L'Aventure Estate Cuvee 2004 Front Label
L'Aventure Estate Cuvee 2004 Front LabelL'Aventure Estate Cuvee 2004 Front Bottle Shot

L'Aventure Estate Cuvee 2004

  • RP98
750ML / 15.95% ABV
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750ML / 15.95% ABV

Winemaker Notes

This wonderfully "juicy" 2004 Estate Cuvee is unique in that a percentage of the blend was "co–fermented," due to the fact that all three of the varieties that comprise Estate Cuvee - Cabernet Sauvignon, Syrah, and Petit Verdot - arrived at maturity simultaneously. For the first time in his 24 years as a wine maker, Stephan saw these grapes fermenting in the same tank. The result is a seamless, complex work of art. Fresh aromas of plums, macerated blackberries, and blueberries in the nose, and dark, intense fruit on the palate. The mouth and lengthy finish are made more complex by hints of leather, tar, and tobacco leaf. An augmentation of Petit Verdot puts the 2004 on the classic track of the 2001 vintage.

Blend: 60% Syrah, 29% Cabernet Sauvignon, 11% Petit Verdot

Critical Acclaim

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RP 98
Robert Parker's Wine Advocate
There are 1,000 cases of the blockbuster 2004 Estate Cuvee. It reminded me of the 2005 L'Evangile ... on steroids. A dense inky/purple color, great fruit purity, and abundant aromas of acacia flowers, blackberries, cassis, and blueberries are found in this beauty along with a seamless integration of tannin, acidity, and wood, and a finish that lasts over 60 seconds. The result is a profound wine that must be tasted to be believed. This is a brilliant wine from a Frenchman who has captured the magic of Paso Robles.
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L'Aventure

L'Aventure

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L'Aventure, California
L'Aventure Winery Image
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: Chateau Robin and Chateau Fleur-Cardinale in Saint-Emilion. Stephan raised these properties to a level of great quality, while managing some other well-established domaines such as Chateau Guillot-Clauzel in Pomerol and Chateau 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.

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Paso Robles Wine

Central Coast, California

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Paso Robles has made a name for itself as a source of supple, powerful, fruit-driven wines. But with eleven smaller sub-AVAs, there is actually quite a bit of diversity to be found in this inland portion of California’s Central Coast.

Just east over the Santa Lucia Mountains from the chilly Pacific Ocean, lie the coolest in the region: Adelaida, Templeton Gap and (Paso Robles) Willow Creek Districts, as well as York Mountain AVA and Santa Margarita Ranch. These all experience more ocean fog, wind and precipitation compared to the rest of the Paso sub-appellations. The San Miguel, (Paso Robles) Estrella, (Paso Robles) Geneso, (Paso Robles) Highlands, El Pomar and Creston Districts, along with San Juan Creek, are the hotter, more western appellations of the greater Paso Robles AVA.

This is mostly red wine country, with Cabernet Sauvignon and Zinfandel standing out as the star performers. Other popular varieties include Merlot, Petite Sirah, Petit Verdot, Syrah, Grenache and Rhône blends, both red and white. There is a fairly uniform tendency here towards wines that are unapologetically bold and opulently fruit-driven, albeit with a surprising amount of acidity thanks to the region’s chilly nighttime temperatures.

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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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.

LOA124828_2004 Item# 124828

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