Home >Wine Store >Madigan Cabernet Sauvignon

Black currant, ripe blackberry, dark plum, black licorice, spice, cedar, coffee and vanilla bean.

In 1977, the Vandendriessche family set out to revive White Rock Vineyards, where a vineyard and winery had first been established in 1870, and planted 36 acres of new vines. The original stone winery, converted into a residence almost a century ago, still stands. White Rock is located in Soda Canyon, the southern foothills of Stag's Leap, known as prime Cabernet country thanks to a microclimate that's cooler than the vineyard floor. Today the wines are made in a 6000-square foot underground cave, dug in 1988 from the same white volcanic rock that underlies the vineyards. Caves are the ideal environment for making and storing wine as the constant humidity and temperature safeguard the fruit flavors and keep them from drying out in the barrel. After studying and making wine in Europe, Christopher Vandendriessche, the eldest son, has been the resident winemaker since 1999, while younger brother Michael is the vineyard manager. Madigan is White Rock's second label.

This wine cries out for a grilled steak and my recipe for Grilled Prime Rib Eye, rich and luscious, is its ideal partner. A favorite cut of mine for grilling or roasting, the rib-eye has more flavor than filet mignon. It is the "chef's" choice of steak (with full and due respect to the porterhouse). For a truly decadent meal, serve the steak with a side of mashed potatoes and creamed spinach. Or for a simpler option, break out an aged Gorgonzola or a chunk of Parmigiano Reggiano and a crusty loaf of bread.

"Good wine is a good familiar creature if it be well used" - William Shakespeare