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Lail J. Daniel Cuvee 1998

Bordeaux Red Blends from Napa Valley, California
    0% ABV
    • CG97
    • RP95
    • V95
    • RP99
    • V94
    • RP100
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    Winemaker Notes

    58% Cabernet Sauvignon 42% Merlot aged 20 months in French oak barrels The 1998 J. Daniel Cuvée is a proprietary red blend made from Cabernet Sauvignon and Merlot. The wine represents a sumptuous bouquest of cedar, cassis and cherry flavors. This medium body, succulent, effort reveals admirable purity and symmetry and a soft finish of polished tannins .

    Critical Acclaim

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    Lail

    Lail Vineyards

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    Lail Vineyards, , California
    Lail
    From the somewhat mysterious beginning of the focused and dedicated Gustav Niebaum, through the supervisory interim years of John Daniel, Sr., to the innovative period of John Daniel, Jr., the early history of Inglenook has its fascinations. When John Daniel, Jr., third-generation owner and manager of Inglenook Vineyards, sold the winery in 1964, he thought it was the end of a family tradition that started in Napa Valley in 1879. But history is full of surprises. The Niebaum-Daniel odyssey did not die, but was picked up by Daniel's daughter, Robin Daniel Lail, and her husband, Jon. It was Jon who urged the family to move back to Napa Valley from the Bay Area, and Jon who first returned to the wine business in 1970. Then in 1977 Robin joined the Robert Mondavi Winery, working as Robert Mondavi's assistant for the next five years. In 1982 she co-founded the John Daniel Society with her sister and Christian Moueix to produce Dominus from a vineyard originally part of the Inglenook estate. In 1983 she co-founded Merryvale Vineyards with a group of partners including her husband. The real return to tradition began when Robin sold her interests in Dominus and Merryvale in 1995, and with her family started Lail Vineyards. This venture is dedicated to producing a single proprietary red wine which will rank among the finest wines in the world. While Jon and Shannon Lail are ambassadors at large for the venture, Erin Lail joined the winery in 1998 as the Director of Operations, representing the fifth generation in this ongoing family history. Since the inaugural release of the 1995 J. Daniel Cuvee, the Lails have brought an historic presence and patina to each bottle of wine as they re-kindle their family's winemaking tradition. Production is very limited and the focus on excellence is unrelenting.

    Santa Barbara

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    With a dry and mild climate cooled significantly by breezy ocean fog, Santa Barbara County is a grape-grower’s dream. Part of the larger Central Coast appellation, Santa Barbara is home to six separate AVAs—Santa Maria Valley, Santa Ynez Valley, and its four sub-AVAs Sta. Rita Hills, Ballard Canyon, Los Olivos District, and Happy Canyon. The conditions here provide an opportunity for nearly effortless production of high-quality cool-climate wines. This is also the site of the 2004 film Sideways, which caused Pinot Noir’s popularity to skyrocket and brought new acclaim to the region.

    Chardonnay and Pinot Noir are the stars of Santa Barbara, marked by trademark racy acidity, crisp Sauvignon Blanc, and savory Syrah. The region is also home to many young and enthusiastic winemakers eager to experiment with less common varieties including Chenin Blanc, Grüner Veltliner, Trousseau Gris, Gamay, and Cabernet Franc, making it an exciting area to watch.

    Chardonnay

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    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

    Sommelier Secret

    Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

    TRD6910_1998 Item# 43150

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