# Vintage Select Cabernet Sauvignon (2021)

- **Producer:** Judge Palmer
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €49
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackcurrant, blackberry, blueberry, mint, eucalyptus, chocolate, smoke, vanilla, toast

## About this wine

The 'Vintage Select' Cabernet Sauvignon by Judge Palmer is a thoughtful expression of Sonoma County's diverse terroir, crafted by Emmitt-Scorsone Winegrowers. Rather than focusing on a single vineyard, winemakers Palmer Emmitt and Michael Scorsone blend fruit from distinct hillside and valley sites—including Star Springs Ranch in Alexander Valley and their estate 'The Vinegrove' in Dry Creek Valley. The Judge Palmer label pays tribute to Palmer's grandfather, James Palmer, a respected El Dorado County judge in the 1960s and 1970s, making this wine a favorite narrative piece and gift within legal circles.

## Interesting facts

- Named in honor of winemaker Palmer Emmitt's grandfather, a respected California judge, making it highly popular in legal circles.
- A blend of 40% Alexander Valley hillside fruit and 60% Dry Creek Valley estate and valley-floor fruit.
- Produced in an extremely limited run of only 510 cases, making it highly sought after and allocated.

## Food pairing

This full-bodied, structured Cabernet Sauvignon pairs exceptionally well with rich, protein-heavy dishes. The wine's high tannins bind with the proteins and fats in red meats like ribeye and venison, softening the wine's mouthfeel while highlighting its dark fruit core. The bright natural acidity cuts through rich sauces and earthy elements like roasted mushrooms, creating a balanced and harmonious dining experience.

## Wine making process

The grapes are hand-harvested and completely de-stemmed into small open-top tanks for a cold soak to maximize color extraction. Fermentation occurs spontaneously using only native yeasts, without chemical enzymes, aided by solar heat and daily gravity-fed pump-overs. The wine is aged for 24 months in French oak barrels, of which 30% is new and 70% is neutral. To preserve its natural structure and complexity, the wine is racked only once and bottled unfined and unfiltered.