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JaM Cellars Cabernet Sauvignon 2013

Cabernet Sauvignon from California
    15.1% ABV
    • WE90
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    15.1% ABV

    Winemaker Notes

    Our goal was to apply small lot high end winemaking practices in the production of this wine. To that end the Cabernet Sauvignon, Petite Sirah, and Zinfandel were all harvested in mid to late September at 25.5-26.5 brix to ensure optimal ripeness. The fermentation was managed for maximum fruit extraction and to develop velvety tannins.The resulting wine is an amazingly rich and exceptionally smooth Cabernet Sauvignon. True to it's name, the wine is full of rich fruit flavors blended with a nice dollop of oak.

    Blend: 76% Cabernet Sauvignon, 24% field blend of PetiteSirah and Zinfandel

    Critical Acclaim

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    JaM Cellars

    JaM Cellars

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    JaM Cellars, California
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    JaM is short for John and Michele Truchard, who both grew up in Napa wine families, were friends in high school, and eventually started dating while away at college. They came home to make wine and start a family, farming their own vineyards and have been crafting ultra-premium wines in the Napa Valley for over a decade. John and Michele (the “J” and “M” in JaM) launched JaM Cellars to make high-quality winemaking traditions accessible for everyone, creating memorable, easy-to-love wines that over deliver in deliciousness. Their names are on the bottles and their hearts are in these wines.

    JaM Cellars is all about easy-to-love, everyday wines. JaM’s four wines – Butter Chardonnay, California Candy Dry Rosé, JaM Cabernet Sauvignon, and Toast Sparkling - are rich, bold and luscious, and live up to their names. Butter Chardonnay melts in your mouth, California Candy Dry Rosé is as fresh as it is delicious and leaves you wanting more, JaM Cabernet is berry-licious, and Toast sparkling is a celebration in the glass. These wines are meant to be enjoyed anytime - whether it’s a special occasion or everyday celebration.

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.

    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.

    SWS397372_2013 Item# 144702