J. Wilkes 2014 Cabernet Sauvignon (91MV)
- Size: 750ml
- Item Code: 818013010950
- Vintage: 2014
This Cabernet Sauvignon is Plush and enticing with currant/cassis, blackberry, ripe cherries dusted with baking chocolates, all supported by echoes of oak toast, vanilla, wet slate/mineral, baking spice, faintest suggestion of eucalyptus/mint. Ripe and bold on the attach with full – bodied Cabernet character one expects from Paso Robles (mouth-coating black berry fruits, cocoa, ripe cherries and spice-lad-en cassis, but also a sense of elegance and restraint rarely found in Cabs bearing a Paso AVA.
Winemaker Wes Hagen Says, “The wine is delicious consumed tonight, but will shed layers of primary fruit to show more depth, elegance and earth over the next 5 – 7 years. The wine may last longer in a proper cellar and for those that cherish bottle aging, but as this is our first J.Wilkes bottling of Cabernet Sauvignon from PRHD, I will be conservative in my estimation of cellar life. For now its’s easy: drink or hold! “
Should you drink this now (WHY WAIT?!?) try pairing it with a Tri-tip barbecue with BBQ beans and garlic bread, steak au poivre medium rare, an oak – grilled rack of lamb with a reduction made from the same wine. Rich and ripe enough to be cocktail red, restrained and balanced to make it perfect at a steakhouse or even with an eggplant and goat cheese napoleon. If the suggestion of a vegetarian match with Cab doesn’t work for you, think medium – rare lamb chops with Moroccan spice and Turmeric couscous.
Cabernet Sauvignon makes the most dependable candidate for aging, more often improving into a truly great wine than any other single varietal. With age, its distinctive black currant aroma can develop bouquet nuances of cedar, violets, leather, or cigar box and its typically tannic edge may soften and smooth considerably. It is the most widely planted and significant among the five dominant varieties in the Medoc district of France’s Bordeaux region, as well as the most successful red wine produced in California. Long thought to be an ancient variety, recent genetic studies at U.C. Davis have determined that Cabernet Sauvignon is actually the hybrid offspring of Sauvignon Blanc and Cabernet Franc. Cabernet sauvignon berries are small, spherical with black, thick and very tough skin. This toughness makes the grapes fairly resistant to disease and spoilage and able to withstand some autumn rains with little damage. It is a mid to late season ripener. These growth characteristics, along with its flavor appeal have made Cabernet Sauvignon one of the most popular red wine varieties worldwide. The best growing sites for producing quality wines from Cabernet Sauvignon are in moderately warm, semi-arid regions providing a long growing season, on well-drained, not-too-fertile soils. Vineyards in Sonoma County’s Alexander Valley, much of the Napa Valley, and around the Paso Robles area of the Central Coast have consistently produced the highest-rated California examples. Typically, Cabernet Sauvignon wines smell like black currants with a degree of bell pepper or weediness, varying in intensity with climatic conditions, viticulture practices, and vinification techniques. Climates and vintages that are either too cool or too warm, rich soils, too little sun exposure, premature harvesting, and extended maceration are factors that may lead to more vegetative, less fruity character in the resulting wine.