# Cabernet Sauvignon (2022)

- **Producer:** Tom Gore Vineyards
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Malbec, Merlot, Petit Verdot
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 13.9%
- **Average price:** €20
- **Vegan:** No
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** blackcurrant, cherry, blackberry, plum, toast, vanilla, chocolate, leather, tobacco, coffee

## About this wine

Tom Gore Vineyards holds a unique place in the wine industry as the first major California label named after a grape grower rather than a winemaker. Tom Gore is a second-generation farmer who grew up in Sonoma County's vineyards, helping his father cultivate grapes from the age of seven. His central philosophy is that great wines start with the work of a farmer. Tom works side-by-side with winemaker Maureen Martin, collaborating closely throughout the season to shape and finalize the blends, bridging the gap between everyday accessibility and premium California structure.

## Interesting facts

- Tom Gore Vineyards is the first major California label named after a grape grower rather than a winemaker.
- Founder Tom Gore is a second-generation farmer who began working in Sonoma County vineyards at the age of seven.
- The wine is aged for 16 months in a combination of French and American oak barrels to add complexity.

## Food pairing

Bold, robust proteins and savory fats are essential to cut through the wine's medium-plus tannins, while the rich dark fruit flavors complement charred, grilled, or slow-cooked meats.

## Wine making process

The grapes for this Cabernet Sauvignon are sourced from select vineyards across California's North Coast and Central Coast. The North Coast vineyards provide intense dark fruit richness and tannic density, while the Central Coast vineyards supply structural backbone and herbal complexity. The wine is produced using traditional red winemaking processes, emphasizing controlled fermentation temperatures and gentle punch-downs for smooth tannin extraction. It is then aged for 16 months in a combination of French and American oak barrels.