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Rodney Strong Reserve Cabernet Sauvignon 2011

  • WW91
  • WE91
750ML / 14.5% ABV
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750ML / 14.5% 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 2011 Reserve down for three to six years and patience will reward you.

Critical Acclaim

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WW 91
Wilfred Wong of Wine.com
An amazing effort in a cool and difficult year. You'd think that everyone made wines that were too leafy and reflective of rain at harvest. Not so, Rodney Strong did well where others did not. The 2011 Rodney Strong Reserve Cabernet is a testament to perseverance and dedication. This wine has plenty of ripe fruit, some dried leaves and a dab of sweet oak. Long and wild in the finish. Just grill a rib-eye, invite the right company and enjoy.
WE 91
Wine Enthusiast
Lengthy and expansive, this wine offers cherry and herb on the nose, followed by a taste of chocolate and anise, with a jolt of spicy black pepper on the finish. Ready to drink now it's also structured enough to age 2017–2019.
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Rodney Strong

Rodney Strong Vineyards

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Rodney Strong Vineyards, 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.

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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.

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Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux, forming 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 from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines.

Tasting Notes for Cabernet Sauvignon

Cabernet Sauvignon is a dry red wine rich in color, tannin and extract. It expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In the Old World you'll often find the more earthy side of Cabernet. In warmer regions like California Washington, Argentina, Chile and Australia, you can typically expect more upfront fruit flavors.

Perfect Food Pairings for Cabernet Sauvignon

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 for Cabernet Sauvignon

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.

EMP12045_2011 Item# 132856

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