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Red Diamond Cabernet Sauvignon 2011

Cabernet Sauvignon from California
    13.5% ABV
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    13.5% ABV

    Winemaker Notes

    Red Diamond sources grapes from the best locations around the world toreveal the distinct personalities of outstanding varietals. Benefiting from California's warm climate and long growing season, our Cabernet Sauvignon opens with aromas of black fruits and subtle notes of oak. Flavors of creamycherry and black coffee lead to a soft and supple finish.

    Tomato-based sauces, such as Bolognese Puttanesca sauce, are a great match for Cabernet Sauvignon - the sharp flavors of the tomatoes balances the acidity of the wine. Chinese cuisine such as peking duck, mu shu pork, or braised soy pork have high fat levels and slightly sweet hoisin or soy flavors that bring out the fruit flavors in the wine. Rich and intensely flavored foods soften the tannins of Cab. Go with grilled meats or braised dishes like lamb shanks or pot roast. Also a great match for strongly flavored cheeses.

    Critical Acclaim

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    Red Diamond

    Red Diamond

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    Red Diamond, California
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    Red Diamond is located at the edge of Columbia River gorge in eastern Washington State. The Red Diamond phenomenon began in 2003 when their first wine, a Merlot, was released to limited markets, targeting restaurants only. The response was immediate: 25,000 cases were sold within the year.

    Since then, Red Diamond has released three additional wines: Chardonnay, Cabernet and Shiraz. Each wine exhibits enticing flavors truly representative of the grape varietal.

    California

    Red Wine

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    A major force on the global playing field, California is the world’s fourth largest wine-producing region on the planet and the majority of land under vine here is devoted to red varieties—they cover nearly double the vineyard acreage compared to whites.

    While the state’s incredibly diverse terrain and microclimates allow for countless red wine styles, the one factor unifying all California red wine is the abundance of sunshine and a long, consistent growing season, which leads to well-developed and fully ripened fruit.

    The most famous region today, of course, is the acclaimed Napa Valley, where Cabernet Sauvignon, Merlot and Bordeaux Blends garner global attention and in some cases, "cult" status.

    Sonoma County, nestled between Napa Valley and the Pacific Ocean, claims great variability in geography and microclimates with vineyards climbing up mountains, reaching far into valleys and stretching along some the state’s most dramatic coastlines. Here world-class Pinot Noir is possible from Sonoma’s cooler sites while Zinfandel and Cabernet Sauvignon do well in its warmer locations.

    The Central Coast, Lodi and the Sierra Foothills also excel in the production of Zinfandel, Cabernet Sauvignon and remain active frontiers for newer varieties, namely Rhône and Spanish.

    The cool Anderson Valley in California’s North Coast region is a fantastic source of Pinot noir.

    Winemaking in California dates back to the 18th century when Spanish missionaries planted the first wine grapes. But the industry experienced its first boom with the Gold Rush in the last half of the 19th century when miners brought vines to the Sierra Foothills.

    SOU65330_2011 Item# 126925