Marketta Winery

What makes a memorable and sought-after Cabernet? The answer is...a lot of experience and a little help from mother nature. In this case, highly acclaimed winemaker, Marketta Fourmeaux, brings her decades of winemaking experience and inherent instincts about ideal wine growing locations together in this 2006 Cabernet Sauvignon from Mount Veeder in Napa Valley. Marketta set her sights on Mount Veeder long ago knowing the stony, well-drained soils were capable of producing prestigious concentrated grapes with intense small berries. With her influence and strong support for the region over the years, Mount Veeder is now well-known for producing some of the best Cabernet Sauvignon.

Your introduction to this wine opens with a deep red color and aromas of blackberry pie, anise and coffee. The palate dances with tart black cherry, cranberry, currant, earth notes, cigar box and leather. Bask in the long, smooth, balanced finish. This library wine has already been aged by Marketta so you don't have to.

I set aside a small portion of my 2006 Bordeaux Blend as it had all the elements to develop to a magnificent wine with extended aging. Today this wine is compared to the French Bordeaux First Growths, 20 times the price of this wine. I am happy I gave it these years to develop. Now it is ready for you. Enjoy!

~Marketta Fourmeaux

Available exclusively at the winery and very limited in production, each bottle is aged to perfection and wrapped in elegant tissue paper keeping with the presentation this impressive wine deserves. Take advantage of such a rare find to get a wine at a fraction of the price when compared to other wines of this caliber. Make an impression by giving this beautiful gift to the wine-lover in your life. 

Big bold red wines comprised of mountain fruit deserve big bold foods. Pair with beef, especially grilled, roasted or stewed, or braised dishes like braised lamb or venison. Game meats all pair wonderfully with this wine as do dishes with eggplant, mushrooms or pungent herbs. Also pair hard aromatic cheeses like Roquefort, Blue and Camembert varietals.