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Fortress Cabernet Sauvignon 2012

Cabernet Sauvignon from Sonoma County, California
    13.9% ABV
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    4.0 6 Ratings
    13.9% ABV

    Winemaker Notes

    Fortress is a wine that represents Sonoma County. It has notes of blue berries, dark fruit, mocha and hints of spice. The pallet is round, lush and at the same time approachable. This wine is meant to be enjoyed while lounging or at a social dinner with friends and family.

    2012 was a phenomenal year and a winemakers dream. It was a long consistent growing season providing an abundance of high quality fruit to select from. The fruit for Fortress was sourced from top quality vineyards throughout Sonoma. The wine was made pure minimalistic way that truly represents the vineyards and vintage. Finally, it was aged in oak barrels for roughly 12 months before going to bottle.

    Blend: 84% Cabernet Sauvignon, 5% Syrah, 4% Petite Verdot, 3% Malbec, 3% Cabernet Franc

    Critical Acclaim

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    Fortress

    Fortress Winery

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    Fortress Winery, California
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    Born in Luxemburg and raised in Bavaria, Germany, early on winemaker Charly de Pottere experienced the social and family connections built through sharing beautifully crafted food and wine. He discovered the profession of winemaking during a harvest internship at Chateau Haut Brion in Bordeaux in 2005. At Haut Brion, their love of the wine and relentless dedication to tradition inspired Charly and, for him, there was no turning back.

    His sense of adventure brought him to California to study at UC Davis. After graduating with a B. S in Viticulture and Enology, he planned to return to Europe. However, California’s wine, countryside, innovative winemaking practices and climate kept him Stateside.

    Charly has focused his career on making ultra-premium Napa and Sonoma wines and has worked with prestigious boutique wineries such as Round Pond, Hartwell and Alpha Omega. He joined Jackson Family Wines in 2012 to work with the legendary Kendall Jackson Chardonnay program and in 2014 he returned to his roots as a Winemaker in the Bordeaux program. He continues to travel the world’s wine regions seeking inspiration and fresh thinking including harvest travel to his home country of Germany, Italy, France and South Africa.

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    Sonoma County

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    Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

    Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing 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.

    PIN387151_2012 Item# 146012