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Villa San-Juliette Cabernet Sauvignon 2012
Ken Warwick- At the winery, Ken is known for his keen “design eye” as he is consistently looking for ways to make the estate and the experience more beautiful for everybody. Outside the winery, Ken has had an amazing career, culminating with his current role as Executive Producer on worldwide productions of American Idol, World Idol and An American Idol Christmas for FremantleMedia. Ken has received numerous awards for his work, including Europe’s top television award, the Golden Rose for Montreux (the Rose d’Or), a British Academy of Film and Television Arts (BAFTA) Award, and National Television Award for Best Entertainment Program, as well as five Emmy nominations. His work on American Idol has earned 30 Emmy Award nominations to date, and in 2007 he received the prestigious Governors Award, the Television Academy’s highest honor, for Idol Gives Back. Ken also executive produces the wildly successful America’s Got Talent, and previously produced primetime entertainment shows for the BBC and ITV, including Gladiators, Don’t Try This At Home and Royal Tournament coverage.
Dan Smith was raised in Tualatin, a small city 12 miles south of Portland, Oregon surrounded by the vineyards of the Willamette Valley. As the youngest of five children, he watched his siblings as they progressed through school and various careers and decided at an early age that he needed a plan of action. "It was a mixture of the geography around me, on top of a fascination with my Aunt and Uncle’s obsession with collecting wine that led me to tell my parents that I wanted to be a winemaker when I was 14 years old. Always supportive, they bought me some books to read and even let me paint my room in a wine color theme." In 2005, Dan ventured out of Oregon to start school in Cal Poly’s Wine & Viticulture B.S. program. It was his first experience with California’s Central Coast and he immediately fell in love with the SLO life. Dan met many influential industry leaders and mentors while working on his degree at Cal Poly. "I remember a career discussion before graduation I had with my Viticulture professor, the late Dr. Keith Patterson, where I expressed my desire to keep living and working in the area. He strongly encouraged me to leave the region and get as much experience as possible, then return given the right opportunity.” Dan took Dr. Patterson’s advice and worked vintages in Sonoma, New Zealand, California’s Central Valley, and back in Oregon before one of his college mentors, Matt Ortman, asked him to become Villa San-Juliette’s Cellar Master in 2013. "It’s been an amazing experience working with the VSJ vineyard and wines along with our small team, and I’m thrilled to step in as Winemaker and continue producing quality, hand-crafted wines."
Paso Robles has made a name for itself as a source of supple, powerful, fruit-driven wines wines. But with eleven smaller sub-AVAs, there is actually quite a bit of diversity to be found in this inland portion of California’s Central Coast.
Just east over the Santa Lucia Mountains from the chilly Pacific Ocean, lie the coolest in the region: Adelaida, Templeton Gap and (Paso Robles) Willow Creek Districts, as well as York Mountain AVA and Santa Margarita Ranch. These all experience more ocean fog, wind and precipitation compared to the rest of the Paso sub-appellations. The San Miguel, (Paso Robles) Estrella, (Paso Robles) Geneso, (Paso Robles) Highlands, El Pomar and Creston Districts, along with San Juan Creek, are the hotter, more western appellations of the greater Paso Robles AVA.
This is mostly red wine country, with Cabernet Sauvignon and Zinfandel standing out as the star performers. Other popular varieties include Merlot, Petite Sirah, Petit Verdot, Syrah, Grenache and Rhône blends, both red and white. There is a fairly uniform tendency here towards wines that are unapologetically bold and opulently fruit-driven, albeit with a surprising amount of acidity thanks to the region’s chilly nighttime temperatures.
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.
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.
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.