Kendall-Jackson Grand Reserve Cabernet Sauvignon 2019
Blend: 86% Cabernet Sauvignon, 7% Merlot, 3% Cabernet Franc, 3% Malbec, 1% Petit Verdot
Critical AcclaimAll Vintages
The 2019 Cabernet Sauvignon Grand Reserve is blended with 7% Merlot, 4% Cabernet Franc, 3% Malbec and 1% Petit Verdot and was matured for 15 months in 30% new French oak. It has a deep ruby-purple color and pretty accents of cinnamon, violet, leather, dried herbs and bitter chocolate complementing cassis fruit. The full-bodied palate is concentrated yet fresh, with finely grained tannins, pure flavors and a very long finish.
This grows at high-eleva-tion estate vineyards, predominantly from the mountains above Alexander Valley (91 percent) with a contribution from Knights Valley. That tight, mountain-grown struc-ture is apparent in the iron-filing austerity of the tannins and the restraint they place on the wine’s dark floral fruit. You could play off the capsicum spice in those youthful tan-nins and decant this for a slow-braised pork shoulder. Or you could cellar it for five years or more.
Classic aromas of cedar and spice emerge from the 2019 Cabernet Sauvignon Grand Reserve, followed by notes of black cherry fruit and graphite. The palate is full-bodied and fruit-forward, with blackcurrant, fresh soil, and cocoa powder. Ripe tannins emerging from the fruit, and the wine has a fairly long finish.
Back in 1974, Jess Jackson saw in the fine vineyards of California's cool coastal regions fruit with a variety of outstanding flavors. What if there was a way to produce from this abundance, a single outstanding "cuvée" that offered both quality and value? The result, first released in 1983, was Vintner's Reserve Chardonnay, a rich, round and flavorful wine, made with hand-crafted methods. That same year, Grand Reserve was introduced, a line of ultra-premium wines that represented the full potential of California's finest vineyards and winemaking.
Today, over 5,000 acres of vineyard in California's coastal regions are farmed by Kendall-Jackson. Four separate wineries house what is possibly the single largest barrel-fermentation project in the world. But perhaps most important, is that Kendall-Jackson remains a family-owned winery.
While Sonoma County is acclaimed—and rightfully so—for its Chardonnays, Pinot Noirs, and Zinfandels, it also produces exceptional Cabernet Sauvignon. Of the region’s 18 American Viticultural Areas, only a handful produce top-notch Cabernet Sauvignon. These appellations include Alexander Valley, Knights Valley, Sonoma Valley and Dry Creek Valley. Sonoma Cabernet Sauvignons made in these appellations can offer a complex array of aromas and flavors. Fruit notes such as blackberry, blackcurrant, cassis, black cherry and raspberry often are accompanied by hints of graphite, dusty earth, cigar box, toast and vanilla. The varietal has a rich history in Sonoma, and some of these Cabernet Sauvignons and Cabernet-based blends rival the best from Napa Valley.