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Cardinale Red Wine 750 2007
Sku: 96742
CARDINALE VINEYARDS 2007 CARDINALE RED NAPA "The impressive 2007 exhibits an opaque purple color as well as abundant aromas of sweet red and black currants, kirsch, spice box, licorice, a ...more
Product Rating
Critics Ratings:       (1)
Product Information
Country: United States
Region: California
Sub-Region: Napa County
Appellation: Napa Valley
Grape Varietal: Bordeaux Blend
Type: Still wine
Reg. 299.99
Net item – no further discount

Buy Cardinale Red Wine
Wine Advocate 94 points - The impressive 2007 exhibits an opaque purple color as well as abundant aromas of sweet red and black currants, kirsch, spice box, licorice, and toasty new oak. Full-bodied, big, structured, and layered, it will benefit from 3-4 years of cellaring. Winemaker Christopher Carpenter has again turned out a wine that should evolve for 25 years. Impressive!

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CARDINALE VINEYARDS 2007 CARDINALE RED NAPA "The impressive 2007 exhibits an opaque purple color as well as abundant aromas of sweet red and black currants, kirsch, spice box, licorice, and toasty new oak. Full-bodied, big, structured, and layered, it will benefit from 3-4 years of cellaring. Winemaker Christopher Carpenter has again turned out a wine that should evolve for 25 years. Impressive!" Robert Parker Wine Advocate 94 points
Producer
It all started innocently enough. When I was 19, my older sister who was throwing a dinner party offered me a small glass of amber-colored syrup. “Ambrosia! I exclaimed upon tasting the late-harvest Riesling. That was it. I was hooked. I started to read everything I could on the subject of wine. In college, I became a collector, attended numerous wine tastings, and even taught a course on wine appreciation. After graduation, I settled into a software development career. But after five years of sitting in front of a monitor, I realized I wanted to do something about which I truly felt passionate, something in which I could be creative. At this point, I knew the answer would involve wine, but in what capacity? Wine production? Hmmm… could be, could be… I started with 5 gallons of Zinfandel in my kitchen. Over the next several years, I made a barrel of Zinfandel each vintage with the help of some friends and my wife, Kendall Carlisle. The results were encouraging. Kendall and I moved to Santa Rosa in Sonoma County to be closer to the “source. I found myself increasingly drawn to the old-vine vineyards of Sonoma County. There was something special, even magical, about those ancient, twisted vines. By 1997 we were producing over 300 cases of “garage wine, mostly different vineyard designated old-vine Zinfandels, and winning numerous gold medals in amateur competitions. Hence, it was with our meager savings and some family support that Kendall and I launched Carlisle Winery & Vineyards in 1998, concentrating on our two loves, old-vine Zinfandel and red Rhone varieties (Syrah, Grenache, and Mourvedre). Our goal was simple but ambitious: to create small lots of distinctive, world-class wines from some of Californias most exceptional vineyards. With the belief that great wine begins in the vineyard, we sought out Zinfandel from some of the finest vineyards in the county, planted between 1885 and 1934, including our own vineyard planted in 1927 by Alcide Pelletti. For our Rhone varieties, we contracted with small, family growers, just as dedicated and passionate about growing grapes as we are about making exceptional wine. Using vacation from my “real job in San Francisco, we produced 650 cases in our first vintage, 1998. However, after growing to nearly 1000 cases in 2000, I found myself over-extended in trying to balance the demands of our growing business and my career as a software developer. It was obvious that if I wanted to be a full-time winemaker, production needed to increase. The catch, however, was that in order to increase production, we needed my salary! The solution? Enter Jay Maddox, an old college friend who had just finished getting a second degree in viticulture and enology (with honors!) from U.C. Davis. Jay joined Carlisle in February 2001, bringing a wealth of knowledge, a keen palate, and a desire to produce nothing but the best without compromise. Together, we have been able to grow to nearly 7000 cases, quickly approaching our desired maximum of 8000. With the increase in production, I finally shed myself of the commute and said goodbye to corporate America in March 2004.

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