You may recognize the look of this bottle, as we have previously featured the Chalkboard Red Blend (which received great feedback from our members). So, we are bringing you it's partner - a straight Cabernet Sauvignon! Did you know that if a wine from California is labeled as a Cabernet Sauvignon, Cab Sauv might not be the only grape in the bottle? Technically speaking, up to 25% of the wine can be comprised of other varietals and the winemaker does not need to disclose them on the label. This isn't unique to California; many regions have similar regulations with varying requirements. For example, Chianti is widely assumed to be made of only Sangiovese, but this key grape must only be a minimum of 70% of the total wine. What other grapes are commonly blended with Cab Sauv in California? You could expect Petit Verdot, Merlot, Malbec, and maybe a few others that aren't as common too! Winemakers may blend these other grapes to achieve a particular style of wine, or add something a little extra if the Cab needs a boost in colour, tannins, body or even aromas. Enjoy within the next year and serve at 17 C.
Ruby with lots of purple accents in the reflections when you twirl and tilt your glass. Almost opaque core with a pale rim.
A medley of dark berries with plums and ripe strawberry. The deep notes of cassis and berry patch are accented by a balance of vanilla and leafiness. Toasted oak is sneaky and just peaks out right at the end.
Want all the ripe berries and dark fruits that you expect from a Cab, but with an approachable body and freshness? Look no further, because the dominant fruits are perfectly paired with round tannins, and just the right amount of acidity. The vanilla from the nose, shows more chocolatey on the palate. Some may call this a 'pop and pour' kind of wine, and although it is smooth, it delivers all the flavour without weighing you down.
Featured in the fall, a perfect 'transition red' for those warm days with cool evenings when you start craving richer meals. Swap your lemony seafood risotto of the summer for sautéed oyster mushrooms. Still too hot to cook? Try a cheese plate with assorted cheddar.