2022 Cuda Ridge Wines “Black Label” Cabernet Sauvignon
Photo ©Michael Kelly
The Winery
Photo from 5th International Cabernet Franc Tasting ©Michael Kelly
There is a lot to be said about Cuda Ridge Wines in Livermore, California. Larry and Margie Dino own the winery. The key point is that they produce Bordeaux style wines. The Cuda Ridge winery and Tasting Room is located at 2400 Arroyo Road in Livermore, California. Cuda Ridge Wines current production is approximately 2100 cases. They produce the following Bordeaux varietals: Semillon, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and most recently their addition of Carménère. Always experimenting, Larry Dino the winemaker will produce non-Bordeaux style wines which are designated under their Black label, these wines include Sangiovese, New-World style Cabernet Sauvignon and others. Each of varietals produced are small lots ranging from 100 – 450 cases. Cuda Ridge does extensive blending of the varietals and strives for lower alcohol wines with intense complexity and character, traditional of the Bordeaux style wines.
To view the list of their awards by varietal click this link: https://cudaridgewines.com/awards_notes/
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Larry makes his Black Label Cabernet Sauvignon in the “non-Bordeaux style” being more of a New World style with fruit forward, bolder style with the alcohol being higher than the Purple Label offering. This 2022 is a blend of two vineyards being White Cat Vineyard and Casa di Vinas. The White Cat being aged in American oak and Casa di Vinas being aged in French oak, then blended together before bottling. The barrel treatment is 61% American Oak and 39% French oak and aged for 18 months. The wine comes in at 14% alcohol and will be released on June 29th at $45/bottle. 461 cases were produced.
The wine when first poured into the glass was a deep intense purple color yet with magenta hues. A medium heavy wine when swirled in the wine glass. On the nose violets aroma waft into the senses with an allure to partake in the wine. On the palate, there is a lot going on with this wine. First dark fruits of cherry and plum are dominant. Secondary and equal flavors of raspberry and blueberries rush in once and are counterbalanced by subtle tastes of leather, clove and anise. The finish imparts a structured and well defined assemblage of the parts coming together. A soft undertone of cocoa and sweet/tart blueberry completes the tasting of this broad grandiose wine.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with a seared ribeye steak cooked to medium rare on a 1500 degree ceramic burner on the BBQ. Accompanied by quartered Yukon Gold potatoes roasted with olive oil and sea salt. Also halved Brussel sprouts roasted and then drizzled with Balsamic reduction glaze. A side fresh garden salad was served. The fruit in the wine swallowed up the purposely charred steak. A wonderful food and wine pairing with the tannins in the wine “cutting through the marbled steak”.
Sláinte,
Michael