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Rombauer Diamond Selection Cabernet Sauvignon 2008

Cabernet Sauvignon from Napa Valley, California
    14.2% ABV
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    14.2% ABV

    Winemaker Notes

    Deep violet color with a ruby rim. Opening with opulent notes of black olive, black cherry and mocha. A dense and beautifully balanced mouthfeel. As if to carry poise, the tannins frame dark berry fruit, spice and hints of mocha in the mid-palate. The flavors flow seamlessly into a smooth finish that caresses the palate.

    Our favorite Joy of Cooking® pairings for this wine include prime rib with au gratin potatoes, beef stew, and lasagna Bolognese.

    Critical Acclaim

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    Rombauer

    Rombauer Vineyards

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    Rombauer Vineyards, , California
    Rombauer
    Rombauer Vineyards was founded in 1982 by Koerner and Joan Rombauer and sits on a tree covered knoll overlooking the Napa Valley. The winery features caves that extend for over a mile into the hillside. The caves provide a constant temperature and humidity which result in optimum conditions for aging our wines.

    Rombauer wines are consistently ranked high in the wine trade journals. Many of the finest restaurants throughout the country include Rombauer wines on their list and feature them by the glass. The joy of wine is something that's important to Rombauer. Whether you are a collector of fine wines or like to have wine with food, wine is something that truly should be enjoyed. Rombauer Vineyards puts a lot of hard work and tender care into making drinkable wines. And because wine is a simple product to enjoy, emphasis is given to taking the mystique out of enjoying fine wines.

    Our emphasis on the joy of wine comes from the heritage of the Rombauer family. Koerner's ancestors made wine in the famous Rheingau region in Germany and his great aunt, Irma Rombauer, wrote the book The Joy of Cooking. Hence our focus on wine as complements to good food and good friends. Every family member is actively involved in the day to day operation of the winery from selecting grapes for the winemaking process and getting the wine to market.

    San Francisco Bay

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    Pinot Noir

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    One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

    In the Glass

    Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

    RMBDIAMONDCAB_2008 Item# 123269

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