Cabernet Sauvignon, 1983, Cache Cellars
Caché means “hidden” in French… and I guess it is as good a name as any for this winery. It is located on a remote dirt road west of Davis, California. A great place to be! University of California-Davis has the best enology department in the country.
The cellars were established in 1978, by Charles and Elizabeth Lowe, in a building constructed in 1942, and operated as a dairy for some time.
The objective of the Lowes is to produce small quantities of “hand crafted” premium wines. They own no vineyards; instead they purchase select varietals from growers from the prime viticulture areas of California. Thus each variety is targeted and purchased in the wine growing region that best suits that variety, in their opinion.
For Cabernet Sauvignon, the Lowes go to Napa. Cabernet from Napa has become legend in American wine lore! This classic mainstay grape of Bordeaux, France, has become the premiere red wine grape of the world. First, because it makes great wine, (when, as a winemaker, you know what you are doing), and second, because it grows well in many parts of the world. (U.S.A., Italy, Australia, Chile, Argentina, South Africa, Israel, Spain.). Even though it can have many faces, most all cabernet wines are dry, with a distinct varietal flavor of green olives and bell peppers, laced with berry fruitiness when young. After oak and bottle ageing, it shows complexities of flavor and bouquet that arouse the esoteric adjectives in the vocabulary of wine aficionados.
And… this Cabernet will.
80% of the wine was aged in French “Nadelie” oak, and 20% in American oak, Blue Grass cooperage. In true French style, it was egg whites fined, and unfiltered.
The wine has a dark purplish-red, opaque deep color. It has a forward bouquet… first of some complexity oriented sweetness through which the aroma of the grape breaks and expresses itself. This is followed by a restrained pepperiness of the variety. An amazing amalgam in the nose. The first taste sensation is its big body, immediately followed by a mouthful of varietal flavor. A distinct softness in the middle, which proceeds into a tannin laced finish with a taste that goes on and on. Serve at room temperature with roast beef or steak. Also, serve with the cheese course (edam or Canadian cheddar).
Cellaring Notes: Will complex further for 5 to 10 years.
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