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Buena Vista Sonoma Cabernet Sauvignon 2010

Cabernet Sauvignon from Sonoma County, California
Ships Tue, Oct 24
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Currently Unavailable $11.99
Try the 2014 Vintage 23 99
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11 99
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4.5 2 Ratings

Winemaker Notes

Enticing aromas of black cherry and warm blueberry pie are accented with rich caramel notes that linger on the nose. This well-balanced wine offers generous fruit with flavors of forest floor and musk that are supported by supple tannins and lead to a long, delicious finish.

Critical Acclaim

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WE 88
Wine Enthusiast

Tastes like black cherry and blueberry jelly, a very fruity, sweet wine with a bite of citrusy acidity. Absolutely delicious, yes, but not showing much complexity or nuance.

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Buena Vista

Buena Vista

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Buena Vista, , California
Buena Vista
Founded in 1857 as California's first premium winery, Buena Vista, under the direction of winemaker Jeff Stewart, is a leader in cool-climate Pinot Noir, Chardonnay, Merlot and Syrah. Straddling Sonoma County in the southern end of the Carneros appellation, the 523-acre Ramal Vineyard Estate is broken up into 167 small blocks, with 21 different clones of Chardonnay and 13 different clones of Pinot Noir, and is set along rolling south-facing hillsides overlooking the San Pablo Bay. The Ramal Vineyard is the crown jewel of all Carneros.

Most winemakers will agree that cool-climate wines like Pinot Noir are the most difficult to produce. And most will agree that Jeff Stewart does so with unparalleled success. Jeff comes to Buena Vista with over 15 years of achievement in cool-climate viticulture and his focus on gentle handling of the grapes and temperature moderation produces wines with complexity, character and depth.

Burgundy

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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.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

ULL391213_10_2010 Item# 117324

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