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Showket Cabernet Sauvignon 1999

Cabernet Sauvignon from Napa Valley, California
  • WS93
  • RP90
  • WE92
  • WS89
  • RP89
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Winemaker Notes

Rich, ripe, supple and harmonious, with plush, concentrated currant, plum and black cherry fruit that's highlighted by spicy notes and pretty, toasty oak shadings. Finishes with a long, lingering after-taste that keeps revealing extra flavor facets.

Critical Acclaim

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WS 93
Wine Spectator

Ripe, rich, supple and harmonious, with plush, concentrated currant, plum and black cherry fruit, highlighted by spicy notes and pretty toasty oak shadings. Finishes with a long, lingering aftertaste that keeps revealing extra flavor facets.

RP 90
The Wine Advocate

The 1999 Cabernet Sauvignon (5% Cabernet Franc is included in the blend) is an elegant, pretty effort offering black currant flavors intermixed with spicy oak and floral notes. The wine possesses a plush texture, impeccable purity, fine balance, and a medium to full-bodied, long finish.

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Showket, , California
In 1988, along with their son Ziyad, Kal and Dorothy Showket moved to Napa Valley. After searching for three years for just the right property, they bought an existing but decimated Vineyard in the eastern hillsides overlooking Oakville, California. Oak root fungus had devastated a vast majority of the vines. Phyloxera damage took its toll on most of the rest. The Showkets knew they had a prime location, but they also knew they had much hard work ahead of them in order to bring the vineyard up to its potential. Almost immediately they contracted with Pina Vineyard Management, a well-respected, highly reputable vineyard Management Company, to help them renew the Vineyards. All the Vineyards have since been replaced.

Along with their own feelings about the property and it's potential and with the advice of notable local vintners, the Showkets knew they had an ideal property for producing premium red wine. Already the Cabernet Franc was being used in Caymus Cabernet as well as Dalla Valle Cabernet.

A picturesque Mediterranean nation with a rich wine culture dating back to ancient times, Greece has so much more to offer than just retsina. Between the mainland and the country’s many islands, a wealth of wine styles exist, made mostly from Greece’s plentiful indigenous varieties. Still suffering for centuries after Ottoman rule, the modern wine industry did not truly begin here until the late 20th century, after a mass influx of newly trained winemakers and investments in winemaking technology. The climate—generally hot Mediterranean—can vary a bit with latitude and elevation, and is often moderated by cool maritime breezes. Drought can be an issue during the long, dry summers, often necessitating irrigation.

Over 300 indigenous grapes have been identified throughout Greece, and though not all of them are suitable for wine production, future decades will likely see a significant revival of many of these native varieties. Assyrtiko, the crisp, saline variety of the island of Santorini, is one of the most important and popular white varieties, alongside Roditis, Robola, Moschofilero, and Malagousia. Muscat is also widely grown for both sweet and dry wines. Prominent red varieties include soft and fruity Agiorghitiko, native to Nemea; Macedonia’s savory, tannic Xinomavro; and Mavrodaphne, used commonly to produce a Port-like fortified wine in the Peloponnese.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

KHKSHOWKET_1999 Item# 53980

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