2002 Abreu Cabernet Sauvignon Madrona Ranch Napa Valley California USA Wine Tasting Note

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2002
100
If Napa Valley Cabernet Sauvignon is your thing, this wine belongs on your bucket list. This is so rich, the fruit coats your mouth and palate and stains your teeth, in all the best ways. Luscious, intense, yet perfectly balanced, the sweet, ripe, opulent fruit remains on your palate for more than 60 seconds!

If Napa Valley Cabernet Sauvignon is your thing, this wine belongs on your bucket list. This is so rich, the fruit coats your mouth and palate and stains your teeth, in all the best ways. Luscious, intense, yet perfectly balanced, the sweet, ripe, opulent fruit remains on your palate for more than 60 seconds!

6,159 Views   Tasted
Still dark in color, an abundant perfume filled with cassis, blueberry, oak, coffee, incense and blackberry is a treat. Silky, round and with velvety tannins, this opulent, Napa Cabernet finishes with a long blast of chocolate covered blackberry and plums.

Still dark in color, an abundant perfume filled with cassis, blueberry, oak, coffee, incense and blackberry is a treat. Silky, round and with velvety tannins, this opulent, Napa Cabernet finishes with a long blast of chocolate covered blackberry and plums.

7,085 Views   Tasted

When to Drink Abreu Vineyards, Anticipated Maturity, Decanting Time

Abreu Vineyards is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for 1-3 hours, depending on the character of the vintage. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Serving Abreu Vineyards with Wine, Food, Pairing Tips

Abreu Vineyards is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, ribs, ribs, hamburgers, barbecue, roasted, braised, grilled dishes and stews. Abreu Vineyards is also good with Asian dishes, hearty fish courses like tuna, salmon, mushrooms and pasta.

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