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Flat front label of wine
Flat front label of wine

Carne Humana Proprietary Red 2011

Other Red Blends from Napa Valley, California
    14.8% ABV
    All Vintages
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    14.8% ABV

    Winemaker Notes

    Whereas most red blends are created from separate lots of wine and blended prior to bottling, the fruit for this blend was carefully selected, co-fermented and barrel aged as a single lot to create awine with greater depth and integration. After an extended maceration period the wine was aged in a combination of new and seasoned French oak barrels for 18 months.

    Deep scarlet in color, with a slight purplish-black core. Intense aromas of dark berry, bing cherry and dried cranberry, layered with accents of smoky bacon, black pepper and sweet tobacco. The palate is fleshy and rich with dense, smooth flavors of raspberry chocolate torte, dark fruit, licorice and a savory seared meat character. Bold structure, balanced acidity and firm tannins give the wine tremendous depth, intensity and length now, with the potential to age gracefully.

    Predominant Varieties:
    Petite Sirah (Durif): Structure, inky color and chocolate.
    Zinfandel: Lively acidity, dark red fruit.
    Petit Verdot: Firm tannin, violet and anise notes.
    Syrah: Bacon, black pepper.

    Critical Acclaim

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    Carne Humana

    Carne Humana

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    Carne Humana, Napa Valley, California
    Video of winery
    Named for the upper Napa Valley land grant, "Rancho Carne Humana", the bold and nuanced character of this wine is a worthy expression of the rich history and diverse soils of the land from where it is sourced. The land grant was issued to Edwin Bale in 1841 and it encompassed the northern Calistoga boundary to the southern edge of St. Helena Township. Today, the entire valley floor and foothills on either side are home to a high concentration of old vine reds – from Zinfandel and Petit Syrah, to one-of-a-kind field blends and heritage varietals like Charbono. The gravelly loam soils and warm Napa Valley climate are perfect for producing an opulent, richly textured red wine.

    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.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    RPT10311397_2011 Item# 135398