Wine By Nine

Red Wine by Windsor from North Coast, California. From vineyards in North Coast County, this Cabernet holds a rich, dark and purple color that leads to a wonderfully enticing aroma of blackberry. It has delicious fruit notes of ripe blackberry, big cherries which ends with a smooth and spicy finish. A bright, lively and balanced Cab that will accompany prime rib, tri-tip steaks, and babyback ribs.

Red Wine by Bonterra from North Coast, California. Syrah continues in this vintage as Bonterra's unconventional blending grape for Cabernet Sauvignon, giving intriguing elements of spice and deep rich flavors sometimes not so attainable from the more traditional Merlot or Petite Sirah. Over the past seven years Bonterra has been privileged to work with Christian LeSommer, formerly of Chateau LaTour, to refine away the rough edges of their Cabernet to allow an elegant, near Old World styled wine to emerge. This Cabernet offers New World aromas of Bing cherry, currants and raspberry, with spicy notes of cedar and dried cranberry, with slight vanilla notes (French Vanilla, of course). In the glass you'll find juicy red berry flavors, and a very approachable, rich and full mouthfeel with a lingering, thoughtful finish. Good structure, polished yet soft tannins promise an ever more pleasing wine to come, with lively acidity and subtle spice. This rich and flavorful wine will be a surprisingly good match with a broad array of dishes that reach far beyond Cabernet's traditional pairing with roast meats.

Red Wine by Brassfield from North Coast, California. Brassfield High Serenity Ranch Cabernet Sauvignon is filled with aromas of dark fruits, lavendar and hints of cocoa and bay laurel. The inviting aromas of the wine open to a medium bodied mouth-feel and a framework of delicate tannins with a hint of barrel toast. This wine has a reasonable aging potential of 5 to 10 years, but its inherent softness invites it to be enjoyed today. This Cabernet is a proprietary blend sourced from two vineyards on High Serenity Ranch. The Monte Sereno Vineyard makes up the majority of the blend, and is located at 2100 ft. in elevation on the western slopes of High Valley. The soils on this ridge top are primarily broken shale characteristic of Franciscan formation with a light dusting of red volcanic soils intermixed. Cabernet Sauvignon, Cabernet Franc, and Petite Verdot are three of this wine's varietal components. These four vineyard blocks have a southern exposure ensuring softer tannin development, and full fruit maturity for these late ripening varietals. The other Bordelaise varietal in this blend is Merlot which is located on the northern slopes of a southern exposed bench.

Red Wine by Trinchero from North Coast, California. Composition: 90% Cabernet Sauvignon, 10% Merlot Once again, Trinchero's Lake County and Central Coast vineyards yielded a powerful Cab that is deep, dense and ripe with black cherry, plum and a hint of earthiness. It delivers the warm fruit and broad mouth feel typical of Trinchero Cabernet Sauvignon. The medium plus body combined with juicy ripe fruit and flavor-enhancing acidity make this versatile wine an excellent complement to grilled steaks, salmon or even a meaty pizza.

Red Wine by Beringer from North Coast, California. The 2005 Cabernet Sauvignon is a complex yet approachable wine - I get flavors of cola, ripe black cherry and a hint of tobacco in the aroma and flavor. The North Coast vineyards I used in this blend are known for producing fruit that is lush in flavor yet also balanced by great structure and tannins. The 2005 Cabernet Sauvignon is full of spice and black fruit, making it ideal to serve with a variety of foods or simply just enjoyed on its own. - Mary Sullivan, Winemaker, Beringer Third Century

Red Wine by Greg Norman Estates from North Coast, California. This stellar Cabernet has deep, rich flavors of blueberry and ripe black currant, and a nice velvety mouthfeel. It finishes out with notes of sweet oak and a touch of mint.

Red Wine by Rays Station from North Coast, California. In 2005, there was a long, dry season that gave Ray's Station the luxury of some extended hang time for their fruit. As a result, the crop offered an intensity that just naturally suits their style of winemaking. In describing this wine, words like lush, rich, dense and concentrated come readily to mind. Hearty. A wine that can bring out the best in grilled game and fish, same as it can with other bold dishes like stews and extravagantly seasoned red-sauce pastas. Ray's Station decided to add some Syrah, Merlot and just a small amount of Cabernet Franc to this wine to bring about spicy aromatics and plump up the mid-palate. They also aged the wine in small oak barrels, which encouraged cedar and vanilla fragrances to develop. What they ended up with is a dark, ruby-red wine with a fruit-driven nose that hints at black cherry, plums, exotic spice and vanilla. On the palate, the fruit is balanced by tannins that are approachable. Look for a lingering vanilla oak sweetness.

Red Wine by Parducci from North Coast, California. Blend: 94% Cabernet Suavignon, 3% Cabernet Franc, 2% Petite Sirah, 1% Viognier Parducci Cabernet Sauvignon has aromas of currant, plum and vanilla. Grapes from each of Mendocino County's inland vineyard areas complement one another in this bottle. Enjoy this rich, dry red wine with hearty chicken dishes, beef and lamb, and red sauced pasta.