Attributes:
|
| Producer: |
Matanzas Creek
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| Region: |
Sonoma County, United States
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| Varietal: |
Cabernet Sauvignon
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| Bottle Size: |
750 ML
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2003: Tanzer Rating: 89
|
| Acidity: |
bright
|
| Flavors: |
cedar, cherry, redcurrant
|
2001: WineSpectator Rating: 78
|
| Body: |
lean
|
| Flavors: |
bitter, blackberry, cherry, herbal, spicy
|
2001: Tanzer Rating: 86
|
| Acidity: |
bright
|
| Complexity: |
supple
|
| Flavors: |
brown sugar, cola, currant, game, herbs, leather, menthol, raspberry, tea
|
2000: WineSpectator Rating: 90
|
| Complexity: |
rich, supple
|
| Flavors: |
anise, blackberry, currant, earth, oak
|
| Fruit: |
concentrated
|
2000: Tanzer Rating: 87?
|
| Aromas: |
funky
|
| Complexity: |
rustic
|
| Flavors: |
berries, herbs, leather, meat, tobacco
|
| Texture: |
dense
|
2000: WineEnthusiast Rating: 86
|
| Flavors: |
cassis, meat, plum
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Food Matches:
|
| Cheese:
|
Blue Cheese |
| Herbs & Spices:
|
Basil |
| Poultry & Eggs:
|
Duck Confit, Quail stuffed with Swiss Chard & Italian Sausage |
| Red Meat:
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Beef, Buffalo, Farmed Venison, Game, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Lamb, Liver, Pate or Liver, Pork Chops, Variety Meats or Organ Meats, Veal, Veal Carpaccio |
| Sauces:
|
Red Wine Sauce |
| Vegetables:
|
Caramelized Shallots, Corn, Roasted, Mushrooms, Potatoes, Sauteed Potatoes |
(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.
Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.
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