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Dom. St. George Cabernet Sauvignon 1999

Cabernet Sauvignon from Sonoma County, California
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    Winemaker Notes

    The Dry Creek Valley viticultural area is known for producing rich flavors in each of the varieties grown there, mainly reds. Bob Fredson selects the grapes for STG Cabernet Sauvignon from top-rated vineyards in this favored region. The growing season here is both warmer and somewhat longer than that of the neighboring Russian River Valley, allowing Cabernet grapes to reach ideal maturity. STG Dry Creek Cabernet Sauvignon was produced from hand-harvested grapes. Following fermentation for seven says at 85°, the wine remained on the skins for two weeks to extract its notably deep color. The wine was matured in 50-gallon American oak barrels, where it also underwent complete malolactic fermentation. This is a typical Dry Creek Cabernet: deep ruby color; cheery aromas with spice and oak; rich, lasting flavor smooth, lingering aftertaste.

    Critical Acclaim

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    Dom. St. George

    Domaine St. George

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    Domaine St. George, Sonoma County, California
    The Domaine Saint George vineyards date back to 1928, when Giovanni Cambiaso found an ideal tract of land in Sonoma County above the Russian River and planted a vineyard. Since then the soils and microclimates of Sonoma County have been discovered to offer ideal growing conditions for premium wine grapesThe Cambiaso Winery, founded in 1934, was renamed the Domaine Saint George Winery in 1986 following the introduction and extraordinary popularity of that brand. The vineyards were replanted in 1995 to select clones of Cabernet Sauvignon and Merlot. In outstanding vintages, an estate-bottled Cabernet Sauvignon is produced from the "home" vineyard, a wine that typically sells out upon release. The 1994 vintage of this STG Russian River Valley Cabernet Sauvignon was named "The Best Red Wine of the Year" by the noted syndicated wine writer Jerry D. Mead. The vineyards at Domaine Saint George have a history which parallels that of Sonoma County as a source of world-class varietal wines.

    Sonoma County

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    Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

    Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

    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.

    CLW814166_1999 Item# 23577