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Faust Cabernet Sauvignon (375ML half-bottle) 2007

Cabernet Sauvignon from Napa Valley, California
  • CG90
14.2% ABV
  • WW90
  • JS95
  • RP94
  • D92
  • JS94
  • RP90
  • JS92
  • WW92
  • RP90
  • JS93
  • RP90
  • TP90
  • WE92
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14.2% ABV

Winemaker Notes

The 2007 vintage of Faust delivers classic Napa Valley Cabernet aromas plush with blackberry, cassis, red plums and dark chocolate undertones. It makes a dramatic entry on the palate with abundant concentrated fruit and notes of coffee and cocoa. Balanced and complex, the rich and luxurious finish leaves you longing for another sip.

Critical Acclaim

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CG 90
Connoisseurs' Guide
This young, still slightly rigid Cabernet has the makings of a very fine wine, and its keenly knit mix of dark fruit, sweet oak and briar puts it on the track to real success. It is nicely extracted and starts out with a supple note but gets a bit puckery and gives way to acid and drying tannins on the latter palate. It has the look of a wine that will age well, and we are comfortable in predicting that it will smooth out in five or six years.
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Faust
Faust, Napa Valley, California
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Damned to an eternity of doing what they love. At Faust, they seek to express the complexity of Cabernet Sauvignon and the diversity of the Napa Valley by sourcing from estate vineyards in Coombsville and Rutherford, as well as small lots from spectacular mountain AVAs such as Atlas Peak, Mount Veeder and Howell Mountain. Uniting these disparate regions allowed us to create a rich, full-bodied Cabernet Sauvignon that truly represents the soul of the grape.

Napa Valley

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of 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 now the world's most planted grape variety. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

RPT23885559_2007 Item# 108637