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Dónde comprar 1977 | Clos Du Val | Estate Cabernet Sauvignon

1977 | Clos Du Val | Estate Cabernet Sauvignon

$1,444.00

Red Wine: 1977 | Clos Du Val | Estate Cabernet Sauvignon

The wine delivers an aromatic constellation of cassis, dark berries, cigar ash, a good base of soil tones, a hint of dried eucalyptus, tobacco leaf and a dollop of upper register paraffin. On the palate the wine is medium-full and only moderately ripe, but poised and balanced, with good intensity of flavour, fine complexity, melted tannins and a long, focused and classy finish.

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NOTICE: Many other small liquor store sites may end up cancelling your order due to the high demand, unavailability or inaccurate inventory counts. We have partnerships consisting of a large network of licensed retailers from within the United States, Europe and across the world ensuring orders are fulfilled.

Producer: Clos Du Val

Vintage: 1977

Size: 750ml

ABV: 12.5%

Varietal: Cabernet Sauvignon

    Country/Region: United States , California

      Descripción detallada

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      1977 | Clos Du Val | Estate Cabernet Sauvignon at CaskCartel.com
      CaskCartel.com

      1977 | Clos Du Val | Estate Cabernet Sauvignon

      $1,444.00

      Red Wine: 1977 | Clos Du Val | Estate Cabernet Sauvignon

      The wine delivers an aromatic constellation of cassis, dark berries, cigar ash, a good base of soil tones, a hint of dried eucalyptus, tobacco leaf and a dollop of upper register paraffin. On the palate the wine is medium-full and only moderately ripe, but poised and balanced, with good intensity of flavour, fine complexity, melted tannins and a long, focused and classy finish.

      Order from the Largest & Most Trusted Premium Spirits Marketplace!

      Featured in

      NOTICE: Many other small liquor store sites may end up cancelling your order due to the high demand, unavailability or inaccurate inventory counts. We have partnerships consisting of a large network of licensed retailers from within the United States, Europe and across the world ensuring orders are fulfilled.

      Producer: Clos Du Val

      Vintage: 1977

      Size: 750ml

      ABV: 12.5%

      Varietal: Cabernet Sauvignon

      Country/Region: United States , California

      The wine delivers an aromatic constellation of cassis, dark berries, cigar ash, a good base of soil tones, a hint of dried eucalyptus, tobacco leaf and a dollop of upper register paraffin. On the palate the wine is medium-full and only moderately ripe, but poised and balanced, with good intensity of flavour, fine complexity, melted tannins and a long, focused and classy finish.

      Producer Information

      Clos Du Val is a family-owned wine estate in Napa Valley, California. Located in the Stags Leap District AVA, it specializes in Cabernet Sauvignon, a favorite of the region. Clos du Val also has vineyards in Yountville and Caneros, the latter providing Pinot Noir and Chardonnay. Owner John Goelet established Clos du Val in 1972, after looking for a site specifically suited to growing quality Cabernet Sauvignon. He bought vineyards in Stags Leap and made his first vintage in 1972, creating a wine that was pitted against some of France's finest in the 1976 Judgment of Paris tasting. Goelet also owns the Taltarni and Clover Hill wineries in Australia, and Domaine de Nizas in Languedoc, all under the Goelet Wine Estates title. Cabernet Sauvignon occupies the vast majority of the Stags Leap site, but there are also small blocks of Cabernet Franc, Merlot and Petit Verdot. The Carneros vineyard was established as a site for the Burgundy varieties, and the State Lane Vineyard in Yountville was added and completely replanted with mostly Cabernet Sauvignon in 2002. None of Clos du Val's vineyards are tilled; instead permanent grass is planted in the mid-rows. In 2012, Clos Du Val upgraded its winemaking facilities, while making changes to its viticulture and winemaking practices to make a more new world, fruit-forward style of wine. It began to harvest later in the season and reduced yields, and in the winery began to cold-soak the Cabernet grapes, added new filtration methods and increased the use of new oak. All of this was under the umbrella of shifting to using almost exclusively estate-grown fruit – a decision that reduced the production of Cabernet Sauvignon by almost 50-percent.
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