Y. Rousseau

Son of a Butcher 2015 Napa Valley California- 750 ml

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“An homage to Gascony kissed by California sunshine, this Tannat-based wine includes Cabernet Sauvignon, Merlot and Cabernet Franc. The effect is cocoa-y brambleberries dusted with herbs.” Meg Houston Maker, The Tasting Panel.

89 points | Editor’s Choice - Wine Enthusiast.

French winemaker Yannick Rousseau’s love affair with wine began at age five with his first glass of watered-down wine made by his grandpa, Pépé. Pépé was an artisan butcher, he also hunted his own food, and made his own wine. Yannick has fond memories of long dinners with many laughs and heated discussions accompanied by simple, delicious dishes and good, unpretentious wines. His 2014 ‘Son of a Butcher’ is a salute to his French heritage and a homage to the easy-going way of life in the south of France. Open a bottle any day of the week and enjoy the warmth of family and friends, and the delights of an everyday meal. Pépé and Yannick’s Dad (pictured above in front of the family’s butcher shop) would approve!

Region: Napa Valley, California, USA.

Winery: Y. Rousseau. 

Type: Red.

Grape: Blend of 45% Tannat, 20% Cabernet Sauvignon, 20% Merlot, and 15% Cabernet Franc.

Tannat: A red wine grape, also used to make Armagnac and full bodied rosé. Tannat tastes range from red to black fruit with a decent dose of black licorice, vanilla, dark chocolate, espresso, and smoke alongside a signature note of cardamom and brown spices. 

Cabernet Sauvignon: A red grape varietal known for its thick, durable skin, and the vine’s resistance to the elements. As a wine, Cabernet Sauvignon is known for its dark color and full body. The wine is dry (not sweet) and has a healthy level of tannin, which is why your mouth dries out when you sip it.

Merlot: A dark blue-colored wine grape variety that is used as both a blending grape and for varietal wines. Its softness and "fleshiness", combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin. This grape produces medium-bodied wines with moderate alcohol levels that have fresh, red fruit flavors (raspberries, strawberries) and potentially leafy, vegetal notes.

Cabernet Franc: One of the major black grape varieties worldwide, lighter than Cabernet Sauvignon, making a bright pale red wine that contributes finesse and lends a peppery perfume perfume that blends with more robust grapes. Depending on the growing region and style of wine, additional aromas can include tobacco, raspberry, bell pepper, cassis, and violets.

Palate: Supple, seamless, and full-bodied, it’s an unmistakable California resident, rich and with youthful vibe, but the one who doesn’t forget its French heritage.

Pairing: Our mouths start salivating when we think of a delicious lasagna, flavorful meatballs, a steaming bowl of chili or a comforting casserole to go with the wine.

Production: Aged for 18 months in 20% new and 80% neutral French oak barrels. 

Temperature: Drink at 59°F-63°F.

Alcohol: 13.9%.

“SOB is a well-made wine and well-designed packaging.” Jessie Birschbach, “April’s Aces”, The Tasting Panel.