Wine Notes
2009 Alexander Valley
Cabernet Sauvignon
Roth Estate is committed to making wines with the truest and best expression of the diverse and idyllic growing conditions in Sonoma County. The young vines woke up to spring rains in late March of 2009 supporting vigorous growth prior to bloom. An even fruit set led to a balanced crop with mild summer conditions and a warm August encouraging ripening and flavor development. Despite early October rains, an early harvest allowed the grapes to arrive in pristine condition packed with classic varietal character.
The 2009 vintage of Roth Estate Cabernet Sauvignon has beautiful aromas of nutmeg, sweet oak and red cherries that carry through to the palate. This bright Cabernet Sauvignon has soft, balanced tannins that are complemented by notes of black currant and red berries with an elegant finish of sweet vanilla. Aged 18 months sur lie in 100% French oak barrels, it benefits from decanting and is drinking bright and beautiful right now. It will gain even greater complexity with two to six years in the cellar.
Composition & Analysis
88% Cabernet Sauvignon
11% Merlot
1% Cabernet Franc
Titratable Acidity 0.58 g/100mL
pH 3.80
Alcohol 14.5%
Accolades
2009 Alexander Valley
Cabernet Sauvignon
Wine & Spirits
92 Points | Best Buy
"From the Roth Estate vineyard in the hills at the south end of the Alexander Valley, this is a blend of Cabernet Sauvignon (88 percent) with Merlot and one percent of Cab Franc. It's powerfully structured and somewhat inaccessible when first opened, with the floral black fruit character of pomegranate and a savory earthiness. The flavors gain clarity and focus with two days of air, turning mouthwatering, zesty and plump. It's an elegant Cabernet..." Joshua Greene, February 2012
Wine Enthusiast
88 Points
"Sweet and ripe in black cherries, currants, mocha and cedar, a rich, soft wine that succeeds in captivating the palate. Earns extra points for the fine acid-tannin structure." S.H. (12/31/2011)
Wine Pairing
Braised Short Ribs and
Broccoli Rabe
2 lbs. beef short ribs, boneless
2 tbs. canola oil
2 qts. beef stock
1 bunch fresh thyme
1 lb. broccoli rabe
1 tbs. garlic, minced
Season short ribs on all sides with salt and pepper. Sear beef in a hot wide- bottomed pan on all sides until dark golden brown. Drain excess oil from pan and add beef stock and thyme. Bring beef and stock to simmer, cover with a lid, and cook for three to four hours until very tender. Remove beef from braising liquid and set aside. Reduce liquid by half, strain, season with salt and pepper, and add meat back to liquid. Blanch broccoli rabe in boiling, salted water until al dente. Sweat garlic in canola oil until soft and add broccoli rabe to pan with garlic. Season broccoli with salt and pepper and serve with braised short ribs.
