Gilded Letter 2020 Cabernet Sauvignon Sonoma County, California
Curated from the best regions, vineyards and vintages, the Fine Wine Collection is meant to celebrate winemaking at its finest. This wine represents our commitment to excellence, to exploration and to you.
Gilded Letter 2020 Cabernet Sauvignon Sonoma County, California
A true diamond in the rough, our 2020 Cabernet Sauvignon is a shining example of riches born from struggle. Extreme weather led to a challenging year in Sonoma County, with drought, high temperatures, and wildfires reducing the region’s yields by 30 percent. Though we harvested in lower quantities, the quality was high. The wines made from these small, concentrated, flavorful grapes reinforce the message that even in the most turbulent times, there is beauty to be found.
Cabernet’s signature notes of blackcurrant join vanilla on the palate, mingling amid a ripe, full body and firm tannic structure. Dark fruit flavors are dense, concentrated, and seamlessly integrated with oak as they lead you to a dry finish.
Our Cabernet Sauvignon beckons you to savor the moment as each glass evolves from the first pour to the final sip. You are greeted by an herbaceous nose that offers an uplifting aromatic bouquet of dried rosemary, lilac and fresh violet.
Aromas and flavors
Rosemary, lilac, violet, blackcurrant, dark fruit, vanilla
Vintage
Tasting notes
Spotlight
Winemaking
Cellar Sorting selects only the highest quality grapes for fermentation. Oak contact adds complexity and flavor while softening tannins.
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Some Sonoma County winemakers refer to 2020 as “the vintage of the decade.” This is because, like us, they know extreme conditions create exceptionally concentrated grapes, which translate to powerful wines.
From meticulous sorting to closely monitored fermentation and generous oak influence, we harnessed every opportunity to extract the power and flavor from this legendary year—a victory evident in each sip.
Vineyard Moderate drought-like conditions result in dark, dense wines. Low yields increase a grape’s flavor concentration and complexity.
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Region
It is widely believed that Sonoma County soils are home to the oldest Cabernet Sauvignon vines in North America. This region offers tremendous stylistic diversity thanks to dramatic differences in terrain, soil type, and climate, each shaping its own unique expression. The region’s sun-soaked valleys produce ripe, round wines, while those from cooler sites are fresh and textural. No matter the style, Sonoma upholds a reputation for high-quality Cabernet Sauvignon wines, capable of evolving in the bottle for years to come.
Serving instructions Temperature: Room temperature (60–65°F) Decanting time: 45 minutes Glassware: Bordeaux glass Profile Tannin:Sweetness:Acidity:Body: Set the table
1/4 cup Vidalia onion or shallot, finely chopped 3 cloves garlic, chopped 32 oz. low-sodium chicken or vegetable broth
Heat olive oil in a 2-quart saucepan over medium-high heat. Add rosemary, cook until aromatic and remove. Add shallot to pan, cook until translucent, 5 minutes. Add mushrooms, and cook until dry, 8 minutes. Add dry white wine, stir and bring to simmer, 4-8 minutes. Season to taste. Transfer to warm dish, cover and set aside.
1/2 cup parmesan, grated sea salt and ground black pepper
1/4 cup fresh basil, chopped 8 oz. instant polenta
2 sprigs rosemary, fresh 1 shallot, rough chopped 2 cups mixed mushrooms: shittake, oyster, portobello, crimini
1 cup mozzarella cheese, grated
Mushrooms
Serve mushrooms on top of polenta, and garnish with fresh curly parsley, sage leaves, or rosemary sprigs.
1/4 cup fresh oregano, chopped
1/2 cup dry white wine sea salt and ground black pepper pinch red pepper flakes (optional) Polenta 4 tbsp. olive oil
3 tbsp. olive oil
1/2 cup heavy cream
Ingredients Preparation
Rosemary mushrooms with creamy parmesan polenta
Turn the temperature down to medium-high heat and add four tablespoons of olive oil. Add onions and cook until translucent, 5 minutes. Add garlic and cook until aromatic, 2 minutes. Add broth, and bring to boil. Slowly pour instant polenta into the broth, and stir continuously until it thickens. Add heavy cream and cheese, and mix until smooth. Season to taste.
Ingredients Preparation
In a small bowl, mash chopped garlic and salt to make a paste. Mix in lemon juice and rosemary. Add butter and combine thoroughly until smooth. Season to taste. Set aside. Heat olive oil in a large cast-iron skillet over high heat. Place steaks in skillet, brown and crisp first side, 3 minutes. Brush or baste with garlic butter and turn; cook 5 minutes. Flip and baste steaks again, and cook an additional 3-5 Transferminutes.toa cutting board, and let rest for 10 minutes. Cut off the bone and slice across the grain to serve or plate whole with bone-in.
Bring ribeye steaks to room temperature. Season with salt and pepper on both sides, and let rest.
Garlic butter 2-4 cloves garlic, chopped pinch sea salt 1 tsp. fresh lemon juice 1 tbsp. fresh rosemary, finely chopped 8 tbsp. unsalted butter, room temperature sea salt and ground pepper to taste
Bone-in ribeye basted with rosemary garlic butter
Ribeye 2 bone-in ribeye steaks, 1 in. thick (1-1/4 lb. each) 2 tbsp. olive oil 4-5 fresh thyme sprigs sea salt and ground pepper to taste
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