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The Girls In The Vineyard Cabernet Sauvignon 2012
Matt Stone's family founded Napa valley icon, Sterling Vineyards in 1964. As a young man, Matt earned his first paycheck from the winery and helped his father with many aspects of vineyard and winery life. Keeping his nose close to the wine industry, Matt moved to France and took up residency with the Edmund Rothschild family (Lafite side) where he was actually present for the inaugural harvest of their Chateau Clarke in Medoc. After his stint with the Rothschild's, he honed his sales skills as a sugar trader in Paris and New York. In 2000 he returned to Napa Valley with his wife and 3 children, a move that virtually ensured his re-entry into the wine business.
Kat, Rob and Matt, met at the school their children attended in Napa and a business partnership was formed in 2005.
Much like the diversity of our founding families, the Art+Farm winemaking philosophy is grounded in two equally important but radically different approaches.
The girls in the vineyard is a celebration of time and place, recognizing and embracing the effects of a particular set of climatic conditions in a given year and how those conditions impart their own distinctive character. Therefore the girls celebrate a single vintage, a single varietal and a single vineyard.
Located within the greater Clear Lake appellation, the Red Hills AVA is perhaps the hottest spot right now in Lake County for new Cabernet Sauvignon vineyards. Recognizing the potential of its volcanic and obsidian heavy soils, many respected growers are flocking to the area. Andy Beckstoffer, a leader in escalating the quality and recognition of Napa Valley, has already invested heavily in the area.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, 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's typically blended to soften tannins and add complexity. In warmer regions like California 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 revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.