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Wine Details
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Description:
This wine possesses a deep ruby-red color. In the bouquet you will find ripe strawberry, cherry, currant, licorice, black pepper, vanilla and blueberry fruit flavors. The wine demonstrates firm structure, and finishes with lingering cherry, cedar, and tobacco notes. Blend: 57% Cabernet Sauvignon, 38% Merlot, 3% Syrah and 2% Sangiovese.
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Varietal Definition
Cabernet Sauvignon:
Cabernet Sauvignon is the most widely planted and significant among the five dominant varieties in France’s Bordeaux region, as well as the most successful red wine produced in California. Though it was thought to be an ancient variety, recent genetic studies at U.C. Davis have determined that Cabernet Sauvignon is actually the hybrid offspring of Sauvignon Blanc and Cabernet Franc. Cabernet Sauvignon berries are small with black, thick and very tough skin. This toughness makes the grapes fairly resistant to disease and spoilage and able to withstand some autumn rains with little or no damage. It is a mid to late season ripener. These growth characteristics, along with its flavor appeal have made Cabernet Sauvignon one of the most popular red wine varieties worldwide.
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Merlot:
Merlot is known as a Noble Bordeaux varietal. Although it came to France in the first century, it was not named until the 1880s. Merlot was originally used only for blending, as it is soft and compliant, very useful in softening other Bordeaux wines like Cabernets. Recently in California and Chile it became popular as a 100% varietal wine. Merlot tends to be easier to grow in a variety of soil conditions and is harvested earlier in the year than Cabernet. Although most Merlots are made to be drunk earlier, there are many with complexities of a Cabernet. Flavors of plum, black cherry, violet, chocolate and orange pair well with rich, red pasta dishes, hearty chicken dishes, and any beef combination that you fancy. The perfect match of course is chocolate. Not only does the chocolate compliment the wine and vice-versa, but the essence of both flavors linger eternally.
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Sangiovese:
Sanguis Jovis, the Latin origin for the varietal name, literally means “blood of Jove.” Sangiovese is one of the oldest known varietals and it is likely that ancient Etruscan winemakers cultivated it, although the first literary reference to Sangiovese was in 1722. Sangiovese is probably indigenous to Tuscany, whose most famous wine is Chianti. Chianti is a blend that currently contains a minimum of 90% Sangiovese.Sangiovese thrives in hot dry climates. Because these climatic criteria generally enhance quantity, rather than quality, it takes careful cultivation and winemaking techniques to produce really excellent wine from this grape.
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Syrah:
Syrah is the eight hundred pound gorilla of Rhone grapes! In the vineyard and the winery, Syrah is typically an easy grape to work with - healthy, early ripening, resistant to mildew and rot; suitable for winemaking in a variety of styles. The wines from Syrah are tannic without being harsh. The wines will have a taste and smell of dark blue fruit like blackberries and blackcurrant, with a strong spicy side where one can find freshly ground pepper and other spices. Syrah is famous for its part in the French blends, such as Côtes du Rhone and Châteauneuf du Pape.
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