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Layer Cake Cabernet Sauvignon 2012

Cabernet Sauvignon from California
    13.5% ABV
    • TP89
    • RP90
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    13.5% ABV

    Winemaker Notes

    The 2012 Cabernet Sauvignon jumps from the glass with aromas of ripe Bing cherries and blackberries plus cedar and dark, rich layers of maduro tobacco. Deep flavors of spice-infused plums, toasty oak, and espresso fill the mouth, with a rich, creamy layered texture, and powerful structure. Flavors of chocolate and black currant continue through the long, lingering finish.

    Critical Acclaim

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    Layer Cake

    Layer Cake

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    Layer Cake, California
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    Winemaker Jayson Woodbridge learned about wine from his grandfather at an early age. "He told me the soil in which the vines lived was like a layer cake. The vines go down into the soil and pull up the different aromas and flavors in the soil, just like the layers of flavors in Grandma’s cake. 'Never pass up a layer cake', he would say. I always loved those words."

    Woodbridge set out around the world to make wines of exceptional quality at a price everyone could enjoy. He found the best vines across four continents and, in honor of his grandfather, created Layer Cake.

    Layer Cake works directly with the farmers to grow the fruit they work with. Our grapes are grown to exacting standards in some of the most diversely-layered vineyards around the world. They are handpicked, separated and fermented with care, then aged in French Oak. The character of each Layer Cake wine is influenced by the vineyard soil, which is layered like a cake… every layer tells a story.

    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.

    SOU351438_2012 Item# 128572