What is in a legend? Apparently legends
can be made from 80% Cabernet Sauvignon, 12% Merlot and 8% Petite Sirah. Legend
of the Vine Cabernet Sauvignon is a ripe red wine, plum tasting, chocolate
hinting, smooth wine that provides twice its value for a fraction of the price.
Aged in 92% French Oak and 8% American Oak it provides just touch of oak spices
to its mix (1).
The combination of different red wines
enhances the taste and body of the offering.
Legend of the Vine’s brand is considered
unique. It appeals to Millennials who were raised on medieval shows like Game
of Thrones and video entertainment something akin to Legend of Zelda. The
bottle is wide and broad while the label appears like something from the
ancient world. The taste seems to match its mystical inheritance.
It is difficult for new products to make
a presence on the market and compete against much stronger funded brands.
According to Cardoso, et. al. (2013) having a brand personality can make all of
the difference in finding a level of exposure. Brand personality can help
customers manage and formulate a concept of the offering which leads to greater
memory recall and purchase frequency.
Legend of the Vine is also dark and ripe
in the genre of winter wine that some may associate with an ancient era. Grapes
picked early in the formation of Cabernet Sauvignon wines are sour and have
fresh vegetative flavor while grapes picked at later stages are hot, bitter,
fruity, and contained sweetness (Heymann, 2013). The Legend of the Vine’s ripe and fruity
flavors is from a ripe grape that matches its hardy brand impression.
Cabernet Sauvignon is the prince of all
wines. As a thick winter wine it contains an abundance of tannins that make it
difficult to pair with light seafood, and vegetables (2). It is recommended that such wines be paired
with bbq fatty meat foods or strong tasting fish like tuna and shark to balance
out the tannins. Most cheeses are not recommended with this type of wine.
The Legend of the Vine
Cardoso, I. et. al. (2013). Determinants
of the perception of the personality of brand: an application to the Azores
regional brand. International Journal of
Academic Research, 5 (2).
Heymann, H. et. al. (2013). Effects of extended
grape ripening with or without must and wine alchohol manipulations on cabernet
sauvignon wine sensory characteristics. South
African Journal of Enology & Viticulture, 34 (1).
