Napa Valley, CA
Classic Cabernet Sauvignon aromatics practically leap out of the glass, with blackberry, black cherry, and cassis leading the charge. There's a deeper undercurrent of cigar box and pipe tobacco, along with a hint of toasty oak, baker's chocolate, some vanilla, and fresh mint.
The palate is plush and ripe, with velvety-soft tannins supporting a core of red and black fruit. Despite the undeniable ripeness, it's not at all jammy or too rich, with the perfect balance of acidity to keep things fresh. The finish is long and elegant, with plenty of dark-berried fruit and a hint of sweet campfire smoke.
Don't overthink it - California Cabernet Sauvignon and anything off the grill (from a humble burger to a juicy steak) are a match made in heaven!
Sometimes also referred to as 'cassis', this black fruit tasting note is common in red wines.
A touch of sweet and cooling herbal flavours, think gum, but without the intense menthol
A sweet spice aroma that indicates oak-ageing - think vanilla bean frappuccino!
An intriguing mix of clove, sandalwood and resin - the smell of your favourite wooded trail.
A little sweet, a little tart, this black fruit is rather quiet but persistent.
2022 - 2032
The team at California's Aviary Vineyards believes that "there's no time for mediocre wine," and we couldn't agree more! Their Cabernet Sauvignon is a new favourite at WineCollective, capturing all the exuberant, fruit-forward charm that wines from California are known for. It's made from fruit sourced from three of the state's top AVAs (American Viticultural Areas): Napa, Sonoma, and Lodi, with each distinct plot contributing unique aromas and flavours. This practice of blending wines from multiple sites adds layers of complexity to single-varietal wines, resulting in a Cabernet Sauvignon that is greater than the sum of its parts. The final wine is aged in 30% new French oak for 6 months, integrating flavours and allowing tannins to soften. It's tasting delicious right now, but this Cabernet Sauvignon has the tannic structure and acidity to age gracefully for another 7-10 years. Serve at about 18 ºC.
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