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2007 Vineyard 29 - Cabernet Sauvignon CRU

UNITED STATES / CALIFORNIA / NAPA
  • 91 WA
  • 91 IWC
  • Variety
    Cabernet Sauvignon

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SKU: 183950-2007-750-3B
  • International Wine Cellar | Rating: 91

    ($54; from non-estate fruit; includes 7% merlot and 3% cabernet franc) Good deep red. The slightly roasted aromas of black cherry, licorice, menthol and mocha suggest a range of ripeness. Sweet and lush but not at all over the top, with a touch of minerality and a medicinal reserve to the dark fruit flavors. Finishes with a broad dusting of sweet tannins, ripe acidity and very good length. The cabernets made at this state-of-the-art winery are never pumped, according to winemaker Philippe Melka.
    Author: Stephen Tanzer
    Issue: May/June 2010
  • Wine Advocate | Rating: 92

    A combination of 90% Cabernet Sauvignon and the rest Merlot and Cabernet Franc, the 2007 Cru Proprietary Red Wine should be widely available as over 4,000 cases were produced. Classic notes of graphite, black currants, earth, spice, cedar, and tobacco leaf are present in this deep, medium to full-bodied, opulent, fleshy, pure wine. It should drink well for 10-15 years.
    Drink Dates: 2008-2023
    Author: Robert Parker
  • Self | Rating: 88

    Author: Brian C427
  • Self | Rating: 89

    Author: Yamadori
  • Self | Rating: 91

    Author: Bud2123
  • Self | Rating: 91

    Author: Southbound Union
  • Self | Rating: 92

    Author: Juan K
  • Self | Rating:

    Do not have sufficient notes to rate; however from memory tasting at the winery I thought this was one of the best value wines tasted during my trip. Along with Larkmead, Erna Schein, Chappellet- it was one of the 4 best under $50 wines tasted. Full-bodied, structured & ready to drink- you can't do much better for the price.
    Author: Front Man
What to do when you find the land you purchased for retirement is, in fact, perfectly suited to growing Cabernet Sauvignon...in Napa? Plant a vineyard and start a new career. Teresa Norton and Tom Paine did just that in 1989, planting 3 acres under the direction of legendary vineyard manager David Abreu. In 1992 the first vintage was released - 250 cases of estate Cabernet. Philippe Melka became winemaker in 1999, and soon after Teresa and Tom decided to really retire. They sold Vineyard 29 to Churck and Anne McMinn. A new winery was built, caves were dug, and production increased with the purchase of a second vineyard, Aida, planted to Cabernet, Zinfandel, Merlot, and Petit Verdot. From these two vineyards, the estate wines are produced: Vineyard 29 Cabernet Sauvignon, Vineyard 29 Sauvignon Blanc, Aida Red Wine, and Aida Zinfandel.

See other similar producers:Cornerstone Cellars,Philip Togni Vineyard,Screaming Eagle

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.

Cabernet Sauvignon is a thick-skinned variety that is high in color, flavor, tannin, and body, displaying aromas of black currant, blackberry, violet, bell pepper, and black cherry. It is late-ripening and therefore struggles to grow in cool climates. Quality can vary tremendously depending on terroir, vineyard management, and winemaking style, with the highest quality wines coming from the Haut-Médoc and Graves in Bordeaux, and Napa and Sonoma in California.

The powerful flavors, tannin, and body of Cabernet Sauvignon make it well suited to ageing and allow it to stand up to a large proportion of new oak without overpowering the wine. 225-litre barriques are the most popular size barrel and French oak is commonly used by the best producers to add structural complexity and flavors of chocolate, vanilla, and clove to the nose and palate. The best wines, many of which are below, can age further in the bottle for decades.

Old-World Cabernet Sauvignon is often blended with Merlot, which ripens earlier than Cabernet and adds plum, softer tannin, and lighter body to this Bordeaux blend. These wines typically have earth-driven aromas such as wet leaves and truffle along with bell peppers and leather. First-Growth producers such as Château Lafite-Rothschild, Château Latour, and Château Margaux consistently produce some of the highest-quality Cabernet Sauvignon-based blends.

New-World Cabernet Sauvignon is seen both as a blend and single varietal. Warmer climates and long sunlight hours result in an extended growing season, bearing grapes with richer fruit, bigger tannin, higher alcohol, and lower acidity than their Old-World counterparts. Some of the best expressions of these full-bodied wines come from producers like Screaming Eagle, Hundred Acre, Schrader and Scarecrow.

All Cabernet Sauvignon pairs phenomenally well with meat-forward dishes such as rib-eye steak, short ribs, lamb shank, or a cheeseburger. Vegetable-forward dishes featuring mushrooms are also a great choice for this variety. 

Collector Data For This Wine

  • 1494 bottles owned
  • 177 collectors
  • Average collector rating: 90
    (Out of 177 collectors)