Ravenswood Sonoma County Cabernet Sauvignon 1999 Front Label
Ravenswood Sonoma County Cabernet Sauvignon 1999 Front Label

Ravenswood Sonoma County Cabernet Sauvignon 1999

    750ML / 0% ABV
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    Winemaker Notes

    Ravenswood Cabernet Sauvignon is made to be aged. The wine is fermented for three to four weeks on the skins, allowing them to macerate even after the cap has sunk — a treatment that produces a lean, intense, well-structured, wine. The somewhat austere Cabernet is softened with Merlot and brightened with Cabernet Franc; up to two years in French oak adds a smoky, vanilla character. The resulting blend, which in some years is rather slow to develop, is always flavorful and complex, with an aromatic, spicy, brambly, mint quality and a slightly astringent finish. It will develop elegant bottle bouquet and aroma with eight to ten years of aging. It offers an incredible value for a top flight Cabernet.

    Critical Acclaim

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    Ravenswood

    Ravenswood

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    Ravenswood, California
    Ravenswood Gary Sitton and Joel Peterson Winery Image

    Fueled initially by the inspiration and winemaking skills of Joel Peterson, aided and abetted by his business partner W. Reed Foster, Ravenswood winery has been dedicated to top quality, hand-crafted wine since the first crush in 1976. Every Ravenswood wine carries a unique vintage and vineyard identity in addition to the intense powerful – gothic – character with which the winery has come to be associated.

    A key to Ravenswood’s success is their long-standing relationships with over 60 independent grape growers. Vineyards are chosen for their location, age, yield and special flavor characteristics. At Ravenswood, they are devoted to working with growers who share their philosophy about high quality.

    Ravenswood Vineyard Designate wines are made employing what Joel Peterson refers to as “stubborn and impractical” Old World enological practices. Wines are fermented in small wooden tanks using wild, natural yeasts and punched down by hand three to five times per day. The wines are characterized by intense, spicy aromas supported by rich, berry flavors and long, clean finishes.

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    Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

    Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.

    LIM2904127_1999 Item# 44532

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