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Joel Gott Blend No. 815 Cabernet Sauvignon 2012

Cabernet Sauvignon from California
  • TP90
13.9% ABV
  • WW89
  • JS90
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3.7 13 Ratings
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3.7 13 Ratings
13.9% ABV

Winemaker Notes

The 2012 Joel Gott 815 Cabernet Sauvignon has aromatics of roasted blue fruit, sweet blackberry and cherry cola with hints of graham cracker and vanilla. The wine enters with dark, concentrated fruit on the palate, velvety tannins on the mid-palate, followed by a long, vibrant finish.

Critical Acclaim

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TP 90
Tasting Panel
Smooth and rich with plum and blackberry; spicy, intense and luscious; dense and long, a stunning value.
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Joel Gott

Joel Gott

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Joel Gott, California
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Joel Gott, the founder of Joel Gott Wines, is a fourth-generation California vintner, a lover of great food, an entrepreneur and an athlete. Born into a family of California vintners - his grandfather ran Inglenook Winery in the 60’s, and his father founded Montevina Winery in the 70’s - Joel grew up in the vineyards, and learned to drive a tractor before he could legally drive a car.

Joel’s first venture in the wine business was the Palisades Market, a boutique grocery store and wine shop in Calistoga, CA that he and his brother bought in 1993. There, he learned the art of running a business, creating food and selling wine. In particular, he recognized a growing need for quality wines in the under-$20 category. 

Since Joel Gott Wines started in 1996, they have selected the best fruit from growing regions in California, Oregon and Washington which they blend to create more balanced, clean, complex, and elegant wines. They are geared towards continuing to give customers expressive and food-friendly wines at great prices


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.

MNC14084F_2012 Item# 129505