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2007 Proprietary Red No. 1

2007 Proprietary Red No. 1
88 In Stock
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/ 750mL
SKU: 2007PR1750

The 2007 Propriety Red #1 is our inaugural release, a Cabernet Sauvignon blend, 86% Cabernet Sauvignon, 8% Merlot, and 6% Malbec.  This wine was created from a special selection of hand-picked fruit from the finest vineyards in Oakville, Coombsville, Yountville, and Stags Leap District.  The wine is inky dark in color to the edge of the wine glass, has a layered aromatic profile of sweet dark fruits, toasty oak, and a nice floral lavender notes. On the palate, it is packed with flavors of dark black cherries, rich ripe plums, and spicy currants, transitioning smoothly to vanilla notes and ripe chewy tannins that linger throughout the long finish.  This wine has great structure and is well balanced.  The acid structure is made crafted for aging. Although it will pair well with a variety of dishes, this is a Cabernet Sauvignon blend created for a grilled steak! 

The 2007 Proprietary Red No. 1, a blend of 86% Cabernet Sauvignon, 8% Merlot, and 6% Malbec, has beautiful and exceptionally pure creme de cassis notes intermixed with spring flowers, spice, and flowers. The complex aromatics are followed by a flawlessly constructed wine with full-bodied richness. The elegance, purity, and texture build incrementally and last a long time on the palate. The cascade of creme de cassis fruit almost reminded me of the kind of fruit and texture one sees in more recent vintages of Pontet-Canet or some of the brilliant Cabernet-based wines from Lewelling in Napa Valley. This wine is drinkable now, as many 2007s are, but capable of two decades of cellaring. An impressive discovery during my sojourn in Northern California were these wines from Patel. 
~ 95 Points - Robert Parker, The Wine Advocate 

Wine Specs
Cabernet Sauvignon
Napa Valley
Alcohol %
Robert Parker
Wine Profile
Vineyard Notes
The 2007 California Cabernet Sauvignon growing season was ideal by most standards. California experienced an early spring, with low precipitation, drying the soils, and stopping canopy production early in the season. Mild weather prevailed throughout much of the summer, reaching above ninety-degree temperatures only occasionally until mid-August. This steady, even, weather pattern, allowed the grapes to mature evenly over a long period of time. A mini-heatwave just before Labor Day gave us a few days of over one hundred degree temperatures in many locations. The heat spike at the end of August was replaced by cool afternoon breezes and fog, leveling off sugar accumulation. Grapes were afforded a steady maturity process throughout September and the beginning of October.
112 cases