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Ramey Cabernet Sauvignon Annum 2008

Cabernet Sauvignon from Napa Valley, California
  • RP94
  • WS93
15% ABV
  • RP93
  • JS93
  • WS92
  • RP96
  • WS94
  • WE92
  • JS92
  • RP95
  • RP97
  • WS95
  • RP95
  • RP93
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15% ABV

Winemaker Notes

This third release is composed of 95% Cabernet Sauvignon from the J. Davies Vineyard on Diamond Mountain and 5% Petit Verdot from our Pedregal Vineyard in Oakville. While we try not to use too much new oak, the density of this wine allowed it to spend 26 months in all new barrels, after which it was bottled without filtration. As with all of our wines, this was fermented with native yeasts and bacteria.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The 2008 Cabernet Sauvignon Annum is a big, super-ripe wine. This is a decidedly opulent style of Cabernet. Personally, I prefer some of the other wines in the lineup, as the Annum is especially flashy in 2008. Endless layers of dark fruit crescendo to the juicy, intensely rich finish. As outstanding as this is today, it will be even better in a few years’ time. The 2008 is 95% Cabernet Sauvignon and 5% Petit Verdot from J. Davies and Pedregal. Anticipated maturity: 2013-2023.
WS 93
Wine Spectator
Very tight, dense and backward, packing lots of fruit and tannins. The up-front flavors, built around dried currant, mineral, graph¬ite, camphor and cedar, are slow to unfold, showing touches of loamy earth and tobacco on the finish. Best from 2013 through 2024.
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Ramey
Ramey, Napa Valley, California
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Following winemaking posts at Rudd, Dominus, Chalk Hill and Matanzas Creek, David Ramey and his wife, Carla began their own label in 1996 - a Chardonnay from the Hyde Vineyard. Now situated in downtown Healdsburg, Ramey Wine Cellars draws on exceptional vineyards in both Napa and Sonoma to fashion classically-styled Cabernet Sauvignon and Chardonnay using traditional old world techniques.

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.

PBC9125035_2008 Item# 113994