The Verge Cabernet Sauvignon is our very own Alexander Valley Cabernet Sauvignon made just for us by Nick Goldschmidt.
THE FACTS(about Nick)-
Born and educated in New Zealand, Nick Goldschmidt’s career began in 1982 with a research position at the New Zealand Lincoln University where he graduated with Distinction in Horticulture. Nick went on to specialize in viticulture studies at Wagga Wagga, and oenology at the highly acclaimed Roseworthy program, at Adelaide University in South Australia. During his time as a student Nick worked at noted wineries such as Kumeu River, Coopers Creek and Babich.
In 1990, Nick and his wife Yolyn settled down in Healdsburg, California, as Simi’s Associate Winemaker. promoted to Chief Winemaker 1991 and became Vice President and Chief Winemaker in 1996. Nick spent a total of 13 years at Simi and was one of the driving forces that brought the Simi Reserve Cabernet program to notoriety.
In May of 2003 Nick accepted the position of Executive Vice President and Winemaker at Allied Domecq Wines USA. During recent acquisitions Nick has been named Vice President and Executive Domestic Winemaker for Beam Estates wine portfolio.
As winemaker for Beam estates, Nick oversees the production of Clos Du Bois, Buena Vista, Haywood, Garcia, Atlas Peak, William Hill, Gary Farrell and Jakes Fault. (some badass names in there)
Where did this wine come from? Well, something that ran in correlation with a major wine menu rebuild was looking for a custom made Cabernet Sauvignon. A Cab that was hand selected and made to our style and needs. Owner, Jerry Lasco, and I tasted barrel samples over the months. A few rounds from them, as well as wines fromother partners of ours. Tasting an incomplete wine through a barrel sample is interesting work. You can’t think of it as a complete picture, you have to look for the potential. So after several tastings, we saw the most potential in this wine, and selected it to joing our Discovery & Selections program.
Speaking of love, the wine is… well….lovely. It is soft to the touch, the fruit is fresh, and the wine is down right very easy drinking. (I foresee big groups guzzling this up.)
Cooler climate from this higher elevation vineyard produce a wine with a more elegant structure with slightly toned-down alcohol. (not the overly boozy syrup some wineries are known for).
I tasted it while back and itt showed very well. The fruit is the highlight and just great. Fresh, ripe and concentrated. The oak is present but not overwhelming with very polished tannin structure. The body is in the medium + range of the Cab spectrum, which lends to its drink-ability. The wine is elegant and YOUTHFUL, and I agree with Jerry, when he surmised his belief that “this wine will continue to get better and better with every month is sees in bottle age.” (I add this note, that it is just getting better and better, it is really rockin’ right now)
I don’t know about you but I’m pumped to continually revisit and watch the journey this wine takes.
Let’s get some in the glasses of our friends so they can join us on this journey as well!
Cody Uzzel, WSET3