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Private Cabernet Sauvignon

Private Reserve Cabernet Sauvignon Wine Details
Price: $17.00 per bottle

Description: Produced from grapes grown in California’s famed Central Coast district including Monterey and San Luis Obispo Counties. Our winemaking team included 11% SLO Petite Sirah for additional color and finesse. The 2001 vintage opens with a display of lusciously ripe cassis/currant aromas with tantalizing hints of plum and white pepper lurking behind. A nicely balanced rich oak component frames the aromas and leads to a mouth filling finish with touch of anise, herbs, and lingering spice that excite the palate. This robust style red would be perfect to serve with steaks and robust cheeses. This wine should continue to develop in the bottle over the next 5 to 7 years. The 2001 vintage produced 1,150 cases.

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.
Petite Sirah:
Petite Sirah is the same as the French variety known as Durif, a cross of Peloursin, with the true Syrah. A French nurseryman, Dr. François Durif, propagated the grape trying for resistance to powdery mildew and named it after himself, in the 1870s. Petite Sirah has long been an important blending grape, prized primarily for its deep color and fairly intense tannin. It is the variety most often chosen to blend into Zinfandel for added color, complexity, body, and to tone down the tendency of Zins toward "jammy" fruit.


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