The fruit for our Judd Cabernet Sauvignon is sourced from vineyards located in different parts of the Napa Valley, each with its own unique micro-climate and soil.The Merlot for this blend comes from St. Helena. The Petite Verdot comes from the Oro Puro Vineyard, located at our winery’s front door. The Cabernet Franc is sourced from Cypress Vineyard in Pope Valley, and the Cabernet Sauvignon is sourced from valley floor and hillside vineyards throughout Napa.The up-valley vineyard fruit provides substantial tannic structure to the final blend, while the fruit sourced from mid-valley vineyards brings big, bold, dark fruit elements. This combination allows ou rWine Maker, Eric Lyman, to produce our own uniquely expressive and balanced style of Cabernet Sauvignon.
A seamless year of steady weather and optimal ripening resulted in above average yields and excellent quality wine grapes. In addition, a warm, dry spring brought early bud break, which helped with canopy vigor and berrysize. This created ideal conditions for flowering and fruit set. With the exception of one heat spike in late June/early July, temperatures were consistently in the zone for optimal vine activity, resulting in notably healthy vines as fruit went through veraison and started ripening.
The flavor profile of this wine boasts vanilla, warm spice, tobacco with hints of leather, chocolate and undertones of raspberry and strawberry. The tannin, which provides body, structure and natural preservatives, is well balanced with the bold fruit, allowing for fairly long bottle aging. However, the wine is very approachable if opened today.
Beef with Cabernet, fish with Cabernet, poultry with Cabernet...? They all work! We suggest you enjoy trying this wine with Trout Almandine, incorporating slightly salted nuts with fresh lemon. Grill the trout until the meat becomes flaky, add almonds and drizzle lemon on the fish. Why does this work with a complex Cabernet? The salt in the nuts and the citric acid of the lemon will soften the tannin in the wine and bring out the gorgeous fruit. You can do the opposite, adding pepper instead of salt on the fish with lemon and it is just as good but makes the tannin coat your palate. It’s your palate, so it’s your choice!
|Wine Style||Red Wine|