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New Customers Save $30 off $100+* with code MARCHNEW30

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Barton & Guestier Cabernet Sauvignon (1.5L) 1999

Cabernet Sauvignon from Burgundy, France
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    Winemaker Notes

    The Pays d'Oc represents a large area of the Languedoc-Roussillon region, the first area to produce wines in France beginning with the Romans. Many different types of soils are found, such as gravel, schist and clay. Due to these variations in soil types, each grape variety is oriented to its specific growing area. The warm, consistent climate of this region ensures good ripeness and concentration, even in more difficult vintages. VINTAGE In 1998, quantities produced in Languedoc Roussillon are considerably less than normal (17% less than 1997). The reason was the frost of 14th April (in the Aude department) followed by the drought which affected the West of the Languedoc (Aude department again, the Pyrénées Orientales department and the Beziers plain). The shortfall concerned, principally, the traditional varieties (Grenache and Carignan) and the Chardonnay. The other grapes (Merlot, Cabernet Sauvignon and Sauvignon blanc) were less affected. WINEMAKING The focus during the fermentation period is on fruit extraction. Using state-of-the-art winemaking techniques and equipment, a maximum fermentation temperature of 85° F is maintained. The contact with oxygen is abundant during the early stages of the winemaking, and the fruit flavors are preserved by very careful handling of the new wines towards the end of the vinification. A short maceration period insures sufficient structure, without an excess of tannins. WINEMAKER NOTES Deep garnet-red in color. Intense and complex aromas of cherries and spicy notes (black pepper). Fleshy, powerful and concentrated on the palate, this full-bodied wine has a long and spicy finish.

    Critical Acclaim

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    Barton & Guestier

    Barton & Guestier

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    Barton & Guestier, Burgundy, France
    1999 Cabernet Sauvignon (1.5L)
    The company's founder, Thomas Barton, left his native Ireland and emigrated to Bordeaux when he was just 30 years old. He was a true adventurer, looking to make his fortune, and founded a shipping company in 1725. The first barrels of wine were naturally exported to Ireland, which, along with Holland, was the biggest market for Bordeaux in the early 18th century. Very quickly, his efforts brought an unbelievable level of prosperity. He was the first shipper to have his own wine estates. By 1747, Thomas Barton was considered Bordeaux’s number one shipper. His loyal clients nicknamed him "French Tom".

    His family, his associates and his successors followed his example. In 1802, his grandson, Hugh Barton, teamed up with his friend Daniel Guestier, a French shipowner, to create Barton & Guestier. Both men's children and grandchildren went into the business, until the mid-20th century. Today, a dedicated team and over a hundred distributors continue to develop the Barton & Guestier brand worldwide. Barton & Guestier wines are widely recognized throughout the world as wines of excellent quality and tremendous value. The list of wines has also grown to include a broad range of classics from the greatest wine regions of France.


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    A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. After centuries of winemaking, the Burgundians have determined precisely which grape clone grows best on which plot of land, determined by the soil type, the elevation, and the angle in relation to the sun—this is a region firmly rooted in tradition and the concept of ‘terroir’ reigns supreme here. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one row or even one vine. This system has led to the predominance of the "negociant"—a merchant who purchases fruit from many different growers to vinify and bottle together.

    Burgundy’s cool, marginal climate and Jurassic limestone soils are perfect for the production of elegant, savory, and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance here, as weather conditions can be variable and unpredictable. Spring frost and hail are near-universal risks. The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red, white, and rosé are all produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne; the Mâconnais, producing soft and round inexpensive Chardonnay; and Chablis, the northernmost region of Burgundy and an acidity-lover’s Chardonnay paradise.

    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.

    CGM48702_1999 Item# 23668