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Fuse Cabernet Sauvignon 2009

Cabernet Sauvignon from Napa Valley, California
  • WE90
14.6% ABV
  • RP92
  • WE91
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14.6% ABV

Winemaker Notes

The nose combines the sweetness of raspberry and violet with the spiceness of pepper, clove and tobacco, while in the palate the lush currant and plum fruit flavors balance with vanilla, cedar and nutmeg. This is a well balanced, medium bodied wine with nice tannins.

Enjoy with lamb, duck, venison or steak. Enjoy now through 2018.

Critical Acclaim

All Vintages
WE 90
Wine Enthusiast
Here's a big, rich, fruity Cabernet that satisfies for its array of blackberry, cherry, currant, mineral and oak flavors. It’s dry and tannic, and the overall quality is quite high. The price makes it a good Buy. Drink through 2014.
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Fuse
Fuse, Napa Valley, California
At FUSE Wines, we strive to make a Cabernet Sauvignon using only the best fruit in the Napa Valley. The goal is to make a wine with concentrated fruit flavors and good acid balance. By producing a wine with these complex attributes, we can bottle a wine that has early accessibility, but also has the potential to age in the bottle for years to come.

We are dedicated to making the best possible Cabernet Sauvignon and it shows in the bottle. Each step of the farming and winemaking process is undertaken with the great care and attention usually lavished on much higher-priced wines. Enjoy now or age for another ten years. This is what we strive for in a great bottle of Cabernet Sauvignon.

Executive Producer: Ray Signorello

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 1960's, 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 1980's, 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 is 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 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 Washington, 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.

MSW53501091_2009 Item# 116180