Joullian Cabernet Sauvignon 1997
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FOOD COMPANIONS: Steaks, chops, lamb shanks, grilled fowl and hearty stews are perfect for this robust youngster. After five years of cellaring, pair with more traditionally prepared roasts or grilled salmon, halibut or swordfish steaks.
Alcohol: 13.66% by volume
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2014-
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Early in 1982, Joullian Vineyards, Ltd. purchased 655 acres of hillside benchland at an elevation of 1400 feet, in the heart of the remote Carmel Valley viticulture appellation. Following extensive contouring and terracing, 40 acres of high density-spaced vines were planted in the rocky Arroyo Seco series loam. The planting emphasized Bordeaux varieties and allocated two-thirds of the vineyard to Cabernet Sauvignon, Merlot, Cabernet Franc, Sauvignon Blanc and Semillon... plus Carmel Valley’s first Zinfandel, which was personally planted by Dick Sias. The remaining acreage, originally planted to Chardonnay, was grafted to more pre-Prohibition Zinfandel selections throughout the 1990s. Pursuing complexity in the wines, Watson planted multiple clones of each varietal from reputed sources such as Mount Veeder, 3 Palms, Diamond Mountain, Sterling, Ventana, Brandlin, St. Peter’s Church and Lytton springs. The Winery, completed in the spring of 1991, was designed to handle each vineyard block separately to insure that the complex subtleties and nuances produced in the field could be transferred into the bottle.
In 2015, Joullian Vineyards, Ltd. was acquired by the Hammler Wine Corporation. Owned by husband-and-wife team Tom and Jane Lerum, Hammler Wine Corporation is committed to carrying on the legacy of the Joullian brand and will continue to focus on crafting exceptional wines. With strong ties to both Oklahoma and California, the Lerums plan to build upon Joullian’s historical success and ensure its sustainability for generations to come.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast California wine district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.
Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.
While the Central Coast California wine region could probably support almost any major grape varietiy, it is famous for a few Central Coast reds and whites. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.