Sovereign Cabernet Sauvignon

Sovereign is what happens if you do everything right and then Nature helps.

A Cabernet blend from only the best years of the century. The original Sovereign ingredient wines together won five gold medals.

This glorious wine receives extended ageing in French Oak where it becomes totally integrated and will express a refined harmony throughout the palate.

Structured, but with its own soft character then suddenly the rising tannin in the mid-palate, this wine is quite simply “exquisite”.

Only made occasionally, on average - once every seven years, this wine rivals the very finest of first-growth Bordeaux.

Predominately Cabernet Sauvignon with just a little Merlot, Cabernet Franc, Petit Verdot and Malbec to refine and support the overall wine.

For the first two years, the wine resides in new French Oak barrels. It is then blended and placed in a neutral French Oak barrel where it becomes an integrated and refined wine.

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 two years, 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 seven to ten years.

The bottle is an “Imperial” Bordeaux style 750ml 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, 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 leader possessing ultimate power / the largest value British gold coin produced / the greatest wine you have ever tasted.

Why "Sovereign" ~ The name Sovereign means a principal ruler and also refers to a Victorian-era gold coin. Since our first Sovereign ruled by winning five gold medals, the name is appropriate but even more so because Dawn used to wear a gold sovereign necklace when we were first dating.

Beef and Mushroom Meatballs Bordelaise

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

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

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

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

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

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

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

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 - 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

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

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

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

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

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!