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Odette Estate Reserve Cabernet Sauvignon 2012

  • RP100
750ML / 0% ABV
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Winemaker Notes

Critical Acclaim

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RP 100
Robert Parker's Wine Advocate
The 2012 Cabernet Sauvignon Reserve (80% Cabernet Sauvignon and 20% Merlot) is off-the-charts, mind-blowing. Absolutely opaque purple color, a stunning nose of lead pencil shavings, spring flowers, blueberry and blackberry liqueur, a full-bodied skyscraper-like textural extravaganza, luxurious ripeness, freshness and fruit. It’s a big wine at 15.4% natural alcohol, but you’d never know that if it weren’t on the label, as everything is beautifully married in one harmonious, glorious wine. The wine has an almost endless finish of 45-50 seconds that just hints at its ultimate potential. If you have discipline, put it away for 3-4 years and watch it unfold and develop for at least two decades.
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Odette Estate

Odette Estate

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Odette Estate, California
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Tucked under the dramatic palisades of the Stags Leap District, right along Silverado Trail sits the newest member to the PlumpJack and CADE family, Odette Estate.

The Stags Leap District’s distinctive soils are famous for imparting unique characteristics to wines—including extraordinary power delivered with delicately articulated structure, varietal aromas and flavors. This strong, feminine personality recalls the charisma of Odette, a woman who appears throughout history, literature and dance. The name “Odette” even shows up in the wine world, at the infamous Paris Wine Tasting of 1976, in which a red wine from Stags Leap District took top honors over the French.

Odette's Winemaker Jeff Owens seeks to harness the strong character of the terroir in order to craft wines that are both bold and elegant. The estate is set on 45 acres, planted mainly to Cabernet Sauvignon.

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Legend has it that quick and nimble stags would escape the indigenous hunters of southern Napa Valley through the landmark palisades that sit just northeast of the current city of Napa. As a result, the area was given the name, Stags Leap. While its grape-growing history dates back to the mid-1800s, winemaking didn’t really take off until the mid-1970s after a small but pivotal blind tasting called the Judgement of Paris.

When a 1973 Stag’s Leap Wine Cellars Cabernet Sauvignon won first place against its high-profile Bordeaux contenders, like Chateau Mouton Rothschild and Chateau Haut-Brion, international attention to the Stags Leap District of Napa Valley escalated rapidly.

The vineyards in this one-of-a-kind wine growing region receive hot afternoon air reflecting off of its eastern palisade formation. In combination with the cool evening breezes from the San Pablo Bay just south, this becomes an optimal environment for grape growing. While many varieties could thrive here, Cabernet Sauvignon and Merlot dominate with virtually no others, save for a spot or two of Syrah.

Stags Leap soils—eroded volcanic and old river sediments—encourage well established root systems and result in complex, terroir-driven wines. Stags Leap District reds have a distinct sour cherry and black berry character with baking spice and dried earth aromas, and supple tannins.

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux where it forms the base of the Medoc reds. These blends 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 from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines.

Tasting Notes for Cabernet Sauvignon

Cabernet Sauvignon is a dry red wine rich in color, tannin and extract. It expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In the Old World you'll often find the more earthy side of Cabernet. In warmer regions like California, Washington, Argentina, Chile and Australia, you can typically expect more upfront fruit flavors.

Perfect Food Pairings for Cabernet Sauvignon

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 for Cabernet Sauvignon

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.

ZZZREFPRODUCT190845 Item# 190845

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