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Lindstrom Stag's Leap District Cabernet Sauvignon 2009

Cabernet Sauvignon from Napa Valley, California
  • RP95
0% ABV
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Winemaker Notes

The aromas of the Lindstrom 2009 Cabernet Sauvignon show an intensity of purple berry fruits: boysenberries, cassis sirup, dark blackberries. These are joined by base notes of toasted pecans, dark chocolate, and a touch of sweet baking spices. Subtle hints of liquid cherry add complexity. On the palate, the entry is soft and broad, yet with enough grip to assure longevity. The fresh berry aromas echo back to the palate; warm berries, liquid-centered chocolate-covered cherries, warm blackberry pie with a waft of toasted wheat and a touch of creamy vanilla.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
Deeply expressive black and blue fruit, menthol, violets and spices burst from the inky-colored 2009 Cabernet Sauvignon. A totally round, seamless wine, the 2009 is endowed with serious depth and power. Despite its considerable immediate appeal, the 2009 needs time in the glass to open up. As that happens, smoke, tar, licorice and scorched earth notes become more prominent, lending an air of gravitas. Today, the tannins retain some firmness, but as they begin to soften, the 2009 will offer considerable pleasure. Anticipated maturity: 2016-2029.
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Lindstrom

Lindstrom

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Lindstrom, Napa Valley, California
Each year, Lindstrom Wines produces just two single vineyard, estate-grown wines: a Cabernet Sauvignon, using a selection of the very finest grapes from their four acre hilltop Nicali Vineyard in the heart of the Stags Leap District, and a Pinot Noir produced from carefully sourced grapes grown at the famed Dutton Ranch vineyard in Russian River Valley. These are truly artisan wines, handmade by acclaimed winemaker, Celia Welch, which are crafted in small lots and specially blended to express the unique characteristics of each vintage.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious 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's typically blended to soften tannins and add complexity. In warmer regions like California 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 revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

LSB116395_2009 Item# 116395