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New Customers Save $30 off $100+* with code OCTNEW

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Flat front label of wine

Carnivor Cabernet Sauvignon 2012

Cabernet Sauvignon from California
  • WE90
0% ABV
  • TP89
  • WE90
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Winemaker Notes

Just as Cabernet Sauvignon, the "King of Reds," resides in the upper echelons of the wine world, the carnivore sits atop the food chain. Inspired by these two kings, we created Carnivor, a sophisticated wine whose bold, intense flavor is matched by a refined smoothness.

Critical Acclaim

All Vintages
WE 90
Wine Enthusiast
Dark in color, deep in aroma, quietly intense in flavor and so mouthcoating in texture-this Cabernet demands to be noticed. Yet all of those bold elements are wrapped in a tightly woven and softly finished texture. The flavors are like dark chocolate and ripe blackberries, the mouthfeel is fine and it's not overly tannic or too full-bodied.
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Carnivor

Carnivor

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Carnivor, California
At Carnivor, we love big bold wines but we also love a smooth finish. We think you shouldn’t have to choose between the two. You deserve to have it all in one bottle, so we set out to create a wine with big, bold flavors and a silky, smooth finish.

Just like we think you should have it all in wine, you should have it all in life. We applaud those who live life to the fullest—those who go beyond the status quo to find something new, something better. Those who live and dream big. So whether you’re exploring the world or throwing the year’s most epic dinner party, we toast to you. #DevourLife

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.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is now the world's most planted grape variety. 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 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 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.

CGM22245_2012 Item# 135988