| 2004 Grgich Hills Estate Cabernet Sauvignon Napa Valley 3 L etched 1 btl|
Napa Valley, California
VINTAGE : An early spring and a warm summer created perfect growing conditions for one of the earliest harvests we’ve had in 10 years. This produced a small crop of fully-ripe grapes with wonderful concentration and deep flavors.
VINEYARD : Our Yountville vineyard, which we began farming biodynamically in 2003, supplies the main body of our Napa Valley blend. The Cabernet here is the Inglenook clone on St. George rootstock.These dry farmed vines have pushed their roots deep into the rocky soil, which creates intenselyflavored grapes. Our organically grown Rutherford and Calistoga vineyards also contribute to the blend to create a true Napa Valley Cabernet Sauvignon.
THE WINE : We fermented the grapes using only yeasts that naturally occur on the grapes and allowed the wine to gain flavors and color from extended skin contact. We aged each lot separately for several months, then created a blend more complex than the individual parts. After blending, the wine spent another year and half in barrel for these different components to completely harmonize before bottling. Nicely balanced between fruit and tannin, this elegant wine is rich with aromas of black cherry, crushed rose petals and cocoa powder. This full bodied wine goes well with roasted meats, grilled Portobello mushrooms or a firm cow’s milk cheese such as Edam or Gouda. For dessert, try a dark chocolate brownie topped with chopped nuts.
Miljenko “Mike” Grgich first gained international recognition at the celebrated “Paris Tasting” of 1976. Then, in a now-historic blind tasting, a panel of eminent French judges swirled, sniffed, and sipped an array of the fabled white Burgundies of France and a small sampling of upstart Chardonnays from the Napa Valley. When their scores were tallied, the French judges were shocked: they had chosen Mike’s 1973 Chateau Montelena Chardonnay as the finest white wine in the world. Mon Dieu! The results stunned the international wine establishment and immediately earned Mike a reputation as one of the greatest winemakers in the world.
Cabernet goes well with beef, lamb and goose. It also does well with brie, cheddar cheese and chocolate
Cabernet is the king of wines. Full flavored, full bodied, full tannins. Cabernet is for people who like big wines. California Cabernets are the biggest and boldest, French Cabernets (Often from Bordeaux) tend to be more mellow and subtle.
2 lbs. Brussel sprouts, sliced about 1/4 inch thick
1/4 lb. Pancetta, diced
1 Tbs. olive oil
1 shallot, finely diced
salt and pepper
1/2 cup chicken stock
2 Tbsp. Italian parsley, finely ch
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