Store
Eponymous Macallister Vineyard Sonoma Red
Year
2008
2008
Varietal
Cabernet Sauvignon
Cabernet Sauvignon
Style
Bold
Bold
Origin
United States
United States
Pairing
Meat
Meat
$40.00 per bottle
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Origin
Known as “the mountain by the bay,” Mount Veeder sits majestically a mere 35 miles northeast of San Francisco’s Golden Gate Bridge. Mount Veeder marks the southern end of the Mayacamas Range and is known for producing complex, powerful wines, most notably Cabernet Sauvignon. MacAllister Vineyard, located just 200 feet from the top, rests on the western, Sonoma side of the mountain. Its 1,750-foot elevation, cool climate and well-drained, low-fertility soils make for ideal growing conditions.
Pairings
Red meat (think beef and lamb) and Cabernet-based wines make for a perfect pairing, especially when the meat is grilled. Vegetarians and carnivores alike should delight in the knowledge that bitter foods can work surprisingly well with Cabernet Sauvignon and its often sharp tannins. So don’t be afraid to feature eggplant, radicchio, escarole or endive on the menu. Cabernet also pairs well with herbs: dishes that incorporate rosemary, mint, thyme, oregano or basil will beautifully accentuate Cabernet’s inherent green-tinged characteristics.
Serve at cool room temperature (62°F).
Winemaker
In 1966, Robert Pepi, Sr. bought a 70acre estate south of Oakville and began selling grapes to many of Napa Valley’s top producers. In 1981, he and his son, Bob, built a winery on the property. Bob served as winemaker and quickly developed a reputation for producing outstanding wines, most notably Sauvignon Blanc and Sangiovese. In 1994, he sold the wineryand the brand—his own name—to Kendall Jackson. Bob then partnered up with winemaker Jeff Booth and started the “Eponymous” project—a tongue-in-cheek reference to the fact that Bob cannot use his name on his own wine.
The Wine
The 2008 Eponymous is a Bordeauxstyle blend comprised of 66 percent Cabernet Sauvignon, 18 percent Merlot and 16 percent Cabernet Franc. The hand-harvested fruit was fermented, pressed and aged for 20 months in French and American oak. Notes of black and red currant and spiced cherry follow through on the nose and palate, along with notes of tobacco, cedar, orange peel and Mexican chocolate. With impressive harmony among its elements, this complex and elegantly styled wine displays Bordeaux-like intensity and structure. The muscular tannins that are not offset by the concentrated fruit flavors will melt away in the company of a flavorful meat dish.
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