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Inglenook Cabernet Sauvignon 2004

Cabernet Sauvignon from California
  • WE93
0% ABV
  • W&S95
  • WW95
  • V95
  • W&S95
  • JS93
  • RP93
  • RP91
  • JS91
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4.3 3 Ratings
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4.3 3 Ratings
0% ABV

Winemaker Notes

Rubicon Estate 2004 CASK Cabernet is a classic, grand style American Cabernet. It is loaded with ripe red cherry and rum raisin scents, which are telltale hallmarks of Rutherford Cabernet in a great year. Immediately accessible for its forward charm, the dense and supple tannins are inviting to experience but the rewards will come with three to six years of bottle age.

Critical Acclaim

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WE 93
Wine Enthusiast
Based on the old 100% Cabs from Inglewood that aged forever, Rubicon’s interpretation has the same hard, tough tannins in youth. It’s not a wine you want to drink anytime soon. Bursting with cherry, blackberry, plum and vanilla flavors, it has the elegant balance needed for ageability. Best after 2010, and should hold and improve for many years after.
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Inglenook

Inglenook

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Inglenook, , California
Inglenook
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.

Australia

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A large, climatically diverse country producing just about every wine style imaginable, Australia is often misunderstood by consumers. It is not just a source of blockbuster Shiraz or inexpensive wine with cute critters on the label, though both can certainly be found here. It is impossible to make generalizations about a country this physically massive, but most regions are concentrated in the south of the country and experience either warm, dry weather, or more humid, tropical influence. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing and there is a vast array of intriguing varieties to be found.

Other White Blends

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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

EMP618255_2004 Item# 92377

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