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Esser Vineyards Monterey Cabernet Sauvignon 2010

Cabernet Sauvignon from Monterey, Central Coast, California
    13.5% ABV
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    13.5% ABV

    Winemaker Notes

    Our 2010 Cabernet Sauvignon elicits deep aromas of black cherry, plum, dark chocolate and oak spice. Mouth filling flavors of black fruits, cocoa and vanilla are balanced with integrated tannins and a lingering finish of sweet fruit and subtle spices.

    Critical Acclaim

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    Esser Vineyards

    Esser Vineyards

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    Esser Vineyards, Monterey, Central Coast, California
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    German-born Manfred Esser began his career as a salesman for a large European winery; in 1974, he came to the United States. Esser joined Napa Valley's Cuvaison Winery as President in 1986 and, in a little over 10 years, made it one of the most successful estates in the industry. His unique approach to converting customers into "company ambassadors" has set an industry standard for client relations. Having achieved success at Cuvaison, Esser sold his partnership in 1998, fueled by the desire to begin a project of his own.

    Years of preparation went into the development of the Esser Vineyards brand. Working closely with Manfred Esser is renowned consulting winemaker Paul Moser, whose style received praise for eight consecutive years from Robert Parker as a "breath of fresh air" in the California wine market.

    Introduced in 2001, the Esser Vineyards portfolio launched with four California appellation wines: Chardonnay, Cabernet Sauvignon, Merlot and Pinot Noir. Fashioned with the customer in mind, these fruit-forward, well-balanced wines offer style, value and elegance — the ultimate consumer-friendly California wines.

    Monterey

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    A geographic and climatic paradise for grape vines, Monterey is a part of the greater Central Coast AVA and contains within it five smaller sub-appellations, including Arroyo Seco, San Lucas, San Bernabe, Hames Valley and the famous Santa Lucia Highlands. The climate is relatively warm but tempered by cool, coastal winds, allowing the regions in Monterey County an exceptionally long growing season. Bud break often happens two weeks sooner and harvest tends to be two weeks later compared to other surrounding regions.

    Monterey’s coastal side, where the cooling ocean fog allows grapes to develop a perfect sugar-acid balance, excels in the production of Chardonnay, Pinot Noir and Riesling. Warmer, inland subzones are home to fleshy, concentrated and full-bodied reds like Cabernet Sauvignon, Merlot and Zinfandel.

    Chardonnay, covering about 40% of vineyard acreage, is the most widely planted grape in all of Monterey County.

    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.

    GZT5898815_2010 Item# 117510