The Region: Bordeaux
If vintners and merchants worked together to custom design the ideal wine region, they would
produce Bordeaux. Nestled in a natural crossroads between land, river and sea in the Southwest of
France, the mild climate and well-drained soil provide the perfect environment for growing the three
big grapes of Bordeaux -- Merlot, Cabernet Sauvignon, and Sauvignon Blanc.
It’s actually Bordeaux’s unique location that influenced how these grapes came to be made into
wine. As a major shipping port since ancient times, Bordeaux was host to the world’s very first
trade expositions. And that bred a culture of clever merchants who realized that if the grapes were
vinified separately and then ‘assembled’ within a few months of fermentation, they could guarantee a
steady supply of wines with consistent character…even in years with challenging weather. Voilà…The
complex, engaging character of Bordeaux wines was born!
The Wine: La Vie Cabernet Sauvignon (with grapeskins)
Usually, French Cabernet Sauvignon is part of a blend, but this forward-thinking wine brings both old world notes of cedar and herbs, backed with firm acidity and floral highlights to New World richnesses of blackcurrant, dark fruit, pepper and a soupçon of vanilla and spice. A complex, densely imagined wine, its youth will be dominated by tannin and lean structure. Cellaring for six months to a year will allow the fruit to come into balance, and will reveal more complex aromas of leather, cedar, chocolate and coffee. It will improve for 2 to 3 years, gaining elegance and depth as it goes.
Cabernet Sauvignon works better with oak than any other red wine, and needs big food to match. Serve with stroganoff, dry-rubbed grilled ribeye, or roast lamb.
RELEASE January 2017 | SWEETNESS Dry | BODY Full
Contains 18 liters/4.75 Gallons of Juice |Yields: 6 Gallons