McPherson Merlot 2000
November 6, 2008 | 1 Comment
Wine Notes: This line of wines is imported by Brown-Forman, and shows well for the price class. Sweet black fruit, mocha and dill aromas and flavors are backed up by soft tannins, vanilla notes and a sweet finish.
SETTLERS’ SPICED WINE Jamestown Cellars NV
September 29, 2008 | 3 Comments
Cloves, cinnamon, nutmeg, and other spices were added to this Merlot-Cabernet Sauvignon blend. Designed as a mulled wine, it is meant to be served warm during winter by the fireplace, or after a cold day outdoors.
When served chilled in the summer months, it makes an agreeable substitute for Sangria.
The art of adding spices, or “mulling” wine is a centuries-old tradition. In the cold winters of northern Europe, wine would often be served warm during the holiday season. The English brought this custom to Virginia in the 16th century.
Foxhorn Cabernet Sauvignon NV
July 12, 2008 | Leave a Comment
French Rabbit 2004 Cabernet Sauvignon
May 31, 2008 | Leave a Comment
Tasting Notes: Deep purple hues. On the nose, this wine has a pleasantly powerful aroma. On the palate, a hint of red berries and a touch of roasted red peppers.
Food pairings: Enjoy with most red meats.
Alfasi Cabernet Sauvignon Kosher 2006
May 8, 2008 | Leave a Comment
Wine Makers Notes: Full-bodied, exceptional aromas, dark berry and cherry flavors, with well-integrated oak.
Food pairing Cheeses/ Pizza, Meat, Veal & Chicken
3 Blind Moose Cabernet Sauvignon 2000
May 8, 2008 | Leave a Comment
Wine Makers Comments: The grapes were sourced primarily from vineyards in the Central Coast and Lodi growing regions, both excellent sources of high-quality Cabernet Sauvignon. The mild summer weather and relatively light crop in these areas resulted in an excellent concentration of color, aroma and flavor. The fruit was harvested at optimal ripeness when the flavors were vibrant, the tannins were supple, and the hills were alive with the sound of moosic. WINEMAKING The night-harvested grapes were crushed to stainless steel fermenters and inoculated with a cultured yeast (one that regularly reads the New Yorker). The juice fermented for a week at 70-800 F. and was pumped over the grape skins several times daily to maximize the extraction of color, flavor and tannin. The influence of French and American oak enhanced the wine’s texture and complexity, as did blending in small amounts of Syrah and Zinfandel.
Alice White Cabernet Shiraz 2005
April 24, 2008 | Leave a Comment
Wine Makers Notes: “Americans have come to embrace the bold yet approachable Australian wines of Alice White - wines that reflect the courage of the young adventurer herself. Join Alice in her journeys while exploring the finest in New World winemaking. The only thing that definitely unpredictable is the high quality, Consistency and value of the wines. Tasting Notes: This wine is an artful blend of the vibrant fruit of Australian Shiraz with the classic elegance of Cabernet Sauvignon. A bold and full-bodied wine - great for everyday enjoyment. Food Affinities: This Cabernet/Shiraz blend is an excellent choice to accompany most meats, pastas and cheeses.” -Winery
Williamsburg Winery Arundell Cabernet Sauvignon
April 12, 2008 | 1 Comment
A light bodied, and delicate Cabernet, with a touch of oak on the finish.
This wine is fully barrel aged for 6-9 months in American and French Barrels. Cabernet Sauvignon is blended with Merlot to soften the wine as well as add complexity. Soft tannins make this offering readily accessible, as an accompaniment to fowl, grilled meats, and richer pasta dishes.
The Arundell family arrived in Virginia in the early 17th century, and settled on the peninsula between the James and York rivers, at “Buck Roe” in the precinct of Elizabeth City (modern day Buckroe in Hampton, Va.) John Arundel inherited the property from his father Peter, and leased-out two parcels of fifty acres for the purpose of growing grapes.
One parcel was leased to one Elias La Guard “Vignerone”. The second parcel was leased to Mr. James Bonall “Gentleman of London”, whose farm manager David Poole “Vignerone of the country of France”, actually lived on the property and we surmise, grew grapes. It is not known what degree of success, if any, these gentlemen enjoyed with this early Viticultural endeavor.
Santa Rita 120 Cabernet Sauvignon 2006
April 5, 2008 | Leave a Comment
Winemaker’s notes: Spends an average of eight months in small French and American oak barrels, resulting in an exceptionally round, mouth-filling wine. Ripe cherry and currant flavors, with a velvety finish. 100% Cabernet Sauvignon. “Surprisingly powerful and rich in fruit for its price, this offers black currant and cassis over youthfully rustic tannins. Give it some pork.” -Wines & Spirits “Value Picks”
Columbia Crest Grand Estates Cabernet Sauvignon 2005
March 30, 2008 | 1 Comment
Wine Makers Remarks: Slight spice, chocolate, and hints of coconut and black cherry aromas lead into a subtle and harmonious balance of oak and fruit on the palate. This supple wine trails into a slightly spiced cocoa finish.
