Winemaker Notes
There’s nothing better than a great Cabernet Sauvignon like this to pair with a rib eye steak. It also goes good with wild game, rack of lamb, swordfish and tuna. If you are looking for an appetizer, it will be a great glass to share with some aged cheddar and walnuts. For desert, try pairing it with espresso gelato or bittersweet chocolate.
Professional Ratings
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Wine Enthusiast
This wine is full bodied, complex and layered, offering a good example of a flavorful, intricate wine that wins fans by finesse, not force. Cedar, mint and tobacco animate the aromas, and lightly tart blackberry and black plum flavors fill the midpalate. With a moderate dose of fine tannins, it has the grip for juicy beef and pork pairings.
Editors' Choice
Lodi is justifiably lauded for its old vine Zinfandels, but it is a production powerhouse when it comes to Cabernet Sauvignon. Lodi and its surrounding area (San Joaquin County) rank third in the state in acres planted to Cab, behind Napa and Paso Robles/San Luis Obispo County. But in total tons crushed Lodi is number one by a wide margin, surpassing Napa and Paso combined. In other words, Lodi produces more Cabernet Sauvignon than anywhere else in the U.S. This more volume-driven approach to viticulture makes possible the value-oriented bottlings that so many wine drinkers reach for on an everyday basis. These offer the varietal’s classic profile of dark fruit, oak influence, subtle herbal and green pepper notes and solid structure. Try Lodi Cabernet Sauvignon from wineries like Cosentino, Ironstone, Lapis Luna and The Federalist.