Cabernet Sauvignon

Cabernet Sauvignonvineyards

Tin Roof 2005 Cabernet Sauvignon was produced from a blend of North Coast and Central Coast grapes. With their cool micro-climates and rich alluvial soils, these appellations are ideal for producing outstanding wines from the renowned Cabernet Sauvignon variety.

winemaking

Boldly flavored, smoothly textured and unusually complex, Tin Roof wines are designed to please wine lovers seeking distinctive varietal character. Blended with small amounts of Merlot and Petite Sirah, our 2005 Cabernet Sauvignon was fermented in stainless steel tanks at warm temperatures to fully extract color, flavor and tannin. It was then aged in French and American oak to round out its intense dark berry and cherry flavors.

 

winemaker’s notes

“Our 2005 Cabernet Sauvignon boasts rich, ripe varietal aromas and flavors of cherry, blackberry and blackcurrant fruit enhanced by enticing cedar, juniper and smoky/toasty oak scents. Full and lush on the palate with supple, well-integrated tannins, its distinctive varietal character makes it an ideal match for beef and lamb dishes, venison, hearty stews and soft ripening cheeses.”

 

To order wines by phone, please call 1-866-456-4TIN (846). View our Compliance page for a list of those states where shipping is currently permitted.

 

 

Tin Roof 2005 Cabernet Sauvignon

varietal

Cabernet Sauvignon

appellation

California

Growing Regions

North Coast & Central Coast

Fermentation

Stainless steel

Barrel Aging

French and American oak

alcohol

13.5%

TA

0.53g per 100ml

pH

3.7

 

Roast Beef and Blue Cheese Panini with
Pickled Red Onions and Watercress

Paired with Tin Roof Cabernet

 

Makes about 24 appetizers

  • 1 loaf Artisan bread, sliced thin
  • 4 ounces Blue cheese
  • 4 ounces Mayonnaise
  • 2 ounces Pickled red onions (see recipe below)
  • 2 ounce Watercress
  • 4 ounces Roast beef, sliced very thinto taste Kosher salt
  • 2 ounces Whole butter

 

Pickled Red Onion

  • 1 small onion, peeled and sliced thin
  • 1/2 C red wine vinegar
  • 1 tsp salt
  • 1 Tbsp. sugar

 

Combine ingredients in a bowl and mix thoroughly. Allow to marinate for 20 minutes before use.

To prepare, spread a thin layer of mayonnaise on one side of a slice of bread. Spread roast beef on top and sprinkle with salt. Top with pickled onions, watercress, blue cheese and the other side of bread. Press sandwich together. Melt butter in a sauté pan over medium low heat. Cook sandwich on both sides until golden brown and cheese has melted or use a Panini-style grill. Let sandwich cool for one minute before slicing into 2 inch pieces. Serve immediately.