Established in 1882, Spottswoode Estate is distinguished by the pre-Prohibition Victorian home depicted on their wine label. Spottswoode was christened by Mrs. Albert Spotts in 1910 and later acquired by Mary and Jack Novak in 1972. Mary released Spottswoode’s first Cabernet Sauvignon in 1982, exactly one hundred years after the estate’s founding.

Part of Spottswoode’s storied history inspired the name Lyndenhurst, a tribute to the fragrant linden trees that still bloom in the gardens today. Lyndenhurst Cabernet Sauvignon is a dynamic and inviting wine made from grapes grown in the Estate Vineyard blended with those from other acclaimed family-owned vineyards. Having cultivated relationships with other farmers has allowed the family to learn about and explore other appellations throughout Napa Valley, and in turn, these collaborations have permitted them to share their enthusiasm and commitment to organic farming, with the vision of encouraging positive change in the winegrowing community. Their long history as a family-owned winegrowing estate, along with the deep winemaking legacy, enables them to craft this Napa Valley Cabernet Sauvignon, whose every vintage is authentic and compelling. 

Winemaker Notes: An energetic Napa Valley Cabernet with a bright and impactful first impression, imparting flavors of black and red cherries. Medium-bodied with well-integrated, powdery tannins. Notes of blackberry bramble, raspberry and red currant mingle with cocoa, dried herbs and crushed graphite. Great acidity. Well balanced and structured, this wine can be enjoyed upon release, and can also be cellared and enjoyed in the years to come.

I know that it seems that summer will last forever and has blasted us with record heat, but fall is approaching and the wines we choose will be getting heavier. I wanted to showcase this new gem on the wine list. Through the years, we have had the Spottswoode Sauvignon Blanc and the Estate Spottswoode Cabernet as well.

This exquisite Cabernet will find itself very nicely with slow-cooked and braised meats and roasts. My favorite though will be a simple S&P-crusted Akaushi Ribeye or if you would like a little less marbling, the Akaushi Strip. This wine will enhance your dining experience and truly make you feel special. If you have any wine left over from the bottle, enjoy it with a dense piece of chocolate cake or warm brownies. 

See you at the Club …

Jeff

Jeffrey M. Cohen, CMS, is the Wine Specialist/Beverage Manager at The Clubs of Cordillera Ranch. He can be reached at jcohen@cordilleraranch.com and 210.677.9234.