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Flat front label of wine
Flat front label of wine

Stewart NOMAD 2010

Cabernet Sauvignon from Napa Valley, California
  • RP95
  • WS93
0% ABV
  • WS94
  • JS91
  • WS93
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Winemaker Notes

Opaquely purple, the wine has huge, complex aromatics with dark fruit notes of blackberry and plum bolstered by finely integrated oak spice. With air, dark caramel and whiffs of smoke emerge on the nose along with hints of classic lead pencil. The powerful core of supple tannins at the heart of the wine gives it massive structure seamlessly wrapped in the plush flesh of concentrated, velvety ripeness.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The 2010 Cabernet Sauvignon Nomad is exotic, explosive and totally head-spinning. In this vintage, the Nomad is 100% Las Piedras fruit, and the pedigree of that site comes through in spades. Waves of dark fruit, new leather, licorice, smoke and tar saturate the palate as this full-bodied, juicy Cabernet Sauvignon shows off its extroverted personality. Despite its huge body the Nomad nevertheless possesses super balance all the way to the inky, resonant finish. I can’t wait to see how the 2010 ages.
WS 93
Wine Spectator
Offers a powerful expression of Cabernet, with a wonderful sense of finesse and refinement. The core flavors of dark berry, currant, anise and licorice are intense and persistent, yet the interplay of flavors and textural subtleties add to the wine's intrigue.
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Stewart

Stewart

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Stewart, Napa Valley, California
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Michael Stewart came to the Napa Valley in 1999, intent on making high-quality wines that meet the expectations Napa Valley wines demand. His first venture was the purchase of Juliana Vineyards, a 1,000 acre vineyards in the Napa Valley appellation. He also sought out the best vineyards, the best grapes, and finally the world-renowned oenologist Paul Hobbs to start the Stewart brand. Today, 13 years after Michael came to Napa Valley, his son, James and daughter, Caroline have joined the family business

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 1960's, 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 1980's, 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 is 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 is now the world's most planted grape variety. 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 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 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.

HNYSCLNMD10C_2010 Item# 132453