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Far Niente Cabernet Sauvignon 2007

Cabernet Sauvignon from Oakville, Napa Valley, California
  • RP93
  • W&S93
  • WE93
14% ABV
  • WW93
  • WE94
  • JS93
  • W&S92
  • RP94
  • JS93
  • WW93
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14% ABV

Winemaker Notes

This wine offers intense aromas of blackberry and boysenberry along with licorice and perfume. A juicy and silky entry is followed by a velvety midpalate, rich with layers of ripe purple fruit and cassis. Well-integrated and melting tannins lead to a long and juicy finish.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The finest Cabernet Sauvignon I have ever tasted from Far Niente may be the 2007 Estate. Its dense purple color is accompanied by fragrant aromatics of creme de cassis, spice box, underbrush, and forest floor. Voluptuously-textured and full-bodied with superb purity and depth as well as a layered, complete finish, this terrific wine should be drinkable before the 2006, but age just as long 20-25+ years.
W&S 93
Wine & Spirits
The long, cool 2007 growing produced exceptional cabernet fruit at Far Niente's Martin Stelling Vineyard, a 100-acre site rising up into the Mayacamas hills above Oakville. It has the freshness and brightness of the best 2007s, and seems to do everything right, like the star quarterback in high school who happend to be handsome and gets straight A's. No, it's not complex, but it may get there in time. For now, it's all red plum flavor, spicy, lively and sleek. The balance makes it approachable with roast rack of lamb, and will hold it for long-term aging.
WE 93
Wine Enthusiast
This is one of the most tannic Cabs Far Niente has produced in quite a while. It’s really not drinkable now, despite very complex flavors of blackberries, cherries, licorice, tobacco and plums, along with plenty of smoky new oak. Made with a few drops of Petit Verdot and Cabernet Franc, which add perfume and flowers, it’s a wine that won’t come into its own for quite a while. Hold until 2013, at least, and it should provide interesting drinking for years after, in a proper cellar.
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Far Niente

Far Niente

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Far Niente, , California
Far Niente
One of California's oldest wineries, Far Niente was founded in 1885 by world traveler and entrepreneur, John Benson. The winery flourished until Prohibition, at which time it was abandoned and fell into complete disrepair. The stately stone shell of a winery was purchased in 1979 by Gil Nickel, as part of his quest to create a world class wine estate in the Napa Valley. During restoration, the original name, Far Niente, romantically translated to "without a care," was found carved in stone on the front of the building, where it remains to this day.

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.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

MRE104070_2007 Item# 104070

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