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Revana Cabernet Sauvignon 2002

Cabernet Sauvignon from St. Helena, Napa Valley, California
  • WS92
  • RP91
0% ABV
  • RP97
  • WS96
  • JS94
  • WS94
  • WS94
  • WS91
  • RP90
  • WS92
  • RP91
  • WS97
  • WS92
  • RP93
  • WS91
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4.5 1 Ratings
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4.5 1 Ratings
0% ABV

Winemaker Notes

Revana Cabernet is deep ruby in color with aromas of ripe blackberry, black cherry and cassis. Hints of sweet French oak lead you into the first sip confirming this is a special wine. The wine is full, yet soft in the mouth, dense and structured with mouth coating velvety tannins. Flavors on the palate match the aromas of ripe black fruits layered with toasty, elegant oak components. The flavors persist with good balance and tremendous length.

Critical Acclaim

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WS 92
Wine Spectator
Sleek and well-proportioned, offering ripe currant and blackberry, mineral and tobacco flavors. Gains depth and traction, as firm ripe tannins give this a chewy, cedary aftertaste.
RP 91
Robert Parker's Wine Advocate
This 2002 begins slowly, as its aromatics are difficult to coax from the glass and its flavors are subtle, although they build incrementally as the wine sits in the glass. While it requires some introspection, what is there is very impressive. Deep black currant notes intermixed with notions of cedarwood, tobacco leaf and loamy soil as well as serious concentration are present in this well-delineated, medium to full-bodied, well-endowed wine. Consumers need to give it more than a superficial glance.
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Revana, St. Helena, Napa Valley, California
2002 Cabernet Sauvignon
Located in the heart of Napa Valley, Revana Family Vineyard is a vineyard and winery estate focused on producing world-class Cabernet Sauvignon. For Dr. Madaiah Revana, it is the culmination of his dream to grow and craft wines of exceptional quality.

In 1997, while visiting the Napa Valley, Dr. Revana discovered a small parcel of prime vineyard land just north of the town of St. Helena. He immediately sensed the property’s potential. The area was already known for producing some of the world’s most sought after Cabernet Sauvignon, and the property’s gravelly soils, sloped pitch, and excellent exposures seemed perfect for growing grapes. Studies of the soil composition confirmed that it was an ideal location for premium Bordeaux varieties. His next step was to build a team that could implement his vision.

St. Helena

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St. Helena is in the heart of the Napa Valley, nestled between Calistoga to its north and Rutherford on its southern border. On its western side, the Mayacamas Mountains guard it from the cooling effects of the Pacific Ocean; to its east stand the Vaca Mountains. In conjunction, these mountain ranges serve to lock in summer daytime heat. But in the evening, cool air from the San Pablo Bay funnels uo through the valley, creating very chilly nights. It isn’t uncommon for temperatures to drop 50 degrees, a shift that promotes the development of ideal ripeness and acidity balance in the grapes.

St. Helena contains a plethora of different soil types in a small area, which have been enhanced over centuries by rain runoff from both mountain ranges. Its vineyards cover a variety of terrain, spreading across the bucolic valley floor and its benchlands.

These ideal topographic and climatic growing conditions easily caught the attention of early winemaking pioneers. In fact, St. Helena is the birthplace of Napa Valley’s commercial wine industry. Dr. Crane founded his cellar in 1859, David Fulton in 1860 and Charles Krug in 1861.

Today there are no less than 400 separate vineyards planted within the 12,000 acres that make up the St. Helena appellation.

Revered most for its red wines based on Bordeaux varieties, the St. Helena appellation is also a source of superior Syrah, Zinfandel and Sauvignon blanc.

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.

LSB121844_2002 Item# 121844