Louis Martini Lot 1 Cabernet Sauvignon
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- 03/31/2022 19:04:38
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The concept of Lot wines at Louis M. Martini dates back to 1968 when Louis P. Martini, Michael Martini's father, first made luxury Cabernet Sauvignons from selected barrels which he named by lot numbers. At that time, Louis P. Martini was making Cabernets in the league with other Napa Valley greats such as George De Latour, Heitz Martha's Vineyard and Robert Mondavi. Sourcing of his fruit likely included Monte Rosso grapes and other vineyards from his friends in the Napa Valley. The Martini lot wines produced in the late 1960s and early 1970s were considered among the most collectible of Martini's wines Today, Michael Martini continues to enjoy access to premium Napa Valley vineyards and to blend Cabernet Sauvignon from the best mountain top AVAs, just like his father did.
This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.