Far Niente Napa Valley Cabernet Sauvignon 750ml
The Martin Stelling Vineyard, located behind the winery in Oakville, is the cornerstone of Far Niente Cabernet Sauvignon. Planted on some of the most beautiful, gravelly loam soil in the Napa Valley, the vineyard uniformly produces wines with supple tannins, bright, forward fruit, and beautiful tannin structure.
The year began with a wonderfully cold and much needed wet winter, followed by a mild spring. Welcome April showers following budbreak resulted in hearty vine growth that only accelerated with the summer sun. Temperatures finally cooled briefly in August before one final heat spike over Labor Day weekend. Cool weather immediately followed, giving us a short respite before starting our Oakville Cabernet harvest in the first days of October, and culminating before the month’s end.
Aromas of mixed berry, chocolate, light earth and licorice. A thick entry, with mixed berry flavors, lush and structured midpalate with great backbone of coating, ageable tannin. Full and mouthwatering with flavors of plum, blackberry all the way through to the end. Layers of toasted sweet oak are well integrated, adding structure and support to the ripe fruit flavors.
Far Niente Napa Valley Cabernet Sauvignon Notes To Your Senses:
- TASTE: Mixed berry flavors of plum and blackberry, lush and structured mid-palate with great backbone of coating and layers of toasted sweet oak
- AROMA: Mixed berry, chocolate, light earth and licorice
- APPEARANCE: Purplish red
- ABV: 14.5%
- PAIRING: Braised beef short rib
The style from California is still a trademark today. The concentration of fruits produces rich, lush wines. It’s the highest selling and most popular in the country. While that’s not all, it is the most planted wine grape in the world. So, if this is a new product you’re wondering about, give it a try, it’s a popular and most loved grape for wine!
This well-crafted wine is an offspring of Cabernet Franc and Sauvignon Blanc. It’s higher levels of an aroma compound, Methoxypyrazine makes it noted for the aromas of green peppercorn, black currant, and black pepper. This compound is due to the excessive growth of the leafy part of the vine.
Don’t beat yourself down if you’ve ever thought it tasted close to a glass of Merlot. They are closely related and it’s difficult to even tell the difference for many!
Now, let’s get to the best part of Cabernet Sauvignon, the profile. Since it’s grown in a wide range of climates and regions it has a variety of flavors. Cabernet is a full-bodied red wine with dark fruit flavors.
The taste resembles fruits like black cherry, black currant, and blackberry. Oak is usually incorporated for 9-18 months. It has a medium acidity and medium Tannin. Generally, the ABV is between 13.5-15.5%.
Since Cabernet is a complex and layered wine, the food pairing best for this would be high-fat foods. Charred burgers, mushroom pizza with tomato sauce or a juicy, big ribeye steak, or even braised short ribs.
Bringing out the best aromas and flavors of red wine can be achieved through the correct storage of temperature, generally between 50 to 55 degrees. Of course, this is a general rule of thumb as it depends on the grapes used when producing wine. There are so many health benefits due to the tannin. Procyanidins are a type of condensed tannin that is found in green tea and dark chocolate. Speaking of health young red wines are better than old as they have more tannin. However, as red wine ages, they become lighter. Very old wines are translucent and pale.
Vitis vinifera originating from Eastern Europe makes up most of the common varieties of red wine. The aromas of red wine come from grapes only. Cherry, berry, jam, and herbs are all from fermented grapes and wine aging in oak barrels. Pretty simple for such a rich, complex, and tasteful wine!
Master Sommelier Little Known, Big Facts:
- The color of wine depends on the fermentation extracts using skin, like Red wine as compared to white wine, leaving the skin behind
- The oldest bottle of wine dates back to A.D. 325; it was found in Germany inside two Roman sarcophaguses
- The worst place to store wine is usually in the kitchen because it’s typically too warm, in refrigerators, their warmest setting can be too cold
- Richer heavier foods usually pair well with richer, heavier wines; light wines pair with lighter foods
- Generally, a vintage wine is a product of a single year’s harvest, not when the wine is bottled
- A “dumb” wine refers to the lack of odor while a “numb” wine has no odor and no potential of developing a pleasing odor in the feature
- If a server or sommelier hands you a cork, don’t smell it, look for the date or other information ( mold, cracking, or breaks)
- Tannin is a substance that tingles the gums when you indulge your palate with a sip of wine, it’s an excellent antioxidant
- Smell is by far the most important sense when it comes to drinking wine
- Wine was first developed in Mesopotamia, not France
- French wines are labeled following the soil on which they are produced, not according to the grape used
- When chilling wine, adding salt to ice will cool it down faster
You must be 21 or over to purchase this product
Serve chilled or at room temperature