This is a full throttle of Cabernet and beyond question, the finest the Lewis’ have created to date.
Reviews:
- Decanter: This is a full throttle of Cabernet and beyond question, the finest the Lewis’ have created to date! Hand-selected, 8 barrels of the 1997 Reserve Cabernet and Reserve Merlot lots were used to create the Cuvee L. The blend is 90% Cabernet, 8% Merlot and 2% Cabernet Franc. The wine shows tremendous power and a mouthful of fruit with tremendous finesse and length in the finish.
- James Suckling: A tremendous effort, dark, ripe, rich, deeply concentrated, with layers of thick currant, black cherry, wild berry, spice, anise and toasty oak, finishing with a long, complex finish and firm, integrated tannins.
Producer Information
Lewis Cellars is a winery in California’s Napa Valley, producing around 9000 cases of wine a year. Its wines, made from Cabernet Sauvignon, Merlot, Syrah, Chardonnay and Sauvignon Blanc, have attracted a small but devoted following for the winery, and consistently high scores from wine critics. Lewis Cellars was founded in 1992 by by Randy and Debbie Lewis. Randy Lewis fell in love with wine during his time as a race car driver in Europe and, after crashing into a wall during a qualifying trial at the Indianapolis 500 in 1991, decided to pursue winemaking full time. He founded Oakville Ranch Vineyards with Bob Miner, co-founder of Oracle and a former sponsor. However, when Miner was diagnosed with cancer in 1994, he suggested Lewis create his own winery. Lewis’s son Dennis joined the team in 1999. The Lewis portfolio has a range of wines sourced from select vineyards in Napa Valley and Sonoma. Its most famous wines are made from Cabernet Sauvignon – the Reserve Cabernet has won numerous accolades and the Cuvee L, a varietal Cabernet Sauvignon, serves as Lewis’s flagship wine. There is also a range of highly regarded wines made from Chardonnay, the most notable of which is the Barcaglia Lane cuvée sourced from Russian River Valley. All of the Chardonnays see 100-percent new French oak and go through 100-percent malolactic fermentation, creating creamy, full-bodied wines.
