Cardinale Cabernet Sauvignon 2007
86% Cabernet Sauvignon; 14% Merlot
The impressive 2007 exhibits an opaque purple color as well as abundant aromas of sweet red and black currants, kirsch, spice box, licorice, and toasty new oak. Full-bodied, big, structured, and layered,it will benefit from 3-4 years of cellaring. Winemaker Christopher Carpenter has again turned out a wine that should evolve for 25 years. Impressive.
A darkly colored, tannic Cabernet whose dry astringency keeps it from being thoroughly enjoyable now. Despite the astringency, however, it showcases an immaculate core of blackberries and black currants. Elegant and classy, it should age well throughout the decade. Cellar Selection.
Bright full ruby. Sexy oak complements aromas of crushed cassis, black cherry, violet, licorice and bitter chocolate. Pliant and dense but with a captivating light touch to the dark fruit and violet flavors. Classic firmly structured Napa cabernet, finishing impressively long and lively, with fine-grained tannins. Winemaker Chris Carpenter is able to select from Jess Jackson's Artisans & Estates' best cabernet vineyards around Napa Valley.
Potent and well-built, offering a mix of pure, ripe blackberry and currant, with touches of smoke and cedar and rich, chewy tannins. Best from 2014 through 2025.
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One of the most popular and versatile white wine grapes...
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.
In the Glass
When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.
Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.
Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.