2007 Indigené Cellars Estate Cabernet Half Case

Tastes like: Cassis, black cherry
Pairs with: Burgers with melted Vermont cheddar
Good for: Barbecues, casual dinners
Drink this: Now
Alcohol: 14.8%

6 x 2007 Indigené Cellars Estate Cabernet Sauvignon

It is fascinating to think about all the behind-the-scenes jobs that, as consumers sipping our boutique Pinot Noirs, Syrahs and Cabs, we don't ever think about. Barrel salesmen. Cork producers. Tank vendors. Grape-destemmer manufacturers.

Ray Smith, proprietor of Indigené Cellars, began his career in the wine industry in one of these positions, operating a mobile bottling line. To be honest, it's not something I had ever really thought about, but the guy with the bottling line gets to work closely with a ton of different winemakers producing wines of all different styles from all different regions. If you're smart, inquisitive and attentive like Smith, there is a wealth of knowledge and experience to be gained.

So, when Smith began to try his hand at winemaking in the mid-1990s, he had no shortage of teachers and mentors, including Pinot Noir legend Ken Brown of Byron, in Santa Maria, and Zinfandel guru Christian Tietje.

After half a dozen vintages as an amateur, Smith's friends began to encourage him to go out on his own. As he told me, "They said: Hey, we can't teach you any more. It's time to do it on your own."

The first vintage from his estate vineyard was 2003. It is part of a block from the old Galante Vineyard in Carmel, Monterey County, an area known for having one of the longest growing seasons in the wine world. As Ray says, "The fruit is beautiful, and the less you do to it, the better the wine is. It makes me look like a better winemaker than I am!"

Tasting Note
If you are looking for a full-bodied yet food-friendly Cab that's not weighed down by oak, this is perfect for you. The wine displays classic Cabernet aromas of crisp cassis, black cherry and cassis leaf, with just a hint of cedar. As it blossoms with air, it becomes more broad-shouldered, but never loses balance. I enjoy this wine with home-ground chuck burgers with melted Vermont cheddar, thick-cut bacon, stone-ground mustard and homemade mayo.

—Eric Lawrence Brown

Eric Lawrence Brown has 10 years of wine experience, with five years as Sales Manager at renowned Los Angeles retailer, Wally’s Wine & Spirits. Since relocating from the East Coast eight years ago, this formerly devout Europhile was converted into an avowed proponent of the region as one of the world’s finest – thanks to frequent tasting expeditions to California’s Central Coast, not to mention proselytizing by local wine gurus. Eric holds certifications from the Court of Master Sommeliers, as well as the Society of Wine Educators.