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Chalk Hill Cabernet Sauvignon 2005

Cabernet Sauvignon from Sonoma County, California
  • WS90
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Winemaker Notes

A Bordeaux blend of 83% Cabernet Sauvignon, 8% Malbec, 4% Merlot, 3% Petit Verdot and 2% Cabernet Franc.

At Chalk Hill, Cabernet Sauvignon wine growing is a composition of diverse microclimates, distinct clones, hillside terrains and sunny exposures. This wine lends aromas of cassis, autumn leaves, graphite and mocha which prelude a palate laced with bramble berries, earth, roasted espresso beans, tar and black spices.

Its youthful yet integrated tannin structure makes this wine worthy of aging for 5 to 10 years.

Critical Acclaim

WS 90
Wine Spectator

Rich, powerful and full-bodied, this is marked by thick Syrah-like road tar, graphite, dried currant, sage and herbal flavors that are concentrated and reflective of a cool climate for Cabernet. Drink now through 2016.

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Chalk Hill

Chalk Hill Winery

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Chalk Hill Winery, , California
Chalk Hill
Chalk Hill Estate Vineyards and Winery was purchased recently by Bill Foley, proprietor of Foley Family Wines, who will continue the time-honored traditions that Fred Furth began. Founded in 1972 by Fred Furth, the Chalk Hill Estate encompasses 280 acres of carefully positioned vineyards, including the valley floor, hillsides, and ridge tops of a 1300 acre estate. Perpetuating the time-honored traditions of the first land grant pioneers, the Chalk Hill Estate operates as a family farm with the daily tasks of sustainable viticulture flowing seamlessly through the growing season and ultimately to estate bottled wines. Chalk Hill is the only 100% estate winery in the Chalk Hill AVA nestled within the Russian River Valley. The passion for meticulous viticulture has resulted in elegant, world-class wines.

Stellenbosch

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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.

ALL5535247_2005 Item# 97079

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