Louis Jadot Pommard Les Rugiens 2011
Serve with well-spiced meats, game and strong cheeses such as Epoisses, Livarot and Pont L'Eveque.
Less prominent oak fights less with the very fresh red pinot fruit and stone aromas. There is excellent verve to the well-detailed and soil-inflected medium-bodied flavors that possess controlled power on the balanced and impressively long finish. The supporting tannins are fine-grained and an apt description would be that is a Rugiens of relative refinement.
Barrel Sample: 89-92
Moderately saturated medium red. Sexy perfume of redcurrant, iron and faded rose. Tightly wound and classically dry, with insinuating intensity to the flavors of redcurrant, iron and tobacco. This juicy, very backward wine is showing no easy sweetness today. In fact, I find it a bit dry. This will need another look following the bottling.
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A noble variety bestowed with both power and concentration...
A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.
In the Glass
High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.
Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.
Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.