Groth Cabernet Sauvignon

The 2005 Cabernet Sauvignon is big and lush with
huge gobs of fruit in the aroma and flavor. The texture of the wine is soft and
supple, typical of Cabernet Sauvignons grown in our area of the Oakville AVA.
Patience during bottle aging will reward the steward with an outstanding bottle
over the next 10 to 15 years.
Menu suggestion: I enjoy a glass of Oakville Cabernet with a grass-fed,
roasted New York steak and a potato-butternut squash gratin. Kimball Jones,
Culinary Director.

Region Description

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.