L'Ecole No 41 Apogee Seven Hills - 2019 (750ml)
L'Ecole No 41 Apogee Seven Hills - 2019 (750ml)
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L’Ecole N° 41 has been producing Pepper Bridge Vineyard Apogee since 1993. Apogee represents our best effort to capture this vineyard’s distinctive and characteristic spicy bold aromas, dark fruit flavors, robust tannins, and rich structure.
Blackberry, black pepper, mulberry and leather on the nose. Full-bodied with fine tannins. On the palate, it’s fresher and more red-fruited than the nose let on. Balanced acidity and good depth. A little smoky and well spiced. This will age nicely. 60% Cabernet Sauvignon, 25% Merlot, 10% Malbec and 5% Cabernet Franc. Sustainable. Best after 2024.
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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 Sauvignonâ??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 Californiaâ??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.
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.