2021 Caella "Descendant"
Sourced from the Ventucopa Highlands Vineyard in Santa Barbara County. The name "Descendant" derives from the fact that Cabernet Sauvignon is the offspring of hybridizing Cabernet Franc and Sauvignon Blanc. This dry, full-bodied Cabernet Sauvignon was aged 21 months in neutral French Oak barrels. On the nose bold aromas of black currant, blackberry and hints of vanilla or spice (from the oak barrel). On the palette velvety flavors of black currant, plum, and berries.
This wine has become one of our favorites here at Caella! We hope it becomes one of yours too.
Pairs well with large rich cuts of grilled meats like brisket, tri-tip, or prime rib. Also great with vegetarian chili, and eggplant parmesean. We love to serve this wine with a rich grilled Ribeye steak in a pepper sauce (aka French “steak au poivre”) served with a side of sauteed mushrooms and pan roasted rosemary potatoes.
Sourced from the Ventucopa Highlands Vineyard in Santa Barbara County. The name "Descendant" derives from the fact that Cabernet Sauvignon is the offspring of hybridizing Cabernet Franc and Sauvignon Blanc. This dry, full-bodied Cabernet Sauvignon was aged 21 months in neutral French Oak barrels. On the nose bold aromas of black currant, blackberry and hints of vanilla or spice (from the oak barrel). On the palette velvety flavors of black currant, plum, and berries.
This wine has become one of our favorites here at Caella! We hope it becomes one of yours too.
Pairs well with large rich cuts of grilled meats like brisket, tri-tip, or prime rib. Also great with vegetarian chili, and eggplant parmesean. We love to serve this wine with a rich grilled Ribeye steak in a pepper sauce (aka French “steak au poivre”) served with a side of sauteed mushrooms and pan roasted rosemary potatoes.
Sourced from the Ventucopa Highlands Vineyard in Santa Barbara County. The name "Descendant" derives from the fact that Cabernet Sauvignon is the offspring of hybridizing Cabernet Franc and Sauvignon Blanc. This dry, full-bodied Cabernet Sauvignon was aged 21 months in neutral French Oak barrels. On the nose bold aromas of black currant, blackberry and hints of vanilla or spice (from the oak barrel). On the palette velvety flavors of black currant, plum, and berries.
This wine has become one of our favorites here at Caella! We hope it becomes one of yours too.
Pairs well with large rich cuts of grilled meats like brisket, tri-tip, or prime rib. Also great with vegetarian chili, and eggplant parmesean. We love to serve this wine with a rich grilled Ribeye steak in a pepper sauce (aka French “steak au poivre”) served with a side of sauteed mushrooms and pan roasted rosemary potatoes.