Indulge Cabernet Sauvignon 2019
$85
Bill's indulgence in making yet another incredible Cabernet with gorgeous color and concentration, supple tannins and rich, soaring flavors.
Like the great Bordeaux wines that have inspired Bill, this wine is crafted by blending Cabernet Sauvignon from three of our five Cabernet vineyards with very small amounts of other classic Bordeaux varietals.
Indulge is delightful, blended Cabernet Sauvignon; 45% from our Estate Vineyards in Dry Creek Valley along with 30% from our Chalk Hill Cabernet vineyard and 25% Napa mountain fruit from our Pritchard Hill vineyard.
Each vineyard is picked at optimal ripeness and made into a standalone wine then Bill creates a blend to indulge his pallet for fine wine with character and flavor.
Embodying the essence of three significant terroir this Cabernet Sauvignon is gloriously opulent and elegant, immediately demanding attention with aromas of violet, black currant, ripe blackberry and a delicate touch of smoke.
As it opens up, fascinating layers of sandalwood and cardamom with touches of bramble emerge, as well as hints of dark chocolate and anise.
On the impeccably balanced palate, complex flavors of ripe dark berries and spice dominate, framed by silky, polished tannins that carry the flavors to a long, epic finish.
The 2019 year’s harvest produced outstanding grapes, and world-class wines.
There was just the right amount of heat early in the growing season to acclimate the grapes, mild temperatures continued throughout the season and offered superior flavor development. The later summer delivering mild temperatures gave us long hang times and even ripening leading to distinctive flavor development.
Harvest was over ninety percent complete before the Kincade fire in a remote north eastern rural area of Sonoma County so we achieved high caliber wines from this year’s vintage.
French Oak for 22 months, approximately 50% new, 50% one use and the balance neutral.
Only 575 cases produced.
| Color | Red |
|---|---|
| Vintage | 2019 |
| Harvest Date | 21st Sep 2019 |
| Style | Red Bordeaux |
| Appellation | Red Hills |
| Varietal | Cabernet Sauvignon |
| Date Bottled | 31st Dec 1969 |
| Drinkable | 2023 - 2030 |
Brown Butter Chocolate Chip Cookies
These cookies will melt in your mouth like butter, seriously, they're that good.
Coffee Chocolate Caramel Bars
I mean, let’s get real. Do these bars look like they even need any words to convince you how amazing they are?
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.
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
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
Holiday Toffee Baked Ham with Red Wine Pomegranate Sauce
A baked ham is one of the easiest things to prepare for a holiday celebration. It’s economical and the ham is already cooked, all you have to do is apply a nice glaze and bake to serving temperature.
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.
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
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.
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
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
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
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
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
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.