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Flat front label of wine

Lucinda & Millie Organic Cabernet Sauvignon 2009

Cabernet Sauvignon from North Coast, California
    13.5% ABV
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    Currently Unavailable $14.29
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    13.5% ABV

    Winemaker Notes

    Aromas of blackberry, cassis, mocha and cedary spice and full flavors of licorice, plum, wild berry and spicy black currant.

    Critical Acclaim

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    Lucinda & Millie

    Lucinda & Millie

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    Lucinda & Millie, North Coast, California
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    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.

    North Coast

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    Reaching up California's coastline and into its valleys north of San Francisco, the North Coast AVA includes six counties: Marin, Solano, Napa, Sonoma, Mendocino and Lake. While Napa and Sonoma enjoy most of the glory, the rest produce no shortage of quality wines in an intriguing and diverse range of styles.

    Climbing up the state's rugged coastline, the chilly Marin County, just above the City and most of Sonoma County, as well as Mendocino County on the far north end of the North Coast successfully grow cool-climate varieties like Pinot Noir, Chardonnay and in some spots, Riesling. Inland Lake County, on the other hand, is considerably warmer, and Cabernet Sauvignon, Zinfandel and Sauvignon Blanc produce some impressive wines with affordable price tags.

    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 Washington, 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.

    GZT0490215_2009 Item# 111715