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Hess Collection 19 Block Cuvee Mt Veeder 2007

Bordeaux Red Blends from Napa Valley, California
  • W&S91
14.6% ABV
  • RP93
  • WE90
  • WW90
  • RP93
  • JS90
  • W&S93
  • TP90
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3.8 8 Ratings
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3.8 8 Ratings
14.6% ABV

Winemaker Notes

The 2007 19 Block Cuvée is Cabernet Sauvignon-based layered with Malbec, Merlotand Syrah to produce a wine with pronounced fruit characteristics. It has aromas ofplum and black currant intermingled with caramel and molasses. The silky entrymelts into an ultra-rich core of dark fruit. A supple finish is testament to this wine'simmediate approachability.

Blend: 74% Cabernet Sauvignon, 17% Malbec, 4% Syrah, 4% Merlot, 1% Petit Verdot

Critical Acclaim

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W&S 91
Wine & Spirits
Grown at Veeder Summit, Hess's highest-altitude vineyard ranging from 1,300 to 2000 feet, this is a blend of Cabernet Sauvignon (74%) with Malbec, Syrah, Merlot and Petit Verdot. The volcanic soils and conifer forest that fed those soils over the ages show their influence in the cool, woodsy tone of the wine. It tastes of dark red cherries under crushed stone, the texture sleek and rich, the tannins musky. That wild, almost feral character in the tannin adds complexity, which should continue to develop as the wine’s tense structure mellows with age.
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Hess

The Hess Collection

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The Hess Collection, , California
Hess
The Hess Collection was founded by Swiss entrepreneur Donald Hess, who first purchased vineyards on Mount Veeder in 1978 and began making wine under The Hess Collection label in 1983. In 1986, he began renovation of the historic winery, originally constructed in 1903 by Colonel Theodore Gier. The winery opened to the public in 1989. The Hess Collection has vineyards on Mount Veeder, along with their Napa Valley estate vineyards - Su'skol and Allomi in Napa Valley, and Shirtail Creek Vineyard in Monterey. Each of these vineyards is sustainably farmed in accordance with Donald's philosophy: "Nurture the land, return what you take."

Beaujolais

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The bucolic region often identified as the southern part of Burgundy, Beaujolais actually doesn’t have a whole lot in common with the rest of the region in terms of climate, soil types and grape varieties. Beaujolais achieves its own identity with variations on style of one grape, Gamay.

Gamay was actually grown throughout all of Burgundy until 1395 when the Duke of Burgundy banished it south, making room for Pinot noir to inhabit all of the “superior” hillsides of Burgundy proper. This was good news for Gamay as it produces a much better wine in the granitic soils of Beaujolais, compared with the limestone escarpments of the Côte d’Or.

Four styles of Beaujolais exist though most is sold under the basic Beaujolais appellation. The simplest, and one that has regrettably given the region a subpar reputation, is Beaujolais Nouveau. This is the wine that is made using carbonic maceration (a quick fermentation that results in sweet aromas) and is released on the third Thursday of November in the same year as harvest. It's meant to drink young and is flirty, fruity and fun. The rest of Beaujolais is where the serious wines are found. Beaujolais-Villages, which must come from the hilly northern part of the region, offer reasonable values with some gems among them. The superior section are the cru vineyards coming from ten distinct communes: St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Regnié, Brouilly, and Côte de Brouilly. Any cru Beajolais will have its commune name prominent on the label.

Delightfully playful yet at its best capable of impressive gravitas, Gamay is responsible for juicy, berry-flavored wines in Beaujolais and parts of the Loire Valley. It has received some criticism for its role in Beaujolais Nouveau, a young beverage more reminiscent of fruit punch than wine. But make no mistake—the Gamay grape is very capable of producing light yet serious wines, especially in the cru villages of Beaujolais. The variety is also widely planted in Savoie and Switzerland, and has recently found success on a small but growing scale in Oregon.

In the Glass

Gamay can be decidedly light and fruity with flavors cherry candy and cranberry. Made for Beaujolais Nouveau, with a quick fermentation process, the wines give fun and flirty aromas of banana or bubblegum. The Nouveau style is to drink early and not contemplate. More complex Gamays (Village or cru level) offer dark blackberry or ripe cherry flavors with enticing aromas of baking spice, violets and dark wet earth as well as aging potential.

Perfect Pairings

Gamay is delicious on its own, especially with a light chill. It is the quintessential picnic red and goes well with simple charcuterie, country pate, and terrines. Served at a cool temperature, it is an unexpected but outstanding partner for freshly shucked oysters. Gentle tannins and bright acidity make it a great option with Asian food, even dishes with a bit of a spicy kick. Gamay can also be a great pairing with poultry, especially duck or Thanksgiving turkey with cranberry sauce.

Sommelier Secret

Within Beaujolais, there are ten different crus, or highly ranked grape-growing communes. Each one has its own distinct personality—Fleurie is delicate and floral, Côte de Brouilly is concentrated and elegant, and Morgon is serious, structured, and age-worthy, capable of rivaling some red Burgundies.

RRM86984_2007 Item# 107516

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