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Cardinale Cabernet Sauvignon 2007

Cabernet Sauvignon from Napa Valley, California
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14.8% ABV
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14.8% ABV

Winemaker Notes

As your palate wraps itself around the 2007 Cardinale, the same feeling of grace, beauty and style that defines silk is evident in this wine. The flavor palate includes anise, milk chocolate, currants, coffee bean and vanilla. The structure evokes both the mountain and bench terroir - the 2007 Cardinale is beauty defined.

86% Cabernet Sauvignon; 14% Merlot

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The impressive 2007 exhibits an opaque purple color as well as abundant aromas of sweet red and black currants, kirsch, spice box, licorice, and toasty new oak. Full-bodied, big, structured, and layered,it will benefit from 3-4 years of cellaring. Winemaker Christopher Carpenter has again turned out a wine that should evolve for 25 years. Impressive.
WE 93
Wine Enthusiast
A darkly colored, tannic Cabernet whose dry astringency keeps it from being thoroughly enjoyable now. Despite the astringency, however, it showcases an immaculate core of blackberries and black currants. Elegant and classy, it should age well throughout the decade. Cellar Selection.
WS 91
Wine Spectator
Potent and well-built, offering a mix of pure, ripe blackberry and currant, with touches of smoke and cedar and rich, chewy tannins. Best from 2014 through 2025.
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Cardinale

Cardinale

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Cardinale, Napa Valley, California
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In 1983, Jess Jackson, proprietor of Kendall-Jackson Winery, decided to produce a world-class red Meritage wine. The name comes from the original Cardinale vineyard site at Kendall-Jackson's Lakeport winery. The wine is made predominantly of Cabernet Sauvignon blended with small amounts of Merlot and, in certain years, Cabernet Franc. Grapes are harvested from hillside vineyards located in both Napa Valley and Sonoma County. The wine is aged in 100% new French oak Chateau barrels to produce a forward, seamless oak character to match its intense fruit.

Napa Valley

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of 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 enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

MAN109778_2007 Item# 109778