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Flat front label of wine

Anomaly Cabernet Sauvignon 2001

Cabernet Sauvignon from St. Helena, Napa Valley, California
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    • CG91
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    Winemaker Notes

    Layered aromas and flavors of dense black cherry, subtle licorice, ripe blackberries and hints of cocoa. A concentrated mouthful of rich, ripe fruit and soft, silky tannins leads to Anomaly's signature lasting velvety finish.

    Blend: 98% Cabernet Sauvignon, 2% Petit Verdot

    Critical Acclaim

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    Anomaly

    Anomaly

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    Anomaly, St. Helena, Napa Valley, California
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    Anomaly Vineyards is located at the base of the Mayacamas Mountains in California's Napa Valley in the small historic town of St. Helena. Anomaly specializes in the production of the highest-quality Cabernet Sauvignon. The first vintage of Anomaly was harvested in 1997 and made by us, "budding garagists." Buoyed by the praise of our 1997 vintage (mostly by our friends!), we embarked on the journey of obtaining a permit to produce Cabernet Sauvignon by building a small winery adjacent to our small vineyard. And what a "journey" it was! In the fall of 2000, a hard-fought battle with the City was won, and we secured a permit to build a stone winery replete with a 2,000 square foot underground cave. Construction commenced in Spring 2001 and was completed in time for harvest in 2002.

    Anomaly's first release consisted of 300 cases and sold out immediately. As the vineyards matured, the increased availability of grapes allowed us to gradually produce more wine.

    St. Helena

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    St. Helena is in the heart of the Napa Valley, nestled between Calistoga to its north and Rutherford on its southern border. On its western side, the Mayacamas Mountains guard it from the cooling effects of the Pacific Ocean; to its east stand the Vaca Mountains. In conjunction, these mountain ranges serve to lock in summer daytime heat. But in the evening, cool air from the San Pablo Bay funnels uo through the valley, creating very chilly nights. It isn’t uncommon for temperatures to drop 50 degrees, a shift that promotes the development of ideal ripeness and acidity balance in the grapes.

    St. Helena contains a plethora of different soil types in a small area, which have been enhanced over centuries by rain runoff from both mountain ranges. Its vineyards cover a variety of terrain, spreading across the bucolic valley floor and its benchlands.

    These ideal topographic and climatic growing conditions easily caught the attention of early winemaking pioneers. In fact, St. Helena is the birthplace of Napa Valley’s commercial wine industry. Dr. Crane founded his cellar in 1859, David Fulton in 1860 and Charles Krug in 1861.

    Today there are no less than 400 separate vineyards planted within the 12,000 acres that make up the St. Helena appellation.

    Revered most for its red wines based on Bordeaux varieties, the St. Helena appellation is also a source of superior Syrah, Zinfandel and Sauvignon blanc.

    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious 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's typically blended to soften tannins and add complexity. In warmer regions like California 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 revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    KHM122441_2001 Item# 122441