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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, Napa Valley, California
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    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.

    Napa Valley

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    One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

    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.

    LSB27460_1996 Item# 27460