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Robert Pecota Kara's Vineyard Cabernet Sauvignon 2000

Cabernet Sauvignon from Napa Valley, California
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    Winemaker Notes

    This vintage marks the post-phylloxera evolution of Kara's Vineyard. With higher proportions of Merlot and Cabernet Franc, this wine is a complex, Bordeaux- style wine. It shows multiple layers of cinnamon spice, cherry and plum, some chocolate, and the sweet scent of cedar. Moderate tannins are soft and elegant, and the black cherry fruit typical of Kara's Vineyard lingers long on the palate. Elegant and well balanced. Bottled unfiltered.

    Critical Acclaim

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    Robert Pecota

    Robert Pecota Winery

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    Robert Pecota Winery, Napa Valley, California
    Robert Pecota founded the winery in 1978 after a career in San Francisco as a coffee roaster and tea packer. Moving from the intense aromas of coffee to the perfumes of fine wine was a natural transition. The vineyards and winery are at the northernmost end of the Napa Valley, tucked at the foot of Mount St. Helena at 500 feet elevation. The rocky soils and climate are best suited to the culture of late-maturing varieties like Cabernet Sauvignon, Merlot and Muscat Canelli. With every new vintage, the Sauvignon Blanc label changes to showcase the art of a different artist, producing a wine pleasing to the eye as well as the other senses. Each of the principal varietals is dedicated to one of Robert's children: Kara, Steven and Andrea.

    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.

    EPCRPACSN_2000 Item# 62739