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Aquinas Cabernet Sauvignon 2012

Cabernet Sauvignon from Napa Valley, California
    13.5% ABV
    • WW89
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    13.5% ABV

    Winemaker Notes

    Deliciously pure, rich and deep, our 2012 Aquinas Cabernet Sauvignon opens with fragrant aromas of cherry preserves, tobacco leaf, molasses and vanilla from the twelve months of American Oak aging. This supple wine features tiers of cocoa nibs, blackberry compote and cranberry reduction interlacing with harmonious notes of roasted hazelnut. The four percent Petite Sirah adds intense color and ripe blueberry fruit to the palate. This wine shows tremendous depth with its balanced medium plus body and round supple tannins. It's a deliciously smooth Cabernet Sauvignon in the classic Napa Valley tradition.

    Try pairing with herb-crusted lamb chops with celery root puree, braised short ribs with buttermilk mashed potatoes or a vegetarian option like fried tofu with spicy gingersesame sauce.

    Critical Acclaim

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    Aquinas

    Aquinas

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    Aquinas, Napa Valley, California
    Aquinaswines are named for St. Thomas Aquinas, the seminal 13th century Italian priest, theologian and philosopher who dedicated his life to reconciling reason and faith. Just as he challenged the assumptions of his world, we are challenging the assumptions within ours.

    Aquinas wines are born from our belief that sophisticated, luxurious wines from pre-eminent appellations should be within the reach of all. We meticulously scour Napa Valley, leveraging generations of deep relationships to find the perfect fruit. Then, we pull upon decades of award-winning winemaking—itself an inherent blend of science and mysticism—to create wines that transcend their temporal origins.

    Despite their accessibility, or perhaps because of it, Aquinas wines have been well-received by critics across the country. A string of gold and silver medals has served to further underscore the faith we hold in our founding convictions.

    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 1960's, 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 1980's, 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 is 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 is now the world's most planted grape variety. 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 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 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.

    YNG445122_2012 Item# 130760