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Cameron Hughes Lot 337 Meritage 2010

Bordeaux Red Blends from Rutherford, Napa Valley, California
  • WE90
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Winemaker Notes

Lot 337 combines pretty layers of red berries, mocha, tobacco, plum, and baking spices. The palate is fresh, compact and balanced with fine grained tannins and an expansive finish.

This Bordeaux-style blend comprised chiefly of Merlot and Cabernet presents the best of what Napa is known for in an elegant package. This was a cooler vintage for Napa Valley, so this wine is not as fruit sweet and delivers great complexity. The wine's depth can be attributed to the cooler 2010 vintage as well as the immaculate vineyard practices of the growers.

Critical Acclaim

WE 90
Wine Enthusiast

Soft, luxurious wine for drinking now. Made from Merlot and Cabernet, it offers rich, complex flavors of blackberries, cherries, currants, dark chocolate, herbs, spices and cedar. Shows lots of fanciness for this price. Editors' Choice.

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Cameron Hughes

Cameron Hughes

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Cameron Hughes, , California
Cameron Hughes
With an obsession for quality and innovation, Cameron Hughes Wine, founded by Cameron Hughes and partner Jessica Kogan, is dedicated to building a reputation for delivering the best domestic and international wine values in the marketplace today. Our focus is on buying at the high-end, small available 'Lots' of super premium wine. Because not all wine at the high-end is bottled, we rescue those 'Lots' do some stylistic blending and get it to you at a great price.

Our company was founded on the concept that exquisite wine should be available at everyday prices. Cameron is a wine négociant who travels the world in search of exceptional wines to share with wine lovers in select markets. Our wines are sourced from the finest growers and winery partners who must remain anonymous as they produce wines for much more expensive projects.

A source of reliable, budget-friendly wines and, increasingly, more premium bottlings, Chile is one of South America’s most important wine-producing countries. Long and thin, it is largely isolated geographically, bordered by the Pacific Ocean to the west, the Andes Mountains to the east, and the Atacama desert to the north. These natural borders gave Chile the very favorable benefit of being the only country to avoid the disastrous phylloxera infestation of the late 1800s. As a result, vines can be planted on their own rootstock rather than grafted. Though viticulture was introduced to the country by conquistadors from Spain, today Chile’s wine production is most influenced by the French, who emigrated here in large numbers to escape the blight of phylloxera. These settlers have invested heavily in local vineyards and wineries.

Chile’s vineyards, planted mainly with international varieties, vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt current to produce cool-climate Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah, and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on light-bodied Pinot Noir and cool-climate whites like Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó, and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata, excellent cool-climate Riesling, Chardonnay, and Pinot Noir are made.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

SWS331221_2010 Item# 122701

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