Noble Vines 337 Cabernet Sauvignon (750ml)
James Ewart grew up making wine at the side of his father, one of Australia’s great Chardonnay winemakers. James is one of a very few winemakers who have also completed a graduate diploma in grape growing (viticulture), from the University of Adelaide in 1999. This followed his undergraduate degree specializing in geology, soils, and chemistry – valuable knowledge when matching Noble Vines’ time-honored vines to specific locations with one of North America’s leading viticulturists, vineyard manager Charlie Hossom.
James’ experience includes Mountadam Winery, under the tutelage of David Wynn, known for his pioneering work with Cabernet and Syrah in Coonawarra, Australia, Cloudy Bay in Marlborough, and his family’s estate in the Adelaide Hills. A brief stint at Noble Vines’ San Bernabe Vineyard in 2000 turned into a career there when Monterey County legend Bill Petrovic recognized James’ skill in making wine with a vineyard-based philosophy. James is proud to carry on Mr. Petrovic’s legacy at the Noble Vines Collection.
Harvesting Cabernet Sauvignon is usually “a waiting game between ripeness and fall weather,” says winemaker James Ewart. “But because 337 ripens early, you have the opportunity to pick when you want to. It’s a partnership with the grapes, rather than impatiently asking them, ‘Are you ready yet?’”
Noble Vines 337 Cabernet Sauvignon exhibits lively aromas of black cherry, ripe currant, fresh herbs and lightly roasted coffee. Supple tannins and balanced acidity support core flavours of blackberry, black cherry and toasty oak, intertwined with spicy black pepper accents. It is rich and complex and may be enjoyed on its own or with a range of cuisine.
A classic expression of this revered variety, from vine stocks originating at the grand chateaus of Bordeaux. In the winery, James likes to ferment Cabernet at a slightly warmer temperature than for other red varieties. This hastens the process and allows him to control extraction. “It’s easier to go faster and then apply the brakes than it is to give it the gas,” he explains. James gives the wine added complexity by blending lots from different spots within the vineyard.