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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 as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of 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 now the world's most planted grape variety. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling 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