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Nickel & Nickel Vogt Vineyard Cabernet Sauvignon 2007

Cabernet Sauvignon from Howell Mountain, Napa Valley, California
  • ST92
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Winemaker Notes

Vogt Vineyard is situated atop Howell Mountain, along the northeast edge of the Napa Valley. The 15-acre vineyard reaches from a high elevation with shallow, rocky soils, down to a lower bowl of deeper loam. The surprisingly warm climate, combined with the vineyard's steep, southeast exposure, produces a dense and structured wine, typical of hillside Cabernet Sauvignon.

The 2007 Vogt Cabernet Sauvignon has its typical and distinctive dark fruit aromas complemented with notes of black tea and hints of toasty French oak. The vintage produced moderate tannins across the palate providing a graceful backdrop to the hillside fruit.

Critical Acclaim

ST 92
International Wine Cellar

Bright full ruby. Wild, complex aromas of cassis, crushed rock, minerals, leather and fresh blood. Densely packed and rocky, offering a tactile, penetrating character to its flavors of dark raspberry, spices, black tea and leather. Not at all a sweet style; in fact, this went into a shell in the glass. The medicinal Howell Mountain tannins suggest that this stony wine will need extended cellaring.
Rating: 92(+?)

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Nickel & Nickel

Nickel & Nickel

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Nickel & Nickel, , California
Nickel & Nickel
Nickel & Nickel is devoted exclusively to producing 100% varietal, single-vineyard wines that best express the distinctive personality of each vineyard. Established in 1997 by the partners of Far Niente, the winery is based in Oakville, California, on the 42-acre John C. Sullenger vineyard property. Nickel & Nickel produces single-vineyard Cabernet Sauvignon from Napa Valley, but also makes single-vineyard Chardonnay, Merlot, Syrah and Zinfandel.

New York

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An often-overlooked wine-producing state that has recently begun to garner widespread attention

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An often-overlooked wine-producing state that has recently begun to garner widespread attention, New York trails significantly behind California and Washington in volume produced but is ahead of Oregon. The vast majority of its produce is dedicated to large-scale production of wines made from Vitis labrusca and French-American hybrid varieties, like the common table grape Concord. The quality of New York’s best wines, however, should not be underestimated. Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York, and Niagara Escarpment, which crosses over the borders into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are cold and can carry the risk of frost well into the growing season.

The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi. Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from hybrid variety Vidal.

Other Red Blends

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With hundreds of red grape varieties to choose from...

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

MRENNVOG_2007 Item# 106149

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