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Layer Cake Cabernet Sauvignon 2010

Cabernet Sauvignon from California
  • RP90
Ships Fri, Aug 4
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Currently Unavailable $17.99
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Winemaker Notes

This wine offers generous aromas of ripe Bing cherries, blackberry, candied violets, cedar, and tobacco, plus hints of minerals and graphite. Sweet, densely packed and creamy in the mouth, but with firm, underlying structure that gives lift to the dark berry, chocolate, and coffee flavors. This is a very lush, soft, complex wine that coats the palate and spreads out on the long, lingering finish.

Critical Acclaim

RP 90
The Wine Advocate

Deep layers of spice-infused dark fruit emerge from the 2010 Cabernet Sauvignon. A beautifully resonant, expressive wine the 2010 caresses the palate from start to finish. This is yet another hugely delicious and appealing wine from Jayson Woodbridge's Layer Cake label. The fruit is sourced from vineyards in Napa, Sonoma and Paso Robles.

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Layer Cake

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Layer Cake, , California
Layer Cake
Layer Cake is a wine that was inspired by my Grandfather and Grandmother. Every Sunday, my Grandmother would bake a huge layer cake for dessert. My Grandfather would pour me a little glass of wine and place it at the table for me. He explained wine in terms of that cake. 'The vines,' he would say, 'live in layers of soil just like the layers in Grandma’s cake; each layer bringing a different flavor.' My grandfather taught... View More

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character...

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.