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Louis Martini Monte Rosso Cabernet Sauvignon 2004

  • RP91
  • W&S90
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Harvest took place throughout October and November during the early morning hours in order to keep the fruit as cool as possible. The grapes were hand sorted to ensure only the best fruit was chosen to go into make the Monte Rosso Cabernet Sauvignon. Prior to fermentation, the grapes were cold soaked for up to five days, which assisted in retaining the grape's varietal essence and helped to minimize bitter tannin extraction in the resultant wine. For maximum extraction of color and flavor, the must was in contact with the skins for an optimal 21 days at temperatures not exceeding 89°F; thus contributing to greater extraction of black, dark, violet hues that visually hint at the depth and flavor of the wine. After primary fermentation was complete, the wine underwent malolactic fermentation in barrels. The wine was racked every 3-4 months and aged in 90% French and 10% American medium and medium plus toasted oak barrels.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2004 Cabernet Sauvignon Monte Rosso does not have the depth of the 2003. It is slightly softer, dark ruby/purple, with more fruit in the front-end, but not the intensity, richness, or structure in the mid-palate or finish. This will be a more charming, elegant wine when released. It should drink well for 10-15+ years. Range: 88-91
W&S 90
Wine & Spirits
The rich fruit of this wine is lush and fragrant, with superripe blackberry and blueberry flavors. The tannins hit that fruit with power, contrasting its gentleness with tougher, mountain-grown structure. This needs time for those two elements to meld.
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Louis Martini

Louis M. Martini

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Louis M. Martini, California
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For 85 years, the Louis M. Martini Winery has crafted world-class Cabernet Sauvignon from the exceptional vineyards of Napa and Sonoma counties. Our founder believed in a simple, honest premise: The best grapes make the best wines. Today, this legacy continues at the historic winery in the Napa Valley with an acclaimed collection of unforgettable Cabernet Sauvignon wines.

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Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

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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.

WWH100430_2004 Item# 99315