Duckhorn Cabernet Napa

Duckhorn's Cabernet Napa is a Cabernet Sauvignon from the United States. The name points to the Napa style: a ripe, full-bodied red built around dark fruit. The details we have don't include a vintage, ABV or official tasting notes, so what follows describes what Cabernet Sauvignon in this style usually delivers. Expect blackcurrant and black cherry at the centre, often with plum, cedar, graphite or a little dried herb. Cabernet in this tradition tends to be full-bodied, with firm but ripe tannins that grip the gums and dry the palate. Oak aging typically adds notes of vanilla, toasted spice and sometimes cocoa. Acidity is usually moderate and keeps the fruit from feeling heavy. The finish is generally long, with the tannin and spice fading last. Cabernet's tannin and structure suit fat and protein. A grilled ribeye or lamb chops is the classic match, because the fat softens the tannin. Braised short rib, burgers with aged cheddar and mushroom-heavy dishes also work. Hard cheeses such as aged Gouda or Manchego are a good option. Delicate fish and spicy dishes are poor matches, since the tannin turns bitter against both. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C). If it has been in a warm room, 15 minutes in the fridge helps. Wines in this style often open up with 30 to 60 minutes in a decanter, or an hour of breathing in the glass. A large-bowled Bordeaux glass gives the aromas room and directs the wine to the center of the palate. Many Napa-style Cabernets can drink well on release, especially with decanting and a rich meal. Their structure also lets them improve in a cool, dark cellar for several years. If you plan to cellar a bottle, store it on its side at a steady temperature. For a bottle opened soon after purchase, the decanting and food pairing above matter most.