The Cabernet harvest of 2000 was a return to "normal" for
California standards after the late starts of the 1998 and 1999 vintages. The year came rolling
in wet, with good rains throughout the early part of spring. A gradual warming throughout the
spring season culminated in a summer that, save for a short heat spike in early June and a few
hot days in July, was optimum for fruit and flavor development. We source Cabernet Sauvignon
and a touch of Cabernet Franc from select vineyards in the alluvial benchlands of Oakville,
Rutherford, St. Helena and Calistoga where these varieties flourish. The 2000 Napa Valley
Cabernet Sauvignon is nothing short of inspiring and further underscores why this varietal is
one of the major pursuits at Etude.
What distinguishes the 2000 vintage among recent seasons is how fine the tannins are. This young Cabernet has an uncanny accessibility that makes it unusually engaging. Heady aromas of violets, toasted coconut, milk chocolate and espresso spark the temptation to taste this wine. A
rich, well-extracted entry begins with black cherry, European licorice and brief impression of nutmeg. Full bodied and layered with complexity, this is truly a gentle giant of a Cabernet. Velvety tannins complete the wine throughout a long, richly textured coffee finish.
The underlying philosophy at Etude Wines is that winemaking begins in the vineyard, long before the grapes are harvested. Winemaker, Jon Priest, believes that superior grape growing diminishes the need for intervention by the winemaker, resulting in authentic varietal expression.
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It's hard not to think of Napa Valley when thinking of California wines. The region is, after all, the one that brought world recognition to California wine making. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux Blends. Whites are usually Chardonnay and Sauvignon Blanc.
Within the Napa Valley lie smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two is St.-Helena and finally, just granted an AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap and Mount Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.
It's not rare to see a wine's country of origin listed as "California." A country into itself in the wine world, California makes enough varieties and styles to match many European wine countries. It produces a diverse range of wines that span the quality spectrum.
The most famous of the California wine regions is Napa Valley, and these wines are certainly outstanding – but it's not as broad and diverse as its larger neighbor, Sonoma County. Down south, Santa Barbara's Santa Maria Valley is well-known for its Rhône blends, as well as cool-climate varieties like Pinot and Chardonnay. The Central Coast, the largest California AVA, has many different microclimates that lead to a wide range of wines with many sub-AVAs.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.