1995 | Lewis Cellars | Reserve Cabernet Sauvignon

Red-ruby. Tight aromas of cassis, graphite, cola and mint. Sweet, dense and concentrated, with strong berry and oak flavors.

Reviews:

• Decanter: Red-ruby. Tight aromas of cassis, graphite, cola and mint. Sweet, dense and concentrated, with strong berry and oak flavors. Has the sheer fruit to supports its firm structure and substantial tannins. Much sweeter and stronger than the Merlot.

• James Suckling: Excellent structure and depth of flavor, built around a core of rich yet elegant currant, mineral, black cherry and cedary oak flavors. The tannins are chewy and show a touch of earthiness and then veer to dryness, but the fruit flavors push through.

Producer Information

Lewis Cellars is a winery in California's Napa Valley, producing around 9000 cases of wine a year. Its wines, made from Cabernet Sauvignon, Merlot, Syrah, Chardonnay and Sauvignon Blanc, have attracted a small but devoted following for the winery, and consistently high scores from wine critics. Lewis Cellars was founded in 1992 by by Randy and Debbie Lewis. Randy Lewis fell in love with wine during his time as a race car driver in Europe and, after crashing into a wall during a qualifying trial at the Indianapolis 500 in 1991, decided to pursue winemaking full time. He founded Oakville Ranch Vineyards with Bob Miner, co-founder of Oracle and a former sponsor. However, when Miner was diagnosed with cancer in 1994, he suggested Lewis create his own winery. Lewis's son Dennis joined the team in 1999. The Lewis portfolio has a range of wines sourced from select vineyards in Napa Valley and Sonoma. Its most famous wines are made from Cabernet Sauvignon – the Reserve Cabernet has won numerous accolades and the Cuvee L, a varietal Cabernet Sauvignon, serves as Lewis's flagship wine. There is also a range of highly regarded wines made from Chardonnay, the most notable of which is the Barcaglia Lane cuvée sourced from Russian River Valley. All of the Chardonnays see 100-percent new French oak and go through 100-percent malolactic fermentation, creating creamy, full-bodied wines.

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