Winery Joseph CellarsCellar Select Blend Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Cellar Select Blend Cabernet Sauvignon of Winery Joseph Cellars in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Cellar Select Blend Cabernet Sauvignon
Pairings that work perfectly with Cellar Select Blend Cabernet Sauvignon
Original food and wine pairings with Cellar Select Blend Cabernet Sauvignon
The Cellar Select Blend Cabernet Sauvignon of Winery Joseph Cellars matches generally quite well with dishes of beef, lamb or spicy food such as recipes of tunisian molokheya, lamb biryani or fideuà (spain).
Details and technical informations about Winery Joseph Cellars's Cellar Select Blend 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 Cellar Select Blend Cabernet Sauvignon from Winery Joseph Cellars are 2016, 2015, 2012, 2011 and 0.
Informations about the Winery Joseph Cellars
The Winery Joseph Cellars is one of of the world's greatest estates. It offers 18 wines for sale in the of Napa Valley to come and discover on site or to buy online.
The wine region of Napa Valley
Absolute reference for American Cabernet Sauvignon: powerful, opulent reds with ripe aromas of blackcurrant, blackberry, chocolate and cedar, velvety tannins and a silky finish, long ageing. Also round Merlot, rich buttery Chardonnay, fruity Sauvignon Blanc, spicy Zinfandel. Narrow Californian valley between the Mayacamas and Vaca Mountains, tempered by San Pablo Bay fog, 17 sub-AVAs (Oakville, Rutherford, Stags Leap, Howell Mountain). Cradle of icons Opus One, Screaming Eagle, Caymus.
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
