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     ENGLEWOOD WINE MERCHANTS November 7, 2007     

 

2005

Beau Vigne

Juliet

Stag's Leap District

Napa Valley, California

(Only 470 case made)

Varietals:

96% Cabernet Sauvignon and 2% Petite Verdot and 2% Malbec

Tasting Notes:

"Powerful, rich, but at the same time elegant, as one would expect from Stag's Leap District, this is a terrific effort."(Robert Parker) Flavors of bold tobacco leaf, cocoa and black cherry with rich fruit flavors of blackberry and plum are balanced by subtle spice and velvety smooth tannins. Aromas of tar and black figs, violets, creme brulee, mocha, black cherry and smoky blackberry fill the glass. Drink now and over the next 15 years. Enjoy!

Beau Vigne, Juliet
At 2,100 Feet This Napa Cabernet Soars

— LIMITED AVAILABILITY —

($44.85 per bottle/$539.20 per case) Last year we featured a South African Cabernet Sauvignon (view here) which paired perfectly with Venison brought to us by a member of our staff who returned from a hunting trip in Vermont. This year, upon returning from his family's farm, our colleague brought us fresh prime rib from grass fed cows. This beautiful cut of meat deserved to be paired with an equally special wine, the 2005 Beau Vigne Juliet.
    Beau Vigne is made by legendary California winemaker David Phinney (Orin Swift's The Prisoner and Mercury Head); the vineyards are nestled in the high hills of the Stag's Leap District at 2,100 ft in Napa Valley. There the phrase "Iron Fist And Velvet Glove" is common vernacular used to describe these wines because the vines struggle to penetrate the dense rocky soil coupled with the altitude which produces smaller intense berries, higher in concentration. Flavors of bold tobacco leaf, cocoa and black cherry with rich fruit flavors of blackberry and plum are balanced by subtle spice and velvety smooth tannins. Aromas of tar and black figs, violets, creme brulee, mocha, black cherry and smoky blackberry fill the glass. But this wine is smooth smooth smooth. In fact, characteristics of the rocky soil and terroir are similar to those of the Paulliac region of Bordeaux which explains why this wine contains classic Bourdeaux blending varietals: 96% Cabernet Sauvignon, 2% Petit Verdot and 2% Malbec.
    What do you eat with this fantastic Cab? The classic answer is red meat whose fat is a great counterbalance to the tannins. If you're not in the mood for red meat, feel free to enjoy with meaty fish such as tuna and salmon. Earthy roasted or grilled vegetables such as mushrooms and truffles added to a risotto or pasta pair terrifically as well. Cheese laden dishes such as pasta or gnocchi - delicious. French onion soup and wild mushroom bisques - you've got to try at least once. Drink now and over the next fifteen years. Enjoy! Order Here.


- OTHER RECOMMENDATIONS -

02 Heitz 04 Meyer 04 Turnbull

By David Gettenberg, Co-Owner of Englewood
Wine Merchants

ENGLEWOOD WINE MERCHANTS
3 E. PALISADE AVENUE
ENGLEWOOD, NJ 07631
WWW.ENGLEWOODWINEMERCHANTS.COM