Amavi Cabernet Sauvignon 2001

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    The Cabernet Sauvignon is a blend of 84% Cabernet Sauvignon, 14% Merlot, and 2% Syrah. The Cabernet Sauvignon is the backbone of the blend, adding structure and body, while the Merlot adds flavor and depth. The small amount of Syrah increases fruit and overall softness. This Cabernet Sauvignon is integrated, complex and well-structured, yet soft and appealing throughout. The wine is pleasantly aromatic with essences of rose petal, ripe berry and a light earthiness. Flavors of dark fruit, cassis and mint are followed by hints of mocha, chocolate and spice. The grapes for our Cabernet Sauvignon were sourced from our Walla Walla Valley estate vineyards: 67% Pepper Bridge Vineyard and 33% Seven Hills Vineyard. The grapes were hand-harvested and sorted, and then fermented in small stainless steel tanks. The wine was aged 18 months in 67% French oak, 17% American oak and 16% Hungarian oak.

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    Amavi

    Amavi

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    Amavi, Washington
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    Amavi Cellars signifies love (amor) and life (vita) through its wines, which are 100% estate, 100% certified sustainable, and 100% Walla Walla Valley. Winemaker Jean-François Pellet brings the Walla Walla Valley AVA to life with his hand crafted, terroir-driven wines. Made from the estate’s younger vines and utilizing more neutral oak, Amavi’s elegant wines are ready to drink upon release, but will also age gracefully in serious collectors’ cellars. Amavi Cellars is owned and operated by three families: the McKibbens, the Goffs and the Pellets, who are dedicated to building their dynamic brand.
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    Responsible for some of Washington’s most highly acclaimed wines, the Walla Walla Valley has experienced a surge in popularity in recent years and is home to both historic wineries and younger, up-and-coming producers.

    The Walla Walla Valley, a Native American name meaning “many waters,” is located in southeastern Washington; part of the appellation actually extends into Oregon. Soils here are well-drained, sandy loess over Missoula Flood deposits and fractured basalt.

    It is a region perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of red berry, black olive, smoke and fresh earth. Cabernet Sauvignon and Merlot create a range of styles from smooth and supple to robust and well-structured. White varieties are rare but some producers blend Sauvignon Blanc with Sémillon, resulting in a rich and round style, and plantings of Viognier, while minimal, are often quite successful.

    Of note within Walla Walla, is one new and very peculiar appellation, called the Rocks District of Milton-Freewater. This is the only AVA in the U.S. whose boundaries are totally defined by the soil type. Soils here look a bit like those in the acclaimed Rhône region of Chateauneuf-du-Pape, but are large, ancient, basalt cobblestones. These stones work in the same way as they do in Chateauneuf, absorbing and then radiating the sun's heat up to enhance the ripening of grape clusters. The Rocks District is within the part of Walla Walla that spills over into Oregon and naturally excels in the production of Rhône varieties like Syrah, as well as the Bordeaux varieties.

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    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, Malbec and 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.

    CLW110554_2001 Item# 61530

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