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Etude Napa Valley Cabernet Sauvignon 1993

Cabernet Sauvignon from Napa Valley, California
  • RP92
  • WS91
0% ABV
  • RP90
  • JS92
  • WS90
  • RP89
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Winemaker Notes

With a stunning black/purple color and intense, pure fragrance of black fruits and subtle new oak, this medium to full-bodied, multi-layered wine combines California's lavishly rich, intense fruit with an underlying sense of elegance and style, a la a top-notch Chateau Margaux. The finish builds in the mouth, and the overall sense is one of exceptional richness, balance, and purity. It should drink well young because of its forward personality, and last for 20 years.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
I had a chance to do a mini-vertical of the Etude Cabernet Sauvignons, and all of them performed extremely well. Most of them appeared to need additional cellaring, and each of them suggested to me that they have another two decades of life. I rated the 1993, 92+ (it needs 2-4 years of cellaring).

As insiders know, these wines are the handcrafted products of one of California's most influential and successful winemakers/consultants, Tony Soter. Soter has a superb list of clients, including Araujo Estate, Dalla Valle, and Viader. His own wines are also brilliant, and in 1997, his portfolio will include a Pinot Noir produced from his first vineyard - in Oregon's Willamette Valley.

WS 91
Wine Spectator
Intense and vibrant, with rich, mocha-laced currant, mineral, blackberry and lead pencil flavors. Wonderful balance and sense of harmony, with a long, detailed finish and firm, gripping tannins.
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Etude
Etude, , California
Etude
The underlying philosophy at Etude Wines is that winemaking begins in the vineyard, long before the grapes are harvested. Winemaker, Jon Priest, believes that superior grape growing diminishes the need for intervention by the winemaker, resulting in authentic varietal expression.

North Coast

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Encompassing the grape-growing regions located north of San Francisco, the North Coast AVA includes six counties: Lake, Marin, Mendocino, Napa, Sonoma, and Solano. Napa and Sonoma get all of the attention, but there are a few other counties producing great wine in Northern California. Two notable examples are Mendocino and Lake County, the northernmost winegrowing regions in the state. These AVAs are very different, both from their neighbors to the south and from one another.

Mendocino benefits from the cooling fog of the Pacific Ocean and is able to successfully grow cool-climate varieties like Pinot Noir, Chardonnay, and Riesling. There is a significant focus here on organic viticulture. Inland Lake County, on the other hand, is considerably warmer, and Cabernet Sauvignon, Zinfandel, and Sauvignon Blanc are the dominant varieties. Both regions are excellent sources of high-quality but affordable California wines in a wide range of styles.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

DISETUDE_1993 Item# 126505

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