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CADE Napa Cuvee 2008

Bordeaux Red Blends from Napa Valley, California
  • WE92
  • WS90
14.8% ABV
  • RP93
  • WS92
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14.8% ABV

Winemaker Notes

The second of three (2007-2009) consecutive wonderful vintages the 2008 Cade Cuvee is a worthy successor to the 2007. The inclusion of 7% Malbec gives the wine a juiciness and fruit forwardness. Aromas of black cherry, plums and milk chocolate are followed on the palate with flavors of cocoa, blackberries and warm cherry pie filling. Much more approachable upon release than the 2007, there is a sense of balance that will allow the wine to age gracefully for the next 3-5 years.

Blend: 76% Cabernet Sauvignon, 10% Petit Verdot, 7% Malbec, 5 % Cabernet Franc, 2% Merlot

Critical Acclaim

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WE 92
Wine Enthusiast
Firm tannins mark this young Cabernet, as well as a dense girding of minerals. Together with the dryness, these make it fairly austere. But a molten core of spicy blackberry flavor bodes well for the future. Cellar until at least 2018. Cellar Selection.
WS 90
Wine Spectator
Plenty to admire in this taut, focused effort, with dried dark berry, mineral, blueberry and sage notes on a medium to full body. Well-proportioned, ending with a burst of blueberry fruit. Drink now through 2021. 5,235 cases made.
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CADE

CADE Winery

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CADE Winery, Napa Valley, California
2008 Napa Cuvee
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.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

WBW30080382_2008 Item# 112051

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