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New Customers Save $30 off $100+* with code OCTNEW

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Flat front label of wine

Rodney Strong Reserve Cabernet Sauvignon 2010

Cabernet Sauvignon from Sonoma County, California
  • RP90
15% ABV
  • RP90
  • WE90
  • D90
  • D95
  • WW92
  • WE90
  • RP90
  • TP90
  • WE91
  • WW91
  • WE90
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15% ABV

Winemaker Notes

Full-bodied and richly textured, this vintage displays intense aromas and flavors of black currant, roasted herbs, licorice and cocoa, with a smooth, lingering finish. if you have access to a cool dark place, lay some bottles of this 2010 reserve down for six to eight years and patience will reward you.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The saturated ruby/purple-hued 2010 Cabernet Sauvignon Reserve’s attractive bouquet of creme de cassis, chocolate, licorice and background oak is followed by a rich, full-bodied wine with good acidity, ripe tannin and a layered mouthfeel. It is another impressive example of an Alexander Valley Cabernet that is soft enough to be drunk now, but promises to be even better in 3-4 years, and keep for 12-15+.
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Rodney Strong

Rodney Strong Vineyards

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Rodney Strong Vineyards, Sonoma County, California
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Founded by wine industry pioneer, Rod Strong, in 1959, Rodney Strong Vineyards is now owned by the Kleins, a farming-based family that prides itself on land stewardship and a relentless push for superior wine quality from Sonoma County. After purchasing the company in 1989, Tom Klein began the endeavor that today brings together excellent vineyards, the industry's finest winemaking equipment, and exceptional talent. The winery farms and sources grapes from vineyards throughout Sonoma County, focusing on Alexander Valley, Russian River Valley and Chalk Hill. Rodney Strong Vineyards is best known for its estate-bottled and vineyard-designated wines, and is also recognized for their sustainable and Fish Friendly Farming, dedication to solar energy production and becoming carbon neutral in 2009.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing 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.

SOU348815_2010 Item# 132887