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Medlock Ames Fifty Tons Cabernet Sauvignon 2014

Cabernet Sauvignon from Alexander Valley, Sonoma County, California
  • RP94
14.9% ABV
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14.9% ABV

Winemaker Notes

The initial impression of this wine is one of abundance. The wine offers plentiful aromas of blueberry and cherry with a hint of toasted marshmallow and espresso. On the palate, the wine is big and powerful, with plush tannins, minerality and a long finish. Wonderful now, this wine will continue to develop over the next ten years.

Blend: 98% Cabernet Sauvignon, 1% Merlot, 1% Petit Verdot

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
Deep garnet in color with a purple rim, the 2014 Cabernet Sauvignon Fifty Tons has pronounced crème de cassis blueberry tart and plum preserves notes with underlying cigar box, bay leaves, Chinese five spice and vanilla hints. Full-bodied and rock solid in the mouth, it is packed with muscular black berry fruit, supported by firm, grainy tannins and refreshing acidity, finishing long with an herbal lift. Still very youthful and tightly wound, give it another 2-4 years in bottle and drink it over the next 20+ years.
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Medlock Ames

Medlock Ames

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Medlock Ames, Alexander Valley, Sonoma County, California
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Medlock Ames is an estate fine wine producer located in Alexander Valley, Sonoma County, California. Started in 1998 by friends Chris James and Ames Morison, their commitment to quality through mindful and organic farming is considered to be one of their greatest assets. Their vineyards are farmed organically with no insecticides, chemical fertilizers or herbicides and solar power provides the energy needed to run. Only 55 of 338 acres are farmed, they chose to leave the majority of land in a natural state - reserving the majority of the acreage for oaks and wildflowers, not vines. Innovative and traditional methods are used to farm this boutique vineyard where vegetables, olives and wildlife also flourish. The portfolio includes Chardonnay, Sauvignon Blanc, Reserve Chardonnay, Merlot, Pinot Noir, Cabernet Sauvignon, a Red Bordeaux Blend, estate bottled olive oil, verjus and preserves.

Alexander Valley

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Nearly a northern extension of Napa Valley, Alexander Valley starts just north of the small, Knights Valley, and is just a few minutes drive from the Napa town of Calistoga. It is Sonoma County’s hottest AVA. But the Russian River, which runs through the valley, creates cooler pockets and its soft, alluvial soil is ideal for grape growing, especially Cabernet Sauvignon. In fact, some believe that Alexander Valley Cabernets truly rival the best from Napa Valley and many of the heavy-hitter producers have largely invested here.

In addition to Cabernet Sauvignon, which makes up over 50% of plantings, Merlot and old vine Zinfandel thrive here. Ample, fleshy Chardonnay and Sauvignon Blanc dominate white wine production. Some old-vine plantings of Grenache have also been discovered and more recent experiments with Sangiovese and Barbera show great promise.

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.

HNYMEDFTC14C_2014 Item# 208888