Jacob Richards
Estate Cabernet Sauvignon
Napa Valley
2018
Vintage
Varietal
Cabernet Sauvignon
Where it is, November 2026
At Peak: inside the peak window (2024-2029), within the full drinking arc.
This bottle is in its peak window through 2029, with a drinking horizon to 2035.
The ‘18 Estate Cabernet Sauvignon.
Jacob Richards Estate Cabernet Sauvignon 2018 is from Napa Valley, United States.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Jacob Richards Estate Cabernet Sauvignon 2018 has a full body, balanced acidity, and moderate tannins.
The 2018 vintage
Jacob Richards' 2018 Estate Cabernet Sauvignon comes from Napa Valley, United States.
About Jacob Richards
Jacob Richards' Estate Cabernet Sauvignon comes from Napa Valley, United States.
Pairing suggestions
Cellared suggestions based on the wine and dish descriptions.
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 balanced acidity keeps the pairing lively.
Aged Comté with quince paste
The pairing leaves room for the wine's moderate tannins.
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Frequently Asked
What is Jacob Richards Estate Cabernet Sauvignon 2018?
Jacob Richards Estate Cabernet Sauvignon 2018 is from Napa Valley, United States.
What does Jacob Richards Estate Cabernet Sauvignon 2018 taste like?
Jacob Richards Estate Cabernet Sauvignon 2018 has a full body, balanced acidity, and moderate tannins.
When should Jacob Richards Estate Cabernet Sauvignon 2018 be opened?
The canonical CAI full drinking arc is 2022-2035. Within that arc, the peak window is 2024-2029. 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 Jacob Richards Estate Cabernet Sauvignon 2018?
Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.