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Chatham Hill Cabernet Sauvignon 1999

Cabernet Sauvignon from North Carolina
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    Winemaker Notes

    Youthful black cherry and plum fruit with light oak and well-balanced tannins. FOOD PAIRING: leg of lamb, filet mignon, vegetable risotto, dark chocolate.

    Critical Acclaim

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    Chatham Hill

    Chatham Hill Winery

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    Chatham Hill Winery, North Carolina
    Chatham Hill Winery was established in 1999 as the first winery in the Triangle area. The mission of our winery is to produce distinctive, handcrafted wines of high quality and purity from grapes grown in North Carolina. We carefully select high quality grapes from vineyards with old vines and low yields to ensure quality and consistency. At Chatham Hill we believe in a minimalist approach to winemaking. Our wines are produced using traditional methods. Although we only try to help Mother Nature in turning grapes into wine, we use the highest quality materials and meticulously sterilized equipment. We emphasize the scientific approach in controlling the conditions under which the grapes are fermented and wines are aged, blended, and bottled. We believe the combination of our winemaking skills and philosophy will yield a premium wine, a goal to which we are passionately committed.

    North Carolina

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    Among its rugged and diverse landscape, North Carolina’s exciting wine trails boast well over 100 unique wineries. Already abundant in regional food, festivals, art and music, the North Carolina wine experience merges seamlessly with its local culture.

    Vineyards appear in three distinct regions: Mountains, Piedmont and the Coast. The Mountains region includes the rugged Blue Ridge Mountains, while the Piedmont region’s art and food culture offers the perfect setting for any wine tour. The Coast remains unsurpassed in beauty and charm. All three regions include official AVAs (American Viticultural Areas).

    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is now the world's most planted grape variety. 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 has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious 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.

    CHW3_1999 Item# 40971