Ted Glennon, a  sixth-generation Californian, has seen every facet of the wine business—as a sommelier, a wholesaler, an educator, and now, a winemaker. Based in Salinas, Glennon has developed close relationships with top growers throughout California, although his emphasis is on cool-climate vineyards in the Santa Cruz Mountains and Monterey. This Carmel Valley bottling is not a stereotypical California Cabernet—no heavy oak, extraction, or elevated alcohol here, just some beautifully pure fruit, a nice dash of florals and earth, and a quite-elegant presence on the palate. More like this, please! 

Today’s elegant 2019 comes from a hilltop plot within the Joullian Vineyard, a coastal site in the Carmel Valley first planted in 1983. The vines here are “own rooted” (i.e. not grafted) and were planted from cuttings (the “Georges de la Tour” clone) from Beaulieu Vineyard in the Napa Valley. Soils in this site, which is very close to the Pacific Coast, are composed of a very thin loamy topsoil over granite. Despite the Joullian Vineyard’s proximity to the coast, it is nestled enough within the Carmel Valley’s Coastal Range that it is sheltered somewhat from cold air whipping up off the Monterey Bay—enabling Bordeaux varieties like Cabernet Sauvignon to ripen fully. 

This wine, harvested at optimal (not over) ripeness, receives a very gentle treatment in the cellar and is aged in just 15% new French oak for about a year. Glennon bottles all his wines in a “reserve” style, typically subjecting them (as in this case) to a lengthy period of bottle aging before release.

Why You’ll Love It:

• Cool-Climate brilliance. Vibrant red fruit and refreshing acidity, lifted by wild herbs, violets, and a dash of earth, set this Cabernet apart from the crowd.
  

• Elegant, balanced structure, supple tannins, savory peppercorn, and dried beef notes provide depth and length, echoing the great Left-Bank Bordeaux and classic Napa wines of yore.
  

• Minimal Intervention, Maximum Expression
  

• 40 + Year old own-rooted “Georges de la Tour” clone vines in thin loam over granite, just miles from the Pacific, delivering freshness and complexity you simply won’t find elsewhere.

How To Serve It:

• Decant for 30–60 minutes to unlock its full aromatic and textural magic.
  

• Serve at 60–65°F in Bordeaux stems to highlight its freshness and layered complexity.
  

• Pair with grilled lamb chops, herb-crusted beef, or wild mushroom risotto to echo the wine’s savory and herbal notes..