The 1999 Cask Cabernet has aromas of big red and black cherries, almost sweet, with engaging maple and vanilla notes from the American oak. The palate is full-bodied, very round and immediately rewarding with dense, racy red and blue fruits. The finish is almost viscous and obviously age-worthy, and most of all, delicious.
When Francis and Eleanor Coppola purchased the majority of the historic Niebaum Estate in 1975, they focused on producing one great wine, Rubicon, a Bordeaux-style red. Rubicon, a blend of Cabernet Sauvignon, Merlot and Cabernet Franc, is aged exclusively in small French oak barrels. In 1995, the Coppolas re-united the Inglenook Estate by purchasing the front portion of the property and the Chateau. To pay homage to Inglenook and to John Daniel, the first vintage of Cask Cabernet was created in 1995. It celebrated the re-unification of the great estate and the people whose hard work and commitment built the legend.
Rutherford is the perfect place for production of Cabernet Sauvignon and the variety has a long and illustrious history on the land. The rich alluvial soils impart a fine character and produce wine with unique flavors that reveal a richness, structure and complexity, as distinctive as it is rare. The Niebaum clone of Cabernet was first planted on our estate in early 1882 and is credited with producing the legendary Inglenook Cask wines of the late 1940's, 50's and 60's.
In 1879, Finnish explorer and adventurer Gustave Niebaum searched the Napa Valley with the goal of establishing a wine estate to rival the finest chateau of France. For decades his wines won acclaim and remain some of the most admired in American wine history's classic period. By the mid-1960's, his property was divided, and estate-wine production ceased.
A decade later, Francis Ford Coppola purchased 1,500 acres of this historic property and revived Captain Niebaum's fine winemaking tradition. In 1995, Niebaum-Coppola acquired the remainder of the property and restored the Inglenook Estate to its original dimensions.
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California has nearly 100 American Viticulture Areas (AVAs) and accounts for almost 90% of wine production in the United States. In our section of Other California, we include wines from smaller AVAs as well as wines from the California AVA. Here are a few smaller AVAs you may see on the label:
Livermore Valley AVA
, located right outside of San Francisco and home to wineries such as Wente.
Lodi County AVA
, an AVA further east of San Francisco and known for its excellent, old-vine Zinfandels.
San Francisco Bay AVA
, a sprawling AVA that covers Contra Costa, Santa Clara and Santa Cruz counties, to name a few.
Wine that holds only the California AVA is typically a wine that includes grapes from a number of different AVAs, which leads to the general labeling of the wine as California. This does not denote the quality of the wine, only the diversity of where the grapes originate.
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.