About This Wine
Vampires are known to be nomadic.
So it’s no surprise that since Vampire Vineyards’ founding in the late 1980s, the wines bottled under the Vampire label have been sourced from a number of growing regions around the world. The debut bottling was made from grapes grown in Algeria, and since then, fruit from Verona, various parts of California and even Transylvania have been used to craft Vampire wines.
For the 2010 Vampire Cabernet Sauvignon, California’s North Coast region was the source, as the Vampire vintner sought growers specializing in small-berry clones of this traditional Bordeaux varietal. The combination of quality-focused farmers and an ideal growing season resulted in an exceptional bottling of Cabernet.
“Our Cabernet displays ripe flavor character and a lovely aroma that will continue to develop with additional time in the bottle,” the Vampire winemaker tells us. “It’s well suited for the table, and is a wonderful complement to any fine meal.”
About Cabernet Sauvignon
Deep color and richness with the potential to age a long time, and better still if aged in oak before bottling. Classic flavors blackcurrant, plum, cherry and spice. The most popular varietal of red wine in America.
- Grape Composition:100% Cabernet Sauvignon
- Grape Source:North Coast Growing Region of California
- Aromas & Flavors:Black Cherry, Plum, Cassis, Herbs, Toasty Oak and a Hint of Chocolate
- Aging Vessels:Assorted Oak Barrels
- When to Drink:Now Through 2015
- Food Pairing Suggestionsteaks, chops, or rich red pasta dishes.