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Anderson's Conn Valley Vineyards Cabernet Sauvignon Reserve (1.5 Liter Magnum) 2007

Cabernet Sauvignon from Napa Valley, California
  • RP95
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Winemaker Notes

Classic Conn Valley bouquet, cassis, cigar box, black pepper and crushed granite. Complex and dense. Full bodied, blackberries, sweet tannins, coffee, chewy and concentrated long finish, lingering aftertaste. Should age effortlessly 20-25 years.

Critical Acclaim

RP 95
The Wine Advocate

Pure creme de cassis intertwined with floral and licorice notes are present in the inky/purple-colored 2007 Cabernet Sauvignon Reserve. Rich, full-bodied, and meant for long-term aging, it should hit its peak in 7-8 years, and evolve for 25-30 years. These brilliant 2007s are some of the strongest efforts that have emerged from Anderson's Conn Valley Vineyards over the last decade. Range: 93-95+

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Anderson's Conn Valley Vineyards

Anderson's Conn Valley Vineyards

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Anderson's Conn Valley Vineyards, , California
Anderson's Conn Valley Vineyards
Anderson's Conn Valley Vineyards are located just east of St. Helena in the Napa Valley where Conn Creek flows out of Howell Mountain. Twenty-six acres of vineyards, divided into nine blocks, along with a fifteen acre-foot reservoir are the heart of this 40-acre grape-growing paradise.

Separated from the Napa Valley floor by a north/south running ridge, the world-renowned wineries of Joseph Heitz and Joseph Phelps are located on the west side of this ridge and the Anderson's Estate Vineyards are on the east side at a perfect elevation of 400 feet.

The vineyards not only enjoy Napa Valley's superb microclimate, but share the same Bale Loam Series as are found on the famous Rutherford Bench. This combination of clay-loam soil and microclimate produces up to 106 tons of exceptional fruit each year. One from which a world-class Cabernet Sauvignon and Bordeaux-style blend, called Éloge, can be artfully handcrafted.

Highly regarded for distinctive and age-worthy red wines...

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Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region and also home to whites of equivalent quality but lesser renown. Made up of three different sub-regions of varying elevation—Rioja Alta, Rioja Alavesa, and Rioja Baja—wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Baja produce wines with deep color and high alcohol which mainly serve to add body to a blend. While fresh and fruity Riojas labeled “Joven” undergo minimal aging before release, a hallmark of more serious Rioja wines is the aroma and flavor of new oak—traditionally American, which imparts characteristics of dill, coconut, vanilla, and spice to the wine. Tighter-grained, subtler French oak, however, is becoming increasingly common. Crianza and Reserva styles are aged at least one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.

Tempranillo provides the backbone of Rioja red wines, providing complex notes of red and black fruit, leather, and tobacco, while Garnacha supplies body and alcohol. In smaller percentages, Graciano and Mazuelo often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés. White wines are made mostly from crisp, fresh Viura, which is usually blended with aromatic Malvasia and weighty Garnacha Blanca. White Rioja has traditionally been made in a nutty, oxidative style, though a bright, unoaked version is currently in vogue.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity...

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

WWH119643_2007 Item# 106634

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