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Flora Springs Napa Valley Cabernet Sauvignon 1999

Cabernet Sauvignon from Napa Valley, California
    0% ABV
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    Currently Unavailable $34.99
    Try the 2015 Vintage 44 99
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    Winemaker Notes

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    Flora Springs

    Flora Springs

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    Flora Springs, Napa Valley, California
    Image of winery
    Flora Springs is a family endeavor that epitomizes hard work, dedication and teamwork . The vitality of this family is obvious as they set about the task of growing great grapes and making absolutely delicious wine.

    It all began over 20 years ago, when Jerry and Flora Komes bought the first vineyard - a vineyard with lots of history, great soils and two ghost wineries. Their retirement project became a lifetime passion for son John Komes and daughter Julie Garvey and their families. John quickly talked the family (including another brother Mike Komes) into making wine. Julie worked side by side with John as the first two years they made the wines. Julie’s husband Pat Garvey took over the vineyard side of things. In 1980, Ken Deis was hired as winemaker and he has been part of the family ever since.

    Winemaker Ken Deis makes use of every tool at his disposal. First of all, he trusts his senses: The feel of the berry in his fingers, the taste of the fruit and then the wine, the smells during fermentation. A winemaker needs to understand the source of his fruit and Ken has worked closely with vineyard manager Pat Garvey for more than 20 years so that they can anticipate the challenges that each vintage brings. Ken has also adopted the same curiosity that the entire Komes-Garvey family has and it has paid off royally in the quality of his wines.

    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.

    CWC68684_1999 Item# 55737