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Laurel Glen Counterpoint Cabernet Sauvignon 2009

Cabernet Sauvignon from Sonoma County, California
  • TP95
  • WE93
  • WE93
  • TP92
  • WE90
  • W&S95
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3.3 11 Ratings
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3.3 11 Ratings

Winemaker Notes

2009 Laurel Glen Counterpoint displays aromas of cherry, red currant, caramel, mineral and earth. The wine is supple and finely textured, with layers of mocha, ripe cherry, tobacco and truffle. Smooth, elegant, fresh and vibrant, this wine over-delivers.

Critical Acclaim

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TP 95
Tasting Panel

This Sonoma Mountain winery changed hands in 2011. This garnet-purple beauty, the first effort from winemaking team Randall Watkins and consultant David Ramey, offers up dry – and not especially round – tannins and minerality. The palate opens up to a spreading brownie cake melt away effect along the tongue. At its very core is sagebrush and tobacco, a dollop of white pepper dots the juicy red cherry along the earthy pat. Power and beauty play together in counterpoint.

WE 93
Wine Enthusiast

This is made from the winery's estate vineyard, but from lots not included in the main blend, which costs twice as much. You'll find plenty of tannins in this darkly colored, impressively concentrated 100% Cabernet. It's fresh, soft and juicy in blackberry and cherry jam flavors, with a rich earthiness. Editors' Choice.

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Laurel Glen

Laurel Glen

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Laurel Glen, , California
Laurel Glen
Laurel Glen Vineyard, a thousand feet up the slopes of Sonoma Mountain, has long been considered one of the iconic Cabernet vineyards of California. Originally planted in the 1880’s, the present-day vineyard was developed in the 1970’s by Sonoma wine pioneer Patrick Campbell. The 1st vintage of Laurel Glen Vineyard Cabernet Sauvignon was made in 1981. The vineyard’s combination of high altitude, eastern exposure, rocky soils, and small diurnal temperature swings combine to produce very distinctive wines. Despite its small production, the wine has received international acclaim for its exceptional balance, elegance and ability to age gracefully.

With its fairytale aesthetic, Germanic influence, and strong emphasis on white wines, Alsace is one of France’s most unique viticultural regions. This hotly contested stretch of land on France’s northeastern border has spent much of its existence as German territory, and this is easy to see both in Alsace’s architecture and wine styles. A long, narrow strip running north to south, Alsace is nestled in the rain shadow of the Vosges mountains, making it perhaps the driest region of France. The growing season is long and cool, and autumn humidity facilitates the development of noble rot for the production of late-picked sweet wines Vendange Tardive and Sélection de Grains Nobles. Alsace is divided into two halves—the Haut-Rhin and the Bas-Rhin—the former, at higher elevations, is associated with higher quality and makes up the lower portion of the region.

The best wines of Alsace can be described as aromatic and honeyed, even when completely dry. The region’s “noble” varieties are Riesling, Gewurztraminer, Muscat, and Pinot Gris. Other varieties grown here include Pinot Blanc, Auxerrois, Chasselas, Sylvaner, and Pinot Noir—the only red grape permitted here, responsible for about 10% of production and often used for sparkling rosé known as Crémant d’Alsace. Riesling is Alsace’s main specialty, and historically has always been bone dry to differentiate it from its German counterparts. In its youth, Alsatian Riesling is fresh and floral, developing complex mineral and gunflint character with age. Gewurztraminer is known for its signature spice and lychee aromatics, and is often utilized for late harvest wines. Pinot Gris is prized for its combination of crisp acidity and savory spice as well as ripe stone fruit flavors. Muscat is vinified dry, and tastes of ripe green grapes and fresh rose petal. There are 51 Grand Cru vineyards in Alsace, and only these four noble varieties are permitted within. While most Alsatian wines are bottled varietally, blends of several (often lesser) varieties are commonly labeled as ‘Edelzwicker.’

Riesling

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A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling, and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

In the Glass

Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

Perfect Pairings

Riesling is very versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

Sommelier Secret

It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

CHMLGV3001009_2009 Item# 120224

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