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Joliesse Vineyards Cabernet Sauvignon 2001

Cabernet Sauvignon from California
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    Winemaker Notes

    Visual aspect: Beautiful deep cranberry Nose: Expressive nose of blackberries, black pepper and cherries. Palate: Complex, fruity hints of black currant, cherry and spices blend together perfectly with a delightful trace of chocolate on the palate. Recommended food: An excellent accompaniment to steak, grilled beef or lamb and hearty pasta dishes.

    Critical Acclaim

    Joliesse Vineyards

    Joliesse Vineyards

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    Joliesse Vineyards, , California
    Joliesse Vineyards
    Joliesse (pronounced jo'-lee'-ES') comes from the French word for grace and loveliness, which is what we seek to create with every new vintage. Bottled in the heart of Napa Valley since 1993, each wine is carefully blended to achieve exceptional aromas and flavors. Made from grapes gathered from carefully selected vineyards throughout California - wherever the harvests are best each year - every one of our varietals embodies the vitality inherent in excellent fruit.

    Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region and also home to whites of equivalent quality but lesser renown. Made up of three different sub-regions of varying elevation—Rioja Alta, Rioja Alavesa, and Rioja Baja—wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Baja produce wines with deep color and high alcohol which mainly serve to add body to a blend. While fresh and fruity Riojas labeled “Joven” undergo minimal aging before release, a hallmark of more serious Rioja wines is the aroma and flavor of new oak—traditionally American, which imparts characteristics of dill, coconut, vanilla, and spice to the wine. Tighter-grained, subtler French oak, however, is becoming increasingly common. Crianza and Reserva styles are aged at least one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.

    Tempranillo provides the backbone of Rioja red wines, providing complex notes of red and black fruit, leather, and tobacco, while Garnacha supplies body and alcohol. In smaller percentages, Graciano and Mazuelo often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés. White wines are made mostly from crisp, fresh Viura, which is usually blended with aromatic Malvasia and weighty Garnacha Blanca. White Rioja has traditionally been made in a nutty, oxidative style, though a bright, unoaked version is currently in vogue.

    Other Red Blends

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    With hundreds of red 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.

    LAU201810701_2001 Item# 58970

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