Flashcards in Cabernet Sauv & Blends Deck (13):
Bourdreaux Cellars Cabernet
Boudreaux Cellars wines are the product of years of appreciating fine wines, hours of listening to master winemakers Gary Figgins, Rick Small, John Abbott, Chris Figgins, Marty Clubb, Jean-Francois Pellet, and others talk about making wine, identifying the oldest, most aromatic, most complex blocks of Cabernet Sauvignon in the State of Washington. Wines smooth, deep, layered, flowered, with mysterious nuances of smoke, hickory, oak, blackberry, cherry, and candy are not made in a day or a year. They require insight, originality, perseverance, balance, thoughtfulness, problem solving, disdain for fear, respect of Nature, and the ability to be confident in one’s long-term choices.
Boudreaux Cellars is located on the Icicle River just outside of Leavenworth, Washington.
Four miles off the power grid (The only winery in Washington State completely self-powered). Rob relies heavily on nature in many ways to aide his winemaking. The 200 barrel cellar is completely underground, providing very constant temperatures for the somewhat extended two- and three-year barrel aging. Above ground, thick insulated walls, and propane heat when necessary, provide good wine making conditions for blending, bottling, labeling, waxing, and shipping. Gravity provides transport for wines from the press to the barrel. Blending is done in a series of tanks ranging from 225 gallon poly to 2000 gallon French oak. The site is not well-suited for grape farming although Rob is experimenting with Pinot Noir, Lemberger, and Reisling in our estate vineyard.
Mark Ryan Cabernet Dead Horse
Ciel du Cheval, Red Mountain
Klipsun, Red Mountain
Obelisco, Red Mountain
Red Willow, Yakima Valley
Force Majeure, Red Mountain
Quintessence, Red Mountain
Olsen, Yakima Valley
87% Cabernet Sauvignon
4% Cabernet Franc
1% Petit Verdot
The 2013 Dead Horse is deep, brooding dark-red from the center to just inside the edge of the glass. With the first swirl, the wine offers pure, densley-packed aromas of crushed violets with fresh plums and blueberry. After opening, the wine delivers more concentrated tones of blueberry compote mingling with vanilla. The palate is dense, yet, refined with supple texture with a finish that adds weight and complexity with outstanding length.
Va Piano Cabernet
2011 Cabernet Sauvignon
Vineyard sourcing for the Bruno came from very old and established Washington state vineyards. Dark ruby in color with bright fruit, spice, smoke & earth aromas on the nose. Medium to full bodied mouth feel with silky round and balanced tannins. Foodies will love the acid profile in this wine.
Varietal Composition: 92% Cabernet Sauvignon
5% Cabernet Franc
Oak Composition: 30% New French Oak
Case Production: 1,065 cases
Chemistry: Alcohol 14.4%, TA .59, pH 3.75
Balboa Red Wine
2013 Red Wine
Vibrant aromas of dark cherry, purple plum, espresso and eucalyptus on the nose. Flavors of fresh raspberry, licorice, cherry pie and baking spice, leading into Walla Walla minerality and bright acidity. Please let us know if you have questions!
VINEYARD: Estate Eidolon Vineyard and Summit View Vineyard, Walla Walla Valley
VARIETAL: 39% Merlot, 25% Syrah, 16% Malbec, 14% Petit Verdot, and 6% Cabernet Franc
Lauren Ashton Cuvee Estrelle
94 Points, Paul Gregutt Wine Enthusiast Magazine
Cuvée Arlette is a dark and luxurious blend of MERLOT, CABERNET FRANC, CABERNET SAUVIGNON , and PETIT VERDOT, sourced from the Columbia Valley . Its depth and complexity echoes aromatics of raspberry, black currants, cocoa and caramel with hints of spiciness and minerality. The tannin structure is focused and elegant.
Pair with robust meat dishes such as beef, pork or lamb glazed with a reduction of the wine itself, or with shallots, butter and thyme.
The grapes were harvested separately, bunch sorted, de-stemmed and transferred to 1 ton fermenters. Approximately 50% of the ber-ries were left whole and uncrushed. After fermentation, the must was drained of free run juice and the skins were lightly pressed. The wine continued its alcoholic fermentation in French oak until it was dry and then proceeded through Malolactic conversion prior to being racked and returned to barrel. It was left to mature undisturbed for 20 months before being blended and bottled
aMaurice The artist:Anderson
2011 THE ARTIST "ANDERSON" BLEND
Garnet red with a brick hue. Aromas of black cherries, dried sage, juniper berries, rose petals and cedar resin. Please decant or open the night before enjoying. Round and broad mid-palate full of black flavors of black cherry, currants and resinous cedar. Finishes with a slight astringent dried cherry character. " $40. Blend………….………50% Cabernet Sauvignon, 31% Cabernet. Franc, 19% Merlot. Vintage…………….....2011. Appellation…
Appellation: Columbia Valley
Blend: 48% Cabernet Sauvignon, 41% Merlot, 11% Cabernet Franc
Vineyards: 19% Angela's Vineyard Cab, 15% Bacchus Vineyard Cab, 14% Red Willow Cab, 23% Red Willow Merlot, 14% Klipsun Merlot, 4% Boushey Merlot, 7% Champoux Cab Franc, 4% Bacchus Cab Franc
Ageing: 50% new French oak for 20 months
Release: February 2015
2010: Wine Advocate-91, Tanzer-92+, Wine Enthusiast-93
2011: Wine Advocate-91, Wine Enthusiast -92
2012: Vinous/Tanzer -92
Also available in 1.5L
Gravura is our Bordeaux blend that emphasizes a
harmony of Cabernet Sauvignon and Merlot. The
name is a play on an artisan printing technique, and
on the Bordeaux region of Graves, which features
similar blends to this one. With more Merlot in
the blend and the addition of Red Mountain fruit,
this wine is designed to be more generous and
voluptuous in style, while still remaining
complex and balanced.
2012 Gravura Tasting Note-- beautiful nose of red
and black fruits, some savory leaf notes, mocha,
pencil shavings. The palate is elegant and balanced,
with raspberry, black and red currants, milk
chocolate and caressing tannins.
Finish medium-long and et
Il Vintners Legit
Inky purple. Aromas tend toward red fruited, cassis, anise, pencil lead and a hint of vanilla and dust. Flavor profile matches the aromas but the pencil lead and earthiness are more prominent than the red fruit whereas the nose was reversed. Medium body with fine grain tannins and a wave of acid washing down the mouth on the finish. This is a really solid wine for the price point.
Purchased from the winemaker on private tour and barrel tasting. Nose of smoked meats. Tart dark blueberries. Medium body, medium finish. Nicely integrated hints of oak. Nicely done. Recommended.
looking forward to his 2013 release that's developing nicely in barrel.
011 CLARET, NAPA VALLEY
*Contact us for library wine availability.
Our entry-level Cabernet blend, this vintage is composed of 61% Cabernet Sauvignon, 15% Merlot, 12% Petit Verdot, 10% Syrah and 2% Cabernet Franc. All the fruit comes from Napa Valley and was harvested from October 15-22.
Our Cabernet Sauvignon follows the Bordelaise model of terroir driven wines blending different Bordeaux varietals. Malolactic fermentation is completed in barrel, and the wines are assembled early so they are “elevated” as the finished wine. The 2011 Claret aged for 12 months in 25% new oak on fine lees to coat the tannins and smoothly integrate the wood. This wine was lightly fined with egg whites and bottled without filtration in February 2013.
This soft, easy-drinking Cabernet is a good introduction to the vintage, and while it will improve over the course of three to eight years, it is not a wine intended for long-term cellaring.
Cabernet Sauvignon based blend
The Wine Advocate - "The wine needs a good 7-10 years of cellaring and should keep for 30 more years, but this is the finest Cantemerle I have encountered in my professional career of tasting young vintages (dating back 34 years now). Stunningly deep ruby/purple, with a beautiful nose of spring flowers intermixed with perfumed raspberry and blueberry notes, it exhibits a sort of cool-climate character. Broad, rich and intense on the palate, the wine has plenty of tannins, but they are sweet and well-integrated. Everything is delicately entwined into this beautiful, medium to full-bodied, dense purple wine, which shows stunning character and a prodigious potential for development. This is definitely a major sleeper of the vintage and even better than I thought from barrel.
Chateau de Pez
2014 Château de Pez
With tobacco and dark berries on the nose, this medium-bodied wine delivers a fresh berry and spice finish, offering a lot of charm for the money.
Chateau de Pez St. Estephe Bordeaux wine producer profile, with wine tasting notes, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews. If you want to read about other Bordeaux wine producers: Links to all Bordeaux Wine Producer Profiles
If you like, you can immediately jump to the Tasting Notes for this Winery
Chateau de Pez is perhaps the oldest Bordeaux wine making estate in St. Estephe. The only other St. Estephe property with as much history is Calon Segur. de Pez was created in 1452 by Jean de Briscos. Chateau de Pez was later owned by the Pontac family, who were best known for forming what later became Chateau Haut Brion in Pessac Leognan. The chateau became the property of the state during the French Revolution and was eventually sold at auction.
Like every Medoc vineyard, Chateau de Pez passed through a countless array of owners until it was purchased in 1995 by Jean-Claude Rouzaud. Rouzaud is best known for the Roederer Champagne house, the makes of the famous, high end Champagne Cristal. However, Rouzaud has several other important investments in Bordeaux including; Pichon Comtesse de Lalande in Pauillac, Chateau Bernadotte and Chateau Haut Beausejour which is also located in St. Estephe. Since the estate was first purchased, Rouzaud made significant investments in improving the Left Bank vineyards and the wine making facilities at Chateau de Pez.
dePez 300x199 Chateau de Pez St. Estephe Bordeaux Wine
The 24 hectare St. Estephe vineyard of de Pez is pruned using the traditional Double Guyot Medoc method. On average, the vines of de Pez are kept at close to 25 years of age. The Left Bank vineyard of de Pez is planted to 48% Merlot, 45% Cabernet Sauvignon, 4% Cabernet Franc, 3% Petit Verdot and 1% Malbec on a bed of gravel, limestone and clay soils.
The St. Estephe vineyard of Chateau de Pez is planted to a vine density of 6,400 vines per hectare.The vines average 25 years of age. Chateau de Pez is vinified in traditional, large, wood vats and aged in 40% new, French oak barrels for an average of 15 months. Malolactic fermentation takes place in tank. In most vintages, the production of Chateau de Pez is close to 11,000 cases per year.
Wine Tasting Notes
Rich, powerful, complex, with a soft tannic structure; a true Médoc, although atypical from the roundness of the Cabernet-Sauvignon.
The Wine Advocate - "Clos Manou, a well-run estate in the northern Medoc, has fashioned a blend of 54% Cabernet Sauvignon, 42% Merlot, and the rest Petit Verdot that achieved 13.5% natural alcohol, which may be a record for a wine from this area. Sweet black cherry and cassis fruit, loamy soil, and underbrush notes are followed by a ripe, round, seductive 2008 with soft tannins.