The vineyards at Juggernaut wines are a throwback to the ancient vineyards of northern Italy. Tractors cannot cultivate the steep slopes found on all 230 acres of vines at the winery. On what used to be a cattle ranch, these vineyards are unique, natural, and beautiful. Under the direction of Steve Thomas and Dwight Monson, Juggernaut wines has achieved that unique combination of Old-World tradition and New World verve. The well-draining soil of Juggernaut's hillside vineyards is the key to these wines quality. The vineyards have less access to water, which stresses the vines (a good thing), resulting in the production of a fraction of the fruit of most vineyards. While these growing conditions stresses the vines as well as the grower, the results can be extraordinary.
This Cabernet spends 13 months in a variety of new and used French oak along with some neutral American oak. The French oak beautifully transforms intense hillside fruit into a wine with uncommon richness and smooth, luxurious texture. Juggernaut Hillside Cabernet is a wine that is fierce, brave, and delicious. Aromas of anise, black fruit, cassis, and baking spices are followed by spiced plums, black cherries and sweet dried herbs on the palate. A touch of vanilla and white pepper rounds out this dense and velvety glass of wine. Pair this Cabernet with a classic meal of prime rib and popovers or mashed potatoes.
In need of something simpler? A good burger or grilled steak will pair just as well. When serving this wine with cheese, steer clear of soft cheeses, and pair with hard aged cheeses such as Gouda or an aged cheddar. A mushroom pate would be a lovely vegetarian addition to any charcuterie platter paired with this wine.