With a case (12 bottle) order, receive a private VIP tour and wine tasting for 4 people at Jessup Cellars in beautiful downtown Yountville.
Deep opaque ruby in color, this wine only begins to reveal its depth of flavor after some time in the glass. Aged 20 months in 100% French new oak, this Cabernet is a nice balance between fruit and oak. Aromas of blackberry, cranberry, plum, fig and black currant blend together seamlessly with mocha, vanilla, clove and a hint of salinity. On the palate black licorice, hearty herbs, black and blue fruits with hints of toasty oak take over. Moderately high in tannin and acid with a clean finish, this is a California Cabernet that doesn’t need to rely on food to be enjoyed. However, it’s approachability means it will also pair well with a variety of hearty foods. A true gem from California!
85% Cabernet Sauvignon; 9% Cabernet Franc; 6% Petit Verdot
Napa Valley AVA, CA
Enjoy now through 2018
About the Winemaker:
Winemaker Rob Lloyd is a California native who received his degree in Economics from the University of California before heading to the Napa Valley to dive into the wine industry. Rob worked in the cellars and tasting rooms of Cakebread Cellars before accepting the position of Tasting Room Manager at Stag’s Leap Cellars. He then achieved his Masters Degree in Enology from the University of California, Davis, while interning at Kent Rasmussen. Upon graduation, Rob took the position of Enologist and Assistant Winemaker at La Crema before joining the team at Rombauer Vineyards where he eventually became Winemaker. During his time at Rombauer, the winery received multiple awards, including being named one of the top 100 wines in the world by Wine Spectator magazine. Today, Rob runs his wine consulting business in which he works with outstanding clients to create world class wines.
About the Vineyard:
Napa Valley is world renowned for producing a wide variety of high quality wines. The 2009 vintage was all around a smooth, mild growing season. Conditions were ideal for Cabernet Sauvignon in particular until heavy storms hit in October. Fruit picked before the storms had excellent flavor, color, tannin and acid. Fruit picked after the storm did have some mold and therefore could not be used, but the rest had some additional flavor to contribute to the wine. Overall, the consensus is that the 2009 was an outstanding growing season.
Additional Winemaker Notes:
General Food Pairing Suggestions:
Big, bold, dusty red wines like this deserve big, bold foods. Pair with beef, especially grilled, roasted or stewed, or braised dishes like braised lamb or venison. Game meats all pair wonderfully with this wine as do dishes with eggplant, mushrooms or pungent herbs. Also pair hard aromatic cheeses like Roquefort, Blue and Camembert varietals. Don't forget the dark chocolate for dessert.
About the Winery
Jessup CellarsWhat started out as a group of friends hoping to rescue a failing winery has turned into a highly desireable Yountville destination featuring ultra premium wines of distinction. A visit to the friendliest tasting room in Napa is just a one-block stroll from the famous restaurant, The French Laundry.Learn more