry fruit expressive and the wet stone mineral quality coming into clear focus. A 45-to-60-minute decant is recommended for bottles opened now, which will allow the violet and cocoa notes to fully emerge and the supple tannins to relax. Those who hold bottles for another two to three years will find the wine developing additional secondary complexity and a greater integration of the mineral and fruit components.
The ‘22 Experiment N7.2.
A vibrant, terroir-driven Pritchard Hill Cabernet Sauvignon with mulberry, violet candy and wet stone minerality, balanced and precise with peak potential through 2038.
Drinking window
About Ovid
Ovid is a Pritchard Hill estate that has established itself as one of Napa Valley's most thoughtful and intellectually engaged producers. The estate's Experiment series is a platform for exploring specific questions about vine growing, winemaking technique and terroir expression, with each bottling representing a defined set of parameters and a genuine hypothesis about what the data will reveal. The N7.2 designation refers to a specific experimental protocol applied in the vineyard and cellar. The wines are made with precision and minimal intervention, allowing the exceptional Pritchard Hill terroir to dominate.
From the cellar: pair with
Grilled wagyu striploin with mushroom duxelles
The wine's wet stone minerality and dark fruit character are a natural partner for wagyu's richness, and the mushroom duxelles amplifies the earthy complexity of the Pritchard Hill terroir.
Duck breast with mulberry gastrique
The mulberry aromatics in the wine find a direct mirror in the gastrique, and the duck's gamey richness is perfectly balanced by the wine's vibrancy and supple tannins.
Aged Gruyere with chestnut honey
The cocoa powder note in the wine finds an affinity with the nutty, complex character of aged Gruyere, and the chestnut honey adds sweetness that bridges the wine's dark fruit core.
Service & cellaring
- Serving Temp
- 17-18C / 63-64F
- Decanting
- Decant for 45 to 60 minutes. The wine is approachable now but the aromatic complexity and the mineral character open significantly with air exposure. A medium-sized decanter works well for this style.
- Cellar Storage
- 12-14C / 54-57F
The drinking window on this bottle is calculated with the Cellared Ageability Index (CAI) v1.0, a 10-factor model. Try the free drinking window calculator on any wine, or read when to drink wine for the practical signals.
Frequently Asked
What is Ovid's Experiment series?
Ovid's Experiment series represents specific winemaking or viticulture protocols that the estate tests and documents. Each wine in the series is defined by a numbered hypothesis, allowing the team to learn from the results. It is a rigorous, science-driven approach to understanding what Pritchard Hill terroir can achieve.
Where is Pritchard Hill?
Pritchard Hill is a prominent hillside appellation on the eastern side of Napa Valley, ranging in elevation from 1,400 to 1,800 feet. Its volcanic and basalt soils, combined with the natural cooling at elevation, produce Cabernet Sauvignon of exceptional mineral precision and concentration.
When should I drink the 2022 N7.2?
The wine is drinking well now and will peak between 2029 and 2038. A 45-to-60-minute decant is recommended for bottles opened in 2026.
How does Ovid's winemaking approach differ from typical Napa Cabernet production?
Ovid emphasizes minimal intervention and a scientific rigor in understanding what the Pritchard Hill terroir can achieve. The Experiment series in particular reflects a willingness to test hypotheses rather than defaulting to established production protocols, resulting in wines of unusual clarity and terroir specificity.