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Flat front label of wine

Eponymous Macallister Red Blend 2010

Bordeaux Red Blends from Sonoma Valley, Sonoma County, California
    750ML / 14.1% ABV
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    750ML / 14.1% ABV

    Winemaker Notes

    This seventh vintage of Bob Pepi's first Eponymouse wine from Sonoma Valley immediately pleases wtih complex aromas of blueberry, spicy oak, orange blossoms, raspberries and hints of vanilla and cloves, as it opens. Held to the light, it shimmers wtih a rich, purple-scarlet color that hints at the broad palate these grapes afford the winemaker. It has excellent body and structure with the flavors following the aromas, and added nuances of cassis and allspice. The mouthfeel boasts elegance and balance that is the hallmark of fine red Bordeaux blends with a lush entry and continuing through the mid-palate and on to a long, pleasing finish.

    Blend: 51% Cabernet Sauvignon, 28% Cabernet Franc, 21% Merlot.

    Critical Acclaim

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    Eponymous

    Eponymous

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    Eponymous, California
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    Robert L. Pepi knows what it's like not to own his own name. When his family sold the renowned Robert

    Pepi Winery in 1994, the label lived on. But, Bob Pepi himself cannot put it on a wine label. Therefore,

    the first wine that Bob has made for himself since the sale of the family name has a label that reflects

    both his belief that "wine should be fun" and explains his predicament. Eponymous is "one for whom or which something is or is believed to be named". Bob Pepi has given it his own playful definition, “a play on words by one who is unable to use his family name on his own bottle of wine”. Bob makes his wines from vineyards he specially selected in both the Napa and Sonoma Valleys.

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    Sonoma Valley

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    Perhaps the most historically significant appellation in Sonoma County, the Sonoma Valley is home to both Buena Vista winery, California's oldest commercial winery, and Gundlach Bundschu winery, California's oldest family-run winery.

    It is also one of the more geologically and climactically diverse districts. The valley includes and overlaps four distinct Sonoma County sub-appellations, including Carneros, Moon Mountain District, Sonoma Mountain and Bennett Valley. With mountains, benchlands, plains, abundant sunshine and the cooling effects of the nearby Pacific, this appellation can successfully produce a wide range of grape varieties. Pinot Noir, Chardonnay, Cabernet Sauvignon, Gewürztraminer, and most notably, Zinfandel all thrive here. Ancient Zinfandel vines over 100 years old produce small crops of concentrated, spicy fruit, which in turn make some of the Valley's most unique wines. These can also be made as “field blends” (wines made from a mix of grape varieties grown in the same vineyard) along with Petite Sirah, Carignan and Alicante Bouschet.

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    Bordeaux Blends

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    One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

    In the Glass

    Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

    Perfect Pairings

    Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

    Sommelier Secret

    While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

    MSW30123439_2010 Item# 149946