For this Cabernet Sauvignon, the grapes were harvested and crushed on October 30, 2008, and then cold-soaked three days to promote maximum color and flavor extraction. After fermentation, the wine was pressed into a combination of new and used French oak barrels and allowed to age for 19 months prior to bottling.

 

The final blend consists of 95% Cabernet Sauvignon with 5% Petit Verdot added to provide "backbone" for the mid-palate and even greater tannin structure. Finally, the wine was held for an additional one year in the bottle before being released.  Enjoyable now, this wine will benefit from further aging and will continue to develop over the next 5 to 10 years.

 

 

I decided to release this wine now after many months of watching it develop slowly. I can honestly say that while it is still a young wine, it is drinking wonderfully now, and will improve for many years to come. This is no average Cab. It has the pedigree and structure to compete easily with wines costing over $100 per bottle.

 

 

Friends, if you order any wine from us this year, make sure it is this Cab!

In addition, we made a limited number of magnum-sized bottles of this wine.  If you are looking for a very special gift for a wine lover, or would like an impressive bottle for your collection, our 2008 Napa Valley Cabernet is the one. 

To mark the launch of our Cabernet Sauvignon, we are offering a special introductory discount of 25% off our normal price. Just use the code Cab2008 during checkout and the discount will be applied automatically.  Please note the discount is available now through Wednesday, March 20th only and applies to  both bottle sizes.   

Awards and Accolades 

In February, I attended a special wine tasting event and competition in San Francisco called The Golden Glass. This prestigious event brought together the very best in wines from around the world. Over 100 wine producers who strive to protect, nurture, and revive the indigenous and classic varieties of their regions participated in the event.   Out of more than 250 wines entered, Think Tank wines were awarded THREE Silver medals  in the competition, more silver medals than any other U.S. producer!  

We took home silver medals for our Syrah, Grenache Rosé and our new Cabernet Sauvignon. 

Recipe Corner 

NY Strip Steak with red wine sauce

Naturally, this steak goes perfectly with our 2008 Cabernet Sauvignon. 

Ingredients

One 12 oz. NY Strip steak, bone-in

Butter, softened

Red wine, 1 cup 

Shallots, one finely diced 

Salt  

Pepper

Preheat oven to 200 degrees. Warm a plate in the oven. Heat a cast iron skillet on the stove top until very hot - approx. 5 minutes on highest setting.

Wipe steak dry with a towel and rub with softened butter. Place steak in skillet and do not touch for 3-4 minutes. Turn steak and continue cooking for 3 minutes.  Remove steak to warmed plate and place in oven. Return skillet to burner on high and add shallots and red wine. Scrape bottom of skillet with a spatula while wine sauce starts to reduce. Once sauce begins to thicken, turn off flame and add salt, pepper and a few tablespoons of softened butter. Remove plate from oven and pour any remaining juice from the steak into skillet. Stir. Pour sauce over steak and serve immediately. Serves 2.