Bond Melbury Napa Valley Red Wine - 2001 (750ml)
Bond Melbury Napa Valley Red Wine - 2001 (750ml)
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The 2001 Cabernet Sauvignon Melbury (a dead ringer for Pauillac) has an opaque blue/purple color and an extraordinarily sweet nose of charcoal, lead pencil shavings, cedar wood, black currants, licorice and spice box. Full-bodied, with great intensity, purity and texture, this is a wonderfully dense, full-throttle wine that is still an adolescent and likely to stay one for at least another 5-7 years. Look for it to age gracefully well past 20-30+ years.
As long-time readers know, this is the brainchild of Harlan Estate’s Bill Harlan, who has signed the owners of these well-placed vineyards in selected micro-climates in Napa Valley to long (quarter of a century) contracts. In the first decade, he has expanded the number of vineyard holdings to five separate wines in 2011, all made by the Harlan Estate winemaking team of Bob Levy and consulting oenologist Michel Rolland. There were only three cuvees in 2001 – from an 11-acre site on the western Oakville hillsides near Harlan Estate, the Vecina, St. Eden, an 11-acre stony knoll north of the Oakville Crossroad with a northern exposure, and from the steep slopes just north of Lake Hennessy with an eastern and southeastern exposure, east of Rutherford, the Melbury. Since these fabulous 2001s were made, two other great vineyards have been added to the Bond portfolio. These are Quella, which is a 9 acre vineyard in the eastern hills of northern Napa Valley, planted on white volcanic ash called Tufa, and Pluribus, which is a high elevation vineyard planted on steep slopes of Spring Mountain with a northern and easterly exposure. All three 2001s showed phenomenally, and are still very young wines, with at least 15 to 20 more years of upside potential. In fact, in a cold cellar these wines probably have 40 or more years of aging potential, but few of us will be able to wait that long to see how they taste.
Robert Parker - 98+ points
Robert Parker - 98+ points
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Product Review
The 2001 Cabernet Sauvignon Melbury (a dead ringer for Pauillac) has an opaque blue/purple color and an extraordinarily sweet nose of charcoal, lead pencil shavings, cedar wood, black currants, licorice and spice box. Full-bodied, with great intensity, purity and texture, this is a wonderfully dense, full-throttle wine that is still an adolescent and likely to stay one for at least another 5-7 years. Look for it to age gracefully well past 20-30+ years.
As long-time readers know, this is the brainchild of Harlan Estate’s Bill Harlan, who has signed the owners of these well-placed vineyards in selected micro-climates in Napa Valley to long (quarter of a century) contracts. In the first decade, he has expanded the number of vineyard holdings to five separate wines in 2011, all made by the Harlan Estate winemaking team of Bob Levy and consulting oenologist Michel Rolland. There were only three cuvees in 2001 – from an 11-acre site on the western Oakville hillsides near Harlan Estate, the Vecina, St. Eden, an
Product Score
98
Cabernet Sauvignon is one of the most prominent dark-skinned grape varieties except Merlot in terms of area under vines, but which comprises our largest selection of wines. Grown in just about every wine producing region and climate, Cabernet Sauvignon can express a huge range of aromas, from green peppers in cool climates through to dark jammy fruit in hot regions. Common aromas include blackcurrants, mint, graphite, and forest floor, to name a few. Maturation in small oak barrels can develop a complex range of aromas from cedar wood, cigar box and tobacco to eucalyptus and undergrowth. Cabernet Sauvignon’s success is partly due to its ability to adapt to a range of soils and climates. It is the main constituent of the Bordeaux blend in the revered communes of Pauillac, St. Estephe and St. Julien, and has achieved equal success in California’s Napa Valley. It is grown extensively throughout Southern Australia, with some outstanding examples from the Terra Rossa soil of Coonawarra. Cabernet Sauvignon also plays an increasing role in Tuscany, Italy, where it is blended with native varieties such as Sangiovese to produce the Super Tuscans.
California is one of the most diverse wine producing regions of the world. Although it has a history spanning over 200 years, it has experienced most of its growth in the last fifty years. The regions of Napa Valley and Sonoma County have become as renowned as France’s Bordeaux and Burgundy. While Cabernet Sauvignon, Pinot Noir, and Chardonnay are by far the most popular fine wine varieties, producers in the Golden State have also experimented with an unparalleled array of diverse varieties, including Zinfandel, Syrah, Nebbiolo, Sangiovese, and Tempranillo.
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Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used.Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.