The Cabernet Sauvignon from Woodside Vineyards is approachable and smooth. The scents are rich but with an old-world flair reminiscent of a modern rated Bordeaux red wine.
The wine boasts graphite aromas and flavors of black cherry and wood, as well as a dry finish. The nose is dominated by ripe black currants, black plum, cassis, leather, red tobacco, cedar, wet rocks, toasted oak, and fine oak spices. The palate is full-bodied and multi-layered, with a delightful combination of ripe fruit, oak, and earth notes that mirror the scent.
The fundamental stylistic difference in Cabernet Sauvignon in California is between vineyards on hillside/mountain terrain and those on flatter terrains, such as valley floors or some regions of the Central Valley. Deep inky hues and strong berry scents characterize wines produced from mountainside vines.
Cabernet Sauvignon's affinity for oak during fermentation or barrel aging is one of its most notable characteristics. The use of oak in California Cabernet has a long history; we choose to use new oak barrels made primarily of American oak. The distinctive wood flavors of vanilla and spice complement the natural grape flavors of blackcurrant and tobacco, in addition to softening the wine's naturally high tannins.
Cabernet Sauvignon, also known as "Cab" for short, combines both the red Cabernet Franc and white Sauvignon Blanc grapes.
Cabernet Sauvignon is one of the more complex and layered wines out there. It has higher tannins and a savory character often described as black pepper and tobacco. The robust umami flavors overcome the delicious quality of Cabernet Sauvignon, leaving the berry flavors out in the open to shine.
Cabernet Sauvignon is the most popular red grape varietal in the United States. For a good reason, its taste characteristics range from green pepper to dark cherry and leather; it's versatile and goes perfectly well with a fine dry-aged steak as it does with a weeknight pasta dish. Even the cabs that don't reach those heights are generally of excellent quality. That is the grape's nature. It consistently generates. Cabernet Sauvignon can potentially produce fruit, elegance, power, complexity, consistency, acidity, and maturity.
Aging softens both structural tannins and acid in richer reds like Cabernet Sauvignon, resulting in a softer texture. At the same time, the first fruit diminishes and is replaced by more earthy tones, such as tobacco and leather, leaving us wine enthusiasts with the burden of maturing — and the necessity of patience.
Cabernet Sauvignon is the go-to wine for combining with New York strip steaks, as its rich black fruit flavors create a nice contrast to the meatiness of the cut. Additionally, the tannins and acidity of Cabernet Sauvignon wine balance out the fattiness of the meat on the palate.
Grilling vegetables adds a good savory accent and intensifies their flavor sufficiently to pair well with Cabernet Sauvignon. Eggplants, peppers, and squash are among the most fantastic vegetables to use.
Cabernet Sauvignon is a robust red wine that has "jammy" flavors like blackberries and currants. Pairing Cab with peanut butter candies, such as Reese's Pieces or Skippy Peanut Butter Cups, will result in an unforgettable combo experience!
In general, the ideal temperature for drinking red wine is determined by the type of red wine. Although warmer is preferable for Cabernet Sauvignon, 60 degrees Fahrenheit is the best temperature for this full-bodied red.
The optimum serving temperature for full-bodied reds like Cabernet Sauvignon is 60 degrees Fahrenheit, while the wine's flavors will present nicely at any temperature between 55 and 65 degrees Fahrenheit.
The Santa Cruz Mountains AVA is the coolest Cabernet Sauvignon-producing region in California. The Appellation is a one-of-a-kind wine region defined by its terrain. Vineyards on the hills south of San Francisco are mainly above the fog line, with elevations ranging from 800 to 2,700 feet and encompassing three counties. Geologically, the region is highly diversified.
The presence of Pacific and North American tectonic plates are revealed by the San Andreas Fault, which passes through this region. Other fault lines have been detected on slopes around the Santa Cruz Mountains, resulting in various soils made up of decomposing rock, clay, loam, and limestone. Depending on where the wine grapes are grown, the layers produce a variety of fresh mineral flavors.
The Cabernet Sauvignon from Woodside Vineyards is approachable and smooth. The scents are rich but with an old-world flair reminiscent of a modern rated Bordeaux red wine.
The wine boasts graphite aromas and flavors of black cherry and wood, as well as a dry finish. The nose is dominated by ripe black currants, black plum, cassis, leather, red tobacco, cedar, wet rocks, toasted oak, and fine oak spices. The palate is full-bodied and multi-layered, with a delightful combination of ripe fruit, oak, and earth notes that mirror the scent.
The fundamental stylistic difference in Cabernet Sauvignon in California is between vineyards on hillside/mountain terrain and those on flatter terrains, such as valley floors or some regions of the Central Valley. Deep inky hues and strong berry scents characterize wines produced from mountainside vines.
Cabernet Sauvignon's affinity for oak during fermentation or barrel aging is one of its most notable characteristics. The use of oak in California Cabernet has a long history; we choose to use new oak barrels made primarily of American oak. The distinctive wood flavors of vanilla and spice complement the natural grape flavors of blackcurrant and tobacco, in addition to softening the wine's naturally high tannins.
Cabernet Sauvignon, also known as "Cab" for short, combines both the red Cabernet Franc and white Sauvignon Blanc grapes.
Cabernet Sauvignon is one of the more complex and layered wines out there. It has higher tannins and a savory character often described as black pepper and tobacco. The robust umami flavors overcome the delicious quality of Cabernet Sauvignon, leaving the berry flavors out in the open to shine.
Cabernet Sauvignon is the most popular red grape varietal in the United States. For a good reason, its taste characteristics range from green pepper to dark cherry and leather; it's versatile and goes perfectly well with a fine dry-aged steak as it does with a weeknight pasta dish. Even the cabs that don't reach those heights are generally of excellent quality. That is the grape's nature. It consistently generates. Cabernet Sauvignon can potentially produce fruit, elegance, power, complexity, consistency, acidity, and maturity.
Aging softens both structural tannins and acid in richer reds like Cabernet Sauvignon, resulting in a softer texture. At the same time, the first fruit diminishes and is replaced by more earthy tones, such as tobacco and leather, leaving us wine enthusiasts with the burden of maturing — and the necessity of patience.
Cabernet Sauvignon is the go-to wine for combining with New York strip steaks, as its rich black fruit flavors create a nice contrast to the meatiness of the cut. Additionally, the tannins and acidity of Cabernet Sauvignon wine balance out the fattiness of the meat on the palate.
Grilling vegetables adds a good savory accent and intensifies their flavor sufficiently to pair well with Cabernet Sauvignon. Eggplants, peppers, and squash are among the most fantastic vegetables to use.
Cabernet Sauvignon is a robust red wine that has "jammy" flavors like blackberries and currants. Pairing Cab with peanut butter candies, such as Reese's Pieces or Skippy Peanut Butter Cups, will result in an unforgettable combo experience!
In general, the ideal temperature for drinking red wine is determined by the type of red wine. Although warmer is preferable for Cabernet Sauvignon, 60 degrees Fahrenheit is the best temperature for this full-bodied red.
The optimum serving temperature for full-bodied reds like Cabernet Sauvignon is 60 degrees Fahrenheit, while the wine's flavors will present nicely at any temperature between 55 and 65 degrees Fahrenheit.
The Santa Cruz Mountains AVA is the coolest Cabernet Sauvignon-producing region in California. The Appellation is a one-of-a-kind wine region defined by its terrain. Vineyards on the hills south of San Francisco are mainly above the fog line, with elevations ranging from 800 to 2,700 feet and encompassing three counties. Geologically, the region is highly diversified.
The presence of Pacific and North American tectonic plates are revealed by the San Andreas Fault, which passes through this region. Other fault lines have been detected on slopes around the Santa Cruz Mountains, resulting in various soils made up of decomposing rock, clay, loam, and limestone. Depending on where the wine grapes are grown, the layers produce a variety of fresh mineral flavors.
The Cabernet Sauvignon from Woodside Vineyards is approachable and smooth. The scents are rich but with an old-world flair reminiscent of a modern rated Bordeaux red wine.
The wine boasts graphite aromas and flavors of black cherry and wood, as well as a dry finish. The nose is dominated by ripe black currants, black plum, cassis, leather, red tobacco, cedar, wet rocks, toasted oak, and fine oak spices. The palate is full-bodied and multi-layered, with a delightful combination of ripe fruit, oak, and earth notes that mirror the scent.
The fundamental stylistic difference in Cabernet Sauvignon in California is between vineyards on hillside/mountain terrain and those on flatter terrains, such as valley floors or some regions of the Central Valley. Deep inky hues and strong berry scents characterize wines produced from mountainside vines.
Cabernet Sauvignon's affinity for oak during fermentation or barrel aging is one of its most notable characteristics. The use of oak in California Cabernet has a long history; we choose to use new oak barrels made primarily of American oak. The distinctive wood flavors of vanilla and spice complement the natural grape flavors of blackcurrant and tobacco, in addition to softening the wine's naturally high tannins.
Cabernet Sauvignon, also known as "Cab" for short, combines both the red Cabernet Franc and white Sauvignon Blanc grapes.
Cabernet Sauvignon is one of the more complex and layered wines out there. It has higher tannins and a savory character often described as black pepper and tobacco. The robust umami flavors overcome the delicious quality of Cabernet Sauvignon, leaving the berry flavors out in the open to shine.
Cabernet Sauvignon is the most popular red grape varietal in the United States. For a good reason, its taste characteristics range from green pepper to dark cherry and leather; it's versatile and goes perfectly well with a fine dry-aged steak as it does with a weeknight pasta dish. Even the cabs that don't reach those heights are generally of excellent quality. That is the grape's nature. It consistently generates. Cabernet Sauvignon can potentially produce fruit, elegance, power, complexity, consistency, acidity, and maturity.
Aging softens both structural tannins and acid in richer reds like Cabernet Sauvignon, resulting in a softer texture. At the same time, the first fruit diminishes and is replaced by more earthy tones, such as tobacco and leather, leaving us wine enthusiasts with the burden of maturing — and the necessity of patience.
Cabernet Sauvignon is the go-to wine for combining with New York strip steaks, as its rich black fruit flavors create a nice contrast to the meatiness of the cut. Additionally, the tannins and acidity of Cabernet Sauvignon wine balance out the fattiness of the meat on the palate.
Grilling vegetables adds a good savory accent and intensifies their flavor sufficiently to pair well with Cabernet Sauvignon. Eggplants, peppers, and squash are among the most fantastic vegetables to use.
Cabernet Sauvignon is a robust red wine that has "jammy" flavors like blackberries and currants. Pairing Cab with peanut butter candies, such as Reese's Pieces or Skippy Peanut Butter Cups, will result in an unforgettable combo experience!
In general, the ideal temperature for drinking red wine is determined by the type of red wine. Although warmer is preferable for Cabernet Sauvignon, 60 degrees Fahrenheit is the best temperature for this full-bodied red.
The optimum serving temperature for full-bodied reds like Cabernet Sauvignon is 60 degrees Fahrenheit, while the wine's flavors will present nicely at any temperature between 55 and 65 degrees Fahrenheit.
The Santa Cruz Mountains AVA is the coolest Cabernet Sauvignon-producing region in California. The Appellation is a one-of-a-kind wine region defined by its terrain. Vineyards on the hills south of San Francisco are mainly above the fog line, with elevations ranging from 800 to 2,700 feet and encompassing three counties. Geologically, the region is highly diversified.
The presence of Pacific and North American tectonic plates are revealed by the San Andreas Fault, which passes through this region. Other fault lines have been detected on slopes around the Santa Cruz Mountains, resulting in various soils made up of decomposing rock, clay, loam, and limestone. Depending on where the wine grapes are grown, the layers produce a variety of fresh mineral flavors.
The Cabernet Sauvignon from Woodside Vineyards is approachable and smooth. The scents are rich but with an old-world flair reminiscent of a modern rated Bordeaux red wine.
The wine boasts graphite aromas and flavors of black cherry and wood, as well as a dry finish. The nose is dominated by ripe black currants, black plum, cassis, leather, red tobacco, cedar, wet rocks, toasted oak, and fine oak spices. The palate is full-bodied and multi-layered, with a delightful combination of ripe fruit, oak, and earth notes that mirror the scent.
The fundamental stylistic difference in Cabernet Sauvignon in California is between vineyards on hillside/mountain terrain and those on flatter terrains, such as valley floors or some regions of the Central Valley. Deep inky hues and strong berry scents characterize wines produced from mountainside vines.
Cabernet Sauvignon's affinity for oak during fermentation or barrel aging is one of its most notable characteristics. The use of oak in California Cabernet has a long history; we choose to use new oak barrels made primarily of American oak. The distinctive wood flavors of vanilla and spice complement the natural grape flavors of blackcurrant and tobacco, in addition to softening the wine's naturally high tannins.
Cabernet Sauvignon, also known as "Cab" for short, combines both the red Cabernet Franc and white Sauvignon Blanc grapes.
Cabernet Sauvignon is one of the more complex and layered wines out there. It has higher tannins and a savory character often described as black pepper and tobacco. The robust umami flavors overcome the delicious quality of Cabernet Sauvignon, leaving the berry flavors out in the open to shine.
Cabernet Sauvignon is the most popular red grape varietal in the United States. For a good reason, its taste characteristics range from green pepper to dark cherry and leather; it's versatile and goes perfectly well with a fine dry-aged steak as it does with a weeknight pasta dish. Even the cabs that don't reach those heights are generally of excellent quality. That is the grape's nature. It consistently generates. Cabernet Sauvignon can potentially produce fruit, elegance, power, complexity, consistency, acidity, and maturity.
Aging softens both structural tannins and acid in richer reds like Cabernet Sauvignon, resulting in a softer texture. At the same time, the first fruit diminishes and is replaced by more earthy tones, such as tobacco and leather, leaving us wine enthusiasts with the burden of maturing — and the necessity of patience.
Cabernet Sauvignon is the go-to wine for combining with New York strip steaks, as its rich black fruit flavors create a nice contrast to the meatiness of the cut. Additionally, the tannins and acidity of Cabernet Sauvignon wine balance out the fattiness of the meat on the palate.
Grilling vegetables adds a good savory accent and intensifies their flavor sufficiently to pair well with Cabernet Sauvignon. Eggplants, peppers, and squash are among the most fantastic vegetables to use.
Cabernet Sauvignon is a robust red wine that has "jammy" flavors like blackberries and currants. Pairing Cab with peanut butter candies, such as Reese's Pieces or Skippy Peanut Butter Cups, will result in an unforgettable combo experience!
In general, the ideal temperature for drinking red wine is determined by the type of red wine. Although warmer is preferable for Cabernet Sauvignon, 60 degrees Fahrenheit is the best temperature for this full-bodied red.
The optimum serving temperature for full-bodied reds like Cabernet Sauvignon is 60 degrees Fahrenheit, while the wine's flavors will present nicely at any temperature between 55 and 65 degrees Fahrenheit.
The Santa Cruz Mountains AVA is the coolest Cabernet Sauvignon-producing region in California. The Appellation is a one-of-a-kind wine region defined by its terrain. Vineyards on the hills south of San Francisco are mainly above the fog line, with elevations ranging from 800 to 2,700 feet and encompassing three counties. Geologically, the region is highly diversified.
The presence of Pacific and North American tectonic plates are revealed by the San Andreas Fault, which passes through this region. Other fault lines have been detected on slopes around the Santa Cruz Mountains, resulting in various soils made up of decomposing rock, clay, loam, and limestone. Depending on where the wine grapes are grown, the layers produce a variety of fresh mineral flavors.