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Marietta Cabernet Sauvignon 1999

Cabernet Sauvignon from Sonoma County, California
  • RP89
0% ABV
  • RP90
  • RP90
  • RP90
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0% ABV

Winemaker Notes

This wine smells and tastes like a classic Alexander Valley Cabernet Sauvignon. The nose on the '99 Cab is rich with cassis, black currants, and cherries, complimented by subtle oak. Broad and smooth, the wine is structurally balanced by sufficient tannins and acid to carry through to a lingering finish. Big and bold in its youth, this wine provides several years aging potential within which it can be expected to refine and solidify. It is hard to let sit, however, with such a high caliber of fruit showing so early.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
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Marietta

Marietta

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Marietta, Sonoma County, California
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Marietta is a second-generation, estate-driven family winery founded on the principle that a great bottle of red wine belongs on every family table, and that winemaking at its best is a creative and instinctual act. From the winery's flagship Old Vine Red, to its estate-grown Family Series and Single Estate Series, the wines are deep, structured and bright.

As Marietta celebrates 40 years, the team continues to turn hard work, a blessed climate, special pieces of land, and belief into beautiful liquid expressions of family and place. 

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 nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both 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 and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

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.

WCL061283_1999 Item# 45645