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Osprey's Dominion Cabernet Sauvignon (half-bottle) 1997

Cabernet Sauvignon from New York
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    Winemaker Notes

    85% Cabernet Sauvignon, 10% Merlot, %5 Cabernet Franc. Aged for two years in French and American oak barrels. Dominant aromas of dark forest fruits, such as blackberry and loganberry, with a complex rainbow of vanilla, tobacco leaf, smoke, cedar and chocolate notes. Mouth-filling body with a tannin structure that is firm but not aggressive.

    Critical Acclaim

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    Osprey's Dominion

    Osprey's Dominion

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    Osprey's Dominion, New York
    Osprey's Dominion Vineyards is located on Long Island's North Fork. Ninety acres of vinifera grapes grow under the watchful eye of the soaring Osprey, our vineyard's namesake. Our state-of-the-art winery shows our commitment to fine winemaking. A stop in our comfortable tasting room will certainly make your visit a memorable one. Our tasting room is open seven days a week from 11:00 a.m. to 5:00 p.m. Monday through Saturday and 12:00 noon to 5:00 p.m. on Sunday. We do extend our hours until 6:00 p.m. from Memorial Day through Thanksgiving for your tasting pleasure. We are now offering tours of our beautiful winery on Saturday at 1:00 p.m. and 3:00 p.m. and on Sunday at 3:00 p.m. Join us on weekends and don't forget to bring a picnic lunch. We have a covered patio with tables and chairs and huge sprawling lawns for your blankets and lounge chairs. Purchase a bottle of wine from the tasting room and enjoy the entertainment with a friend. Check out our schedule of events that include Jazz, Blues, Tropical Rock, Folk, Latin Groove and Classic Rock with a Country Edge.

    New York

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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.

    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 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.

    PAR086203_1997 Item# 48916