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Cain Cain Cuvee NV 8

Bordeaux Red Blends from Napa Valley, California
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    Winemaker Notes

    Cain Cuvée (cue-vay means "blend") is a new style of Cabernet blend: this wine is not all about Big Oak and Inky, Drying Tannins. In our Cain Cuvée, we look for bright aromas to combine with a mouthwateringly fresh palate and a silky finish-just the thing to complement todays lighter and spicier dishes. The NV8 Cain Cuvée is a blend not only of varieties, but of vintages: the aromatic 1998 and the deliciously sweet 1997. 1998 gave us many perfumed and silky wines- just right for Cuvée&3151; which married perfectly with some special lots that we saved from the 1997 vintage to be able to add more sweetness and richness to the final blend. In 1998, the fruit was comparatively late to ripen, and it ripened under cooler conditions, especially up in the mountains, resulting in more perfumed wines (cedar and berries), slightly less alcohol, and smoother, more elegant tannins. Because the spring and budbreak came so late in 1998, after the copious and rich harvest of 1997, we correctly anticipated a later harvest, lower yields, and more delicate wines. So we held back some of our excellent 1997 wines with a view toward complementing the 1998s. In the tastings we did in the spring and summer of 1999, we found just the right wines and proportions of the 1997 to blend with our 1998s to achieve our classical Cain Cuvée goal. To blend the NV8 Cain Cuvée, we drew on fruit from the Cain Vineyard, others on Spring Mountain, Diamond Mountain, and especially from the Oakville and Rutherford Benches and the Conn Creek area, along the Silverado Trail. Naturally, we handle the fruit and the wine gently and are judicious in our use of new oak. The wine was bottled in the spring of 2000 after slightly over a year in the barrel, then aged for another year in the bottle. As we write this (January 2001) after twelve vintages of Cain Cuvée, we have found them all to age gracefully. While we like to drink them young, all of them-even 12 years old- are still drinking well.

    Critical Acclaim

    Cain

    Cain Vineyard and Winery

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    Cain Vineyard and Winery, , California
    Cain
    The Cain Vineyard site is truly spectacular, cradled in a bowl overlooking St. Helena from the top of the Spring Mountain District. In 1980, Joyce and Jerry Cain purchased part of the McCormick Ranch, a homestead dating back to the 1840's. The Cains were in search of a unique mountain property where they could realize their dream of planting the five classical Bordeaux varietals from which to draw one ideally structured wine, which would result as a blend of all five varieties. Jim and Nancy Meadlock joined the Cains in 1986, and in 1991 they purchased full ownership. The first Cain Five, the 1985 vintage was released in 1989. Cain produces four wines: Cain Five, Cain Cuvee, Cain Musque and Cain Concept.

    Limari Valley

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    Sauvignon Blanc

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    A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

    In the Glass

    From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

    Sommelier Secret

    Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

    GALCAICUV98C Item# 28585

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