Indulge Cabernet Sauvignon 2012 - 6L Imperial


This is the 6L Imperial version of the Gold Medal winning 2009 Indulge Cabernet Sauvignon.
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A deep rich dark plum color which carries the same rich plum with a hint of tobacco to the nose. An exciting mouthful of peppered plum with hints of caramel, tobacco, black liquorice and toffee ending in a well rounded while still robust tannin finish. Will drink well now or may be laid down for several years.
This 2009 year provided lush, beautiful grapes for great wine. Late spring rains delayed irrigation needs and the warm spell in June helped curtail excessive canopy development. With only 4 days of 100°F plus reduced demand for water in a year when rainfall was little more than two-thirds of normal for the third year in a row, the timing of the precipitation was on the vine's side. Couple that with the lack of frost and the mild, relatively cool growing season, Mother Nature managed to have it all work in unison to give vines and grapes the best scenario possible.
French Oak for 22 months, approximately 40% new, 40% one use and the balance neutral.
The bottle is a *“Trezzano”* Bordeaux style magnum designed by Bruni Glass of Milan, Italy. On one side of the bottle the names have been etched into the glass and highlighted in cherry red and white enamel. The WILLIAMSON WINES name has been etched and highlighted with actual gold. To crown this special package, the neck was dipped in cherry red wax.

All of this work was performed in the hands of expect craftsmen as is fitting of such a handcrafted wine. Only 48 of these unique magnums were produced. As a final step, they are personally numbered and signed by winemaker Bill Williamson. The bottles were sparged with nitrogen and then filled by hand.

The corks were fitted individually by hand, a process that insures each bottle is filled and sealed correctly. However, this step often results in a little wine being spilled on the cork, so if you remove the wax cap and see wine stain on the top of the cork, don’t worry, the cork is not leaking. No allergens were used in the making of this wine.
Color Red
Vintage 2012
Style Red Bordeaux
Appellation Dry Creek Valley
Varietal Cabernet Sauvignon
Date Bottled 31st Dec 1969
Alcohol 14.50%
Bottle Size 9000ml

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.

Fingerling Potato Skins with Goats Milk Feta Cheese

Fingerling Potato Skins with Goats Milk Feta Cheese

There’s nothing better than a crispy potato skin smothered in cheese, bacon and diced chives and these are the best. You might want to serve them while you watch a game but why wait? Whip up a batch and pop open a bottle of Williamson Cabernet and you won't care the game you are watching is a re-run.

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.

Italian Sausage Cassoulet

Italian Sausage Cassoulet

Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing beef, pork or chicken and white beans. Using mild Italian sausages and some Herbies spices makes this quick to create and delicious.

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.

Pecan Pie Tarts

Pecan Pie Tarts

Satisfy your sweet tooth this season with you very own homemade mini-pecan pie tarts overloaded with healthy nuts and a delicious mixture of brown sugar, butter, eggs and vanilla - Yum!

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.

Steak Slow Cook

Steak Slow Cook

Slow cooking thick-cut steaks, around 2 inches thick, such as T-bone, Porterhouse or Ribeye. The reverse sear is one of the easiest, most consistent methods of cooking a steak. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful crust.

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!

Toasted Mallow Fluff Lemon Bars

Toasted Mallow Fluff Lemon Bars

Sometimes, a light dessert is something that we all need. These bite size and unique lemon bars make the perfect ending to any meal!

White Bean Cassoulet with Blue Cheese Garlic Bread

White Bean Cassoulet with Blue Cheese Garlic Bread

When you cannot have a meat cassoulet you can still enjoy that warm rich food with a great cab. Cassoulet is a rich, slow-cooked casserole originating in the south of France, usually containing beef, pork or chicken and white beans but in this case we have used *Vegan Sausages* and Herbies spices to make this dish delicious and quick to create. Best of all you can enjoy it with a beautiful rich *Indulge* Cabernet Sauvignon.