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J. Garcia Cabernet Sauvignon 2001

Cabernet Sauvignon from Sonoma County, California
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    Winemaker Notes

    Jerry Garcia was an artist of surprising range and accomplishment. To celebrate his creativity, Clos du Bois has joined with the Garcia Estate to produce a series of special bottlings. The inaugural release of the J. Garcia wines features three of Jerry's favorites: Chardonnay, Merlot and Cabernet Sauvignon each featuring a unique piece of his art on the label.

    This Cabernet Sauvignon is a rich, velvety, generous wine with subtle flavors of black cherries, cocoa, vanilla, dried herbs and spice. It features the lush mouthfeel characteristic of fine Sonoma County Cabernet.

    A full-bodied Cabernet Sauvignon that would be a wonderful accompaniment to a lean cut of steak fresh off the grill or roasted lamb shanks in fresh berry reduction sauce. It would be equally at home with a hearty stew or tomato-based pasta dish.

    Critical Acclaim

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    J. Garcia

    J. Garcia

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    J. Garcia, Sonoma County, California
    Jerry Garcia made his home in Northern California, near the lush vineyards of Sonoma County wine country. J. Garcia wines were created to celebrate Jerry's musical and artistic creativity - and lifelong love of art and wine.

    Each release of J. Garcia wine features label art created from a unique piece of Jerry's striking and engaging artistic creations. The wines themselves are made by another talented artisan – winemaker Erik Olsen of the award-winning Clos du Bois winery in Sonoma County. The J. Garcia series is handcrafted from exceptional fruit sourced in the North Coast wine region, and reflects the rich, colorful quality of Jerry's art and music.

    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.

    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.

    SWS45666_2001 Item# 62677