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Mayacamas Cabernet Sauvignon 1989

Cabernet Sauvignon from Napa Valley, California
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    Winemaker Notes

    The depth and richness of older Cabernets vary from year to year, but they are often astonishingly intricate yet together wines when fully developed. The 1989 Mayacamas Cabernet Sauvignon is just entering those prime years. It will remain in good form for several more years but there is no need to wait. The blend of 3% Merlot and 4% Cabernet Franc gives it a balance and dimension that enhance the already great appeal of the Cabernet Sauvignon grape.

    Blend: 93% Cabernet Sauvignon, 4% Cabernet Franc, 3% Merlot

    Critical Acclaim

    Mayacamas

    Mayacamas

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    Mayacamas, , California
    Mayacamas
    Mayacamas Vineyards is a wine estate located in the Mayacamas Mountains that divide the Napa and Sonoma valleys. The winery was built in 1889 by John Henry Fisher. The estate was renamed Mayacamas Vineyards in 1941.

    Robert and Elinor Travers, Californians both, bought Mayacamas Vineyards in 1968. Bob Travers has created wines of classical, balanced, intense, and deeply authentic character for the more than four decades hence. The roster of former winemakers, assistants, and viticulturalists at Mayacamas runs deep, and today Bob Travers and his son, Chris Travers, continue to specialize in Cabernet Sauvignon and Chardonnay, with small lots of similarly classically structured Merlot, Pinot Noir, and Sauvignon Blanc also produced.

    Prosecco

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    One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version that must meet more stringent production requirements is known as Prosecco Superiore and must come from the town of either Valdobiaddene or Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While it is typically produced in a “brut” (dry) style, its fresh and fruity character preserved by the tank method of carbonation often makes it seem a bit sweeter than it is in reality. “Extra brut” styles incorporating higher levels of residual sugar are quite popular, however.

    Made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.

    YNGMAYCAB_1989 Item# 122351

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