Colgin Cellars, “estate Ix,” RED Wine, Napa Valley 2012

From the record

COLGIN CELLARS, “ESTATE IX,” RED WINE, NAPA VALLEY 2012 is documented in the Cartelier archive as served at Protégé in Palo Alto, CA. It appears on the menu of April 15, 2021, one of 6 items served that wine. As printed, the kitchen describes it: Crafted by winemaker Allison Tauziet and winemaking consultant Dr. Alain Raynaud, this stunning Bordeaux-style blend is comprised of 62% Cabernet Sauvignon, 19% Merlot, 11% Cabernet Franc and 8% Petit Verdot. The IX Estate was named after the date (September 9th) that Ann Colgin was married on the Pritchard Hill site, overlooking Lake Hennessey. The 20-acre, east-facing, vineyard was meticulously planted in weathered igneous rock by superstar viticulturalist, David Abreu. This wine explodes with inky cassis and blackberry, graphite and floral notes, yet shows pristine harmony and equilibrium. The iron and the crushed rock flavors from "IX Estate" beam through the fruit giving this wine a perfect sense of place. IDEAL DRINKING WINDOW: 2025-2035 PAIRING RECOMMENDATIONS: The rich flavor and high tannin in Cabernet Sauvignon make it a perfect partner for rich grilled meats and flavorful sauces. Its savory qualities like tobacco and black pepper pair well with foods high in umami. Think Marinated Ribeye Steak with Sauce au Poivre! DECANT: 1-2 hours in advance STEMWARE: Large Bordeaux glasses, ideally Zalto Denk’Art Bordeaux or Riedel Sommeliers Bordeaux Grand Cru IDEAL SERVICE TEMPERATURE: 65°F. Every appearance below preserves the menu exactly as published — source, hash, and date — so this dish can be read as it stood on any documented evening.