VDR Cabernet Sauvignon
VDR Cabernet Sauvignon
VDR Cabernet Sauvignon
VDR Cabernet Sauvignon

VDR Cabernet Sauvignon

$25.00
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Varietal: Cabernet Sauvignon
Appellation: California
Alcohol %: 14.5

2021 Vintage: 92 Pts - The Tasting Panel, 90 Pts - Wine Enthusiast

Sourced primarily from vineyards at the southern end of California’s Central Coast—in San Lucas, Hames Valley and Paso Robles—VDR Cabernet Sauvignon benefits from an optimal environment for ripening, with cool nights that help the grapes retain low pH and high natural acidity and ample daytime sunlight and heat that enable the grapes to develop thick skins with excellent color and optimal sugar levels at harvesttime. This unique combination of factors results in a wine with a remarkable balance of acidity, flavor complexity, and rich, full-bodied characteristics.

When tasked with crafting an intense and aromatic California Cabernet Sauvignon that commands the palate as much as it does the eye, the winemaking team was up for the challenge. Led by our innovative winemaker, Casey Di Cesare, the VDR team has developed exceptional Cabernet Sauvignon vineyard sources on California’s Central Coast, producing fruit that inspires them vintage after vintage. Made with 100% Cabernet Sauvignon grapes, the wine has an ideal sugar-to-acid ratio, a voluptuous palate, and an intensely dark color. 

The name says it all. Very Dark Red Cabernet Sauvignon is inky, smooth and seductive—a deeply colored and intensely aromatic example of the varietal. Deep and velvety, this wine unveils primal dark fruit flavors of ripe blackberry and plum, which unfold into layers of chocolate, vanilla, tarragon, and a luscious finish of toasted oak. The wine is rich and full-bodied with integrated tannins that give it a soft but firm structure and lingering sweet oak flavors on the smooth finish. VDR Cabernet Sauvignon is a bold wine with concentration and complexity that is memorable long after it’s gone.

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Food Pairing

Flank Steak & Cherry Crostini

Serves: 12–15 Time: Approx. 40 minutes
Flank steak and cherry crostini food pairing

Ingredients

  • 1 lb flank steak
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 French baguette
  • 1/2 cup cherry jam
  • 1 cup arugula
  • 1/4 cup crème fraîche
  • 1 tbsp snipped chives

Tools

  • Baking sheet
  • Foil
  • Cooling rack or other meat rack
  • Bread knife
  • Pastry brush

Instructions

  1. Prepare the steak. Drizzle the flank steak with olive oil and season with salt and pepper. Preheat the broiler and allow the meat to sit while the oven heats.
  2. Broil the steak. Line a baking sheet with foil and place a cooling rack or meat rack on top. Place the flank steak on the rack and broil for 5–7 minutes per side, or until cooked to your desired temperature. Remove from the oven and allow the steak to rest.
  3. Prepare the baguette. While the steak is cooking, slice the baguette into 1/4-inch slices. Brush both sides of each slice with olive oil and sprinkle lightly with salt. Arrange the slices on a baking sheet.
  4. Toast the baguette. Broil for 2–3 minutes, or until golden. Flip each slice and broil the other side until golden.
  5. Assemble the crostini. Top each toasted baguette slice with cherry jam, arugula, sliced flank steak, crème fraîche and snipped chives. Serve immediately.