Deep ruby color; dark cherry, blackberry, blueberry, plum, blackcurrant, bell pepper, sweet tobacco, cedar, baking spice, chocolate on the nose and palate.
Dry; silky tannins after decanting (recommended); very good balancing acidity (3.69 pH; 6.5 g/L TA). Medium-plus body. 100% cabernet sauvignon principally from four Liveremore Valley vineyards: Ghielmetti Vineyard (primary source), Home Ranch Vineyard, Sachau Vineyard, Lencioni Vineyard. Wine aged 21 months in French oak, 50% new. The winemaking process involves blind barrel tasting by the team—Steven, his wife, Beth, and his son, Aiden. Only the premier barrels are used for their The Premier bottling. 14.7% ABV
Steven Kent Mirassou is a sixth-generation winemaker who prizes beauty, elegance, and complexity in his wines. He notes: “We create wines that celebrate the lushness of California while maintaining a more acid-driven, tannic style that speaks of the Old World.” His wines are aged in 100% French oak barrels, in this case for 22 month with 56% of the barrels new oak. Steven believes: “the aromas and flavors of fruit are much more delicious than those derived from wood. We use oak for its contribution to the precise structure of our wines and are content to forego any nuance of oak flavor or aroma in the process.”
The Steven Kent Winery Cabernet Sauvignon The Premier, Livermore Valley 2021: Clean, delicious darker fruits with supple, silky tannins after decanting—or cellar this for decades. Substantial, dense presence in the mouth. Excellent fruit without even hinting at jammy. Sophisticated, ideal for those who want a premier cab experience without gimmicks or pandering to high alcohol, high oak, high ripe fruit crowd. Welcomed companion to a premier meal. Aging potential up to 30 years. $135
Pairing—Grilled red meats, steak, lamb chops, ribs; braised beef, hearty stews. While it will work with range of meat dishes, at its three-figure price point, this is best reserved for high quality fare. Vegetarian option includes grilled portobello mushrooms, herb-marianated vegetables featuring rosemary, thyme, and sage. Rosemary is the most wine-friendly herb thanks to its earthy, woodsy flavor. Cheese—Aged cheddar, gruyère, aged gouda; aged, semi-hard sheep’s milk cheeses—ossau-iraty, ewephoria.
The Steven Kent Winery website
