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Ray's Station Mendocino County Cabernet Sauvignon 2012

Cabernet Sauvignon from Mendocino, California
    14.5% ABV
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    14.5% ABV

    Winemaker Notes

    Brightly aromatic, this wine fills your nose with scents of briar and sweet wild berries, reminiscent of Mendocino's pedigree. The palate has flavors of boysenberry, blackberry and wild cherry. French oak barrel aging adds hints of espresso and vanilla, framing the fruit while full, rich, silky tannins carry into the finish.

    Enjoy today and over the next ten years with tomato pastas, grilled chicken or a steak.

    Varietal Compostition: 90% Cabernet Sauvignon, 6% Malbec, and 4% Merlot

    Critical Acclaim

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    Ray's Station

    Ray's Station

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    Ray's Station, Mendocino, California
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    One hundred fifty years ago, retired Captain John Ray planted his first grapes in the Alexander Valley. At the same time, his ranch was becoming renowned as a stagecoach station stop for travellers making the trek through the Mayacamas Mountains to the Geysers.

    Not only popular as a rest stop, Ray's Station was gaining a reputation for its quality regional wines, made from grapes grown in the valley and along the lower slopes of Ray's ranch. Today, the wines of Ray's Station pay tribute to that pioneer spirit with a gutsy, food-friendly Cabernet Sauvignon and Merlot that are testaments to the character of Captain John Ray.

    Mendocino

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    A large and diverse appellation within California’s North Coast AVA, Mendocino is home to several smaller sub-regions—most notably the Anderson Valley. This scenic region, with rolling hills covered in redwood forests as well as vineyards, is one of the world’s top producers of certified organically-grown grapes. Due to wide geographical and climatic variation, a vast array of wine styles can be found 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.

    YNG708422_2012 Item# 136762