The Jefferson Cuvee Cabernet Sauvignon blend is always an enjoyable wine to assemble each year. In the 1980s we generally have a relatively low proportion (up to 7%) of varietals other than Cabernet Sauvignon used in the blend so we could explore some additional layers of interest in terms of varietal aromas and textural complexity. Historically, Merlot has been a primary blending component for this wine, as we have really enjoyed the pairing of the soft tannin-higher acid Merlot with the higher tannin-lower acid Cabernet lots. Cabernet Franc has long played a supporting role in the Jefferson Cuvee, originally via a field blend.
Food Pairing Notes
Red Meats, Hearty Dishes, Dark-Chocolate (bitter-sweet), Strong-flavored Cheeses