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Lucinda & Millie Organic Cabernet Sauvignon 2010

Cabernet Sauvignon from North Coast, California
    13.5% ABV
    Ships Thu, Nov 30
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    13.5% ABV

    Winemaker Notes

    Our Cabernet Sauvignon highlights the perfect balance between deep fruit flavors, earth and mineral. Aromas of blackberry, cassis and cedary spice reveal full flavors of plum, blueberry and blackberry with licorice and spice.

    Critical Acclaim

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    Lucinda & Millie

    Lucinda & Millie

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    Lucinda & Millie, , California
    Lucinda & Millie
    Lucinda & Millie Cabernet Sauvignon is made with 100% organic grapes from our beautiful, traditionally farmed vineyard just below Duncan Peak on the edge of the Sanel Valley near Hopland, CA. Alluvial deposits from the Russian River and its creekside tributaries create perfect soils to grow bright Cabernet and the cordon trained trellis system provides good cover from the afternoon sun.

    The Chardonnay is made with 100% organic grapes grown in two beautiful vineyards in Mendocino and Lake Counties. One near Ukiah, CA, farmed organically since 1998 by Mary Fetzer and her son Tyler, lying alongside the Russian River on alluvial benchland soils. The other near Clear Lake farmed organically for more than 20 years by iconic Lake County grower Ron Bartolucci, with a combination of volcanic clay and ash, and alluvial deposits.

    Lucinda, a 7 year old California Red sheep and Millie, a 3 year old Barnevelder chicken, happily coexist on one of our vineyard farms where grapes have been grown organically for over decades. Lucinda and her flock graze between the vineyard rows in the spring to keep cover crops under control. Millie and her flock are nearby gathering insects, worms and grasses to maintain a healthy, balanced farm.

    Montalcino

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    Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than Chianti. The Sangiovese grape is responsible for both Brunello di Montalcino and Chianti but Montalcino has its own clone, which the locals call Brunello.

    The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village, which fan out at various elevations. The variations of elevation and soils create Brunellos of different styles. From the valleys with deeper deposits of clay, the wines are typically bolder and deeper in color with more opulent black fruit. These wines tend to take better to aging in some percentage of new French oak barrels. The hillside wines and vineyards at higher elevations produce wines more concentrated in red fruits and floral aromas. These sites reach up to over 1,600 feet and have shallow soils of rocks and shale. These, in general, may be aged in larger and more traditional oak casks

    Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.

    Sangiovese

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    The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

    In the Glass

    Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

    Perfect Pairings

    Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

    Sommelier Secret

    Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

    SOU306629_2010 Item# 115717

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