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Quintessa (1.5 Liter Magnum) 2010

Cabernet Sauvignon from Napa Valley, California
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14.5% ABV
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14.5% ABV

Winemaker Notes

A beautiful deep ruby color reveals bright black cherry, cola and warm spice aromas mingled with white chocolate, delicate floral layers and a crème brulée vanilla note from the sweet oak.Generous forward fruit and a supple, silky texture enrobe the palate with cola and nutmeg notes filling out deeply layered black fruit flavors. The finish is rich, dense and refined, liftedby ample lingering fruit.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2010 Quintessa, a blend of mostly Cabernet Sauvignon with some Merlot, Cabernet Franc, Petit Verdot and Carmenere (don’t forget, the proprietor Agustin Huneeus has a background in Chile), is an elegant, finesse-styled red offering deep, rich, cassis fruit, dusty, loamy soil notes, medium to full body and ripe tannins. This evolved, seductive, round, generous 2010 offers up attractive notes of white chocolate and flowers as it sits in the glass. This is one of the first vintages made by Charles Thomas who has an impressive resume having worked previously at Robert Mondavi Winery and Rudd Estate. This 2010 should be drunk over the next decade or more.
W&S 93
Wine & Spirits
As luscious and luxurious as this wine may be, it has transparency to its flavors and a cool feel that keeps the fruit feeling fresh rather than superripe. The core of the blend comes from the center of this 280-acre estate, where the soils are gravel over rhyolite. The vineyards are planted on a series of hills between the Silverado Trail and the Napa River; the eastern hills of the property are white volcanic ash over rhyolite and the western side of the property is the kind of alluvial soil that's more typical of Rutherford. Charles Thomas culled more than 10 percent of the fruit to diminish the impact of the heat wave in 2010 and ended with a finely ripened wine with the flavor of fat black cherries. the fruit meets firm, precise tannins in a dark and spicy cabernet with drive. For roast duck.
WS 92
Wine Spectator
Pure, rich and supple, with a mix of mocha, dark berry, cedar and black licorice notes, all coming together on the finish. The tannins keep the reverberating flavors in check. Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Carmenère. Drink now through 2026.
D 90
Decanter
Dense plum nose, with lots of chocolate and mocha characters. Blackcurrant palate with surprisingly well-balanced tannins and alcohol. Suave, concentrated and fleshy, this has good depth and considerable swagger.
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Quintessa

Quintessa

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Quintessa, Napa Valley, California
Video of winery
In the northeastern corner of Rutherfod lies Quintessa. The estate is one of the most scenic and geographically unique properties of the Napa Valley. When Agustin and Valeria Huneeus began to develop the property as a vineyard in 1990, they availed themselves of the most advanced viticultural research of the time. Valeria Huneeus, in keeping with her vision as steward of this land, has guided Quintessa's evolution from sustainable farming in 1990 to organic farming in 1995 and to biodynamic farming in 2000. The winery at Quintessa was built into one of the property's many hills. Its eco-sensitive design incorporates gravity flow, French oak and stainless steel fermenters specifically tailored to the diverse blocks of the Quintessa vineyard, and naturally cold caves.

Napa Valley

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of 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 enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

GZT10091957_2010 Item# 127537