Reserve Cabernet Sauvignon
2023 Alexander Valley
The 2023 vintage was an overall cooler year with a wet winter including a heavy dusting of snow in vineyards late February. The year progressed with a cold spring, delaying bloom and a cooler than usual summer resulting in a later vintage, the latest we have experienced in the past two decades. These growing conditions produced wines with a brighter fruit profile and added complexity at slightly lower alcohols. The youthful character of the 2023 vintage indicates that these wines will hold exceptional aging potential.
Aromas & Flavors
Our 2023 Reserve Cabernet Sauvignon is full-bodied and expansive. On the nose, cedar, cassis, and allspice create an intriguing medley. Leather and black plum jam flavors flow beneath hints of cocoa and warm caramel. The finish is persistent and satisfying.
The Vintage
Origin: Sonoma
Alcohol content: 14.8%
Varietal: Cabernet Sauvignon
Acid: 5.4 g/L
pH: 3.76
Composition: 100% Cabernet Sauvignon
Suggested
Recipe Pairings
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VOLO CHOCOLATE PANNA COTTA
Creamy and smooth panna cotta with a glass of Ferrari-Carano Merlot or Reserve Cabernet Sauvignon? Yes please!
Ingredients
FOR THE PANNA COTTA
- 5 ½ cups Clover Stornetta heavy whipping cream
- 3 ¼ teaspoons powdered gelatin (gold)
- 6 tablespoons granulated sugar
- Pinch Kosher Salt
- 15 ounces Volo Dark Chocolate, finely chopped
FOR THE ORGANIC STRAWBERRY PURÉE
- 1 pound organic strawberries, clean and hulled, cut into 4 – 6 wedges
- 3 ounces granulated sugar
- 1 teaspoon vanilla extract
- Pinch Kosher salt
- Pinch black pepper, freshly ground
- 1 tablespoon basil, chiffonade
FOR THE SWEETENED WHIPPED CREAM
- 2 cups Clover Stornetta heavy whipping cream
- 1/3 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
Directions
FOR THE PANNA COTTA
Pour 1 ½ cups of cream into a small, heat proof bowl, sprinkle the gelatin over it and let stand until softened, about 20 minutes.
Place the bowl on a double boiler, stirring occasionally until the gelatin is completely melted. Use a stick blender if necessary to completely dissolve the gelatin.
Meanwhile in a saucepan over medium heat, bring the remaining cream, sugar, and salt just to a boil. Immediately remove the pan from the heat, add the chocolate and whisk until smooth. Add the gelatin mixture to the chocolate mixture and stir until well blended.
Pour through a fine mesh strainer, working quickly, not letting the chocolate mixture cool too much. Portion into a cup, jar, or dish. Be sure to divide the mixture evenly.
Loosely cover the panna cotta and chill until properly set. Chill for at least 3 hours.
FOR THE ORGANIC STRAWBERRY PURÉE
Thoroughly combine all ingredients, let mixture rest 24 hours. Add all ingredients into a Vitamix blender, purée until smooth. Reserve in refrigerator until ready to use.
FOR THE SWEETENED WHIPPED CREAM
Whisk cream until soft peaks form, reserve in refrigerator until ready to use.
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Neapolitan Ragu with fresh Pappardelle
Pair with Ferrari-Carano Siena. Slow-simmered meats, rich tomato and fresh pappardelle call for the depth and structure of our Cabernet Sauvignon.