Cabernet Sauvignon 2015
.63 g/100 ml
Aroma: blackberry, thyme, smoke and plums; Palate: rich fruit and vanilla; Finish: Long with velvety tannins.
2014 Vintage - Silver: 2019 Finger Lakes Wine Competition • Platinum: 2017 Savor Virginia Wine Classic • Silver: 2018 Mid-Atlantic Southeastern Wine Competition • 2013 Vintage - Silver: 2016 Wines of the South Competition • Bronze: 2016 Finger Lakes International Wine Competition • Bronze: 2016 Virginia Wine Lover Classic
Our 2014 Cabernet Sauvignon was made with grapes grown in Nelson County, Virginia. This wine, along with most of our 2014 red wines, was bled 10% in a method called saignée. This process increases the concentration of skins in the fermentation by bleeding off pink juice which in turn increases the concentration of flavor, color, and body of our red wines. The pink juice that was bled from these tanks was fermented separately to become a part of our 2014 Vin Gris. Upon completion of primary and malolactic fermentation, the 2014 Cabernet Sauvignon was put into French, Hungarian, and American oak for 10 months. Our 100% Virginia 2014 Cabernet Sauvignon expresses a complex nose mingling notes of blackberry, plum, thyme, and smoke. Once you take a sip, these aromas are enhanced by a food friendly acidity and flavors of vanilla that linger through the wines extended finish. Serving recommendations: 60-65°F
Food Pairing Notes
One of the reasons Cabernet Sauvignon is so popular is because it pairs with such a variety of dishes. Try it with grilled flank steak with chimichurri sauce.