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Chateau St. Jean Sonoma County Cabernet Sauvignon 2004

Cabernet Sauvignon from Sonoma County, California
  • WE91
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Winemaker Notes

Black cherries, chocolate, ripe plums, violets and sweet vanilla oak notes jump from the nose of this Cabernet. On the palate, layers of ripe blackberries, roasty tobacco, cedar, mint and spice surround richly textured supple tannins that lead into a coffee and smoky oak finish.

This wine consists of Cabernet Sauvignon blended with Merlot (3%) and Cabernet Franc (2%). Each component was aged separately for 18 months in French and American oak before blending. Once the barrel selection was made, the wine was assembled and bottled.

"Dry and balanced, it shows the deft hand of the winery, a soft delicious Bordeaux-style wine with lushly ripe cherry, cassis and spicy oak flavors, and a long, smooth, elegant finish."
Wine Enthusiast Editor91 points

Critical Acclaim

WE 91
Wine Enthusiast

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Chateau St. Jean

Chateau St. Jean

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Chateau St. Jean, , California
Chateau St. Jean
Founded in 1973 in the Sonoma Valley, Chateau St. Jean is the quintessential Sonoma winery. Chateau St. Jean produces an extensive portfolio of Sonoma County wines as well as vineyard designated wines, limited production Reserve wines, and the flagship Cinq Cépages Cabernet Sauvignon. Winemaker Margo Van Staaveren uses her more than 30 years of vineyard and winemaking expertise with Chateau St. Jean to continue the tradition of highlighting the best of each vineyard site to produce exceptional wines. Chateau St. Jean was the first Sonoma winery to be awarded the prestigious “Wine of the Year” award from Wine Spectator Magazine for its 1996 Cinq Cépages, a Bordeaux style blend of “five varieties” and has long been recognized as a leader in vineyard designated wines.

Champagne

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Associated with luxury, celebration, and romance...

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

ASG63746_2004 Item# 86753

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