If you share that love of traditional French Cabernet Sauvignon, you'll most likely be as impressed as I am with our ...Read more...
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Food Pairings for Neyers Cabernet Sauvignon Neyers Ranch Conn Valley
If you share that love of traditional French Cabernet Sauvignon, you'll most likely be as impressed as I am with our 2009 'Neyers Ranch - Conn Valley' Cabernet Sauvignon. It's the result of a triangulation of good fortune for us, as winemaker Tadeo Borchardt has hit full stride with this varietal at the same time that our Cabernet Sauvignon vines reached 15 years of age - optimum maturity, many say - and we encountered one of the smallest, hence one of the most concentrated, crops in our experience. Properly made Cabernet Sauvignon should smell of ripe cassis and there's plenty of that here. The other crucial component is mineral or earth as Cabernet Sauvignon, more than most other red varietals, picks up elements from the soil and displays them in the finished wine. This component is frequently said to resemble the smell of cedar. Our Conn Valley ranch is mostly gravel and loam, but when we reach 600 feet of elevation the basalt - compacted volcanic ash - becomes apparent. These underlying rocks, many of them the size of a small car, are similar to limestone in that they are easily broken up, provide little in the way of nutrients for the vines, and allow the vine roots to slowly penetrate, working towards the water and nutrient below. The result is a naturally small crop, powerful varietal characteristics, and the all too elusive harmony of a balanced wine.
Dietary Information: Organic
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