New Customers Save $20 off $100+* with code AUGUSTNEW
New Customers Save $20* with code AUGUSTNEW
*For new customers only. Order must be placed by 8/31/2017. The $20 discount is given for a single order of $100 or more excluding shipping and tax. Some exclusions may apply. Promotion code does not apply to certain Champagne brands, Riedel glassware, gift certificates, fine and rare wine and all bottles 3.0 liters or larger. Promotion does not apply to corporate orders. No other promotion codes, coupon codes or corporate discounts may be applied to order. Not valid on Bordeaux Futures.
Utterly perfect, the 2007 Gigondas Homides Fides is the finest Gigondas I have ever tasted (it is first ever to merit a perfect score). The sad news is that there are only 250 cases for the world. A true elixir, a smorgasbord of aromas soars from the glass, including scents of blue, red, and black fruits, spring flowers, incense, and damp earth (somewhat reminiscent of a fresh black truffle). The wine possesses superb intensity, a seamless integration of acidity, tannin, and alcohol, phenomenal concentration and purity, and impressive precision as well as length (the finish lasts close to one minute). It is not as accessible as the Valbelle or Le Claux, so 2-3 years of cellaring will be beneficial. I suspect this wine will evolve for 15 or more years. Bravo to Louis Barruol.
Sappy, with intense kirsch, raspberry ganache and graphite notes that course through, while mineral, roasted fig and spice notes flash alongside. The tangy, invigorating finish just goes on and on. Drink now through 2020.
Glass-staining ruby. Exotically perfumed bouquet offers an expansive array of red and dark berry, floral and spice scents. Raspberry, mulberry and lavender pastille flavors are strikingly pure and concentrated but not heavy, benefiting from a suave spiciness and good mineral lift. The finish is sweet, penetrating and exceptionally long, leaving lush red fruit and floral notes behind.
Home to a diverse array of smaller AVAs with varied microclimates and soil types...
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.
A noble variety bestowed with both power and concentration...
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.
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.
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.