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Morro Bay Cabernet Sauvignon 2002

Cabernet Sauvignon from Central Coast, California
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    Winemaker Notes

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    Morro Bay

    Morro Bay

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    Morro Bay, Central Coast, California
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    Morro Bay, a historic fishing village located between Santa Barbara and Monterey, is the inspiration for these finely crafted wines. Made using the classic French “Sur Lie” method, these wines are crisp, fruity, and well balanced, suited to a wide range of cuisine.


    The location of the Lange Family Estate vineyard in the Delta region of Lodi provides for dramatic temperature shifts from day to night due to the influence of the delta breeze from San Francisco Bay. This allows for a slower maturation of the grapes resulting in a better balance of acidity and complexity in the taste profile. Machine harvesting at night – cooler grapes, enhanced flavor concentration. The vineyards are hand-pruned by experienced work crews adept at spur selection. In addition to green harvesting, shoot removal and leaf pulling are employed to further enhance flavor concentration. All grapes are sorted via a sorting belt prior to being pressed.

    The vineyards are hand-pruned by experienced work crews adept at spur selection. In addition to green harvesting, shoot removal and leaf pulling are employed to further enhance flavor concentration. All grapes are sorted via a sorting belt prior to being pressed.

    Split Oak Estates is farmed sustainably and reviewed annually to ensure adherence to “green” practices. The winery is also sustainable, 40% of all energy is produced on-site using solar panels. Generation of all ozone for sanitation purposes (instead of chlorine), recirculation of water usage. Pummace from crush is used for weed suppressor and fertilizer.

    Morro Bay is proudly certified Lodi Rules. How is Morro Bay Better then Organic? The Lodi Rules program is more comprehensive. Organic practices comply with farming standards dealing with pesticide and fertilizer use as well as soil management. The Lodi Rules farming standards not only address those important issues but also encompasses the entire winemaking process including: Viticulture, Water managements, Farm ecosystem management, Pest management, and Human Resources.


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    Central Coast

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    The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.

    Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

    While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

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    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    SOU59174_2002 Item# 81997