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Vintner's Reserve Cabernet Sauvignon 2018 - Kendall Jackson
Kendall Jackson

VINTNER'S RESERVE CABERNET SAUVIGNON 2018 - KENDALL JACKSON

  USA / California
€40.80
€35.30
QTY
ADD TO CART At your doorstep in 1 - 3 days

You will love it from the first sip!

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Why do we love it?

Vintner's Reserve Cabernet Sauvignon - Kendall Jackson is an impressive red wine with the characteristic Californian style. Plenty of fruit, smokey oak barrel and chocolate character will make you love it from the first sip.

Kendall Jackson Winery is one of the largest and oldest in California. The winery was founded in 1974 by Jess Jackson, who bought 32 acres of land that would later become part of Sonoma Valley AVA. The "star" varieties of the winery that stand out are Cabernet and Chardonnay and not unjustly since the area is now famous for the rich and oaked wines from these two varieties. One such is Vintner's Reserve Cabernet Sauvignon - Kendall Jackson. The blend consists mainly of Cabernet Sauvignon (82%) and 6% Malbec, 5% Cabernet Franc, 4% Merlot and 3% Petit Verdot. The grapes come from Sonoma County (96%) and Mendocino (4%). The wine fermented and matured in French (70%), American oak barrels and stainless-steel tanks for 11 months. The result is exuberant, fruity and juicy.

Try Vintner's Reserve Cabernet Sauvignon - Kendall Jackson with a juicy burger!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has deep ruby color and exuberant aromas of black cherry, plum, blueberry, vanilla, pepper, cinnamon, eucalyptus, chocolate and tobacco.

In the mouth it has medium (+) body, juicy acidity and moderate tannins. Ripe red and black fruits are mixed with notes of bacon, spices, coffee and cocoa.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13,5%
Origin California, USA
Variety Cabernet Sauvignon, Malbec, Cabernet Franc, Merlot, Petit Verdot
Aromas Black cherry, plum, blueberry, vanilla, pepper, cinnamon, eucalyptus, chocolate, tobacco
Bottle Size 750ml
Barrique 11 months
Serving temperature 16°C
Aging 7 years
Closure Φελλός
Organic No

VINTNER'S RESERVE CABERNET SAUVIGNON 2018 - KENDALL JACKSON

PAIR IT

Pair it with grilled meat, dishes of Greek cuisine in tomato sauce, game or cheese with intense flavor. 

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:

 

  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.

 

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