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Flat front label of wine

Ehlers Estate Cabernet Sauvignon 2004

Cabernet Sauvignon from Napa Valley, California
    0% ABV
    • WE90
    • WS87
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    4.0 1 Ratings
    0% ABV

    Winemaker Notes

    Cabernet Sauvignon is the workhorse of Ehlers Estate. The 2004 vintage is a blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. Winemaker Rudy Zuidema has carefully constructed this wine to allow all the varietals to complement one another and bring out the best flavor combination for this Cabernet.

    The wine reflects the variety of clone and rootstock combinations that Ehlers Estate grows on their 39 acres. The luscious core of fruit is intense, elegant, and finely balanced. The mid palate bursts with plum, mocha, and spice with velvety flavors of cocoa, dark currant, and maple that make up the finish.

    Critical Acclaim

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    Ehlers Estate

    Ehlers Estate

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    Ehlers Estate, Napa Valley, California
    In 1886, Bernard Ehlers completed planting the vineyards and constructed the stone winery building, which remains today as the focal point of the Estate. When Ehlers passed away in 1901, he left the Estate to his wife Anna, who maintained the property for the next 15 years. In 1923, local resident Alfred Domingos purchased the land from Anna Ehlers. Since home winemaking was legal, Domingos and his brother "bootlegged" wine and brandy to a growing stream of Bay Area visitors. In fact, so many tourists came to Napa Valley to obtain illegal alcohol that the Carquinez Bridge was erected to facilitate transportation.

    The early 1970s brought a revived interest in California wines, and the Estate became home to a number of small new wineries including Conn Creek Winery, Saintsbury, and Stratford Winery. In 1982, Parisians Jean and Sylviane Leducq established the Prince Michel Vineyards and Winery in Virginia. Their goal was to marry their Gallic passion for fine wine and food with American history. Under the direction of French enologist Jacques Boissenot, in 1987, the Leducqs purchased 7 acres of vineyard that were part of the original land tract belonging to W.W. Lyman.

    In May 2001, the original stone winery and estate home built by Bernard Ehlers was purchased, thus reuniting the Estate. The stewardship of Ehlers Estate is now in the hands of the Leducq Foundation.

    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.

    NDF318103_2004 Item# 91018