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Dunnewood Cabernet Sauvignon 1999

Cabernet Sauvignon from California
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    Winemaker Notes

    Garnet in color, the Dunnewood North Coast Cabernet Sauvignon is a beauty to behold. The aromas of raspberry jam, anise, and fennel are balanced with the complex bouquet of vanilla, smoky oak, mocha and coffee. On the palate, this cabernet is loaded with flavors of black cherry, plum jam, and cloves. It has a solid tannin backbone that is balanced with an oak toastiness which delivers a lasting finish.

    Critical Acclaim

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    Dunnewood

    Dunnewood Vineyards

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    Dunnewood Vineyards, California
    Have you ever tried a glass of wine that tasted better than you expected? More flavorful maybe? One with a long, satisfying finish? A wine that truly complemented your meal? If so, you'll appreciate the craftsmanship we put into our varietal wines at Dunnewood Vineyards and Winery. America's most flavorful grapes are grown in the heart of California's North Coast wine region. That's where you'll find Dunnewood. Located only 30 miles from the coast, and sited 700' above sea level, we benefit from the temperature climate and rich soil of America's wine growing heartland. It's an ideal location for a winery, one that allows us to select the best grapes from a variety of wine growing regions, including Napa, Sonoma and Mendocino counties. Dunnewood wine is apparent from the very first sip. Savored with a number of delicious meals, each bottle is an embodiment of the finest winemaking art, and a reflection of the inspiration and effort Dunnewood puts into making every bottle our most exquisite yet.

    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 incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied—plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about 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.

    PIM33243_1999 Item# 40988