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Charles Krug Reserve Sangiovese 1997

Sangiovese from Napa Valley, California
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    Winemaker Notes

    Tasting Notes: Classic coloration of garnet and ruby introduces our 1997 Charles Krug Family Reserve Sangiovese. The deep color supports a classic range of aromas and flavors. The jammy complex of strawberry and cherry aromas are an introduction to exotic nuances of spice and cocoa. The palate is supple yet firmly braced by the natural acid structure of the fruit softened by the texture of the vintage. A tremendous combination of varietal expression and sumptuous fruit.

    Food Pairings: This wine is an amazing accompaniment to a wide variety of foods. Rich enough for roast duck or pheasant, zesty enough for a spicy paella and unpretentious enough for a slice of pizza.

    Critical Acclaim

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    Charles Krug

    Charles Krug

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    Charles Krug, , California
    Charles Krug
    The Charles Krug Winery was established in 1861 as the first winery in the Napa Valley by Prussian-born visionary and revolutionary Charles Krug. Today the winery focuses on handcrafted Cabernet Sauvignon and Bordeaux varieties grown within with Napa Valley appellations and sub-appellations. The winery remains under the stewardship of the Peter Mondavi Sr Family, who purchased the historic winery in 1943. Peter Mondavi Sr remains at the helm of the winery, with day-to-day operations handled by his two sons Marc and Peter Jr.

    Beaujolais

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    The bucolic region often identified as the southern part of Burgundy, Beaujolais actually doesn’t have a whole lot in common with the rest of the region in terms of climate, soil types and grape varieties. Beaujolais achieves its own identity with variations on style of one grape, Gamay.

    Gamay was actually grown throughout all of Burgundy until 1395 when the Duke of Burgundy banished it south, making room for Pinot noir to inhabit all of the “superior” hillsides of Burgundy proper. This was good news for Gamay as it produces a much better wine in the granitic soils of Beaujolais, compared with the limestone escarpments of the Côte d’Or.

    Four styles of Beaujolais exist though most is sold under the basic Beaujolais appellation. The simplest, and one that has regrettably given the region a subpar reputation, is Beaujolais Nouveau. This is the wine that is made using carbonic maceration (a quick fermentation that results in sweet aromas) and is released on the third Thursday of November in the same year as harvest. It's meant to drink young and is flirty, fruity and fun. The rest of Beaujolais is where the serious wines are found. Beaujolais-Villages, which must come from the hilly northern part of the region, offer reasonable values with some gems among them. The superior section are the cru vineyards coming from ten distinct communes: St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Regnié, Brouilly, and Côte de Brouilly. Any cru Beajolais will have its commune name prominent on the label.

    Delightfully playful yet at its best capable of impressive gravitas, Gamay is responsible for juicy, berry-flavored wines in Beaujolais and parts of the Loire Valley. It has received some criticism for its role in Beaujolais Nouveau, a young beverage more reminiscent of fruit punch than wine. But make no mistake—the Gamay grape is very capable of producing light yet serious wines, especially in the cru villages of Beaujolais. The variety is also widely planted in Savoie and Switzerland, and has recently found success on a small but growing scale in Oregon.

    In the Glass

    Gamay can be decidedly light and fruity with flavors cherry candy and cranberry. Made for Beaujolais Nouveau, with a quick fermentation process, the wines give fun and flirty aromas of banana or bubblegum. The Nouveau style is to drink early and not contemplate. More complex Gamays (Village or cru level) offer dark blackberry or ripe cherry flavors with enticing aromas of baking spice, violets and dark wet earth as well as aging potential.

    Perfect Pairings

    Gamay is delicious on its own, especially with a light chill. It is the quintessential picnic red and goes well with simple charcuterie, country pate, and terrines. Served at a cool temperature, it is an unexpected but outstanding partner for freshly shucked oysters. Gentle tannins and bright acidity make it a great option with Asian food, even dishes with a bit of a spicy kick. Gamay can also be a great pairing with poultry, especially duck or Thanksgiving turkey with cranberry sauce.

    Sommelier Secret

    Within Beaujolais, there are ten different crus, or highly ranked grape-growing communes. Each one has its own distinct personality—Fleurie is delicate and floral, Côte de Brouilly is concentrated and elegant, and Morgon is serious, structured, and age-worthy, capable of rivaling some red Burgundies.

    CGM55962_1997 Item# 13934

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