Cabernet Sauvignon is the winemaker’s grape according to Ondine Chattan, the head winemaker. And that may be why it is the second most cultivated grape variety in the world.
But the typicality of the wines comes from its origin, in the place where the grapes were grown. And that is exactly what makes Cannonball ELEVEN Cabernet unique.
The ELEVEN series is made only with grapes from specific regions in Sonoma County.
Cannonball ELEVEN Cabernet is a blend from Sonoma Valley and Alexandra Valley, two beautiful places for growing Cabernet Sauvignon.
On the one hand, Sonoma Valley is composed of volcanic soil. It’s a warm area and produces teeny tiny little berries with an amazingly rich, deep, red color. Pure yumminess.
On the other hand, there’s Alexandra Valley, a colder area also of volcanic soil that produces small berries with nice tannins and a center middle palate character. Deep red fruit like cassis and blackberries
The result of these 2 different worlds? An elegant wine structured and refined.
ELEVEN Cabernet grapes are hand-harvested at night and transported to the winery in half-ton macrobins. The grapes are destemming and after fermentation, the wine is aged in an exclusive French oak barrel selection for 2 years.
On the nose the bouquet opens with boysenberry and black cherry fruit followed by a silky crème de cassis vein accented by hints of licorice and vanilla spice. Dark cherry flavors continue on the palate; smooth and velvety with tannins becoming more evident on the mid-palate before softening to finish with a flourish of currant-blackberry-fig compote and a lingering savory balsamic complex.
We recommend drinking this wine at 61º- 62ºF. (16º-17º C)
Simply irresistible with Beef Wellington and “Unforgettable” by Nat King Cole in the background: