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Flat front label of wine
Flat front label of wine

Kobalt Wines Window Pane 2011

Other Red Blends from California
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    Winemaker Notes

    The 2011 Window Pane oozes with very fragrant ripe black raspberry and blackberry jam aromas. It is juicy, full bodied and loaded with extracted fruit yet balanced and very suave. The aroma and flavor profile consists of: ripe black currant and blackberry with complex hints of dark chocolate, boysenberry, and plum with notes of cinnamon and hints of black cherry. The finish is accentuated by wisps of gentle oak and dry but moderate tannins that integrate with the dark fruit and linger nicely on the palate.

    Blend: 68% Cabernet Sauvignon, 27% Petite Sirah, and 5% Carignane.

    Critical Acclaim

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    Kobalt Wines

    Kobalt Wines

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    Kobalt Wines, California
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    By 1998 Kevin Carriker wanted to make wine on his own and focus solely on Cabernet Sauvignon. A friend of his, Merus winemaker Mark Herold, told him of a small vineyard in Coombsville (south/eastern Napa) that had the characteristics he was seeking. It took a couple more years to realize his dream and in 2001 he was able, with the help of Mark, to put everything together and make his first Cabernet Sauvignon. This, and the subsequent years of Kobalt, mark the culmination of untraditional education and desire to produce fine wine. The current production of Kobalt Cabernet Sauvignon is twenty barrels.

    From vineyard to table, Winemaker Mark Herold, Ph.D. has incredible wealth of experience and an in-depth, scientific knowledge of the wine business. A true renaissance artisan with a healthy dose of accomplished scientist, Mark’s background is storied in successfully developing new, highly esteemed wine estates, as well as reinvigorating established wineries. Making wine and advising both larger institutional wineries, such as his work with Joseph Phelps Vineyards, along with his successful efforts at boutique wine properties, such as Harris Estate and Hestan Vineyards, provide Mark with the unique ability to assess the specialized needs of both large and small wineries.

    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 incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied—plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.

    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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.

    DOB135798_2011 Item# 135798