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Brady Vineyard Cabernet Sauvignon 2011

Cabernet Sauvignon from Paso Robles, Central Coast, California
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Winemaker Notes

Because of the inherent sparcity of nutrients in the vineyard site, the resulting yields boost beautiful concentration and intensity. The Brady Vineyard Cabernet Sauvignon is a big and bold wine with deep color and aromas of dark berries and oak. The smooth and silky palate is complimented by delicious fruit flavors and rounded tannin and balanced acidity.

Critical Acclaim

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Brady Vineyard

Brady Vineyard

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Brady Vineyard, , California
Brady Vineyard
The Brady family vineyard is the family’s dream, come to realization here in Paso Robles where native lupines found on the property are reminiscent of the fields of bluebonnets that greet the spring in the Brady’s native Texas. Nestled in the Estrella Valley just far enough inland from the Pacific Ocean to build heat daily but still close enough to enjoy the nightly cooling of maritime breezes. Established in 2001, the 24 acre site is ideally situated for world-class viticulture with vines rooted in the meager gravelly soils that form a rolling alluvial terrace overlooking the Estrella River. Here, Cabernet Sauvignon, Cabernet Franc, and Petite Sirah vines are planted at a density of 908 vines per acre grafted onto rootstock bred to seek out available water and nutrients in the sparse ground. Because of the inherent poverty of the site yields are limited to a scant 4 tons per acre boosting intensity and concentration from the vines. All of these elements together result in rich, fully-ripened grapes, ideal for producing big and bold Paso Robles Red wines.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

NDF233632_2011 Item# 130546

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