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Columna Albarino 2012

Albarino from Spain
    0% ABV
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    Winemaker Notes

    Columna is a superb wine made from estate owned grapes in the most southern and inland subzone of Rias Baixas (Condado de Tea). Vines are tended in Granite and Slate soil, imparting lots of minerality. Winemaker Rodri Mendez, disciple and right hand man of Raul Perez vinifies Columna in the same winery where Sketch (the under the water wine) is vinified.

    Albariño's crisp clean flavors are extremely versatile. Seafood, clams, oysters are what the local Galician people eat with this queenly grape. It also pairs like magic with Sushi, Indian, or Thai. Other pairings that are successful include hard-to-pair, popular take-out meals like cold sesame noodles, chicken tikka masala, pad thai, and tacos.

    Critical Acclaim

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    Columna

    Columna

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    Columna, , Spain
    Columna
    Made from 100% Albariño grapes tended in granite soil. The vineyards are located next to the Miño river in Galicia (North West of Spain) within the Condado de Tea subzone of Rias Baixas. Out of the 5 Subzones of Rias Baixas, Condado de Tea is the most southern subzone and furthest from the Atlantic Ocean. The North East of Spain is known for making the best white wines in the Iberian Peninsula. Out of the 200+ indigenous grapes found in this area, Albariño is the queen. She sustains the farmers of the region. Columna is a very unique expression of this queenly grape due to its southern and interior location – resulting in a style that is bright, floral mineral and at the same time rich. The vineyards that produce this outstanding expression of Albariño are tended in the local popular Emparrado trellis system, which was invented by the Romans during the 2nd century to maximize air circulation allowing for a better drier ripening season. The winemaker Rodri Mendez is no less than Raul Perez disciple and right hand man. In fact Columna is vinified in the same winery were Sketch (the under the water wine) is produced. The goal in producing Columna is to showcase the purity of the Albariño grape in a 100% unoaked style from a unique micro-clime that produces richer fuller often more balanced Albariño wines.

    With a rich history of wine production dating back to biblical times, Israel is a part of the cradle of wine civilization. Here, wine was commonly used for religious ceremonies as well as for general consumption. During Roman times, it was a popular export, but during Islamic rule around 1300, production was virtually extinguished. The modern era of Israeli winemaking began in the late 19th century with help from Bordeaux’s Rothschild family. Accordingly, most grapes grown in Israel today are made from native French varieties. Indigenous varieties are all but extinct, though oenologists have made recent attempts to rediscover ancient varieties such as Marawi for commercial wine production.

    In Israel’s Mediterranean climate, humidity and drought can be problematic, concentrating much of the country’s grape growing in the north near Galilee and at higher elevations in the east. The most successful red varieties are Cabernet Sauvignon, Merlot, and Syrah, while the best whites are made from Chardonnay and Sauvignon Blanc. Many, though by no means all Israeli wines are certified Kosher.

    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.

    PBC9165797_2012 Item# 126127

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