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Heller Estate Cachagua Cabernet Sauvignon 2014

Cabernet Sauvignon from Central Coast, California
    15.1% ABV
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    15.1% ABV

    Winemaker Notes

    Bright berries (raspberry. Blackberry, boysenberry), cocoa with hints of menthol, bay laurel and sundried strawberries/blueberries. Rich full mouth with touches of prune/dates, dried strawberries, and boysenberry. Soft initially with building yet well balanced tannins ending with lush mocha on the finish.

    Pair this powerhouse with braised beef short ribs/ brisket and root vegetables or grilled portabella mushroom with a cabernet reduction sauce.

    Critical Acclaim

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    Heller Estate

    Heller Estate

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    Heller Estate, Central Coast, California
    Image of winery
    Overlooking the Cachagua region of Carmel Valley, ("Cachagua" is believed to be an Indian derivative of the French "cacher" and the Spanish "agua" – "hidden waters"), and framed by the dramatic surrounding hills, lie the beautiful vineyards of the Heller Estate Organic Vineyards. The vineyards are planted with Cabernet Sauvignon, Merlot, Cabernet Franc, Chardonnay, Chenin Blanc, Pinot Noir, Petite Sirah, Malbec and Petit Verdot at an altitude of 1200 – 1500 feet. Sculpture gardens have been added to the vineyard property and at the tasting room in Carmel Valley Village. The sculptures are created by Toby Heller; an internationally known sculptor of large works. Her piece "The Dancers", a fifteen-foot high, bronze sculpture overlooking the vineyards, inspired the Heller Estate motto "Dances on Your Palate" as well as the design for the labels. Certified organic since 1996, Heller Estate has been a pioneer of organic grape growing in the Carmel Valley Appellation. The organic practices of cover cropping, composting, and water conservation drive the superior grape quality and signature Heller Estate wines. Heller Estate is dedicated to growing each and every varietal with respect for the soil, water and air and is proud of the minimal impact on the surrounding environment.

    Central Coast

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    The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.

    Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

    While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

    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.

    HLR166657_2014 Item# 166657