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Williams-Sonoma Wine Coho Headwaters Williams-Sonoma Wine Coho Headwaters

2009 Coho Headwaters

Varietal Region Type
Cabernet Sauvignon Napa Valley, United States Bold Full-Bodied Red
On the palate, expect well-defined flavors of black currant, red currant and creme de cassis, accented by hints of cedar and chocolate.
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Coho Headwaters

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$42.00 / each
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Featured Recipe Pairing
Slow-Braised Pork with Wild Mushrooms
Slow-Braised Pork with Wild Mushrooms
Browned in butter and olive oil, then cooked slowly with milk and garlic until meltingly tender, pork shoulder becomes a meaty backdrop for sautéed wild mushrooms. Fresh thyme adds an important flavoring element to this simple dish, which depends on the excellence of its ingredients for its superlative flavor.
See the recipe
Additional Pairings
Filets Mignons with Pesto and Grilled Tomatoes 

Additional Wine Information

Story
The founders of the winery, Gary Lipp and Brooks Painter, named it after an ancient Celtic legend in which the Salmon of Knowledge connects the great fish with wisdom and stewardship of both society and the land. Indeed, a portion of Coho’s profits supports programs that aim to preserve or restore the Coho salmon’s vanishing habitat. Lipp and Painter have 60 years of California winemaking between them. Lipp has worked for big names like Mondavi, Chalone, Chappellet and Paul Hobbs, while Painter has worked for Napa mainstays like V. Sattui, Mondavi and Stag’s Leap. Their Headwaters blend is focused around fruit from the cool Coombsville appellation, an area of low-lying hills just east of the town of Napa in the southern reaches of the valley, where warm temperatures are moderated by consistent winds from the nearby San Pablo Bay.
Sense
The nose offers lush aromas of black currant, black cherry, violets and mocha.
Savor
On the palate, expect well-defined flavors of black currant, red currant and creme de cassis, accented by hints of cedar and chocolate.
Serve
This full-bodied blend is made for meat, be it smoked ham or barbecued ribs. Or enjoy the wine alongside a beef roast or grilled steak, and savor the last few sips with some after-dinner cheeses and crusty bread. It can also accompany lighter meats, like a brined heritage pork chop or even rabbit or duck. For recipes, look to Tuscan Grilled Rib-Eye Steaks or Sausages with Ratatouille, available at williams-sonoma.com.
Serving Instructions
Serve a little cooler than room temperature: refrigerate the bottle for 10 minutes before serving.
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