Full-Bodied Bordeaux-Style Cabernet From Rodney Strong

Tuesday 15th, December 2015 / 14:14 Written by
Full-Bodied Bordeaux-Style Cabernet From Rodney Strong

Knights Valley Cabernet Sauvignon 2013 is a Winner for Rodney Strong


Rodney Strong Estate Vineyards was the 1st winery to make a single-vineyard Bordeaux-like Cabernet Sauvignon in Sonoma County. The Knights Valley terroir situated between the Alexander Valley and Chalk Hill wine regions and the base of Mount St. Helena is the perfect region for growing the Bordeaux grapes that make up this wine. Being the warmest viticultural region in Sonoma County and rich in volcanic rock the wine picks up a nice minerality and rich flavor.

This is a powerful Cabernet with notes of creamy dark berries, dark chocolate, black pepper and tobacco. The ripe silky tannins give this wine some dryness. Aged for 18 months in 100% French oak barrels, it has a smoky finish of blackberry jam. This rich, full-bodied Cab has a deep burgundy color.

Pairings for this wine are slightly acidic foods, beef, veal or pork, pasta with a nice red sauce or even a lobster ravioli. It also goes well with heavier winter dishes such as venison or other game meats.

I paired it with both a grilled prime beef tenderloin and an Italian Sausage Soup with Chicken and Prosciutto Tortellini (recipe below).

The Rodney Strong Knights Valley Cabernet Sauvignon 2013 is a very nice wine and is reasonably priced at $35.

Italian Sausage Soup with Chicken and Prosciutto Tortellini


1 lb. hot or mild Italian sausage, casing removed

1 clove garlic, minced

1 large onion, chopped

4 (14.5-ounce) cans tomatoes, undrained and chopped

2 cups water

1 Tbsp. chopped fresh fennel or 1 tsp. fennel seeds

½ tsp. salt

½ tsp. coarsely ground pepper

1 (9-ounce) package tortellini (I use the refrigerated tortellini)

Crumble sausage in a large Dutch oven. Add garlic and onion; cook until meat is browned. Drain meat; pour off pan drippings. Add tomatoes and next 4 ingredients; cover and simmer 30 minutes.

Cook tortellini according to package directions; drain and add to soup. Cover and simmer 10 minutes.

Serve with grated parmesan cheese.

Yield: 11 cups

**Full Disclosure: I received product and/or gift card in exchange for my review.  All opinions in this post are totally mine.

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