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1993 Cabernet Sauvignon, Napa Valley

1993 Cabernet Sauvignon, Napa Valley Wine Details
Price: $50.00 per bottle

Description: Our Library program is now in its second decade, having started with the vintage of 1980. We hold a small percent of the bottled Cabernet Sauvignon back until it is at least 10 years old. This concept demonstrates that our mountain vineyards have the ability to age under proper cellar conditions. The aged wine then displays the characteristics of Cabernet with bottle bouquet. Our Library release wine now has that quality that only Cabernet Sauvignon kept under ideal conditions can provide — the cedar, leather, chocolate, and pepper flavors and aromas. The vintage of 1993 was excellent for our Cabernet harvest. The summer was warm and harvest began about two weeks earlier than normal. This assured full maturity and outstanding complexity. There are layers of aromas balanced with Cabernet Sauvignon, Cabernet Franc and Merlot, along with complementary French Oak.

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.
Cabernet Franc:
Cabernet Franc is an accessible, spicy, herbal, dark blue grape variety that is often compared to Cabernet Sauvignon. Cabernet Franc tends to be softer and has less tannin than Cabernet Sauvignon, although the two can be difficult to distinguish. Sometimes the French refer to Cabernets, which could mean either of the two grapes. Its typical aromas include an herbaceous and pronounced peppery nose, even in ripe fruit, and something eerily like tobacco. The Cabernet Franc ripens at an earlier stage, which gives it reason to exist in the Bordeaux area. In the Loire, where we find it a lot, it gives a clear red fresh and fruity wine.
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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