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Uppercut Napa Valley Cabernet Sauvignon 2010

Cabernet Sauvignon from Napa Valley, California
    13.9% ABV
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    4.0 2 Ratings
    13.9% ABV

    Winemaker Notes

    Broad shouldered and muscular, yet food friendly and approachable, our 2010 Uppercut Cabernet Sauvignon makes the perfect match for a sizzling steak. The wine's generous black cherry and blackberry aromas and flavors draw you in and then, with each swirl and sip, reveal complex hints of mocha, anise, tamari and mineral, plus a racy hint of smokiness. Well-structured tannins give this wine the backbone to stand up to boldly flavored foods, as well as a plush texture that carries the rich dark-fruit flavors through the lingering finish. This wine's multilayered personality is unmistakably Napa Valley Cab.

    Critical Acclaim

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    Uppercut

    Uppercut

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    Uppercut , Napa Valley, California
    The whole idea of Uppercut is producing affordable Cabernet from one of the world’s premier winegrowing regions. Fortunately, winemaker Chris Cooney has access to fruit from some of Napa’s best valley, bench and mountain vineyards. This gives him the latitude to create a wine that is rich, complex and consistent from vintage to vintage.Uppercut has sourced their 2010 Uppercut Cabernet from the entire length of Napa Valley for layers of flavors and impeccable balance. Almost half of the grapes came from Rutherford, in the heart of Napa Valley, and another quarter from Calistoga and St. Helena to the north. The flexibility of sourcing is one of the keys to Uppercut’s success. The winemaker's intention with Uppercut is produce a delicious, affordable wine that pairs well with food and delivers the unmistakable flavor and personality of Napa Valley.

    Uppercut has sourced their 2010 Uppercut Cabernet from the entire length of Napa Valley for layers of flavors and impeccable balance. Almost half of the grapes came from Rutherford, in the heart of Napa Valley, and another quarter from Calistoga and St. Helena to the north.

    Napa Valley

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    One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more 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 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.

    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 revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    CGM15833_2010 Item# 127239