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Lail Mole Hill Vineyard Cabernet Sauvignon 2014

    750ML / 14.9% ABV
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    750ML / 14.9% ABV

    Winemaker Notes

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    Lail

    Lail Vineyards

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    Lail Vineyards, California
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    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.
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    Howell Mountain

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    Today Cabernet Sauvignon is the star of this part of Napa’s rugged, eastern hills, but Zinfandel was responsible for giving the Howell Mountain growing area its original fame in the late 1800s.

    Winemaking in Howell Mountain was abandoned during Prohibition, and wasn’t reawakened until the arrival of Randy Dunn, a talented winemaker famous for the success of Caymus in the 1970s and 1980s. In the early eighties, he set his sights on the Napa hills and subsequently astonished the wine world with a Howell Mountain Cabernet Sauvignon. Shortly thereafter Howell Mountain became officially recognized as the first sub-region of Napa Valley (1983).

    With vineyards at 1,400 to 2,000 feet in elevation, they predominantly sit above the fog line but the days in Howell Mountain remain cooler than those in the heart of the valley, giving the grapes a bit more time on the vine.

    The Howell Mountain AVA includes 1,000 acres of vineyards interspersed by forestlands in the Vaca Mountains. The soils, shallow and infertile with good drainage, are volcanic ash and red clay and produce highly concentrated berries with thick skins. The resulting wines are full of structure and potential to age.

    Today Cabernet Sauvignon, Merlot and Petite Sirah thrive in this sub-appellation, as well as its founding variety, Zinfandel.

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    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    GDS407547_2014 Item# 407547