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Cuvaison Mount Veeder Cabernet Sauvignon 2007

Cabernet Sauvignon from Napa Valley, California
  • WE93
  • W&S92
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Winemaker Notes

Cuvaison's Cabernet Sauvignon is sourced from the winery's Estate owned vineyard, some 1,200 feet up the slopes of Napa Valley's Mt. Veeder. Th e schisty, gravelly, well-drained hillside soils severely restrict the yields, producing Lilliputian quantities of solid, jam-packed Cabernet backed by vibrant acidity and fine, mountain tannins.

Aromas of boysenberry, black cherry, violets and mocha. The palate has floral and black fruit notes dominate with rich, jammy fruit. Overall, a big, full throated Cabernet Sauvignon with inky fruit and chewy, supple tannins.

Critical Acclaim

WE 93
Wine Enthusiast

A beautiful Cabernet, whose mountain origins show in the fi rm tannins and concentrated blackberry and black currant fruit. Notes of minerals and violets complicate things, as does rich oak. Very fi ne and delicious, but obviously needs time in the cellar. Should develop well over the next 6–10 years. Cellar Selection

W&S 92
Wine & Spirits

The vibrant, youthful color parallels this wine’s blueberry blue fruit and sunny scents of violets. Then the extract submerges that fruit in a pungent mineral bath. The sunniness and the berry flavors rise up out of the extract for moments at a time, suggesting the balance this wine should achieve with several years in the cellar.

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Cuvaison

Cuvaison Winery

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Cuvaison Winery, , California
Cuvaison
Established in 1969, Cuvaison produces Chardonnay and Pinot Noir grown exclusively on its estate vineyard in the heart of the world-renown region of Carneros in Napa Valley. Cooled by fog from the San Pablo Bay, the rolling hills of this certified sustainable estate has produced distinctive Chardonnay and Pinot Noir for over 30 years. Dedicated to a philosophy of producing vineyard-driven wines, Cuvaison employs block by block farming methods and a hand-crafted vineyard-to-bottle winemaking approach. The resulting wines are balanced and complex, showcasing the distinctive characteristics of this cool climate estate. Cuvaison is part of Cuvaison Estate Wines, the family-owned Napa Valley vintner which also farms Brandlin Vineyard, a Napa Valley estate on Mt. Veeder.

Columbia Valley

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A large and geographically diverse AVA responsible for a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington State’s total vineyard area. A small section of the AVA extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

Riesling

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A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling, and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

In the Glass

Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

Perfect Pairings

Riesling is very versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

Sommelier Secret

It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

SWS289282_2007 Item# 106449

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