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Cuvaison Mount Veeder Cabernet Sauvignon 2008

Cabernet Sauvignon from Napa Valley, California
  • W&S91
14.5% ABV
  • WE93
  • W&S92
  • WE91
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14.5% ABV

Winemaker Notes

The Mount Veeder Cabernet Sauvignon 2008 is dark garnet in color. Aromas of boysenberry, black cherry, violets and mocha. Floral and black fruit notes dominate the palate, with rich jammy fruit to round it out. A big Cabernet Sauvignon with inky fruit and chewy, supple tannins.

Blend: 76% Cabernet Sauvignon, 11% Malbec, 5% Petit Verdot, 3% Cabernet Franc, 3% Merlot

Critical Acclaim

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W&S 91
Wine & Spirits
A sleek, soft cabernet, this hints at its mountain origins in scents of green peppercorn, black mushroom and beefy tannins. For now, the plum skin flavors and round, fruity richness lend those tannins sweetness, turning them toward dark chocolate. Give this a few years in the cellar and it should grow more expressive.
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Cuvaison

Cuvaison Winery

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Cuvaison Winery, Napa Valley, California
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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.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

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.

SOU231248_2008 Item# 114751