Winemaker Notes
Rich with complexity, the 2004 Cabernet is an easily approachable wine that anyone will enjoy. Its dark cherry and toasted oak aromas complement the juicy black currant and spicy cherry flavors that tantalize the palate. Well-balanced, with a toasted oak finish.
Cabernet Sauvignon is a classic wine known for its magnificent structure. Therefore, it should be served with classic foods such as rich stews, red meat and game. But this softer, fruit-forward style also pairs well with grilled chicken marinated in herbs, flavorful pastas, mushroom and eggplant dishes.
Covering the most vine acreage in the state compared to any other red wine variety, Cabernet Sauvignon produces as much wine in California as Merlot and Pinot Noir combined. The state’s diverse terrain and microclimates, as well as the freedom of its winemakers, allow for an incredible range of wine styles from this single grape.
California’s most famous region—and especially for Cabernet Sauvignon—is the acclaimed Napa Valley. While Cabernet is successful throughout the world, rarely has it achieved such merit as it does from the Napa Valley. At this point the two are so intrinsically linked that it is difficult to discuss one without the other.
Napa’s closest neighbor, Sonoma County, does an impressive job keeping up with Napa’s fame and glory. Alexander Valley, Sonoma Mountain, Moon Mountain and Knights Valley contribute to the lot of some of California’s top-rated Cabernet Sauvignon.
Lake County in California’s North Coast has become a focus for some of Napa’s more respected growers. From the Central Coast come iconic examples of classic California Cabernet; Lodi and the Sierra Foothills are great budget-friendly sources of amicable Cabernets.