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CADE Howell Mountain Cabernet Sauvignon 2010

Cabernet Sauvignon from Napa Valley, California
  • RP91
  • D90
14.8% ABV
  • RP94
  • WS93
  • RP92
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14.8% ABV

Winemaker Notes

Dense flavors of black cherry, baker's chocolate, black olive and dried herbs are followed by structured tannins and acidity that will allow the wine to age gracefully for the next 5-10 years.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
Cade's 2010 Cabernet Sauvignon Howell Mountain boasts excellent depth and richness, both supported by firm mountain tannin. This attractive Cabernet is a good introduction to Cade. The only thing it lacks is a little more mid-palate juiciness, the issue with so many 2010s from Howell Mountain. Today, the 2010 comes across as a bit compact, but I expect the wine to always be a little on the lean side. I have to say, Cade’s 2010 was much more impressive when I tasted it last year from barrel. The 2010 is 87% Cabernet Sauvignon and 13% Merlot from a variety of sources on Howell Mountain, roughly 73% estate or estate-controlled and 27% purchased fruit. Anticipated maturity: 2014-2024.
D 90
Decanter
Savoury, meaty, focused nose of dark fruit and bitter chocolate. Rich and concentrated palate but not too dense, with grippy tannins and a big bold finish. A good future – one to look out for.
Drink 2014–2030
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CADE

CADE Winery

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CADE Winery, Napa Valley, California
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In 2005, Gavin Newsom, Gordon Getty and John Conover established CADE Estate Winery to craft luxury, high-altitude estate Cabernet Sauvignon from Howell Mountain as a complement to the valley floor wines of Plumpjack Winery. Like Plumpjack, CADE takes its name from Shakespeare, who used the term to refer to the wine casks - or cades - shipped from Bordeaux to England during Elizabethan times. At an elevation of 1800 feet, their estate - 54 contiguous acres surrounding the winery - experiences a unique temperature inversion. During the day, conditions are much cooler than those on the valley floor; evenings grow warmer with the setting sun. CADE's mountainside soils, characterized by volcanic ash and minerals, provide beneficial stress to vines that further concentrates the character of this unique terroir.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

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.

RPT90905402_2010 Item# 123924