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Ravage Cabernet Sauvignon 2015

Cabernet Sauvignon from California
  • TP90
13.5% ABV
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4.1 41 Ratings
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4.1 41 Ratings
13.5% ABV

Winemaker Notes

The flavors are dark, rich, and audacious. Dark berries layered with luscious vanilla and mocha to round out the palate. The tannins are soft enough to add balance while giving structure and depth.

Blend: 76% Cabernet Sauvignon, 10% Merlot, 10% Zinfandel, 3% Syrah, 1% other reds

Critical Acclaim

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TP 90
Tasting Panel
Dark and seductive with lush blackberry and rich, dense flavors; ripe and showing vanilla and velvety texture.
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Ravage

Ravage

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Ravage, California
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Ravage answers the call for interesting with a wine that tempts the taste buds with its dark, decadent flavors and smooth structure. It is a wine as complex as those who drink it.

The wines are designed by winemaker Bryce Willingham to push sensory limits to the edge.

“My passion is fueled by the constant challenge and fulfillment of this job – now more than ever as I create and finesse this new and dynamic blend for Ravage. Watching Ravage come to life, from the premium Cabernet Sauvignon lots we selected, to the phenomenal high-tier French oak, to the finished bottle in hand, has been a reminder of why I love what I do. The ability to be involved in building this brand, not only as winemaker but as a spokesperson, has been dream come true” ~
Bryce Willingham, Winemaker

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.

SOU387369_2015 Item# 165843