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Anderson's Conn Valley Vineyards Cabernet Sauvignon Reserve 1993

Cabernet Sauvignon from Napa Valley, California
  • WS90
  • RP90
13% ABV
  • WE94
  • V94
  • JD94
  • RP93
  • JS92
  • WS91
  • RP95
  • WW93
  • V93
  • JS92
  • RP94
  • RP92
  • RP96
  • RP98
  • RP95
  • RP94
  • RP96
  • RP93
  • RP94
  • WE96
  • WS95
  • RP94
  • RP93
  • WS90
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13% ABV

Winemaker Notes

Critical Acclaim

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WS 90
Wine Spectator
A touch earthy and leathery, but works its way past those flavors into a range of currant and cherry before the tannins kick in and dominate. This young and vibrant wine may move up a notch with time, but for now its rugged and tannic, even as the coffee and currant flavors pour through.
RP 90
Robert Parker's Wine Advocate
The 1993 Cabernet Sauvignon is presently in a dormant stage of development. The wine's dark ruby/purple color is followed by aromas of sweet, earthy, blackcurrants, but it then retreats into a shell. Full-bodied, but noticeably tannic, it possesses the extract and fruit to balance out the tannin, but it is currently closed and in need of 1-3 years of cellaring. This is a candidate for 15-20 years of aging. As I have said before, the Cabernet Sauvignons produced at Anderson's Conn Valley Vineyard represent a synthesis in style between the extravagant ripeness so frequently achieved in top California vintages, and the more elegant, restrained style produced in Bordeaux. Recent vintages are all consistently good, although the 1994 Cabernet may not be the hugely successful wine that so many other estates produced in this benchmark vintage. I would have expected it to be much better than the 1993. Admittedly, I saw the wine immediately after bottling (no fining or filtration take place at Conn Valley), but the wine tasted reticent, although impressive, and possibly meriting an outstanding score.
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Anderson's Conn Valley Vineyards

Anderson's Conn Valley Vineyards

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Anderson's Conn Valley Vineyards, Napa Valley, California
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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.

Napa Valley

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines.

In the Glass

High in color, tannin and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

DISCONNCAB_1993 Item# 125266