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Newton Claret 2009

Bordeaux Red Blends from Napa Valley, California
  • WS89
13.5% ABV
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5.0 1 Ratings
13.5% ABV

Winemaker Notes

This dark garnet-colored wine offers spicy aromas of clove and cinnamon layered with dark fruit flavors of black cherry and blackberry supported by juniper and sage. The dark fruit flavors carry through to the palate, combining with dark chocolate notes on the soft mid-palate. Dusty, fine-grained tannins make this wine an appealing choice now or over the next 5 years.

53% Merlot, 33% Cabernet Sauvignon, 8% Malbec, 5% Cabernet Franc, 1% Syrah

Critical Acclaim

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WS 89
Wine Spectator
Offers appealing red currant and cedar aromas and focused cherry and dried herb notes that finish with slightly drying tannins. Merlot, Cabernet Sauvignon, Syrah, Petit Verdot and Cabernet Franc. Drink now through 2016.
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Newton

Newton Vineyard

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Newton Vineyard, , California
Newton
Newton was founded in 1977 by English businessman Peter Newton and his Chinese wife Su Hua. Peter Newton was already renowned as a pioneer of winemaking in the Napa Valley, having founded the Sterling Winery near Calistoga in the 1960s. The Newtons transformed one square mile of rolling hillside in Spring Mountain into one of the Napa Valley’s most prestigious estates, whose wines have graced the official dinners of several US presidents.

The Newton estate encompasses 170 acres of prime Napa Valley terroir, distributed over four separate, wholly owned vineyards: Spring Mountain, Yountville, Mount Veeder and Carneros.

Newton is renowned for producing wines that are uniquely characterful expressions of varietals emblematic of the Napa Valley, notably Chardonnay and Cabernet Sauvignon. Working patiently with nature, we are committed to precision viticulture and winemaking techniques yielding wines that are acclaimed for their balance, harmony and full, abundant flavors.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

CAR562125_09_2009 Item# 114021

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