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Notary Public Santa Ynez Valley Cabernet Sauvignon 2014

Cabernet Sauvignon from Santa Ynez Valley, Santa Barbara, Central Coast, California
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    Winemaker Notes

    Dark cherry and black olives dominate the nose with hints of spice and dark chocolate. The palate is rich with dark fruit flavors and silky tannins that linger long. Balance and integration is what stands out.

    Critical Acclaim

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    Notary Public

    Notary Public

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    Notary Public, Santa Ynez Valley, Santa Barbara, Central Coast, California
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    Ernst Storm grew up in South Africa, where he studied winemaking and worked in both the Stellenbosch and Walker Bay regions. Ernst settled in Santa Barbara County ten years ago to explore the cooler growing areas and to focus on Pinot Noir and Sauvignon Blanc under his label Storm. A desire to explore the warmer Happy Canyon AVA and other unique sites within the Santa Ynez Valley has led to the birth of Notary Public.

    Notary Public was created with a desire to explore the diversity and potential within Santa Barbara County as a wine growing region. Santa Barbara County is blessed with various climates and soil diversity due to the unique East-West Mountain Ranges that open up to the Pacific Ocean. The focus at Notary Public is Cabernet Sauvignon and Chenin Blanc, grown in areas where we are able to craft wines with personality of both vintage and site. Our goal is to make wines that are approachable, elegant and yet structured - wines that define our area.

    Ultimately, Notary Public wants the public's stamp of approval on the wines they craft!

    Santa Ynez Valley

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    Ranging from cool and foggy in the west to warm and dry in the east, the Santa Ynez Valley is a climatically diverse growing area. The most expansive AVA within the larger Santa Barbara County region, Santa Ynez is also home to a wide variety of soil types and geographical features. The appellation is further divided into four distinct sub-AVAs—Sta. Rita Hills, Ballard Canyon, Los Olivos District and Happy Canyon—each with its own defining characteristics.

    A wide selection of grapes is planted here—more than sixty different varieties, and counting. Chardonnay and Pinot Noir dominate in the chilly west, while Zinfandel, Rhône blends, and Bordeaux blends rule the arid east. Syrah is successful at both ends of the valley, with a lean and peppery, Old-World sensibility closer to the coast and lush berry fruit further inland.

    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.

    GARNPCABSY14_2014 Item# 166345