Since 2007 Sovereign has been recognized as one of our greatest wines. It owes its unique qualities to the genius of its terroir as well as to the passionate work of its dedicated winemaking team.
A remarkable wine with a combination of characteristics rarely found: finesse, elegance, complexity, density, intensity, length and freshness; all balanced by fine acidity resolving into a long and elegant finish of velvety tannins.
For Sovereign, only our finest Napa and Sonoma vineyards with vines older than 30 years are selected to express the character of the terroir and forge the unique identity of the wine.
The natural winemaking process takes over 45 days at a controlled temperature and with minimal intervention.
Following the first year in French Oak each barrel is tasted individually and only the best are selected for the final blend, then the wine is barrel-aged for a further 12 months.
Although each vintage of Sovereign is unique, there is a large proportion of Cabernet Sauvignon, then Merlot with a small contribution of Cabernet Franc and a touch of Petit Verdot and Malbec.
Only made occasionally, this wine rivals the very finest of first-growth Bordeaux.
From the time we harvest the most perfect grapes of the season, make the wine, barrel the wine, wait and taste the wine in each barrel, then choose the best-of-the-best barrels - it takes years to make this wine.
For the first year, the wine resides in new French Oak barrels. It then goes through the blending process and is placed in neutral French Oak barrels where it becomes an integrated and refined wine.
The additional barrel time provides a level of maturation so the Sovereign can be enjoyed immediately, but if you would like to age the wine it will continue to improve for at least the next ten years.
The bottle is an Imperial Bordeaux style 750ml originally designed by Bruni Glass of Milan, Italy. On one side of the bottle the names are etched into the glass and highlighted in cherry red and white enamel. The WILLIAMSON WINES name is etched and highlighted with actual gold leaf.
The other side of the bottle has the story of the wine in white. To crown this special package, the neck is dipped in cherry red wax. All of this work is performed in the hands of expert craftsmen as is fitting of such a handcrafted wine.
Only a handful of these unique bottles are produced and as a final step, whenever asked Bill will personally sign each one.
Each release of Sovereign Cabernet Sauvignon is unique and owners are among a very few people in the entire world that will ever have the opportunity to enjoy this spectacular wine!
Sovereign ~ [sov·er·eign] – [a ruler possessing supreme power] – [ a Victorian-era gold coin]. Our first Sovereign ruled by winning five gold medals so we felt the name appropriate.
Beef and Mushroom Meatballs Bordelaise
Named after the Bordeaux region of France, Bordelaise sauce is a classic French sauce made with dry red wine, butter, shallots and sauce demi-glace. This haute cuisine sauce makes simple meatballs elegant and delicious.
Curry Glazed Beef Tenderloin
This delicious savory roast with a glaze of honey, curry powder and soy sauce is perfect companion for a nice full bodied Indulge Cabernet Sauvignon and is easy to make.
Figs with Blue Cheese & Prosciutto
This dish is so good that we recommend eating the figs with our Cabernet Sauvignon while sitting on the end of your bed, because the combination will make you fall back in elation.
Flank Steak Roulade
Roulade is a dish consisting of a slice of meat that is rolled around a filling and cooked. Actually this one is meat and cheese wrapped in meat! I haven't felt a craving this intense since . . well . . yesterday. Welcome to Flank Steak Roulade with Prosciutto, Fontina and Basil
Individual Beef Wellingtons
There are few dishes more elegant than Beef Wellington. This savory recipe combines beef loin and mushrooms. Traditionally foie gras was included so this is up to you. The ingredients are wrapped in puff pastry and baked. For something that's surprisingly easy to make, albeit time-consuming, it looks like a million dollars and tastes like heaven. The dish can easily be completely prepped a day in advance and then slid into the oven for 30 minutes to bake before serving.
Inspire Hamburger
There are few dishes as versatile as the hamburger and here we are attempting to raise it to gourmet food status. The secret to gourmet cooking is using the best of fresh ingredients as close to harvest as possible and any additives should be as high a quality as possible.
Jeff's Chili
From one of our pals back east, Jeff's recipe is a quick and easy to make, delicious smooth chili that works with a lot of our wines. Thanks Jeff.
Journeyman Standing Rib Roast
Visiting Healdsburg you might hear how fellow winemaker Pete Seghesio found his second calling to create Journeyman, a butcher shop providing the finest of meats, including his prime rib roast.
Kalbi - Flanken-Style Beef Short Ribs
Kalbi, the signature dish of Korean cuisine, is surprisingly easy to make with beef short ribs, cut into thins strips and marinated with soy sauce, garlic, sesame oil, green onions and sugar, kalbi is grilled over a medium-hot flame. A foolproof dish that will satisfy any meat lover.
Marinated Tri-Tip with Espresso
The tri-tip is a cut of beef from the bottom sirloin which is relatively inexpensive and very flavorful. Not only does it have a rich flavor, but also tends to be lower in fat than most other cuts so works well with a (5 hour) marinade which helps keep the meat moist during cooling.
Oven Roasted Pork Rib Roast
Pork Rib Roast makes a show-stopping centerpiece for an elegant dinner. It is also referred to as rack of pork or center-cut pork loin or pork crown roast if tied in a circle. The cut originates in the rib area of the loin, so it contains a little extra fat adding flavor.
Pastry Wrapped Beef Tournados, White Mushrooms & Porcini Red Wine Sauce
Impressive and delicious this luxurious pastry-wrapped fillet is super yummy and will become one of your go-to recipes when having a dinner party. Lots of steps but you can have it all set up well before your company arrives and it can be easily doubled for eight. Paired with the Seduce Cabernet it is perfect.
Pork Medallions with Onion Marmalade
The pork tenderloin is a cut of pork and refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae. This is the most tender part of the animal, because these muscles are used for posture, rather than locomotion.
The Famous Williamson Pear, Blue Cheese & Honey
As we developed our wine and food pairings for the tasting room there was always one dish no one would allow us to change. Wine Club Members returning to Healdsburg five years after their first visit are heard to exclaim "we want the blue cheese and honey!" So here it is! Enjoy!
