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Granchiaia Granchiaia Cabernet Sauvignon 1997

Cabernet Sauvignon from Tuscany, Italy
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    Winemaker Notes

    A wine of exceptional depth and elegance, with plenty of ripe black fruit, backed by subtle vanilla tones, without ever assuming a toasted character. Medium to full bodied with velvety tannins and a long determined finish.

    Critical Acclaim

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    Granchiaia

    Granchiaia

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    Granchiaia, Tuscany, Italy
    Legend has it that wine was first made by the mysterious Etruscans on the site of Granchiaia. In the middle ages, Granchiaia served as the site of a watch tower between the warring cities of Florence and Siena. Judging by the silence of history, the military value of the men of the outpost cannot have been very grand, on the other hand, idleness must have given them plenty of opportunities to select the best sites for viticulture. Following Florence’s final victory over Siena, Granchiaia became an agricultural estate where wine undoubtedly was made. The name Granchiaia is derived from the word "granchio," Italian for crab, probably inspired by the fact that one could find many crabs in the River Arbia, which flows at the bottom of the hill on which the winery is located. In 1995, the winery was acquired by its present owners with the firm intention of breathing new life into it. The estate consists of 5 hectares (10 acres) of vineyards, divided between 60% of Cabernet Sauvignon and 40% Sangiovese. At present new vineyards are being planted, and the Sangiovese in cooler positions are being replanted with earlier-ripening Merlot, which will be added to the Granchiaia blend.

    One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

    Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

    Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

    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.

    HNYGRAGRA97C_1997 Item# 41327