Our Cult Cabernet opens with a mélange of baking spices including cinnamon, clove, nutmeg and cocoa powder. Savory and fruit-forward, this medium-bodied Cab features notes of black cherry, raspberry, blood orange peel, cola, and forest floor. The palate boasts chalky, refined tannins and smoothness throughout, finishing long. A touch of vanilla can be found on the finish.
A structured and balanced Cabernet Sauvignon from three prestigious California wine regions-each lending their own unique characteristics-to provide a Cabernet that is sure to create a following. We believe a handcrafted cabernet should be cultivated through terroir knowledge, blending expertise and barrel selection. CULT was developed for restaurants and wine merchants to provide their customers with a fantastic Cabernet at a fair price. We hope you agree.
Blend: 86% Cabernet Sauvlgnon, 8% Petit Verdot, 4% Petite Sirah, 2% Merlot
Region: California, including Lodi, Napa, and Lake County
CULT is handcrafted by Napa Valley born and raised wine veteran, Rich Salvestrin. Salvestrin is not only a third-generation grape grower, but after obtaining a degree in Viticulture from Fresno State transformed the family business into his namesake St Helena winery. Salvestrin garners exceptional reviews for their handcrafted estate-grown wines and sits predominately on Highway 29.
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OK, OR, PA, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
I haven’t ordered from Casemates in a while because when they had that Luna Sangiovese in 2018 it took me a while to drink them, and when I did I just joined the Luna Wine Club. So I got a “we miss you” coupon and say $20 / bottle (retail) cab, and said wtf, let’s get a case and see how it is. So as long as they don’t say “whoops we said we could ship to your state but we cant”, I should be good.
Gotta love New Hampshire. Our liquor stores are run by the state. Don’t drink and drive, but if you prefer live free or die, make sure you stop by our conveniently located state liquor stores on route 93 and 95 right on the Mass/NH border. Also they are so much wicked cheaper…
@IcedCorn Many trips across the Mass border to your state packies were made on Sundays because of Massachusetts’s wicked stupid liquor laws. Florida girl now though so I don’t have to deal with that foolishness or pay state taxes anymore.
Ok, thread hijack! American idol contestant who is the only one who was being voted on between her and one other person tonight. My daughter played summer league soccer with her During college and the guitar player on her first audition for Grace is from Sonoma and we know him really really well. Please text 21523 up to 10 times. This is not fake. She’s great. Thanks.
The brown truck dropped off a package last Wednesday. Didn’t even ring the bell or get a signature. Must be new covid reg’s. I had received an email letting me know the mystery bottle was coming however. Decided to let bottle shock rest in my midwesternly-weather controlled basement, which is currently at 60 degrees and 62% IRH. Predrinking profile for me and +1, we drink a lot of reds, particularly cabs and syrahs, with a wide range of pricing and countries/states of origin.
Fast forward to Sunday. Decided to make beef short ribs and bechamel lasagne, which should be a good pairing for a cab. Pnp: composite cork removed easily and showed no signs of leakage. Initial aromas: almost none. Short pour into a nice bdx glass. With a sheet of white paper behind the glass, the wine shows a cranberry-like color, like the kind of cranberry gelatin that comes in a can, with light edges and a little bit darker in the middle. A couple of swirls: long, thin legs that rapidly drop to the base of the glass.
First sips: Mostly muted flavors, but some raspberry and citrus, like a citrus peel, followed by a bit of a tart finish. It was clear that this needed time to open up, so I put the lasagne in the oven and came back to both the meal and the wine in an hour. Time improved the aromas and the flavors of the wine. Now you could smell a sweet component, like vanilla and black cherry. Flavor-wise, this is a soft and not overly complex wine. In addition to the black cherry, you could taste some cola, not like sweet Coke or Pepsi, but like one of those cheap off-brand canned ones. Overall, this is easy to drink and would be well accepted by a diverse crowd. Thanks to Casemates for the opportunity to rat.
As much as I am desperate for a stock of wines in my temporary (maybe permanent for a while) home, this doesn’t really sound like my style of Cab-blend. So was hoping for extra rattage. I trust the winemaker credibility but the description of being made for “restaurant” use implies it was done in a mild non-offensive style, whereas I might prefer a bit more offensive (in a good way) style.
EDIT and by that I mean that if you ever give a really “good” wine to someone not accustomed to it, you’ll often get some sort of a random possibly negative response (“hmm, I’ve never had anything like that – must be bad.”) of course you may get a few converts (“Wow, I never realized wine could be like that – this is a great new thing”). But I fear is designed to prevent offending the first part of that group.
Also wondering if perhaps a wine destined for restaurants is in surplus at the moment. It would make sense and there is nothing wrong with taking an opportunity to redistribute stuff using a new method once the old idea of dining in a restaurant is no longer practiced in all but a few states.
For example, I saw that a regional produce distributor which traditionally sold to fine restaurants suddenly had supply and no demand, and was re-boxing assortments of vegetables to sell to the public so that they could have good quality produce and it would not go to waste. We do what we can.
I think that you need to keep in mind that this is 12 bucks a bottle. High end stuff? No. But it’ll beat your local grocery store’s 12 dollar stuff. And this ships so no covid contact with other grocery store patrons.
PLEASE can we have anything but red? Clearly missed out on the non oak Chardonnay…BUT actually like oak in my Chardonnay…or something bubbly…OR anything that is NOT red!? Need to fill the void in the cellar…please