2020 Cabernet Trois
Jeff’s Corner 7-22-22
Happy Friday to all!!!
Today is a great day for GCV reflections and congratulations! With the release of our brand new 2020 Cabernet Trois, this beloved wine is celebrating its thirtieth anniversary/birthday, with the first vintage dating way back to 1991. I’m not certain, but Kath and I may have had the good fortune to have tried them all, and I believe the 2009 was the first to appear in Jeff’s corner.
Very few Texas Wines can boast a legacy with this much tenure, and Cab Trois also has historical significance in that it was one of the first wines to establish Texas as being known for its blends. Other legendary wines that were part our “blending” revolution include Fall Creek Vineyards’ Granite Reserve, Llano Estacado Winery’s Signature Red, and Sister Creek Vineyards’ Proprietary Cabernet Blend. These are all still available, and are all still great wines.
In addition to its anniversary, the ’20 Cab Trois is a collector’s dream because it is the first vintage to break with the traditional three cab blend of Cabernet Sauvignon, Cabernet Franc, and Ruby Cabernet. There is no Ruby Cab in the 2020. GASP! Instead, we have 84.2% Cabernet Sauvignon, 8.1% Cabernet Franc, and 7.7% Petit Verdot. The ABV is a healthy 14.8%.
Why the change? Chelsea and I went to the source, and Brian told us that currently there is very little Ruby Cab being grown in Texas, and that our grower has not had a harvest in two years. Time will tell if it makes a comeback, but rest assured the name will remain the same and its history is secure.
So, what will Petit Verdot bring to this historic wine? Much the same as with Ruby Cab. It will add great structure and color, but as a bonus we will see more layers of aromas and rich, dark fruit.
We released it about a week ago, and my colleagues have been tormenting me with how fabulous it is. (I never taste a wine until I write the notes.) Finally, I get to check it out.
The color of our new Texas Cab Trois is a classic medium garnet, and even before swirling rich aromas were rising from the bowl. Layered notes of black cherry, plum, cassis, and blackberry are complimented by leather, violet, mocha, and pencil lead.
The palate shows a rich, silky mouthfeel, and for a young wine fruit, acid, tannin, and hints of oak are all in harmony. The soft finish lingers, and is not at all “hot” from the relatively high alcohol. My coworkers are right, it’s a real beauty.
Let’s pair this with some grilled fajitas, sautéed peppers and onions, and all the proper garnishes. An old friend had the best marinade ever, and it’s really simple. Season the meat, and combine equal parts soy, Worcestershire, and lime juice and marinate overnight. Grill over your wood of choice; I like hickory or oak.