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Spellbound Cabernet Sauvignon 2012

Cabernet Sauvignon from California
  • RP89
0% ABV
  • WW89
  • RP88
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Winemaker Notes

Spellbound Cabernet Sauvignon showcases lush texture and bold dark fruit flavors with a slight hint of oak and spice. Cedar and tobacco aromas complement integrated lively tannins and fill out your palate, allowing the wine to be consumed on its own or with your favorite food. The Spellbound Cabernet Sauvignon continues to be one of our shining stars because of the wine's balance and intensity of flavors.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
The 2012 Cabernet Sauvignon, a 15,000-case cuvée of 100% Cabernet Sauvignon, is aged in French oak. The Mondavi DNA shines through brilliantly in this dense ruby/purple-colored Cabernet. It boasts plenty of blackcurrant fruit, licorice, baking spices and a subtle hint of oak in the background. With silky tannin, medium body and excellent concentration as well as length, this beauty can be drunk over the next 5-6 years.
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Spellbound

Spellbound

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Spellbound, California
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Spellbound was born when Rob Mondavi and Paul Hoffman decided to craft wines that are relaxed enough to enjoy every day yet special enough to celebrate milestone events. In honor of California's rich winegrowing heritage, this winemaking team sources fruit from established and emerging wine regions throughout the state, including Alexander Valley, Knights Valley, Dry Creek Valley, Russian River Valley, Santa Barbara and Lodi.

Currently Spellbound makes Petite Sirah, Cabernet Sauvignon, and Chardonnay. All three wines are approachable and food-friendly, perfect for causal dinners and black tie functions alike. Because Spellbound wines pair so well with food, they've become a favorite choice of fine restaurants.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

PBC1478346_2012 Item# 126080