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Wine Details
Price:
$25.00 per bottle
Description:
ry pretty aromatics of cassis, raspberry, and smoke on the nose. Layered flavors of plum and cocoa develop into a rich palette of dark fruits with a hint of vanilla. The tannins are substantial but well developed and are suspended well into the finish with a finely integrated acidity. Think about strong red meats with this wine. This might be the best prime rib wine we’ve ever produced. Also, think about a Santa Fe pulled pork dish, or savory braised lamb shanks with rosemary polenta.
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Varietal Definition
Cabernet Sauvignon:
Cabernet Sauvignon is the most widely planted and significant among the five dominant varieties in France’s Bordeaux region, as well as the most successful red wine produced in California. Though it was thought to be an ancient variety, recent genetic studies at U.C. Davis have determined that Cabernet Sauvignon is actually the hybrid offspring of Sauvignon Blanc and Cabernet Franc. Cabernet Sauvignon berries are small with black, thick and very tough skin. This toughness makes the grapes fairly resistant to disease and spoilage and able to withstand some autumn rains with little or no damage. It is a mid to late season ripener. These growth characteristics, along with its flavor appeal have made Cabernet Sauvignon one of the most popular red wine varieties worldwide.
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