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Beau Joubert Cabernet Sauvignon 2008

Cabernet Sauvignon from Stellenbosch, South Africa
    13.76% ABV
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    13.76% ABV

    Winemaker Notes

    A full-bodied red wine. Opulent flavors of ripe, dark-berry and juicy, fruit meld with spice, mocha and a subtle cigar box lingering on the finish gives this wine stunning complexity balancing the soft, silky tannins. Drinking amazingly well now but will age 10-15 years, if cellared correctly.

    Critical Acclaim

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    Beau Joubert

    Beau Joubert

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    Beau Joubert, Stellenbosch, South Africa
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    The colorful story of our farm in the renowned Stellenbosch Wine Region of South Africa dates back to 1695 when Governor Simon van der Stel granted the land then known as Veelverjaagt, to Coenraed Visser. A century later, in 1795, the farm was bought by a French Huguenot descendant, Dirk Daniel Joubert, who divided it between his two sons. One of them retained the Veelverjaagt name while the other named his portion La Provence, to honor the birthplace of his forefathers. Five Joubert generations have since placed their unique stamp on this mountainous 80-hectare estate.

    An exciting new era dawned at the turn of the millennium when a group of families from Wisconsin, USA fell in love with the grandeur of the Cape on their first visit to South Africa. This led to a vibrant American-South African joint venture and a change of name for the farm. The name Beau Joubert combines the French for "beautiful" with the name of the family who originally put the farm on the wine map. Adding to the sense of history is the fact that the dwellings built in the 1700s as well the splendid historic manor house built in the late 18th century still grace the estate.

    Stellenbosch

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    South Africa’s most famous wine-producing district, Stellenbosch, surrounds its historic town with the same name; fine winemaking here dates back to the late 1600s. Its valleys of granite, sandstone and alluvial loam soils between the towering blue-grey mountains of Stellenbosch, Simonsberg and Helderberg have the capacity to produce beautiful wines from many varieties. The climate is warm Mediterranean, tempered by the cool Atlantic air of nearby False Bay.

    Perhaps most well-known for its Pinotage and Bordeaux blends, Stellenbosch also produces noteworthy wines from Syrah, Chenin blanc, Chardonnay and Sauvignon blanc. The district’s wards—Banghoek, Bottelary, Devon Valley, Jonkershoek Valley, Papegaaiberg, Polkadraai Hills and Simonsberg-Stellenbosch—all produce distinctive wines from vines with relatively low yields.

    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.

    VCNMM7168_08_2008 Item# 121343