A Show Horse, Not A Workhorse.
Cabernet Sauvignon means “wild Cabernet” because this grape quickly made its way around the world. This big, bold red is rich in flavour and high in tannin making it the ultimate reward for a hard day’s work and a perfect partner for a good steak and a fiery grill.
We recently caught up with Winemaker, Barclay Robinson to talk grilling, grazing, and the greatness of Cabernet.
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Q: Is it true that Cabernet Sauvignon can’t be grown just anywhere?
“The thing about Cab is that it needs a lot of heat. Grape varieties like Merlot can ripen in a shorter span of time, and you get all those really nice plummy notes earlier, usually by the end of September. Cab, on the other hand, needs an extra 3-4 weeks of ripening. It really likes a long, hot season and thrives in dryness making the South Okanagan a great home for it.”
- Barclay Robinson, Winemaker
Q: What is it about your style of winemaking that lends so well to making a big, bold red like Cab?
“Besides the fact that I love it?! I love a full-bodied red wine, but I have a soft spot for Cab Sauv for sure. Cab Sauv has a concentration and an intensity to it, but, when it’s done well, it has the right balance of tannins with firmness without being astringent and bitter. You get this really nice “iron fist in a silk glove”— it’s got a punch, but it’s still soft. The key aspect with making Cab Sauv is just getting the right amount of ripeness without getting too jammy.”
- Barclay Robinson, Winemaker
Q: When it comes to pairing food with Cab, what is your go-to?
“The Road 13 Cab Sauv is a perfect match with BBQ ribs, a good burger, or Moroccan-styled dishes with dates, raisins, and mango. The 2019 5th Element is great to pair with grilled red meats, BBQ ribs, dark chocolate or a quality cigar.
I also love taking balsamic vinegar and reducing that down. What you’re left with is a sweet reduction (almost a syrup) that really takes dinner to the next level. A fatty steak like a Rib Eye with a little blue cheese is also a good call. This combination really shakes the house a bit and brings a whole other dimension of flavour.”
- Barclay Robinson, Winemaker