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Lapostolle Cuvee Alexandre Cabernet Sauvignon 2006

Cabernet Sauvignon from Chile
  • WS90
  • ST90
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Winemaker Notes

Color: Inked and dark deep red with dark violet shadows

Nose: Complex and attractive nose composed mainly of red fruits such as black cherries, plums and wild berries combined with mocha, cedar, and tobacco. Sweet finish of vanilla and fine herbs.

Mouth: Soft and juicy tannins. Shows an interesting complexity and full body. Well-balanced, elegant and attractive oak that enhances the fruit to finish with a long and pleasant aftertaste.

Service and food pairing: Ready to drink now or cellar for several years. Ideal companion for meats and elaborate dishes.

Critical Acclaim

WS 90
Wine Spectator

Really juicy and ripe, with fleshy layers of sweet raspberry and boysenberry fruit riding along red licorice, fruitcake and a nicely embedded vanilla streak. Long, polished finish. Very tasty. Drink now through 2010. 19,653 cases made.

ST 90
International Wine Cellar

Vivid ruby. Fresh red berries and candied cherry on the nose, with complicating notes of potpourri and minerals. Fresh, finely etched redcurrant and raspberry flavors are given spine by tangy minerals and framed by silky tannins. Impressively precise on the finish, which repeats the mineral note.

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Lapostolle

Lapostolle

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Lapostolle, , South America
Lapostolle
Lapostolle was founded by Alexandra Marnier Lapostolle and her husband Cyril de Bournet in 1994. The Marnier Lapostolle family, founders and owners of the world-renowned liqueur Grand Marnier, is famous for producing spirits and liqueurs, but the family has also been involved in winemaking for generations. In creating Lapostolle, the family has pursued the same uncompromising approach to quality that make Grand Marnier a global success. Its objective is as simple as it is ambitious: to create world-class wines using French expertise and superb terroirs of Chile. Today, Lapostolle owns 370 hectares in three different vineyards and produces a total of 200,000 cases spread over Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Merlot, Carmenere and Syrah. Lapostolle is distributed in more than 60 countries around the world.

California

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Responsible for the vast majority of American wine production...

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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 incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Other Red Blends

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With hundreds of red grape varieties to choose from...

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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.

CAR39675_2006 Item# 93446

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