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Paoletti Cabernet Sauvignon 1995

Cabernet Sauvignon from Napa Valley, California
  • RP90
0% ABV
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Winemaker Notes

Powdery tannins up front turn velvety on the finish, framing licorice, blackberry, cassis and herb flavors. Shows weight on the palate, with a smooth finish.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
Approximately 300 cases of this exceptionally well-made, promising Cabernet Sauvignon were produced. The wine possesses a saturated black/ruby/purple color, as well as a subtle yet impressive nose of ripe cassis, licorice, vanilla, and spice. Although restrained and unevolved, it exhibits a nicely-layered, multi-dimensional personality with deep, full-bodied flavors, and a sense of elegance and symmetry. This wine is accessible, but it promises to be better with another 2-3 years of aging; it will last for 15-16 years.
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Paoletti

Paoletti Vineyards

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Paoletti Vineyards, Napa Valley, California
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Paoletti Estates Winery: All the red grapes are grown in Calistoga, an ideal area for making great reds. We are making a small amount of chardonnay from our vineyard west of the city of Napa. The Estate has 11 acres planted; One to Sangiovese, one and a half to Malbec, one to Merlot, and the remaining to Cabernet. We also have a vineyard across from Montelena on Tubbs Lane with 20 acres of Merlot. We are totally self sufficient. We harvest by hand, and use all the finest French barrels. 50 % new every year. We only use them twice. Time in barrels depends on the variety. Cabernet & Merlot up to two years, and Sangiovese much less. Chardonnay is barrel fermented up to 11 months in oak. We don't however believe in over oaking anything. Charles Hendricks is our very talented winemaker out of Davis. He is making a great name for himself in the industry.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

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.

BOBBNOVELLO_1995 Item# 133723