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Marietta Cabernet Sauvignon 2008

Cabernet Sauvignon from Sonoma County, California
    15.4% ABV
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    15.4% ABV

    Winemaker Notes

    Our 2008 Cabernet Sauvignon is full-bodied with a touch of elegance. The nose is classic Cabernet with rich black currant, cassis, and dark cherry fruit aromas. In the background mild oak and spice mix with a hint of sweet menthol-like herbs. Prominent, bright black currant flavors are balanced by lively acidity and firm, lasting tannins to create a textured, mouth coating finish. This is a big wine that will last for at least 10 years yet is supple enough to enjoy now.

    Critical Acclaim

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    Marietta

    Marietta

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    Marietta, , California
    Marietta
    Marietta Cellars is just outside the little town of Geyserville in California's premier wine growing region, Sonoma County. Owner and winemaker Chris Bilbro founded Marietta Cellars in 1979 after cutting his wine business teeth by working at Bandiera founded by his grandparents Emil and Luduina Bandiera in 1937. Today, case production nears 30,000--all of which is totally allocated. The wines currently produced are Cabernet, Sauvignon, Zinfandel, Syrah, a proprietary blend called Old Vine Red, and a limited-quantity special blend called Angeli Cuvee. Occasionally, a Port is added to the line-up.

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

    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.

    TRD1950_2008 Item# 115968

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