Karl Lawrence Cabernet Sauvignon 2002
Cabernet Sauvignon from Napa Valley, California
The Wine Advocate - "The 2002 Cabernet Sauvignon exhibits a dense ruby/purple hue, a more elegant mouthfeel, softer tannins, less power than the 2003, but more seamlessness, elegance, and finesse. This full-bodied, supple 2002 should drink beautifully for 10-14 or more years."
Karl Lawrence Cellars Winery
Two very close friends with a common dream of producing a fine wine founded Karl Lawrence Cellars in 1991. The name "Karl Lawrence" comes from combining the middle names of the two founding partners: Michael Karl Trujillo and Bryan Lawrence Henry. Their venture together will have the common goal of producing a unique and outstanding Cabernet Sauvignon wine from the wonderful Napa Valley. View all Karl Lawrence Cellars Wines
About Napa Valley
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.
Notable FactsWithin 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 grated 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.
About CaliforniaIt'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.
Customer ReviewsSign In to Add Your Review0 }div>Related ProductsThis Artemis Cabernet Sauvignon offers inviting aromas of blackcherry and plum with hints of vanilla. On the palate, the wine ...Lovely aromas of dark red fruit, mountain lavender and white pepper are layered with Howell Mountain's dusty volcanic perfume. Succulent, ...The 2010 Ladera Howell Mountain Reserve Cabernet Sauvignon showcases the best our vineyard has to offer. Rich and decadent, this ...
Alcohol By Volume GuideMost 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.