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Steven Kent Livermore Cabernet Sauvignon 2000
Aromatically, the wine is very complex, combining the sensuous aromas of dark chocolate, green olive, dark stone fruit, tar, and toasted oak. Initially somewhat tight, after aeration the wine begins to open up to reveal layers of flavor. Toasted oak gives way to delicious currant and blackberry that lengthen out on the long, tannic finish.
Livermore Valley has a long, dedicated history of growing the “Bordeaux” varietals, and in particular Cabernet Sauvignon. In the 1880s, pioneering winegrowers began to discover the potential of the Livermore Valley region. Then, as today, L.V.’s climate and soils closely resemble those of Bordeaux’s famed left bank of the Gironde. By the turn of the last century, Livermore Valley was already far ahead of its Napa Valley neighbor in specializing in the Bordeaux varieties. Our goal at Steven Kent is to carry on that tradition.
They have worked joyously and strenuously to know their vineyards; to learn how their fruit expresses itself from those sites; to discover the best winemaking and barrel regimens that translates those grapes into world-class vintages. They are very gratified that customers, critics, and collectors alike consider our “historic Cabernet” to be an essential addition to their table, their “best of lists,” and their cellars”.
The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.
Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.
While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.
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.
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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.