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Chatham Hill Vintner's Reserve Cabernet Sauvignon 1999

Cabernet Sauvignon from North Carolina
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Winemaker Notes

Rich currant and black pepper bouquet with a cherry flavor and wonderful tannins. GOLD Medal at the 2001 Dixie Classic Fair Competition

Critical Acclaim

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Chatham Hill

Chatham Hill Winery

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Chatham Hill Winery, , Other US
Chatham Hill
Chatham Hill Winery was established in 1999 as the first winery in the Triangle area. The mission of our winery is to produce distinctive, handcrafted wines of high quality and purity from grapes grown in North Carolina. We carefully select high quality grapes from vineyards with old vines and low yields to ensure quality and consistency. At Chatham Hill we believe in a minimalist approach to winemaking. Our wines are produced using traditional methods. Although we only try to help Mother Nature in turning grapes into wine, we use the highest quality materials and meticulously sterilized equipment. We emphasize the scientific approach in controlling the conditions under which the grapes are fermented and wines are aged, blended, and bottled. We believe the combination of our winemaking skills and philosophy will yield a premium wine, a goal to which we are passionately committed.

Chateauneuf-du-Pape

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Rhône Blends

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With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

CHW12_1999 Item# 46091

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