Beaulieu Vineyards Cabernet Sauvignon
The Napa Valley region enjoyed a stunning, near picture-perfect 2018 growing season including good winter rains, mild spring weather and steady temperatures throughout that allowed for even flowering and bud break. These ideal growing conditions were followed by a cool, even and slow-paced harvest which allowed the winery to vinify wines at a gentle pace. The resulting 2018 Cabernets are of very high quality with plenty of concentrated flavors, color and excellent acidity.
We sourced the majority of the Cabernet from Napa Valley’s Rutherford, Calistoga and St. Helena appellations. The diverse soils and microclimates, as well as the various clones of Cabernet Sauvignon and cultivation techniques, contributed to this wine’s complex flavor profile. The balance of the blend was grown both in our estate vineyards and other quality vineyards of Napa Valley.
After the grapes were destemmed and crushed, we fermented the must in stainless steel tanks until dry. We then pressed the skins and gently transferred the freshly fermented wine to 60-gallon oak barrels for malolactic fermentation and 18 months of aging. Prior to bottling, we blended several varieties with the Cabernet Sauvignon to add complexity and plushness to the wine’s mid-palate. This also added plenty of finesse to the lingering finish and enhanced the flavor and aroma profile of this beautiful wine.
Our 2018 Napa Valley Cabernet Sauvignon shows aromas of lovely red berry fruits on the nose, supported by notes of wild blackberry, black cherry, red currant and ripe plum, backed up by delicate oak notes of warm holiday spices, including; cinnamon and star anise spice with vanilla bean. On the palate, the wine is fruit-forward and ripe with hints of lavender and violet leading to fresh strawberry, black raspberry, red cherry and cola nut, supported by delicate fresh herbs – hints of mint, mocha and milk chocolate. The tannins are focused and long providing a rich texture and mouthfeel, with an elegant balance and structure that complements the mouth filling flavors. Well integrated baking spice notes of cinnamon and nutmeg from the toasted oak barrels are seamlessly woven throughout the wine, complementing the berry fruit aromas and flavors which leads to a long mouthwatering finish. This rich, pleasing Napa Valley Cabernet Sauvignon is approachable and delicious now, yet promises cellar worthiness when stored properly.
Beaulieu Vineyards Cabernet Sauvignon Notes To Your Senses:
- APPEARANCE: Ruby red with a magenta rim
- AROMA: Wild blackberry, black cherry, red currant and ripe plum, backed up by delicate oak notes of warm holiday spices
- TASTE: Ripe, fresh strawberry, black raspberry, red cherry and cola nut, supported by delicate fresh herbs with hints of lavender and violet
- FINISH: Rich and mouthwatering
- ABV: 14.7%
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.
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!
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