# Cabernet Sauvignon (2014)

- **Producer:** Ironstone Vineyards
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Tannat, Petite Sirah, Petit Verdot, Malbec
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €14
- **Contains sulphites:** Yes
- **When to drink:** Passed
- **Serving temperature:** 15–18 °C
- **Aromas & flavours:** cherry, plum, blackcurrant, raspberry, blackberry, black pepper, vanilla, toast, cloves, chocolate, coffee, cedar

## About this wine

Ironstone Vineyards was established by the Kautz family, who have been farming in California's Lodi region since 1926. Initially focusing on row crops, John Kautz planted the family's first wine grapes in 1968. Today, the second and third generations of the family manage over 7,000 acres of sustainably farmed vineyards. Located in the heart of Lodi, the estate is renowned for producing expressive, fruit-forward wines that reflect the unique terroir of the region, combining historical dedication with modern sustainable practices.

## Interesting facts

- The Kautz family has been farming in the Lodi region since 1926, starting with row crops before planting vines in 1968.
- Ironstone utilizes sustainable viticulture, including owl and wood duck nesting boxes for natural pest control.
- The 2014 vintage was awarded 90 points by wine critic Natalie MacLean for its exceptional quality-to-price ratio.

## Food pairing

The rich dark fruit profile, moderate acidity, and approachable tannins of this Lodi Cabernet Sauvignon make it an excellent partner for roasted and grilled meats. The wine's subtle oak spices complement smoky barbecue sauces and earthy mushroom dishes, while its structured body easily stands up to rich, mature cheeses. Highly delicate dishes should be avoided as they will be easily overwhelmed, and high spice levels can clash with the wine's alcohol and moderate tannins.

## Wine making process

The grapes for this Cabernet Sauvignon are sourced from sustainably managed vineyards in Lodi, primarily within the Mokelumne River and Sloughouse sub-AVAs. The viticultural team employs natural pest control methods, such as owl and wood duck nesting boxes, alongside careful canopy management. Following a traditional temperature-controlled fermentation, the wine is aged for two to five months in new French oak barrels to integrate subtle oak structure while preserving the vibrant primary fruit characteristics.