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Concannon Selected Vineyards Cabernet Sauvignon 2005

Cabernet Sauvignon from Central Coast, California
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    Winemaker Notes

    Blend: 90% Cabernet Sauvignon, 10% Petite Sirah

    The 2005 Concannon Cabernet Sauvignon, Selected Vineyards, Central Coast is a well-balanced and approachable Central Coast Cabernet Sauvignon. It exhibits a rich nose of violets and cassis, with additional hints of chocolate and vanilla oak characteristics. The flavorful palate shows mulberry fruit, anise, and more oak flavor overtones. The finish is full and jammy, with hints of sweet tobacco and freshly roasted espresso beans.

    Enjoy with tri-tips of beef, rosemary-rubbed filet mignon, or other favorite red meat dishes.

    Critical Acclaim

    Concannon

    Concannon

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    Concannon, , California
    Concannon
    A historic and once-famous Livermore winery, Concannon was bought and sold several times in the 1980's by large conglomerates that were purchasing each other. Each sale resulted in a loss of focus, and the brand suffered. In 1992 Eric Wente of Wente Vineyards saved it from the jaws of destruction by assembling a group of eight investors to buy the winery. However, Concannon Vineyard is a totally separate company in both ownership and operation from Wente Vineyards.

    Nestled amidst the vineyards and rolling hills along the Livermore Valley, Concannon has been widely recognized for crafting full-flavored, complex and award-winning wines. Ocean air pours through the Golden Gate each afternoon cooling the influence of the sun, and enabling the grapes to develop both the ripe sugars and firm acids that fine wine demands.

    Concannon is perfectly positioned geologically, atop a 600-foot-deep bed of gravelly soil. These rocks require the vines to drive their roots deep into mineral-rich deposits, and it also keeps the grape and cluster size in moderation.

    More than 140 of Concannon's 200 Livermore estate acres are Petite Sirah plantings grafted onto improved rootstocks. Over the decades, they have carefully tuned their planting and trellising to take full advantage of the unique terroir. The result: intensely flavored, memorable wines vintage after vintage.

    Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

    Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

    Sangiovese

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    The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

    In the Glass

    Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

    Perfect Pairings

    Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

    Sommelier Secret

    Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

    ASG78328_2005 Item# 92450

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