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Flat front label of wine

Salvestrin Estate Cabernet Sauvignon 2012

  • WE90
  • RP90
750ML / 14.8% ABV
Other Vintages
  • W&S92
  • JS91
  • RP93
  • RP95
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750ML / 14.8% ABV

Winemaker Notes

Near ideal growing conditions in 2012 yielded a classic example of Salvestrin Estate Cabernet. The wine is deeply colored with a black center and garnet edges. Lower your nose to the glass and you'll find a heavy perfume of lavender, camphor, and black cherry. Its multi-dimensional palate is rich and pure, with a fresh acidity. Flavors of chocolate and blackberry are carried through the lengthy finish. This is a wine that is drinking well now but will improve with ten plus years of aging.

Critical Acclaim

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WE 90
Wine Enthusiast
Mouthcoating, this is a full-bodied wine with small amounts of Merlot and Cabernet Franc. Tar, leather, cedar and black cherry stand out as characteristics, with added weight from the heavier, darker elements of chocolate and oak. Drink now through 2022. Cellar Selection
RP 90
Robert Parker's Wine Advocate
The 2012 Cabernet Sauvignon Estate, 92% Cabernet Sauvignon and the rest Merlot and Cabernet Franc, has interesting charcuterie, meaty smells and roasted herbs in the nose, followed by black cherry and blackcurrant fruit. It is a Mediterranean style of Cabernet Sauvignon that has lush, soft tannin, a dense ruby/purple color and immediate drinkability. However, there's no doubt it can age well for another 5-10 years.
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Salvestrin

Salvestrin

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Salvestrin, California
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It began when Italian immigrants John and Emma Salvestrin fell in love with St. Helena while visiting friends in the early 1920s. In 1932 they purchased a portion of the historic Crane Ranch, including the Victorian home of Dr. Crane. With the repeal of prohibition in 1933, they started selling grapes as the wine industry began to grown again.

Ed Salvestrin, who grew up on the family vineyard, continued to grow quality grapes through the 60s, 70s, and 80s preserving the family legacy for future generations. He still lives on the site and frequently tends to his fruit trees when he's not helping out in the vineyard.

In 1987, Rich Salvestrin completed his degree in viticulture from Fresno State University. He returned to the family vineyard to help farm and also to expand the family's grape growing business to include winemaking. 1994 was the inaugural vintage of Salvestrin Cabernet Sauvignon and in 2001 the estate winery was constructed amongst the family vines.

Today, the fourth generation Salvestrin girls are growing up on the family vineyard.

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St. Helena is in the heart of the Napa Valley, nestled between Calistoga to the 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 up through the valley, creating very chilly nights. It isn’t uncommon for temperatures to drop 50 degrees, a shift that promotes a balance of sugar ripeness and acidity in wine 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, namely Cabernet Sauvignon, the St. Helena appellation is also a source of superior Syrah, Zinfandel and Sauvignon blanc.

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux where it forms the base of the Medoc reds. These blends are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines.

Tasting Notes for Cabernet Sauvignon

Cabernet Sauvignon is a dry red wine rich in color, tannin and extract. It expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In the Old World you'll often find the more earthy side of Cabernet. In warmer regions like California, Washington, Argentina, Chile and Australia, you can typically expect more upfront fruit flavors.

Perfect Food Pairings for Cabernet Sauvignon

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 for Cabernet Sauvignon

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

SVW158733_2012 Item# 158733

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