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Lokoya Howell Mountain Cabernet Sauvignon 2009

Cabernet Sauvignon from Napa Valley, California
    0% ABV
    • RP99
    • WW96
    • RP100
    • WW96
    • RP99
    • WS92
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    Winemaker Notes

    When uplifting tectonic plates created the Mayacamas Range, they left Howell Mountain in a unique position in Napa Valley. On this eastern side of the valley, one would expect to see the scrub oak and grassland found elsewhere. But the north-flowing air mass that moves across this spot makes Howell Mountain the coldest and wettest appellation in Napa. Thus, the ponderosa pine and redwoods that dot the mountain help define it. Blackberry, minerality, and dark chocolate define the 2009 Howell Mountain Cabernet Sauvignon from the spectacular Keyes Vineyard, our source on Howell Mountain for Lokoya.

    Critical Acclaim

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    Lokoya

    Lokoya

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    Lokoya, , California
    Lokoya
    Established in 1995, Lokoya is a collection of four distinct Cabernet Sauvignons from four of Napa Valley’s most celebrated mountain appellations: Mount Veeder, Howell Mountain, Spring Mountain and Diamond Mountain. These limited-production wines are 100% Cabernet Sauvignon, fermented with native yeast, and bottled unfined and unfiltered, resulting in the purest expression of place.

    Cabernet Sauvignon as lens, site as conveyor—the grape variety and winemaking for the four wines remain consistent, allowing the vineyard sites to shine with the climate, soils and sunlight all fully expressed in the glass.

    Given the high elevation of the sites, the vineyards demand constant attention. The deep understanding of the vineyard trajectory in each vintage comes from Winemaker Christopher Carpenter’s years of expertise. Intervention is kept to a minimum both in the vineyard and in the cellar, leaving the fruit to express itself as naturally and eloquently as possible.

    A source of reliable, budget-friendly wines and, increasingly, more premium bottlings, Chile is one of South America’s most important wine-producing countries. Long and thin, it is largely isolated geographically, bordered by the Pacific Ocean to the west, the Andes Mountains to the east, and the Atacama desert to the north. These natural borders gave Chile the very favorable benefit of being the only country to avoid the disastrous phylloxera infestation of the late 1800s. As a result, vines can be planted on their own rootstock rather than grafted. Though viticulture was introduced to the country by conquistadors from Spain, today Chile’s wine production is most influenced by the French, who emigrated here in large numbers to escape the blight of phylloxera. These settlers have invested heavily in local vineyards and wineries.

    Chile’s vineyards, planted mainly with international varieties, vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt current to produce cool-climate Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah, and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on light-bodied Pinot Noir and cool-climate whites like Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó, and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata, excellent cool-climate Riesling, Chardonnay, and Pinot Noir are made.

    Cinsault

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    Cinsault is a charmer in the Rhone River Valley, offering up generous peppery and floral aromas and ripe strawberry flavors to its blends. It actually has been grown for centuries in the Languedoc and is a popular blending grape in most appellations of the Southern Rhone as well as other parts of the southern France. It thrives in any hot and windy climate, and finds success in many other countries, namely California, Chile, Corsica, Lebanon, northern Africa and is a parent grape alongside Pinot noir, of South Africa’s acclaimed red grape, Pinotage.

    In the Glass

    Though a minor portion of Chateauneuf du Pape, it plays an important role adding softness, lift, spice and an almost electric red fruit to blends. Southern France also makes some delightful Cinsault dominant rosés. On its own, it is supple, fresh and fruity with a hint of pepper or baking spice.

    Perfect Pairings

    Cinsault pairs well with stews, gamey meats, rosemary chicken and roasted duck or winter squash.

    Sommelier Secret

    Given its relatively long history in California, Cinsualt is often “hidden” in the Zinfandel blends of Sonoma and Contra Costa Counties. Historically planted alongside Zinfandel and other grapes, such as Petite Sirah or Mourvedre in the same vineyard, Cinsault is now an essential part of these so-called “field blends.”

    BUS124569_2009 Item# 124569

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