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*New customers only. One-time use per customer. Order must be placed by 5/31/2018. The $20 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, StewardShip membership fees, select Champagne brands, Riedel glassware, fine and rare wine, and all bottles 3.0 liters or larger. No other promotion codes, coupon codes or corporate discounts may be applied to order.

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L'Aventure Estate Cuvee 2007

Other Red Blends from Central Coast, California
  • RP95
15.4% ABV
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  • JD99
  • RP96
  • RP98
  • RP97
  • RP98
  • RP98
  • WS90
  • WS92
  • JS96
  • JS94
  • RP94
  • RP97
  • RP96
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15.4% ABV

Winemaker Notes

49% Syrah estate, 37% Cabernet Sauvignon estate, 14% Petit Verdot estate. Opaque ebony center, purple margins. Powerful, complex aromas of graphite, "viande", dark fruit, licorice, tea-leaf...have we forgotten anything? Spicy notes introduced in the aroma linger like cloves and sage in a rich tapestry of flavors that include wild blackberry, tar, gooseberry, and acacia. The length of the finish is memorable. You really need to try this wine for yourself– words do not do it justice!

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
Composed of 49% Syrah, 35% Cabernet Sauvignon, and the balance Petit Verdot, the 2007 Estate Cuvee is a blockbuster. A seamlessly built, multidimensional effort, it boasts a black/blue color as well as a gorgeous perfume of graphite, charcoal, blueberry and blackberry liqueur, truffles, bouquet garni, and a subtle hint of oak. Superb texture and power in addition to a seamless integration of acidity, alcohol, tannin, and wood suggest it will evolve for 10-15 years.
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L'Aventure

L'Aventure

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L'Aventure, Central Coast, California
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L'Aventure was founded in 1998 by a French winemaker, Stephan Asseo. After Stephan graduated enology school in Burgundy, the Asseo family bought their first estate, Domaine de Courteillac, in the Bordeaux area in 1982. Later, the family purchased additional properties: Château Robin and Château Fleur-Cardinale in Saint-Emilion. Stephan raised these properties to a level of great quality, while managing some other well-established domaines such as Château Guillot-Clauzel in Pomerol and Château Corbin in St Emilion.

Stephan saw in the New World a unique opportunity to expand his experience, while gaining more freedom in viticulture and vinification. He began by looking all over California for land, including Napa/Sonoma and Santa Barbara counties, but it was the terroir and climate of Paso Robles that impressed him the most.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

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 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.

ULL500633_07_2007 Item# 102769