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Baron Herzog Central Coast Cabernet Sauvignon 2011

Cabernet Sauvignon from Paso Robles, Central Coast, California
    0% ABV
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    Winemaker Notes

    With aromas of blackberry and mild oak, this is a full-bodied, rich wine that boasts layers of berry, currant, and anise flavors, which linger on the finish.

    Critical Acclaim

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    Baron Herzog

    Baron Herzog

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    Baron Herzog, , California
    Baron Herzog
    The Baron Herzog brand is known for outstanding variety and value. With a history of reliable quality dating back to 1985, Baron Herzog wines offer something for every palate. They trace their winemaking origins back nine generations, to Phillip Herzog, who made wine in Slovakia for the Austro-Hungarian court more than a century ago. Phillip’s wines were so appreciated by Emperor Franz-Josef that the emperor made Phillip a baron. Baron Herzog wines, a line of premium yet moderately priced California varietals, are named to commemorate that honor. These award-winning wines are handcrafted by winemaker Joe Hurliman for immediate consumption or short-term aging, and are widely available nationwide.

    Made from the finest grapes from some of California’s most respected vineyards, Herzog Wine Cellars Special Reserve wines constitute the winery’s flagship ultra-premium wines. The relentless quest to make the best wines possible was the major motivation behind the construction of the Herzog Wine Cellars winery in Oxnard. Designed with small-lot winemaking in mind, Winemaker Joe Hurliman has complete control starting from the growing season. The Reserve line includes several varietals and production of these wines is extremely limited, with fewer than 10,000 cases bottled annually. Members of the Herzog Cellar Club receive quarterly shipments of these Special Reserve wines that have been hand-selected by Winemaker Joe Hurliman. These wines consistently receive high scores and ratings from major critics and wine publications, truly making this brand the winery’s flagship line of wines.

    New York

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    An often-overlooked wine-producing state that has recently begun to garner widespread attention, New York trails significantly behind California and Washington in volume produced but is ahead of Oregon. The vast majority of its produce is dedicated to large-scale production of wines made from Vitis labrusca and French-American hybrid varieties, like the common table grape Concord. The quality of New York’s best wines, however, should not be underestimated. Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York, and Niagara Escarpment, which crosses over the borders into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are cold and can carry the risk of frost well into the growing season.

    The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi. Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from hybrid variety Vidal.

    GZT180115_2011 Item# 126643

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