Bordeaux is the criterion for the famous namesake blend, a mixture of primarily Cabernet Sauvignon, Merlot and Cabernet Franc. The region has dedicated itself to continual improvement for centuries and the wines still continue to improve. The birthplace of Cabernet Sauvignon is still well known for its use of the grape. A quarter of the Cabernet wine grapes planted worldwide are grown in France. In Bordeaux, the hearty red varietal is mixed in varying amounts with Merlot, Cabernet Franc, Petit Verdot, Carmenere, and Malbec.

Bordeaux is where Cabernet Sauvignon gained popularity.  The gravel soil deposited from the river that flows through Bordeaux is the perfect material for growing Cabernet. In good years, over 90% of the wine grapes in Bordeaux blends are Cabernet Sauvignon with small amounts of Cabernet Franc, Petit Verdot, and Merlot mixed in. Although many winemakers in the New World have imitated this classic blend, the wines from Bordeaux remain distinct. They never lose their
tannic quality, although the tannins do mellow with age, and they tend to be dry with flavors of black currant, plums, and wet soil or pencil lead.

Cabernet Sauvignon is a varietal born of the popular white Sauvignon Blanc and the deep red Cabernet Franc. Sauvignon, from the French word sauvage, means “wild” and perfectly describes Cabernet’s journey from the accidental result of cross-pollination to the world’s most popular red wine type. The full-bodied Cabernet Sauvignon is beloved by both winegrowers and consumers alike. Growers love it for its sturdy, small grapes which grow well in almost any climate, as well as for its ability to stand against most diseases and insect infestations. Consumers love the dry Cabernet Sauvignon for its strong tannins and robust flavors.

Whether you try Cabernet Sauvignon as a single varietal or as part of one of the many popular red wine blends, this varietal is one every wine drinker needs to know. Cabernet Sauvignon is one of the eight noble varietals or classic grape varieties from the Old World. The best red wines made with Cabernet Sauvignon are grown in nutrient-poor, well-drained soil. The lack of nutrients and porous soil allows the plant to put more energy into the fruit and less into shoot and foliage growth.

59 PRIME is a collaboration between two industry veterans, French winemaker Nicolas Idiart and American Dan Greathouse. This project uses family-owned, sustainably-farmed vineyards in southwest France, close to the Mediterranean. The cool, ocean-influenced climate enables long and gentle ripening. The fruit is then fermented in stainless steel and concrete using native yeast. It is then aged for 18 months in concrete tanks lined with French and American oak inner stages. The final product is a pure expression of Cabernet Sauvignon: fresh fruit, intensity, and richness, all while emphasizing balance.  A recent selection of choice at the Cincinnati International 2024 Wine Festival!

Tasting Notes:
Lot 59 comes from a family farm just south of Bordeaux. Ripe cherries and crushed raspberry aromas with a hint of violets and smoky spice on a rich palate with silky smooth tannin and a juicy finish.

Food Suggestions:
The high acidity and tannins make Cabernet the perfect complement to grilled meat and flavorful sauces. When the cab sav is on the younger side, the meal should be more substantial. Think charred vegetables, bright sauces, and lots of garlic.

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