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Lillian Cabernet Sauvignon

    750ML / 0% ABV
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    Currently Unavailable $209.99
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    750ML / 0% ABV

    Winemaker Notes

    True Vineyard lies on a bench a few hundred feet below the summit of Howell Mountain. The site and the wines that emerge from it are incredibly specific. As harvest approaches one can almost see the otherworldly purple aromas waft from out of the rock and amongst the ripening clusters. When the wines are young they taste chiseled. The lavish black fruit, violets and ample tannin are rendered clear by the rock. But this is not such a wine. This wine has returned to the surrounding forest. Its long, 19th century style elevage, has relieved the wine of all its edges. Violets have become roses and left free to drift among the leaves. This wine takes the image of the Luthéal, a kind of prepared piano which expanded and extended the harmonic register of the piano.

    Critical Acclaim

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    Lillian

    Lillian

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    Lillian, California
    Maggie Harrison was assistant winemaker to Manfred Krankl of Sine Qua Non for eight years before moving to Oregon to take over the winemaking position at Antica Terra. Started in 2004 with an inaugural release of 150 cases, Lillian represents Maggie’s personal project and reflects everything that she learned during her time at Sine Qua Non.

    What Maggie tries to capture with her wine is a certain sense of balance; a particular sensation of restraint. For a complete lack of a better word... a prettiness. She is making wines that are at once voluptuous, powerful and rich without ever being overbearing. Wines with a strong structure, but with a fine-ness and a lushness and a purity that for us is the embodiment of true femininity

    The fruit for her Syrah is sourced from White Hawk Vineyard in Santa Barbara County, Bien Nacido Vineyard in Santa Maria Valley and Stolpman Vineyard in the Santa Ynez Valley. The wines are fermented with native yeasts in small, open top fermenters, siphoned, warm into barrel without the use of pumps and are in barrel for 24 - 36 months before being bottled without fining or filtration.

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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.

    WDW103701002024NV_0 Item# 163116