Release of Đổi Dá Cabernet Sauvignon is the
Culmination of a 30-year Dream
NAPA,
Calif., Aug. 13, 2024 /PRNewswire/ -- Cuong Pham, the visionary founder of the purest
and most widely used Vietnamese fish sauce in the world,
Red Boat Fish Sauce, announced that
he and his family are launching a new Napa Valley Cabernet
Sauvignon called Đổi Dá (pronounced Doy Da).
Cuong Pham,
founder of acclaimed Red Boat Fish
Sauce, launches Đổi Dá Napa Valley Cabernet Sauvignon
The initial release of Đổi Dá is a limited production 2022 Napa
Valley Cabernet Sauvignon, crafted from Oakville and Rutherford fruit and retails for $125 per bottle. Only 160 cases were made. The
wine is 100% Cabernet Sauvignon and will be available for purchase
online at Napa Valley Cabernet Sauvignon - Limited Production
(doidawine.com) and in select wine shops.
The release of the wine represents not only a new pursuit, but
the realization of dream that began in the 1990s when Cuong and his
wife, Ann, lived in the Napa
Valley and fell in love with the region, especially Cabernet
Sauvignon.
"When I first arrived in Napa
Valley, I knew that everything about it was special – the
beauty, the weather, and especially the wines," Cuong said. "I
always wanted to create something that could be shared with friends
and family and be enjoyed with the food I love. Not many people
think of Cabernet Sauvignon and Vietnamese food, but it absolutely
works."
Cuong is no stranger to creating something new. He built
Red Boat Fish Sauce when he realized
his family could not recreate the flavors of home in the dishes
they tried to make in America. On a visit to Vietnam for business, he toured local
factories and tasted flavors he had not tasted in over 20 years. He
took a sample home to his mom. She took one whiff and cried.
As Red Boat Fish Sauce continued
to grow and expand, Cuong couldn't shake the dream of producing a
wine.
In early 2021, that came true when Cuong and Ann purchased
a home on a rare 19-acre hillside parcel on Soda Canyon Road in
Napa Valley. The site, just south
of the Stags Leap District, has sweeping views of the Napa Valley and volcanic soils that are
perfect for exceptional Cabernet Sauvignon and other Bordeaux varietals.
Upon seeing the site and its rocky soils, Đổi Dá, which means
Rocky Hill in Vietnamese, was
born.
According to Cuong, fish sauce and wine have a lot in common.
"The best of both products can only be made in a specific place – a
true sense of terroir," Cuong said. "You can't cut corners with
either. Both are fermented and aged in barrels and require great
care and minimal intervention throughout the process. And the most
expensive ingredient, but the most critical to overall quality, is
time."
The 9-acre estate vineyard was planted in April 2024 with several clones of Cabernet
Sauvignon as well as a small amount of Petit Verdot and Cabernet
Franc.
The wine was made by Nova
Cadamatre, MW, who worked with Cuong on the project since
its inception. Nova is the first female winemaker to achieve the
Master of Wine in the U.S. and was a Top 40 under 40 recipient from
Wine Enthusiast Magazine. She has a long, acclaimed pedigree from
making wine at top wineries in Napa
Valley and Sonoma.
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SOURCE Đổi Dá