Adobe Road Napa Valley Rutherford Cabernet Sauvignon 2012 750ml
Adobe Road is a small, family-owned winery located in Sonoma County, California. They specialize in flavorful, distinctive wines, each of which is handcrafted with fine attention to detail to provide a unique taste and experience. The winery is owned by renowned professional sportscar racer and team owner, Kevin Buckler and his wife Debra. Among its many wins, the prestigious 24 hours of LeMana and the 24 Hours of Daytona. The Buckler’s have brought their passion for fine wine, teamwork and dedication to the award-winning Adobe Road wines.
Culled entirely from a historic site in the heart of Rutherford, this is a deliciously fruity Cab. A perfect gateway to all that Napa Valley has to offer, this wine offers up wonderfully delicate bouquet of fresh berry bramble as well as vanilla bean and just a hint of mint. On the palate, flavors of black currants, blackberries, and dark cherries are exquisitely layered with classic Rutherford Dust as well a smattering of caramel and tobacco. A delicate and smooth structure marked by extremely fine tannins and bright acidity bring this wine into balance and make for a complete drinking experience.
Adobe Road Napa Valley Rutherford Cabernet Sauvignon 2012 Notes To Your Senses:
- TASTE: Black currants, blackberries, and dark cherries are exquisitely layered with classic Rutherford Dust as well a smattering of caramel and tobacco
- AROMA: Fresh Berry Bramble with vanilla bean and mint
- ABV: 14.5%
The style from California is still a trademark today. The concentration of fruits produces rich, lush wines. It’s the highest selling and most popular in the country. While that’s not all, it is the most planted wine grape in the world. So, if this is a new product you’re wondering about, give it a try, it’s a popular and most loved grape for wine!
This well-crafted wine is an offspring of Cabernet Franc and Sauvignon Blanc. It’s higher levels of an aroma compound, Methoxypyrazine makes it noted for the aromas of green peppercorn, black currant, and black pepper. This compound is due to the excessive growth of the leafy part of the vine.
Don’t beat yourself down if you’ve ever thought it tasted close to a glass of Merlot. They are closely related and it’s difficult to even tell the difference for many!
Now, let’s get to the best part of Cabernet Sauvignon, the profile. Since it’s grown in a wide range of climates and regions it has a variety of flavors. Cabernet is a full-bodied red wine with dark fruit flavors.
The taste resembles fruits like black cherry, black currant, and blackberry. Oak is usually incorporated for 9-18 months. It has a medium acidity and medium Tannin. Generally, the ABV is between 13.5-15.5%.
Since Cabernet is a complex and layered wine, the food pairing best for this would be high-fat foods. Charred burgers, mushroom pizza with tomato sauce or a juicy, big ribeye steak, or even braised short ribs.
Rutherford ranks among the very finest Napa Valley AVAs. It is located south of St Helena and immediately north of Oakville, at the heart of the Napa Valley wine growing area. It is named after Thomas Lewis Rutherford, who married Elizabeth Yount, granddaughter of Napa’s pioneering vigneron George C. Yount.
Abundant sunshine and warm temperatures allow Rutherford’s grapes to reach optimal maturity over the course of the growing season, producing deep, richly flavored wines. Located 12 miles north of Napa town, and half that distance again from San Pablo Bay, Rutherford summer days are also blessed with damp, cooling fog rising northwards up the valley from the Bay Area. The fog is sufficient to moderate the hot Californian sunshine, which might otherwise overcook the grapes, depriving the wines of aromatic complexity and the acid structure essential in all cellar-worthy wines.
Rutherford’s grapes make wines that often display a sought-after balance of flavor and acidity, due to their long, even ripening period. This influence is particularly noticeable in Rutherford Cabernet Sauvignon wines, which bear the same hints of eucalyptus and mint as their Oakville neighbors. Deep, well-drained, sandy loam soils are relatively consistent throughout the AVA, although a greater clay component is noticeable closer to the banks of the Napa river and Conn Creek.
Bringing out the best aromas and flavors of red wine can be achieved through the correct storage of temperature, generally between 50 to 55 degrees. Of course, this is a general rule of thumb as it depends on the grapes used when producing wine. There are so many health benefits due to the tannin. Procyanidins are a type of condensed tannin that is found in green tea and dark chocolate. Speaking of health young red wines are better than old as they have more tannin. However, as red wine ages, they become lighter. Very old wines are translucent and pale.
Vitis vinifera originating from Eastern Europe makes up most of the common varieties of red wine. The aromas of red wine come from grapes only. Cherry, berry, jam, and herbs are all from fermented grapes and wine aging in oak barrels. Pretty simple for such a rich, complex, and tasteful wine!
California makes about 90% of all American wine, while it has been harvesting grapes since the 18th century. It’s the fourth largest producer in the world due to its abundance of fresh ingredients and diverse soils, it attracts the most renowned chefs and sommeliers from around the world. Although Chardonnay is the most popular wine in the sunny state of California, Cabernet Sauvignon, Merlot, White Zinfandel and Pinot Grigio are a handful of other favorites.
During the prohibition area, Zinfandel was the wine grape that survived! The winemaker community always follows sustainable winegrowing practices and make sure to produce wine that is environmentally friendly. Don’t worry about the California drought every year, the annual rainfall of wine regions north of San Francisco and in southern regions receive adequate, fresh, rainfall.
Master Sommelier Little Known, Big Facts:
- The color of wine depends on the fermentation extracts using skin, like Red wine as compared to white wine, leaving the skin behind
- The oldest bottle of wine dates back to A.D. 325; it was found in Germany inside two Roman sarcophaguses
- The worst place to store wine is usually in the kitchen because it’s typically too warm, in refrigerators, their warmest setting can be too cold
- Richer heavier foods usually pair well with richer, heavier wines; light wines pair with lighter foods
- Generally, a vintage wine is a product of a single year’s harvest, not when the wine is bottled
- A “dumb” wine refers to the lack of odor while a “numb” wine has no odor and no potential of developing a pleasing odor in the feature
- If a server or sommelier hands you a cork, don’t smell it, look for the date or other information ( mold, cracking, or breaks)
- Tannin is a substance that tingles the gums when you indulge your palate with a sip of wine, it’s an excellent antioxidant
- Smell is by far the most important sense when it comes to drinking wine
- Wine was first developed in Mesopotamia, not France
- French wines are labeled following the soil on which they are produced, not according to the grape used
- When chilling wine, adding salt to ice will cool it down faster
You must be 21 or over to purchase this product
serve chilled or at room temperature