2011 GOTT 11 Napa Valley Cabernet Sauvignon
The 2011 GOTT 11 Napa Valley Cabernet Sauvignon has aromas of dark roasted fruit, blackberries, blueberries and black licorice. Rich, velvety tannins and flavors of dark cherry and mocha fill the mid-palate, and are balanced by an elegant structure and a long finish. 

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Fruit for the 2011 GOTT 11 Napa Valley Cabernet Sauvignon was sourced from the vineyards in the Howell Mountain and St. Helena appellations, as well as southern Napa hillside vineyards. The mountain fruit brings power and structure to the wine, while fruit from the valley floor provides true Cabernet Sauvignon varietal characteristics, and fruit from cooler climate Napa vineyards offers depth and complexity. The 2011 growing season began with a wet spring and the cooler summer that followed, requiring canopy management to maximize sunlight and fruit maturation, led to a later harvest. Despite the challenging growing season and low yields, the fruit was exceptional. Red wines from the vintage have great intensity, depth and structure along with balanced acidity and alcohol. After fermentation, the wine was aged in 100% new French oak barrels for 20 months. 

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Varietal:
92% Cabernet Sauvignon
5% Malbec
2% Merlot
1% Petit Verdot
Appellation:
Napa Valley
Barrel:
100% new French Oak
for 20 months
Alcohol:
13.9%

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Joel’s Favorite Burger
Serves 4

4 each potato (or pain de mie) hamburger buns, sliced in half
1 1/3 lbs ground beef*, formed into 4 patties
4 slices (roughly 1/2 oz each) mild cheddar cheese
8 slices cooked bacon**
8 slices tomato (1/4″ thick)
4 to 8 leaves (cleaned & dried) lettuce, Bibb, Butter or Little Gem will all work
Kosher salt (or sea salt) to taste
Pepper to taste
Mayonnaise
Ketchup
Dijon mustard

  1. Preheat your grill and have all ingredients at hand.Place patties on the grill and season with salt and pepper. Rotate each patty 30 to 45 degrees after the first couple minutes if you’d like grill marks.
  2. Once you flip the patties, season with salt and pepper and place 2 pieces of bacon on top of each patty followed by a slice of cheddar cheese.
  3. Place the buns on the grill to toast, cut side down.
  4. Remove the buns from the grill, using condiments as you like, before assembling the burgers.
  5. First place a lettuce leaf or two on each bottom bun, then place the patties on top of the lettuce, finally top all patties with a couple slices of tomato and the top bun.
  6. Serve and enjoy!

* Ask your butcher to medium grind a fattier cut like brisket, chuck or short rib (we prefer brisket) for you. 20 to 30% fat is ideal.

** Cook bacon in the oven or on a griddle by first folding the individual pieces over into a V, or, two pieces into a W, so that the cooked bacon will fit easily onto the burgers.

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