Winery JacktoneGold Release Cabernet Sauvignon
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Gold Release Cabernet Sauvignon from the Winery Jacktone
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gold Release Cabernet Sauvignon of Winery Jacktone in the region of California is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Gold Release Cabernet Sauvignon
Pairings that work perfectly with Gold Release Cabernet Sauvignon
Original food and wine pairings with Gold Release Cabernet Sauvignon
The Gold Release Cabernet Sauvignon of Winery Jacktone matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of meat and goat pie, eggplant moussaka with lamb or duck casserole with turnips.
Details and technical informations about Winery Jacktone's Gold Release Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Gold Release Cabernet Sauvignon from Winery Jacktone are 2015, 0
Informations about the Winery Jacktone
The Winery Jacktone is one of of the world's greatest estates. It offers 2 wines for sale in the of Lodi to come and discover on site or to buy online.
The wine region of Lodi
Self-proclaimed world capital of Zinfandel (>40% of premium Californian production): old-vine red king (plantings from 1888) — opulent and jammy with notes of blackberry, plum, raspberry, pepper, liquorice and a tobacco touch, coated tannins. Cabernet, Syrah, Merlot, Tempranillo, Albariño, Barbera and Primitivo in the palette (>100 grapes). Viognier and Chardonnay in whites. Central Californian AVA (1986) east of the bay, Mediterranean climate tempered by the delta.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
