Sterling Vineyards Cabernet Sauvignon 2011 Wine Review
Sterling Vineyards Cabernet Sauvignon 2011
Napa Valley, United States
Community Score: 4.6/5 Community Reviews: 1 Add My Review
Product #: 314575 BC Product #: 314575 SAQ Product #: 314575
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Bottle size: 750 ml
Wine Type: Red Wine
Winery: Sterling Vineyards
Agent: Diageo Canada Inc.
More Vintages: 2005 2007 2006 Add New Vintage
Natalie's Score: 92/ 100 A full-bodied, beautifully balanced cabernet sauvignon with a judicious measure of oak aging. Aromas of blackcurrant and cassis wrap around your senses. Perfect for a rare, juicy steak. Highly recommended.
Cabernet Sauvignon food pairings: rib roast with wine reduction jus, New York steak and rosemary roasted potatoes.
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This was reviewed
April 12, 2014
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Wine Leading with fragrant aromas of red fruit, cedar and spice cake, our 2011 Napa Valley Cabernet Sauvignon shows the elegant, complex character of Napa Valley in an approachable and enjoyable wine. The palate evolves from bright red currants to dark cherry pie and blackberry jam, accented by pepper and clove spices. Pleasant floral notes join dark chocolaty tannins across the finish and into a lingering finale. Pop the cork and enjoy this wine with grilled meats, charcuteries or a tomato-based pizza or pasta. Vineyard Stretching 30 miles long and 5 miles wide, the Napa Valley has an amazing diversity of soils and microclimates, each with its own complex nuances and style. Our Cabernet Sauvignon pulls from several different vineyards to create a cumulative expression of this unique growing region. Two distinct personalities stand out: the mountain vineyards, which give the rugged, dark-fruit character, and the valley floor vineyards, which contribute the fleshy, floral qualities. Within each of these two regions reside a variety of vineyards, each lending subtle nuances that give layers and depth to the wine. Winemaking To craft our Napa Valley Cabernet Sauvignon, we began by focusing on the individual personality of each vineyard, drawing forward its character by vinifying the lots separately. Each lot was fermented for approximately 12 days with frequent pump-overs to extract the maximum fruit intensity. We used a combination of French, American and European oak barrels to impart vanilla, spice and sweet toffee notes.
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