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Clos du Bois Cabernet Sauvignon 2007

Cabernet Sauvignon from North Coast, California
    13.5% ABV
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    4.0 1 Ratings
    13.5% ABV

    Winemaker Notes

    The 2007 Classic Cabernet Sauvignon marries suave, blockbuster structure with elegant fruit and stellar varietal appeal, pairing vibrant aromas of blackberry and vanilla with deeper notes of roasted coffee and toast on the nose. Full-bodied and forward on the palate, the wine offers well-integrated flavors of black fruits, plum, mocha and clove spice before a long, mouth-filling finish that wraps up with cassis and toast.

    This elegant, structured Cabernet calls for savory fare such as pasta Bolognese, lamb, sliders and pizza.

    Critical Acclaim

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    Clos du Bois

    Clos du Bois Winery

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    Clos du Bois Winery, North Coast, California
    2007 Cabernet Sauvignon
    When Clos du Bois was founded in 1974, Sonoma County was better known for its prunes, walnuts and dairy farms than for its wine grapes. With more soil types than France, Founder Frank Woods recognized the potential of Sonoma County as a world-class wine growing region, and it is here in Sonoma's Alexander Valley where Clos du Bois has been making outstanding wines for more than three decades. Woods' vision was to marry the best of California wines, which were rich, fruit forward and robust, with the best of French wines, which had an undeniable elegance. With a focus on sourcing the best quality grapes from Alexander Valley, Russian River Valley and the surrounding North Coast, the resulting collection of wines highlight the best of Sonoma County in a style that is both elegant and approachable - the signature of Clos du Bois.

    North Coast

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    Encompassing the grape-growing regions located north of San Francisco, the North Coast AVA includes six counties: Lake, Marin, Mendocino, Napa, Sonoma, and Solano. Napa and Sonoma get all of the attention, but there are a few other counties producing great wine in Northern California. Two notable examples are Mendocino and Lake County, the northernmost winegrowing regions in the state. These AVAs are very different, both from their neighbors to the south and from one another.

    Mendocino benefits from the cooling fog of the Pacific Ocean and is able to successfully grow cool-climate varieties like Pinot Noir, Chardonnay, and Riesling. There is a significant focus here on organic viticulture. Inland Lake County, on the other hand, is considerably warmer, and Cabernet Sauvignon, Zinfandel, and Sauvignon Blanc are the dominant varieties. Both regions are excellent sources of high-quality but affordable California wines in a wide range of styles.

    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, 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's typically blended to soften tannins and add complexity. In warmer regions like California 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 revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    CAR540103_2007 Item# 105057

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