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Oakville Winegrowers Association Oakville Cuvee (1.5 Liter Magnum) 2013

Cabernet Sauvignon from Oakville, Napa Valley, California
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Winemaker Notes

Each year, vintner members of the Oakville Winegrowers Association contribute small lots of their prestigious Cabernet Sauvignon to create a unique wine that reflects the essence of the Oakville appellation. The Cuveé offers the collector an extraordinary opportunity to experience the best of Napa Valley’s premiere growing region. There is no other wine that equally represents the spirit of an appellation and the camaraderie of its vintners. Each bottle is etched and numbered, a beautiful and rare addition to any wine cellar.

Critical Acclaim

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Wilfred Wong of Wine.com

The 2013 Oakville Winegrowers Cabernet Sauvignon is amazing. It starts with a beautiful aroma of red and black currants that seems quiet and unassuming at first. With aeration, the wine evolves and picks up complex elements of Earl Grey tea and violets. As the wine settles onto the palate, notes of earth and mineral reveal the wine's sense of place. In the end, a light touch of oak and sweet tannins remind me how youthful the wine really is; this wine requires time in the bottle to reach its ideal crescendo of flavors. Perhaps these intriguing nuances and long-term aging potential are part of what makes the Oakville AVA is so extraordinary? While each of the 16 Napa Valley AVAs has something unique to offer, Oakville might possibly exhibit the greatest balance of bold ripe fruits, delicate aromatics, and chalky accents. The overall completeness of this wine suggests that it will benefit from a good decade or more of aging in the cellar. (Tasted: February 10, 2017, San Francisco, CA)

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Oakville Winegrowers Association

Oakville Winegrowers Association

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Oakville Winegrowers Association, , California
Oakville Winegrowers Association
Each year since 2005, the acclaimed member wineries of the Oakville Winegrowers Association have contributed small lots of their finest Cabernet Sauvignon to blend a micro-production of 50 double magnums and 100 magnums of the the Oakville Cuvee. The Cuveé offers the collector an extraordinary opportunity to experience the best of Napa Valley’s premiere growing region. There is no other wine that equally represents the spirit of an appellation and the camaraderie of its vintners. Each bottle is etched and numbered, a beautiful and rare addition to any wine cellar.

Languedoc-Roussillon

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An extensive appellation producing a diverse selection of good-quality, value-priced wines...

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An extensive appellation producing a diverse selection of good-quality, value-priced wines, Languedoc-Roussillon is the world’s largest wine-producing region, spanning the Mediterranean coast from the Spanish border to Provence. Languedoc forms the eastern half of the larger appellation, while Roussillon is in the west; the two actually have quite distinct personalities but are typically grouped together. Languedoc’s terrain is generally flat coastal plains, with a warm Mediterranean climate and a frequent risk of drought. Roussillon, on the other hand, is defined by the rugged Pyrenees mountains and near-constant sunshine.

Virtually every style of wine is made in this expansive region. Dry wines are often blends, and varietal choice is strongly influenced by the neighboring Rhône valley. For reds and rosés, the primary grapes include Grenache, Syrah, Carignan, Cinsault, and Mourvèdre. White varieties include Grenache Blanc, Muscat, Ugni Blanc, Vermentino, Maccabéo, Clairette, Picpoul, and Bourbelenc. International varieties are also planted in large numbers here, in particular Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon. In Roussillon, excellent sweet wines are made from Muscat and Grenache in Rivesaltes, Banyuls, and Maury. The key region for sparkling wines here is Limoux, where Blanquette de Limoux is believed to have been the first sparkling wine made in France, even before Champagne. Crémant de Limoux is produced in a more modern style.

Rhône Blends

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With bold fruit flavors and accents of spice...

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With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

GRV176666_2013 Item# 176666

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