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New Customers Save $20* with code AUGUSTNEW

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August Kesseler Silvaner Riesling 2009

Riesling from Rheingau, Germany
  • RP90
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Winemaker Notes

A blend of western Rheingau with a long tradition. The balanced blend of Silvaner Riesling is refreshing, delightful and easy to drink. It displays beautiful flavors of melons, apples, lime and peaches. The wine is juicy on the palate with notes of apple skins and mineral salts.

Asparagus dishes pair especially well, as do salads and fish dishes.

Critical Acclaim

RP 90
The Wine Advocate

The Kessler 2009 Silvaner-Riesling displays luscious apricot and pineapple tinged with oregano, lemon grass, and salt, and seemingly underlain by wet stone. There is a striking sense of transparency to mineral underpinnings as well as of lift to the long juicy finish that is further accented by bitter hints of melon rind.

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August Kesseler

August Kesseler

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August Kesseler, , Germany
August Kesseler
Situated in the Assmannshausen in the Rheingau region, the wine estate of August Kesseler consists of vineyard sites in Lorch (for Riesling and Silvaner wines), on the slopes of the hills around Rüdesheim and in the area called “Assmanshäuser Höllenberg”. August Kesseler took over the estate from his parents in 1977 as a young man, and has qualitatively expanded the best area under vines to 18 hectares (44.48 acres). The manor house and cellar are situated directly on the slate outcrops of the “Assmanshäuser Höllenberg”.

Columbia Valley

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A large and geographically diverse AVA responsible for a wide variety of wine styles...

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A large and geographically diverse AVA responsible for a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington State’s total vineyard area. A small section of the AVA extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration...

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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.

ALL4456140_2009 Item# 119931

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