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Spottswoode Cabernet Sauvignon 1994

Cabernet Sauvignon from Napa Valley, California
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0% ABV
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Winemaker Notes

Pretty and soft, displaying appealing notes of old leather, dried spices, eucalyptus, sweet cedar, wet leaves, truffles, lanolin, bread pudding, and cinnamon. Not deep or power driven, with a lighter, more delicate texture, yet expressive on the palate—long and smooth. Tannins are mature and a bit dusty. Pair with delicate fare, no heavier than duck. Extremely attractive.

Critical Acclaim

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RP 99
Robert Parker's Wine Advocate
1994 produced 4,863 cases from a blend of 94% Cabernet Sauvignon and 6% Cabernet Franc. This is one of the great vintages of the 90s, and Spottswoode hit the bull’s-eye with this opaque, ruby/purple-colored wine that still has incredible youthfulness and vibrancy. Fabulous fruit intensity, blackcurrants, black cherries and blackberry, along with charcoal, chocolate and graphite, are all present in this superb, full-bodied, stunningly multidimensional wine that is only now approaching mid-adolescence at age 22. This wine has at least 25-30 more years of life left in it. It is a great one.
WS 92
Wine Spectator
Pleasantly balanced, rich and polished, it's in perfect drinking shape now, with well-defined currant and black cherry fruit, smooth, integrated tannins and a long, complex, elegant aftertaste that gives it a sense of grace and finesse. Finishes with a nice touch of cigar box.--California Cabernet '74/'84/'94 retrospective. Drink now through 2009. 5,000 cases made.
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Spottswoode

Spottswoode Estate Vineyard & Winery

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Spottswoode Estate Vineyard & Winery, Napa Valley, California
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Spottswoode is a small, family-owned estate located on the western edge of St. Helena in the Napa Valley. The estate, which dates to the 1800s, includes classic formal gardens, pre-prohibition winery buildings and the 40-acre, organically farmed estate vineyard. Spottswoode focuses all of its attention on producing extremely limited quantities of two wines: Sauvignon Blanc and Cabernet Sauvignon.

Napa Valley

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of 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 enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which 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.

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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

LOA116985_1994 Item# 116985