The Cabernet Sauvignon, Lodi

Lodi's volcanic-clay benchlands have anchored California's Cabernet production since the 1980s, when Cosentino Winery established itself as a quality-focused producer in a region historically overshadowed by Napa. This Cabernet Sauvignon draws from vineyards in Lodi's warmer microclimates, where diurnal temperature swings moderate ripeness and preserve acidity in the fruit.

Production specifics: The wine undergoes malolactic fermentation in French oak, with aging that emphasizes fruit expression over heavy oak extraction. Cosentino's house style favors medium-bodied structure that reflects the region's sandy-loam and volcanic-clay soils rather than extracted tannin.

Special character: Lodi Cabernet occupies a distinct middle ground—riper than cool-climate Napa Valley expressions, but with fresher acidity than inland San Joaquin Valley fruit. This bottling captures that balance: dark-cherry and plum-forward aromatics with subtle mineral undertones from the volcanic substrate, without the jammy overripeness that can plague warmer California sites.

Drink 2024–2032. Optimal serving temperature 64–66°F.