Wine detail

Covert Estate

Clone 341

Coombsville

2022

Vintage

Varietal

Cabernet Sauvignon

Peak 2027-2039

Where it is, October 2026

Approaching Peak: the peak window is ahead.

This bottle is in its drinking window. Its peak runs from 2027 through 2039.

The ‘22 Clone 341.

Covert Estate Clone 341 2022 is a Cabernet Sauvignon from Coombsville, United States.

Cellared Ageability Index (CAI) drinking timeline

Full drinking arcYou are here · approaching peak, 2026

Storage and bottle condition can shift the experience.

Full drinking arc 2025-2045Peak window 2027-2039

The peak window sits inside the broader full drinking arc.

Tasting note

Covert Estate Clone 341 2022 has a full body, fresh acidity, and firm tannins.

The 2022 vintage

Covert Estate's 2022 Clone 341 is a Cabernet Sauvignon from Coombsville, United States.

About Covert Estate

Covert Estate's Clone 341 is a Cabernet Sauvignon from Coombsville, United States.

From the cellar: pair with

Bone-in ribeye with rosemary butter

The pairing is scaled to the wine's full body.

Braised short ribs with truffle polenta

The wine's fresh acidity keeps the pairing lively.

Aged Comté with quince paste

The pairing leaves room for the wine's firm tannins.

More from Coombsville

Frequently Asked

What is Covert Estate Clone 341 2022?

Covert Estate Clone 341 2022 is a Cabernet Sauvignon from Coombsville, United States.

What does Covert Estate Clone 341 2022 taste like?

Covert Estate Clone 341 2022 has a full body, fresh acidity, and firm tannins.

When should Covert Estate Clone 341 2022 be opened?

The canonical CAI full drinking arc is 2025-2045. Within that arc, the peak window is 2027-2039. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.

What pairs with Covert Estate Clone 341 2022?

Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.