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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

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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.

    SOU65330_2011 Item# 126925