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NADIA Cabernet Sauvignon 2012

Cabernet Sauvignon from Central Coast, California
  • WE92
  • WW90
14.2% ABV
  • RP90
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14.2% ABV

Winemaker Notes

Wild blackberry and forest floor notes enthusiastically emerge from the glass as sweet cigar smoke and perfumed violet weave throughout. Layers of chocolate covered cherries, anise and salty sea air are underscored by rich cedar with firm, yet supple tannin unwinding through time in the glass. Look to pair with a bison burger topped with sautéed mushrooms.

Critical Acclaim

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WE 92
Wine Enthusiast
Blueberries and purple fruits get distinct seasoning from maple syrup, licorice, crushed Italian herbs and minerality in this wine from the underappreciated Cuyama Valley. The palate is quite wound up, with blueberry, black lava rocks and unrelenting herb flavors just poking out. This will unwind very nicely, so drink 2018–2028.
WW 90
Wilfred Wong of Wine.com
A pretty impressive effort from Santa Barbara County, the 2012 Nadia Cabernet exhibits ripe black fruit and sweet earth in the aromas and on the palate; lasts nicely all through the wine's finish. (Tasted: April 23, 2015, San Francisco, CA)
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NADIA

NADIA Winery

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NADIA Winery, Central Coast, California
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Far from the windswept coastal foothills of Laetitia Vineyard & Winery lies a land of elevated, quiet grace. Framed by chalky cliffs and planted to vines that are drenched in sun by day and chilled by the cover of night – this is the Santa Barbara Highlands Vineyard, the home of NADIA.

It was on this stretch of remote earth that, several years ago, the Laetitia Vineyard & Winery team decided to take a chance. Owner Selim Zilkha asked himself and several others Could this be the place? And after tireless examination, the answer came back an unqualified yes. The soil, the sun, the altitude; every scrap of evidence announced definitively that Rhône and Bordeaux varietals would find their truest expression in such a place as this – and even rival the finest in the world.

With Lino Bozzano and Eric Hickey rising to the challenge in the vineyard and the cellar, respectively, thus was the concept of NADIA born: a limited collection of Rhône and Bordeaux-varietal wines whose sole purpose is to champion the secluded beauty and inexhaustible potential of the Santa Barbara Highlands Vineyard.

Armed with a top-shelf estate vineyard, a purpose, and one of the most collaborative vineyard and winemaking teams in the wine business, Lino and Eric went about the work of creating these special wines from the ground up – ground whose uncannily amenable growing conditions are fundamental to the depth, sophistication, intrigue and value of NADIA wines.

Such an ambitious undertaking cannot be named on a whim, without respect for and reflection on its character. A wine’s label must reveal the passionate hope and affection that its authors have poured into it. Selim knew this when setting out to designate this sister label to his beloved winery, Laetitia, and could think of only one name to capture the essence of such a treasured place: the name of his only daughter, NADIA, which translates to mean “hope” in Russian and “delicate” in Arabic.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, 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's typically blended to soften tannins and add complexity. In warmer regions like California 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 revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

SWS359204_2012 Item# 141722