Tasting Notes:
This 2018 Cabernet "Sweet Spot" reserve vintage is elegantly savory with subtle hints of black currant and blackberry on the nose. The robust character continues on the palate with a herbal notes, black tea and black cherry. Enjoy!
Notes of sunshine:
Study bodied wines with elegance and balance on the palate, this wine lives up to its "Sweet Spot" name. The wine because it's made with a light touch and not added acid or juice took some time to come together. It shows fine tannins and dark berry on the palate. Imagined being in an old Chateau in Bordeaux open your eyes and be delighted that this was made in Lodi CA...ahhhhhhhh.
Fun facts:
This was from the second vintage we did and the first Cabernet. The goal was always to make Bordeaux style wines with the beauty and richness of Lodi. We have been waiting to see what she will be and she’s finally arrived. Lodi is known mostly for Robust, high alcohol Zinfandels ... so much has changed and this diverse viticultural region is capable of so much more. That is why Elyse and I made this wine.
Farm notes:
This called "Sweet Spot" because we found these vines in the center of this 40 acre Cabernet Vineyard that was selling grapes to a known Napa Winery had a very special character . consistently every year it would produce exceptional juice. So we talked them into selling them to us. We nicked named these vines the "Sweet Spot".
Grape history:
Like with many of the worlds grape varieties there are a lot of myths on where they came from. The good news is that more truths come out with each decade. Cabernet Sauvignon happened out of a love affair and quite naturally in the Southwest of France in the 1600's. The two grapes involved in the tryst where Cabernet Franc and Sauvignon Blanc and voie la. No one cared until the 1800's when the red wines of Bordeaux became an international sensation. The Bordeaux Chateau were classified in 1855 in order of greatness and importance. Naturally it makes wines that surdy and age worthy. Cabernet is made bettter with blending of Petit Verdot, Merlot, Cabernet Franc and Malbec. Any or all of these blending grapes can be used to make a most balanced wine.
Recipe:
Well the classic food pairing is steak... you can throw in lamb, shepherds pie and meatloaf in the mix if you want... Why steak... it's the blood and the fat.. hahaha not really it's the salt and the lemon.
Tarbell’s NY Steak
4 New York Strip Loin, center cut, trimmed to the eye only, perfectly marbled. Best available or local fresh. We use Family Roots Farm in Eloy AZ
- Rub the steak with organic Sea Salt, pepper and smoked paprika.
- 4 T fresh organic lemon juice and Flakey Pink Salt to finish it
- 4 pads of organic unsalted butter
- Pre-heat oven at 500 degrees.
- Pat NY's dry and set aside
- Dust with organic Sea Salt, pepper and smoked paprika.
- Heat a French blue steel or cast iron pan to a medium-hot temp
- Then quickly add enough EVOO to cover the bottom of the pan 1/4 inch.
- Turn down a notch and add the NY Steaks.
- Let ride and create a crust on one side only
- Flip the steak
- Then quickly put in pre heated oven at 500 degrees.
- Then add a pad of cold butter on top of each steak
- Serve with Roasted Potatoes and Buttered Haricot Vert