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Respite Alexander Valley Cabernet Sauvignon 2009

Cabernet Sauvignon from Sonoma County, California
  • WE90
14.1% ABV
  • WE90
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3.9 13 Ratings
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3.9 13 Ratings
14.1% ABV

Winemaker Notes

Dark and brooding with intense notes of black cherry, cassis, tar, licorice, tobacco and touches of graphite. The texture is amazing with layers of black raspberry, mocha, blackberry liqueur and chewy tannins. This wine was built to age and continues to grow in the glass. Take the time to decant this beast, you will love it!

Christopher Sawyer, Sommelier and Wine Critic: 94 Points
"A complex Cabernet Sauvignon with aromas of dark fruits, mineral and wild sage. The flavors are deep and rich, highlighted by memorable notes of briary blackberry, dark cherry, licorice, chewy tannins, vibrant acidity, and a long, explosive finish."

Critical Acclaim

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WE 90
Wine Enthusiast
A partnership between growers Corinne and Charles Reichel and winemaking team Denis and May-Britt Malbec, this is a soft, round, oaked Cabernet Sauvignon that’s blended with small amounts of Cabernet Franc and Malbec. It dances in blackberry, tobacco and chocolate, still chewy on the back of the palate.
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Respite

Respite

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Respite, Sonoma County, California
Our 20 acre south-facing vineyard is located northeast of Cloverdale in the Alexander Valley Appellation from 2,300’ to 2,500’ in elevation. It is owned by Corinne and Charles Reichel and is part of a 400 acre ranch that was originally purchased in 1948 by Corinne’s grandfather.

Being high in the mountains, the grapevines are not exposed to the springtime frost temperatures that sink to the valley below. The summer daily temperature range does not see the extremes that occur on the valley floor. The nights are not as cool, as the warmth of the valley rises after sunset. Similarly, during the morning hours, the coolness from the valley rises up the mountain to mix with the daytime warmth from the sun. These effects are ever so slight, allowing the fruit to mature more evenly as it is not exposed to the daytime heat spikes or nighttime lows.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both 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 and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

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.

MATRESPITECAB_2009 Item# 140490