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Inky purple. Highly perfumed aromas of blackcurrant, cherry-cola, cracked pepper, roasted coffee and rose oil. Then suave and expansive in the mout... Read more
The 2008 Cabernet Sauvignon Pedregal Vineyard brings together all of the elements of the Ramey house style. A beautiful, well-articulate bouquet me... Read more
RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.
Food Pairings for Ramey Pedregal Vineyard Oakville Cabernet Sauvignon
External Reviews for Ramey Pedregal Vineyard Oakville Cabernet Sauvignon
Inky purple. Highly perfumed aromas of blackcurrant, cherry-cola, cracked pepper, roasted coffee and rose oil. Then suave and expansive in the mouth, with an alluring sweetness to the complex flavors of dark berry preserves, candied licorice and tobacco. This rich but energetic cabernet really stains the palate but shows no excess weight. Finishes sweet and extremely long, with resonating floral and cherry notes.
The 2008 Cabernet Sauvignon Pedregal Vineyard brings together all of the elements of the Ramey house style. A beautiful, well-articulate bouquet melds into layers of dark fruit. Clean, vibrant mineral notes give the wine its energy and vitality. This is a typical Oakville Cabernet loaded with class and pedigree. Exotic spiced notes wrap around the textured, multi-dimensional finish. This is a dazzling showing. The 2008 Pedregal is 84% Cabernet Sauvignon and 16% Petit Verdot aged for 24 months in 100% new French oak barrels. Anticipated maturity: 2016andndash;2028.
Our fifth vintage from this small, outstanding vineyard on the lower slopes of the eastern Oakville hills. “Pedregal” means a rocky place in Spanish, and that is certainly a distinguishing feature of the site. During 2008 we agreed to a long-term lease of this vineyard which gives us complete control even through any change in ownership, so this is the first vintage we’ve directed farming ourselves (we converted to organic). Aging the 2008 on its fine lees has coated the tannins and smoothly integrated the wood, and we left this vintage 26 months in completely new barrels—yet it’s hard to find the oak. The Cabernet Sauvignon and Petit Verdot (16%) were harvested in two passes two days apart and co-fermented. As with all of our wines, this was fermented with native yeasts and bacteria and bottled without filtration.
Dietary Information: Organic
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