Cabernet Sauvignon

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At A Glance:
full body, aged in french oak, black cherries, robust flavors
A bottle of Cabernet Sauvignon wine produced by Hopewell Valley Vineyards - one of many New Jersey wineries

Full-bodied with intense aromas of black cherries, our Cabernet Sauvignon has been aged in French oak barrels for 14 months to achieve a structure worthy of several years of cellar life. Excellent with red meat dishes, pork, rack of lamb and roast duck.

Vintner's Comment:

Cabernet Sauvignon is another one of the pillar grapes of wine making, one of the most grown and popular red varieties, main component of Bordeaux wine. It's a very intense and structured of those grapes that you can recognize from a distance. You can confuse other grapes on the vine, like Chambourcin or Barbera, but Cabernet has a distinctly small grape berry, and that's why the proportion of skin and seed to overall volume of berry is very high, therefore its loaded with color and tannins. 

I remember when we first started making Cabernet wine, we couldn't get it out of the crusher, the wine must, with the seed, there was so much more seed/skin compared to the pulp and liquid, that we couldn't pump it out! We had to dilute it from its own juice from the tank just to move it out, and clean it out. Almost like a thick slush. Most other wines have so much more fluid than solids in crushing. I was always impressed about that. 

So while pressing you can really understand why Cabernet wine is called one of the 'kings of wine.'  It's one of Violetta's favorite wines, hands down. I think Cabernet is very intense and well-structured depending of course on where it's from, but it's not always easy to create a balanced wine with Cabernet.  It may be too tannic, too alcoholic. The balance is in fact quite delicate. So while it's hailed as an easy grape to grow (regionally) it's actually not an easy wine to make. 

Cabernet grows really well when planted in appropriate regions. It's almost a plant-it-and-forget-it kind of vine. It's very resistant to cold temperatures in the winter, even if it goes to -15 to -20 Fahrenheit. But the problem is, that when it's vegetating, not dormant, it needs a long growing season to properly mature the grapes.

Also, it's time to bury a popular misconception: Cabernet vines wouldn't die in New Jersey due to our harsh winters. Oh no, they'd survive! But the grape yield produced wouldn't be satisfactory in the summer because New Jersey wineries don't usually have a long enough growing season of over 200 days like in California for the Cabernet grapes to mature and ripen well enough. We source our Cabernet grapes from a region near Amadore. It's a colder, more hilly, elevated location in California. We chose that region for its more delicate grape produce, to maintain a lighter structure in the wine and to maintain the high alcohol level. Plus we use a very particular yeast to ferment our Cabernet, which helps bring it more into natural balance. 

Cabernet wine: Awards

Double Gold
 - Florida International Wine Competition

Silver - Finger Lakes Wine Competition
Silver - Florida State Fair International Wine and Grape Juice Competition

Silver - Finger Lakes Wine Competition
Bronze - International Eastern Wine Competition

Silver - International Eastern Wine Competition
Silver - NJ Wine Competition
Bronze - Finger Lakes Wine Competition

Silver - Finger Lakes Wine Competition
Silver - International Eastern Wine Competition
Silver - Florida State Fair International Wine and Grape Juice Competition
Silver - NJ Wine Competition
Bronze - LA International Wine and Spirits Competition

Gold - NJ Wine Competition

Silver - Finger Lakes Wine Competition

Bronze - International Eastern Wine Competition