Volunteer Cabernet Sauvignon

WINEMAKING:
The 2011 growing season was fairly mild, with minimal heat waves, so the grapes ripened consistently. Leonardini harvested the weekend before the Pineapple Express brought five inches of rain in two days and one of the largest storms growers ever experienced in October. The 2011 Volunteer Cabernet Sauvignon was blended with small amounts of Merlot and Cabernet Franc. TASTING NOTES:
The 2011 Volunteer Cabernet is of a medium density, with hints of cherry, cranberry, toasted vanilla and subtle tannins. It can be enjoyed immediately or cellared for several years.
FOOD PAIRINGS:
Volunteer Cabernet pairs well with beef, lamb, pork, duck, game meats and cheeses.
APPELLATION: Napa Valley
WINEMAKER: Tony Leonardini
VINTAGE: 2011
VARIETAL: Cabernet, with small amounts of Merlot and Cabernet Franc
ALCOHOL: 14.5%

Region Description

This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.