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Arns Cabernet Sauvignon 2000

Cabernet Sauvignon from Napa Valley, California
    0% ABV
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    Winemaker Notes

    As a progression to the 1996, 1997, 1998 and 1999 vintages, this is the Vintage to watch. We are seeing maturity in our vineyards which, we feel, is contributing to the expansiveness of this vintage. In cooperage, this wine was always bigger than any other vintage we had seen. In bottle, it carries on to prove that it refuses to tame down! The color is jet black with flavors full of black fruits and currants. We are experimenting with different fruit management in the winery and are pleased to see some stunning results that are improving our wine quality beyond belief.

    Critical Acclaim

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    Arns
    Arns, Napa Valley, California
    Image of winery
    The Arns property was homesteaded in the late 1880’s by a fellow from Germany. The second owner was a stone mason who did very creative plaster work in homes and caves throughout the Valley. He built the Culinary Institute of America in St. Helena, Ca from stones quarried from the property. There is a long history of Zinfandel grapes grown from the previous owners. The Arns family purchased this parcel in the late 1950’s as a retreat for their family. John Arns, along with his brother, Steve, have kept the tradition of grape growing here at Arns. John Arns and Sandi Belcher developed Arns Winery after years of selling grapes to local wineries.

    The Winery is located on the hillside east of the historic City of St. Helena, CA, in the heart of the Napa Valley. The 160 acre parcel sits at an elevation of 800 feet above the valley floor and below the Howell Mountain Appellation. The soil for the ten acre all-Cabernet vineyard is Red Aiken Loam, which was planted in the mid-to-late 1960’s. The wines represent selections from ten different blocks, with clones from Bordeaux and the Napa Valley.

    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.

    LIM101910700_2000 Item# 59889