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Flat front label of wine

Desparada Suitor Cabernet Sauvignon 2014

Cabernet Sauvignon from California
  • JD92
15.5% ABV
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15.5% ABV

Winemaker Notes

The train across the continent took a year off her life. She had arrived in New York from Paris with expensive spiced cigarettes, Iraqi dates, alpine currants and calf leather luggage. A lifetime later, here she is breaking through august chaparral and sage, felling white fir and resting her heart on the whiskered curves of cypress. This is her life on the edge of the earth, born from a young book a world away.

Blend: 91% Cabernet Sauvignon, 5% Petit Verdot, 4% Syrah

Critical Acclaim

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JD 92
Jeb Dunnuck
The 2014 Suitor checks in as 91% Cabernet Sauvignon with Petit Verdot and Syrah, from various sites in Paso Robles, that spent just under two years in 62% new French oak. Cassis, crushed violets, spice and incense notes emerge from this elegant, seamless, polished beauty that score high on sheer drinkability and elegance. It's going to keep for a decade.
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Desparada

Desparada

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Desparada, California
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Founded in 2010. Vailia Esh traveled around North & South American before finding her home in Paso Robles making wine. She loves the freedom and isn’t forced into one particular style. She’s free to play, to discover and push towards new horizons. Working in a place so young, there is an unavoidable temptation to use the guideposts left by regions like Pauillac, Chateauneuf or Montalcino. This is a place as singular as those, but she’s still plottingher own trail. That’s why the Desparada wines are guided more by spirit than style. Each wine stands for a particular vision, and in each vintage she uses her new knowledge, varietals and vineyards to bring that vision into sharper focus.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

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.

BUR403128345_2014 Item# 176648