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Inglenook Cabernet Sauvignon 1998

Cabernet Sauvignon from California
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0% ABV
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Winemaker Notes

The 1998 Cask Cabernet has aromas of big red and black cherries, almost sweet, with engaging maple and vanilla notes from the American oak. The palate is full-bodied, very round and immediately rewarding with dense, racy red and blue fruits. The finish is almost viscous and obviously age-worthy, and most of all, delicious.

When Francis and Eleanor Coppola purchased the majority of the historic Niebaum Estate in 1975, they focused on producing one great wine, Rubicon, a Bordeaux-style red. Rubicon, a blend of Cabernet Sauvignon, Merlot and Cabernet Franc, is aged exclusively in small French oak barrels. In 1995, the Coppolas re-united the Inglenook Estate by purchasing the front portion of the property and the Chateau. To pay homage to Inglenook and to John Daniel, the first vintage of Cask Cabernet was created in 1995. It celebrated the re-unification of the great estate and the people whose hard work and commitment built the legend.

Rutherford is the perfect place for production of Cabernet Sauvignon and the variety has a long and illustrious history on the land. The rich alluvial soils impart a fine character and produce wine with unique flavors that reveal a richness, structure and complexity, as distinctive as it is rare. The Niebaum clone of Cabernet was first planted on our estate in early 1882 and is credited with producing the legendary Inglenook Cask wines of the late 1940's, 50's and 60's.

Critical Acclaim

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W&S 90
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Inglenook

Inglenook

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Inglenook, California
1998 Cabernet Sauvignon
In 1879, Finnish explorer and adventurer Gustave Niebaum searched the Napa Valley with the goal of establishing a wine estate to rival the finest chateau of France. For decades his wines won acclaim and remain some of the most admired in American wine history's classic period. By the mid-1960's, his property was divided, and estate-wine production ceased.

A decade later, Francis Ford Coppola purchased 1,500 acres of this historic property and revived Captain Niebaum's fine winemaking tradition. In 1995, Niebaum-Coppola acquired the remainder of the property and restored the Inglenook Estate to its original dimensions.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

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.

ULL91723_1998 Item# 44499

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