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Avalon California Cabernet Sauvignon 2010

Cabernet Sauvignon from California
  • WE88
13.8% ABV
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  • WW88
  • WE88
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4.3 9 Ratings
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4.3 9 Ratings
13.8% ABV

Winemaker Notes

The 2010 vintage of the California Cabernet shows aromas of plums, cranberries, allspice and dried ginger with barrel notes of cedar cigar box. The blend of 88% Cabernet, 9% Merlot and a splash of Sangiovese and Zinfandel truly is reflective of its flavors. The dark, jammy core drinks of boysenberry pie, black cherry preserves and currants. Medium in weight, the wine shows silky tannins and just a touch of barrel spice.

Pair this versatile Cabernet Sauvignon with everything from burgers, ribs, lasagne, or chicken Parmesan to smoked Gouda of cheddar cheese.

Critical Acclaim

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WE 88
Wine Enthusiast
This has to be one of the best value Cabernets on the market. It’s rich and ripe in blackberry and currant flavors, with smooth tannins and a fine edge of acidity to brighten the fruit.
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Avalon

Avalon

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Avalon, California
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Established in 2001 in bucolic western Sonoma County, Avalon offers approachable, delicious wines of unmatched quality.

Avalon wines are named after the legendary Isle of Avalon, a place steeped in history and tradition. As we craft Avalon, we meld ancient winemaking techniques with modern technology. We combine thoughtful vineyard selection and intuitive winemaking methods to create a selection of wines that are beautifully balanced and effortlessly enjoyable.

Savor Avalon wines when you’re looking for an everyday getaway filled with relaxation and renewal. Avalon offers the ideal “go-to” wines for every occasion. 

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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 incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.

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Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

AMR12834_2010 Item# 120661