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B.R. Cohn Olive Hill Estate Cabernet Sauvignon 2008
Perhaps the most historically significant appellation in Sonoma County, the Sonoma Valley AVA was first planted with vines by Franciscan monks in 1823. It was the site of one of California’s first successful commercial wineries, and the region where French oak barrels were first utilized for aging California wines, thus creating the rich and voluptuous style of Chardonnay the state has become known for.
This geologically and climactically diverse district is capable of producing a wide variety of wines, including Pinot Noir, Chardonnay, Cabernet Sauvignon, Gewürztraminer, and, most notably, Zinfandel, where ancient vines over 100 years old produce small crops of concentrated, spicy fruit. These are commonly produced as “field blends” along with Petite Sirah, Carignan, and other dark-fruited varieties.
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.
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.
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.