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Flat front label of wine
Flat front label of wine

Ground Effect Cabernet Sauvignon 2014

Cabernet Sauvignon from Santa Ynez Valley, Santa Barbara, Central Coast, California
    14.5% ABV
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    Currently Unavailable $19.99
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    4.3 6 Ratings
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    4.3 6 Ratings
    14.5% ABV

    Winemaker Notes

    With upfront dark fruit, balanced tannins, and a long finish with hints of vanilla, this is a crowd pleaser. Big enough for true Cabernet aficionados but approachable in style to allow your holiday house guests to enjoy a glass or two.

    80% Cabernet Sauvignon, 20% Cabernet Franc

    Critical Acclaim

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    Ground Effect

    Ground Effect

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    Ground Effect, Santa Ynez Valley, Santa Barbara, Central Coast, California
    Image of winery
    After several years of encouragement and a swift kick from his wife -a.k.a. "The Voice of Reason"- Nick de Luca finally decided it was time to go out on his own. So, in 2010, with more moxie than money, Nick made Ground Effect a reality. His wines, much like the mind behind them, are tough to categorize. They challenge the senses, ignite endless hours of free-wheeling banter, grab you by the lapels, and go straight for the jugular. Pretty complicated for such a simple dude.

    Nick says, "As a winemaker and viticulturist, I'm often asked to describe my ideal wine. Simply put, my ideal wine is one unencumbered by winemaking and viticulture. For me, the grandest wines are those that describe the particular zone from which the grapes originate. I call the phenomenon "Ground Effect," and my small wine company is dedicated to exploring this powerful relationship between wine and earth. A wine without cause is a wine without effect..."

    Santa Ynez Valley

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    Ranging from cool and foggy in the west to warm and dry in the east, the Santa Ynez Valley is a climatically diverse growing area. The most expansive AVA within the larger Santa Barbara County region, Santa Ynez is also home to a wide variety of soil types and geographical features. The appellation is further divided into four distinct sub-AVAs—Sta. Rita Hills, Ballard Canyon, Los Olivos District and Happy Canyon—each with its own defining characteristics.

    A wide selection of grapes is planted here—more than sixty different varieties, and counting. Chardonnay and Pinot Noir dominate in the chilly west, while Zinfandel, Rhône blends, and Bordeaux blends rule the arid east. Syrah is successful at both ends of the valley, with a lean and peppery, Old-World sensibility closer to the coast and lush berry fruit further inland.

    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.

    WWH146381_2014 Item# 173643