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2002 Gemstone Red

  • 96 WS
  • 91 IWC
  • Variety
    Red Bordeaux Blend

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SKU: 73935-2002-750

This item is available by the case only


This is a final sale item

Not eligible for cancellations or refunds

  • International Wine Cellar | Rating: 91

    (76% cabernet sauvignon, 12% merlot, 9% cabernet franc and 3% petit verdot) Superripe aromas of black fruits and roast coffee; just this side of porty. Sweet, lush and deep, with flavors of blackberry, bitter chocolate, spices and minerals. Quite firmly built, even a bit youthfully austere. Finishes with ripe, building tannins and a note of menthol. This boasts excellent energy and grip.
    Author: Stephen Tanzer
    Issue: May/June 2005
  • Wine Spectator | Rating: 96

    Saturated blackberry color, with a dense, rich, enormously concentrated center of dark fruits built around currant, wild berry, black cherry and blackberry. Tightly wound yet revealing a supple, fleshy texture while the finish zooms on, coating the palate. Yet for all its size and concentration, this is notable for its elegance and finesse and should reward cellaring. 630 cases made.
    Author: James Laube
  • Self | Rating: 93

    Author: Edward O88
  • Self | Rating: 96

    One of the best 2002s tasted and a worthy follow up to the 2001. Deeply concentrated dark fruits (plum) and oak in the nose and mouth. Excellent length. Tannins are high but still well integrated and the wine?s acids are virtually perfect. Aged or 20 months in 100% new French oak. 82% Cabernet, 7% Merlot, 7% Franc, and 4% Petit Verdot. After some rather ho hum initial vintages, both the 2001 and 2002 Gemstone from barrel have been extremely impressive. Pam Starr has managed to cram lots of power into the wines without resorting to sugar and without sacrificing elegance and complexity.
    Author: Daniel B
  • Self | Rating:

    Young (From 2010 To 2020)
    Author: tiberite
Gemstone Vineyard is a small, family-owned grape grower and producer of estate wines. Although they makes a small quantity of Chardonnay, their focus is on crafting richly textured red wines from Bordeaux varietals grown on their 16 acre hillside property in the Yountville appellation of Napa Valley. Philippe Melka has been the winemaker since the 2005 vintage. The founders are Suzie and Paul Frank who have since passed the baton to current proprietors Carole and Michael Marks.

California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. Chardonnay and Cabernet Sauvignon continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.

White Bordeaux blends are most commonly composed of Sémillon and Sauvignon Blanc, and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of Bordeaux.

Sauternes is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned Château d’Yquem are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.

The best dry wines from this blend come from producers such as Château Haut-Brion, Château Pape Clément, and Domaine de Chevalier in Pessac-Léognan and Graves. These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.

Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.

Collector Data For This Wine

  • 470 bottles owned
  • 67 collectors
  • Average collector rating: 94
    (Out of 67 collectors)