2012 CABERNET SAUVIGNON (Wine Club only – please call 925-218-0668 to order)



 

Retail: $36




BEST OF $20-$40 NORTH COAST CABERNET SAUVIGNON
97 POINTS & GOLD MEDAL

2015 Press Democrat North Coast Wine Challenge
GOLD MEDAL
2014 Sonoma County Harvest Fair Wine Competition
GOLD MEDAL
2015 San Francisco Chronicle Wine Competition

Tasting Notes

This Cabernet reflects the ideal growing season of 2012 by showing its depth and beauty after only limited bottle aging. Subtle layers of toasty mocha aromas merge with hints of baking spices, dark chocolate, and blackberry pie. The aromas are mirrored on the palate with a pure core of black raspberry, cocoa, boysenberry, and mocha starting with the silken entry and lingering into the finish. Supple tannins and integrated oak frame the wine, ensuring a solid structure for aging.

With its youth and vibrancy, the wine is best decanted before enjoying. Or, if you have the patience, give it more bottle aging. Fall 2015 would be a perfect time to retaste to see how it has evolved.

January 2015 Update:
As the wine evolves, hints of eucalyptus—a classic Cab trait—and subtle black pepper have joined both the aromas and flavors. The mouthfeel is more round and the opulent palate has added sweet oak and red currant. The original aromas and flavors have deepened, adding to the wine’s richness. The delicious red and black fruit essence laced with cocoa continues to offer up an irresistible Cabernet. We just wish we had made more than 85 cases of this multiple award-winning wine.

FROM KENSWINEGUIDE.COM: “This opaque and midnight blue colored Cabernet Sauvignon from Sonoma County opens with a fragrant black currant and blackberry bouquet. On the palate, this wine is full bodied, slightly acidic and fruit forward. The flavor profile is a ripe boysenberry and black currant blend with notes of minerality and oak. I also detected hints of blueberry and cherry as well. The finish is dry and its fruit flavors and mild tannins fade away nicely. This fruity Cab would pair well with Charlie Palmer’s Colorado lamb rack with fingerling Lyonnaise potatoes. Enjoy – Ken”

Winemaker Notes

The 2012 growing season started with less-than-normal rainfall in Spring, which was so helpful in moderating early-season mold and mildew issues on the tender new leaves. We experienced beautiful weather during bloom and set that helped all of our pollinated flowers create grapes. Ideal summer growing conditions – cool nights and warm afternoons – gave the fruit time to develop over a long hang time period and came into harvest in perfect condition!

Our winemaking protocol demands separate, small, carefully temperature-regulated fermentations for each Cabernet clone: 4, 7, 191 and 337. Every vintage reveals new nuances about these clones that are expressed as they individually ferment. These wines are carefully pressed direct to barrel, where they are aged for 22 months. During this time, Janice regularly tastes and monitors each barrel, identifying the unique characteristics developing in each barrel. It all comes together in the Spring, when we undergo rigorous blending trials to harness those unique qualities that provide an essential blend diversity that is the hallmark of our wines.

REGION: Dry Creek Valley, Sonoma County, California
CASES: 85 cases

venison

FOOD PAIRING NOTES: Enjoy pairing our Cabernet Sauvignon with Venison with Cherry Cumberland Sauce with Goat Cheese and enjoy the depth and beauty of this wine paired with food!