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Viluko Vineyards Cabernet Sauvignon 2012

Cabernet Sauvignon from Sonoma County, California
  • WW91
  • RP90
14.2% ABV
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14.2% ABV

Winemaker Notes

The 2012 presented ideal growing conditions delivering a wine of supple power and elegance. An inviting bouquet of black currants, brown sugar and pipe tobacco lead to a lively and fresh palate of black currants and pomegranate, followed by black tea, clove and blackberry. The savory and sweet flavors of anise and black licorice whirl alongside black raspberries for an enduring and memorable finish. Made from organic grapes.

Critical Acclaim

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WW 91
Wilfred Wong of
A distinctively fine Cabernet Sauvignon, with a Sonoma County AVA attached to it. The 2012 Viluko Vineyards, a solid and well-built wine that exhibits ripe fruit and smoke. Its medium bodied and mildly tannic structure make it perfect for current enjoyment. (Tasted: July 20, 2016, San Francisco, CA)
RP 90
Robert Parker's Wine Advocate
The 2012 Cabernet Sauvignon Estate is somewhat tannic and closed, but offers notes of crème de cassis, red currants, licorice and forest floor. Medium to full-bodied with moderately high tannin, it requires another 1-2 years of bottle age. There is a lot of potential here and it should eventually merit a score in the low-nineties. Drink 2018-2028. Rating: 90+
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Viluko Vineyards

Viluko Vineyards

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Viluko Vineyards, California
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Winemaking is a legacy of the Arroyo family whose roots began in the Maipo region of Chile, on a ranch in Viluco, the inspiration for their vineyard name. Today, each member of the close-knit family plays a unique role alongside our viticulture and winemaking team, our extended family. They work well together and share in the achievements, and challenges, of growing Viluko Vineyards.

Viluko Vineyards is nestled between Calistoga and Santa Rosa in the rocky hillsides of the Mayacamas Mountains that separate Sonoma Valley from Napa Valley. An organic niche of 37-acres is planted to predominantly Bordeaux varietals including Cabernet Sauvignon, Malbec and Sauvignon Blanc. The terrain is diverse with elevations of 600 to 1100ft above sea level.

The rich tapestry of native plant and animal life inspires our family's dedication to preserve the integrity of this raw and illustrious landscape. We are committed to farming organically and in 2005 achieved organic certification by the CCOF.

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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, 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 from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy 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.

VLK160225_2012 Item# 160225