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Jarvis Cave Fermented Cabernet Sauvignon 1996

Cabernet Sauvignon from Napa Valley, California
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    Winemaker Notes

    Vintage 1996 began early in the Napa Valley with a wetter than normal winter, an early bud break, and ended with some very hot late-summer temperatures. High in the eastern mountains, at JARVIS, the cool breezes from the Bay Area helped to moderate these high summer temperatures giving us a nearly perfect year for Cabernet Sauvignon. Dimitri Tchelistcheff, our winemaker, was keeping constant watch on the vineyards as brix levels all seemed to peak at once making 1996 the quickest Cabernet Sauvignon harvest in JARVIS history. Yields for this great vintage were slightly lower than average for us. The 1996 JARVIS Cabernet Sauvignon is 100% Cabernet Sauvignon. Barrel aged in new French oak barrels for 2 years, the intense berry richness of this wine is complimented by a beautiful toasty aroma. The rich concentrated fruit of this spectacular wine shows incredible elegance in its long finish. Just after fermentation this wine received an extended period of skin contact, which moderated the tannin so as to make this wine very drinkable now, and with proper cellaring, this wine will continue to develop beautifully for the next 15 years.

    Alcohol: 14% by volume

    Critical Acclaim

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    Jarvis

    Jarvis

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    Jarvis, , California
    Jarvis
    The Jarvis Estate vineyards are located in the rugged hillside, four miles east of downtown Napa Valley. Its winemaking facility is entirely contained within 45,000 square feet of cave tunneled into the scenic Vaca Mountains; it is not only a visual masterpiece, but a technical masterpiece as well. Wines are produced only from estate grown grapes and are cave-aged on 100% new French oak prior to release.

    Columbia Valley

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    A large and geographically diverse AVA responsible for a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington State’s total vineyard area. A small section of the AVA extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

    Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

    Bordeaux Blends

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    One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

    In the Glass

    Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

    Perfect Pairings

    Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

    Sommelier Secret

    While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

    LSB27460_1996 Item# 27460

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