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Markham Cabernet Sauvignon 2002

Cabernet Sauvignon from Napa Valley, California
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    Winemaker Notes

    Markham 2002 Cabernet opens with aromas of blackberry jam and cedar, highlighted by intriguing notes of fresh tarragon. The concentrated texture of the wine draws you in; it's soft yet gloriously chewy. Berry fruit flavors are accented by rich caramel and finish with a subtle mineral "sense of place."

    Decanting is conducive to immediate enjoyment and should bring out wonderful floral perfume common to Markham's wines from this vintage.

    Critical Acclaim

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    Markham

    Markham Vineyards

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    Markham Vineyards, Napa Valley, California
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    In 1972, Bruce Markham arrived in Napa Valley with the dream of starting a winery. Intent on crafting world-class wines for years to come, he purchased the "little jewels" that are still the Markham vineyards today. He was a pioneer in what is now the very heart of Napa, buying premium vineyard land before many understood the tremendous potential the valley offered for producing fine wines. He also purchased a winery. Originally established by Jean Laurent, the Markham winery dates back to 1879. As one of the founders of Napa winemaking and viticulture, Markham Vineyards takes great pride in its legacy of exceptional mountains and magnificent vineyards, Markham's winery has the distinction of being the fourth oldest continuously operated winery in Napa County.

    Today, Markham Vineyards owns 350 acres of vineyards strategically located in several of Napa Valley's best growing regions. From its Calistoga vineyards in the north to Oak knoll in the south, Markham has the luxury of hand-selecting grapes from several diverse microclimates to achieve its balanced and rich wines. Winemaker Kimberlee Nicholls sums up the benefits offered by this extraordinary palette of vineyards: "The expressions of terroir from each unique location create a greater whole; each vineyard complements and elevates the next. The result is endless blending options to weave together the rich fruit flavors, elegant acid structure, broad texture and velvety tannins we want in our wines."

    Napa Valley

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    One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

    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.

    NOR936046_2002 Item# 90139