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Kendall-Jackson Vintner’s Reserve 2014 Cabernet Sauvignon in LCBO Vintages


Kendall-Jackson winery, located in the heart of Sonoma County, is pleased to announce its best-selling Vintner’s Reserve 2014 Cabernet Sauvignon (#331603, $27.95) will be released in LCBO Vintages Saturday, February 3, 2018.

A world-renowned reputation for terroir and flavour

For 35 years, Kendall-Jackson has remained dedicated to producing only the finest quality wines sourced from benches, hillsides and mountain ridges in California’s cool-climate regions including Sonoma County, Mendocino County, Monterey County, Santa Barbara County, Anderson Valley, Alexander Valley and Napa County. With a commitment to consistent quality vintage after vintage, with wines produced from across multiple appellations, grapes are carefully matched to the ideal growing regions, climates and soil types for each varietal.  Kendall-Jackson was named American Winery of the Year in 2017 by Wine Enthusiast Magazine.  Their approach to winemaking has earned the winery a world-renowned reputation for wines that exhibit intense layers of flavour.


The much-in-demand Vintner’s Reserve 2014 Cabernet Sauvignon uses grapes that are blended with Merlot for softness and beautifully integrated scents of lush, bright black cherry, blackberry and cassis.  The nose delicately intertwines with the taste of round, rich, seamless tannins providing a robust backbone.  Try pairing it with vegetarian stuffed peppers, a prime rib with rosemary garlic butter rub or with espresso caramel shortbread bars for a decadent finale to a meal.  The Vintner’s Reserve 2014– and its companion, the best-selling Vintner’s Reserve 2015 Chardonnay — are both eminently drinkable wines, perfect for entertaining and enjoyment.

A legacy of winemaking  

Kendall-Jackson winemaster Randy Ullom recently completed his 25th harvest working with the Jackson Family, and has played a vital role in elevating the winery’s winemaking program throughout his tenure.  His artisanal winemaking techniques such as cold soaking and extended maceration are used to enhance and simultaneously soften the wine’s tannins, deepen the colour and intensify the flavours.  Randy’s commitment to oak barrels plays an integral part in this process; the 2014 Cabernet Sauvignon is aged 10 months in 55 per cent French and 31 per cent American oak.


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