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Terra Valentine Spring Mountain District Cabernet Sauvignon 2009

Cabernet Sauvignon from Napa Valley, California
  • WS91
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Winemaker Notes

This wine starts with bright fruit and cocoa powder on the nose. The palate has an incredibly soft entry followed by dark fruits and rich tannins. The word for this wine is balance, as neither the juicy fruit nor the soft tannins dominate.

The 2009 Spring Mountain District Estate Cabernet Sauvignon is a composed of select blocks of our two estate vineyards. These blocks were picked between October 6th and October 30th 2009. The wines were fermented on skins for an average of 16 days and then aged in barrel for 22 months. The wine is 85% Cabernet Sauvignon, 8% Merlot, 4% Cabernet Franc, and 3% Petite Verdot. The wines were bottled August 2011.

Critical Acclaim

WS 91
Wine Spectator

Rich and meaty, with a dense, gutsy core of loamy earth, dried herb and berry, and tobacco. Firm and structured, harboring compact mountain-grown fruit that will reward cellaring. Best from 2014 through 2024.

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Terra Valentine

Terra Valentine

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Terra Valentine, , California
Terra Valentine
Terra Valentine takes winemaking to a new level-about 2,100 feet above the Napa Valley. It is a winery that brings together a state-of-the-art fermentation system with the uncovered beauty of an artisan-constructed building-a colorful and well-hidden treasure of Spring Mountain history.

Marlborough

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Home to perhaps the world’s most easily recognizable Sauvignon Blanc...

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Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

The region’s specialty, Sauvignon Blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass, and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character...

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

NDF807643_2009 Item# 117247

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