Wine By Nine

Red Wine by Kenwood from Sonoma County, California. Since 1976, Kenwood Vineyards has been granted the exclusive rights to produce and market wines from Jack London's historic vineyard in Glen Ellen. This unique red lava soil vineyard, located on the eastern slope of Sonoma Mountain, was first planted in the late 1800s. It has always produced red wines distinct in depth and varietal character. Blend: 93% Cabernet Sauvignon, 7% Merlot Ripe and complex with aromas of red currents, figs and dried cherries with a hint of spice; a full-bodied wine with a rich mouth feel, elegant tannins and an excellent finish. The intense and elegant flavors of the 2004 Jack London Cabernet Sauvignon complement a variety of hearty entrees, including steak, lamb and roasted meats.

Red Wine by Gundlach Bundschu from Sonoma County, California. Blend: 92% Cabernet Sauvignon, 5% Petit Verdot, 2% Syrah, 1% Cabernet Franc Complex aromas of dark black fruit, dried currant and aged leather lead to a smooth, round entry. Juicy cassis and mission fig flavors are framed in an elegant, refined structure. The long, rich finish is dense with cocoa and dark berry flavors. Delicious upon release; optimal cellaring time 2 to 15 years.

Red Wine by Concha y Toro from Chile, South America. Color: Deep red. Bouquet: Black ripe fruits, concentrated leather, chocolate and graphite are all in a perfect balance. Taste: Dense and warm, firm tannins with a sweet after-taste, a long persistence of chocolate and dry fruit. This wine is an excellent accompaniment to leg of lamb with spicy sauces, blue cheese, Gruyere and Emmentaler.

Red Wine by St. Clement from Napa Valley, California. The fruit for this elegant Cabernet Sauvignon came from vineyards on the valley floor throughout southern Napa and Rutherford. The addition of Merlot and Cabernet Franc creates structure and a lengthy mid-palate along with the ripe fruit notes on the nose. Winemaker Danielle Cyrot kept the lots separate through harvest and fermentation. After eighteen months in French oak, she made the final blend before bottling. Rich, ruby red in color, this luscious Cabernet Sauvignon features aromatics of red cherry, boysenberry, cassis and vanilla spice on the nose, as flavors of strawberry jam, cherry cola and black licorice intertwine with clove and hints of cocoa powder on the palate. Integrated, supple tannins create the refined structure that carries this well-balanced Cabernet to a lengthy and flavorful finish.

Red Wine by Matanzas Creek from Sonoma County, California. It displays complex, dusty, youthful flavors of violets and berries. Eighteen months of aging in French oak have produced supple tannins contributing to a refined, consistent structure, tempting immediate consumption.

Red Wine by Atlas Peak from Napa Valley, California. The 2003 Cabernet Sauvignon is rich with the flavors of ripe dark fruits and blueberries, surrounded by subtle hints of vanilla bean. The Cabernet is well structured with tannins that are soft and supple. This wine is perfectly suited for a rib eye or T-bone steak cooked to perfection, and is also an excellent match with grilled scallops.

Red Wine by Louis Martini from Sonoma County, California. Varietal Content: 95% Cabernet Sauvignon, 2% Cabernet Franc, 3% Petit Verdot The 2004 Alexander Valley Cabernet Sauvignon is fruit-driven exhibiting complex layers of dried cherries, tobacco, leather and earth tones balanced with expressions of toasty oak reminiscent of vanilla spice box. This is a magnificent wine with an opulent nose of dark berries, ripe plum and black fruits, with earthy undertones of sage, underbrush and spices. The wine will evolve into a long and lingering finish of plush, velvety tannins and is a perfect complement to warm, earthy dishes, wild game and red meats. A lush and well-structured wine that can be enjoyed now or aged for the next five years.

Red Wine by Miguel Torres from Chile, South America. The Single Vineyard of Manso de Velasco, named after the founder of the town of Curic?, is devoted exclusively to the Cabernet Sauvignon that produces this intense and deeply-pigmented wine. Extraordinarily rich aroma of ripe fruit. Its aristocratic Cabernet Sauvignon tannins have a majestic, regal structure, heightened by the creamy background of oak from the Nevers forest that is used in its long barrel-aging. Delicious with game, duck and sheep's milk cheeses.

Red Wine by Seven Hills from Columbia Valley, Washington. Sourced exclusively from Klipsun Vineyard in the highly-regarded Red Mountain AVA. As with all Seven Hills' wines, grapes were hand-picked; harvest weather was very warm and yields were near average. Blended with 14% Merlot to lend softness. Bottled in July 2006, after cellaring in French barrels. Will benefit from medium to long-term aging, gaining additional integration and flavor development over three to six years. From one of America's outstanding vineyards, this wine will be enjoyable for many years to come. This is a full-bodied Cabernet offering aromas of ripe blackberry, piquant spices, briar and hints of cherry liqueur. By mouth, there is abundant bright red and black fruits, fig and graham over moderate tannins, trailing into a warm, persistent finish. A ripe vintage of moderate acidity, complex flavors and a very ageable structure.

Red Wine by Matanzas Creek from Sonoma County, California. Representing the fifth vintage of Matanzas Creek's limited production Cabernet Sauvignon, this wine is comprised of Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah from four of Sonoma County's celebrated wine growing regions - Knights Valley, Alexander Valley, Chalk Hill and Bennett Valley. The diversity of each of these varietals, and Sonoma County appellations, coalesce to fashion a truly distinctive Cabernet Sauvignon. The dark, crimson color of this wine is immediately deceiving as it follows with a nose that is bright and alive with ripe red raspberry fruit, juicy currant, and a slight hint of nutty oak. The palate ensues with a harmonious marriage of both ripe red and black fruit accompanied by a dusty minerality that runs through the wine from beginning to end. The vivacious character of this wine, unique for Cabernet Sauvignon, reflects its model acidity. Merlot is included in the final blend as a means of balancing and enhancing mid-palate tannins, which often falter in Cabernet Sauvignon. The addition of Cabernet Franc and Syrah create more dynamic, intriguing aromas and encourage a longer, more gratifying, finish. The goal of Winemaker Francois Cordesse, in collaboration with Vineyard Manager Brandon Axel and Assistant Winemaker Alex Rebel, is to craft a Cabernet Sauvignon that offers the substance and authority characteristic of the varietal while ensuring that the wine is approachable and easily paired with food in the very first year of its release. That said, this wine will continue to evolve and mature over the next five to seven years.

Red Wine by Walla Walla Vintners from Columbia Valley, Washington. Walla Walla Vintners is known for our complex and compelling Cabernet Sauvignon. The core of this age-worthy wine contains 80% Cabernet Sauvignon from Cold Creek, Goose Ridge, Dwelley Jones, and Sagemoor Vineyards. We added 10% Merlot from Killian and Sagemoor Vineyards, 7% Cabernet Franc from Cold Creek Vineyard to extend the mouth-feel and a 3% dollop of Malbec to enrich the spicy chocolate finish. It has a chokecherry nose with a mid-palate of caramel and a hint of light brown sugar and a stunning ending of Herbs de Provence with lavender and dark chocolate.

Red Wine by Sebastiani from Alsace, France - regions. This offering of Alexander Valley Cabernet is full-bodied with firm tannins. This wine seems to be a cross between the 1999 and 2002 vintages: It has notes of herbs and black tea and lots of lush, forward fruit. In many respects, it reminds me of a 2000 Haut Medoc, due to the tight, fine grained tannins and spice notes. I think this wine has tremendous aging potential. - Mark R. Lyon, Winemaker