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Flat front label of wine
Flat front label of wine

Clos LaChance Santa Cruz Mountains Cabernet Sauvignon 1997

Cabernet Sauvignon from Central Coast, California
  • WE91
  • W&S91
0% ABV
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Winemaker Notes

1997 was a great year for Cabernet Sauvignon in the Santa Cruz Mountains. The perfect growing season produced intensely flavored fruit. The nose on this wine reminisces of black cherry and raspberry. A slight trace of cinnamon and vanilla resides. To the taste, this wine is bright, but the tannins are balanced - not overpowering - making this a Cab that is drinkable now, but will age gracefully. Perfect for the holidays and winter season, the tannins and structure of this wine are versatile enough to pair with turkey or wild game, as well as a hearty steak.

Critical Acclaim

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WE 91
Wine Enthusiast
W&S 91
Wine & Spirits
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Clos LaChance

Clos LaChance

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Clos LaChance, Central Coast, California
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Clos LaChance is a small, family-owned winery, located in the heart of the Santa Cruz Mountains. We produce limited quantities of hand-made wines from local vineyards and other premium appellations throughout Northern California. The name Clos LaChance is derived from the French word "clos" for the fenced area around a vineyard (in this case the owners' home vineyard), and from co-owner Brenda Murphy's maiden name, LaChance.

The Clos LaChance trademark - a hummingbird among the grapevines - is the primary feature on our label. The hummingbird was chosen not only for its grace and style, but also for its strength. The hummingbird is a welcome addition into vineyards for its "energetic" efforts in keeping other birds away.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

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.

SOU78018_1997 Item# 10706