Never Miss Out
Never Miss Out
Guarantee yourself first dibs of the next vintage (and every vintage thereafter) by popping your name on the reserve list today. There are no tie-ins or commitments, you can take your name off the list at any point. We'll email you a week or two before the wine arrives, then pop your wines in the post (unless you tell us not to). There's absolutely nothing to pay today. You simply settle up when we ship you the wine. Please click here for a full list of FAQS.
Guarantee yourself first dibs of the next vintage (and every vintage thereafter) by popping your name on the reserve list. Nothing to pay today!
people have already reserved their case
Never Miss Out
Never Miss Out
Guarantee yourself first dibs of the next vintage (and every vintage thereafter) by popping your name on the reserve list today. There are no tie-ins or commitments, you can take your name off the list at any point. We'll email you a week or two before the wine arrives, then pop your wines in the post (unless you tell us not to). There's absolutely nothing to pay today. You simply settle up when we ship you the wine. Please click here for a full list of FAQS.
Guarantee yourself first dibs of the next vintage (and every vintage thereafter) by popping your name on the reserve list. Nothing to pay today!
people have already reserved their case
About the wine
Barrel-aged Cabernet at an unbelievable price
- Elegant, mature 2013 Cabernet Sauvignon just dripping with dark fruit flavors and an almost chocolate-y taste, gently caressed by a touch of vanilla and spice.
- The same vineyard David used for his rave review Clarksburg Cabernet, but held back for an extra year and aged 18 months in expensive oak barrels where the fruit flavors become more concentrated, the wine smooths out like silk, and the whole thing ends up with this delicious full-bodied feel.
- David tastes every single barrel for final approval to make sure that this is a well-aged fine wine that can stand toe-to-toe with well-aged meats like a dry-aged Porterhouse steak.
Best before
Now through 2021
Serving advice
Cellar temp around 55-60 F. Decanting will improve the nose and soften the palate
Food match
Match age with age: 30 day dry-aged Porterhouse steak salt and pepper
simple
Contains sulphites
Always check the label
USA
California
Cabernet Sauvignon
Big Red
13.5% ABV
750ml
Wine profile
Meet the winemaker - David Akiyoshi
- "Best of California" in 2012, David was Director of Winemaking for Robert Mondavi's Woodbridge for 25 years.
- He was at the helm of Lodi's largest winery and is a fastidious and dedicated winemaker, the kind you expect to find in the world's most competitive and prestigious wine regions.
- David is a master in an undiscovered region. If you like to taste the next big thing while it's still totally underground, he is your winemaker.
Ratings
432,974
Followers
57,253
