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Clark-Claudon Cabernet Sauvignon 2007

Cabernet Sauvignon from Napa Valley, California
  • RP95
14.2% ABV
  • RP92
  • RP92
  • RP94
  • WS90
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14.2% ABV

Winemaker Notes

The 2007 harvest produced five unique 100% Estate Cabernet lots. These were cold soaked and tank fermented separately and then barreled down in 65% new and 35% neutral French Oak for two years. The wine was then bottled and allowed to age for an additional year before release.

This complex beauty presents with near opaque purple hues and gorgeous black fruit aromas then opens to layers of black cherry, plum and cassis with hints of pomegranate. Round and full on the palate, it follows with a stratum of cured meats, floral notes and shaved dark chocolate leading to a long cedar, black fruit and mocha finish. Spicy French Oak and well integrated tannins finish this package of balance and symmetry; spectacular now, the 2007 CC can age for 20 plus years.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
This estate's super-impressive Cabernet Sauvignons seemed to go through a listless, but brief period, but the 2007 Cabernet Sauvignon Estate marks a resurrection in quality. Its dense ruby/purple color is accompanied by notes of grilled herbs, wood, creme de cassis, chocolate and espresso. This full-bodied effort cuts a hedonistic as well as velvety swath across the palate. With terrific texture, density and length, it is the best wine they have made in a long time, perhaps the best ever.
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Clark-Claudon

Clark-Claudon

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Clark-Claudon, Napa Valley, California
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OUR STORY SOME DREAMS COME TRUE In 1974, shortly after their Peace Corp assignment in Colombia, Tom Clark and Laurie Claudon came to the Napa Valley, new baby boy in tow. Immediately caught up in the infectious energy, they were ready to take their place among a small group of visionary grape growers and winemakers. Together, that group of pioneers laid the foundation for the unrivaled status of today’s Napa Valley.

Over the next four years as their family grew. Tom continued to refine his grape growing expertise and Laurie learned along with him. In 1979, Tom founded Clark Vineyard Management and began developing and managing vineyards under his own company.

Then in 1989 pressed by a friend, Tom and Laurie hiked a piece of property on the north east side of Howell Mountain. Though unproven, it was the proverbial love at first sight and ideal for a Cabernet vineyard. Because of Tom's considerable reputation, the sellers desire to support the purchase and the couple's willingness to bet on themselves, they leased and developed the property while eventually exercising their option to buy. Working together, the family joked about calling it Sweat Equity, but the vineyard they developed would become Clark-Claudon Vineyards.

Their business was founded in the old tradition of family winemaking where the art begins in the vineyard and ends with a beautiful bottle of wine. The name Clark-Claudon and the logo's meeting of the two feathers represent a joint commitment to the pursuit of their dream and to the preservation of the environment that supports it. Since then, Clark-Claudon Vineyards has received critical acclaim for both their Estate Grown Cabernet and their Wild Iris Sauvignon Blanc.

Napa Valley

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960's, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980's, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those is the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

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.

SWS165112_2007 Item# 107795