2004 Araujo - Cabernet Sauvignon Eisele Vineyard
International Wine Cellar | Rating: 94(includes about 3% each cabernet franc and petit verdot) Saturated ruby-red. Highly nuanced, Graves-like aromas of black plum, raspberry, warm stones, tobacco, minerals and nutty oak. Sweet, suave and wonderfully fine-grained wine with a fleshiness given shape by harmonious acidity. A step up in intensity from the '03 bottling, with the petit verdot component adding aromatic character and structure. Finishes with lingering sweet notes of cherry and currant.Author: Stephen TanzerIssue: May/June 2007
Wine Advocate | Rating: 94Despite having over 40-plus acres of vineyards in the northeasterly sector of Napa just south of Calistoga, the production at Araujo remains relatively limited, with the flagship wine, the Cabernet Sauvignon Eisele Vineyard, producing between 1,600 and 2,200 cases of wine, and the second wine, the Altagracia, between 800 and 1,200 cases. Add to that another 1,000 cases of Sauvignon Blanc and 300-400 cases of Syrah, and there is just not a lot to go around given the greatness that can be achieved from this vineyard. Much of the credit has to go to proprietors Bart and Daphne Araujo and, of course, their top-notch winemaking team, which has always been led by Francoise Peschon. Araujo's second wines are among the finest second wines consumers will find in northern California. For example, the Altagracia cuvees, which represent 25-35% of the production, have been outstanding examples of Cabernet Sauvignon. Araujo has done an excellent job with Syrah, which they typically co-ferment with 3-4% Viognier. Sadly, only 300-400 cases are produced.Author: Robert Parker
Wine Spectator | Rating: 95Firm, tight and well-structured, with a medley of floral, spice and dried currant and a touch of herb and cedary oak. Well-integrated, focused and concentrated, with a long, deep, persistent finish. Will reward cellaring.Author: James Laube
Rating: 18Graceful as ever, with vibrant black cherry and currant fruit backed by sturdy tannins, refreshing acidity, and hints of dried herbs and oak spice. Medium full and expertly balanced, with great length and generosity. (LM)Author: Linda Murphy
Self | Rating: 94Author: Johnnymd
Self | Rating: 95Author: Derald L
Self | Rating: 95Author: juglum
Self | Rating: 98Author: PLevensohn
Self | Rating: 93Deep almost black in color, beautiful nose of berries, cassis and leather, thick almost port like with soft well integrated tannins and a long finish, almost one minute.Drink Dates: 2010-2030Author: David 429
Self | Rating: 92Deeply colored with aromas of cocoa, scant warm minerals, caramel, and cherries. While the nose lacks complexity, the wine really expands in the mouth with enjoyable sweet chocolate and cherry flavors. Length is good but the initial pop on the palate fades quicker than expected. A user friendly Araujo Cabernet that is not really designed to be a long distance runner. Like many Cabs from this hot vintage it lacks some structure. As good as this Cabernet is, I must admit its a let down compared to the 2001, 2002, and 2003. Tasted from a half bottle. 14.6% alcohol. This wine can be enjoyed now with great relish but a cellar snooze of about six years is likely needed for the wine to reach maturity.Drink Dates: 2013-2018Author: Daniel B
Self | Rating: 96One of five CA Cabernets that we opened with friends: 04 Araujo Eisele, 04 Staglin, 04 Realm To-Kalon, 03 Shafer Hillside Select, and 02 Merus. All were outstanding (95-96) except for the Realm which was unfortunately flawed. The Shafer and Staglin were the smoothest and most mature, with the Shafer the bigger of the two. The Araujo and Merus were a little younger and brighter. The Araujo is probably the best candidate for improving a little with age.Drink Dates: 2010-2025Author: Red Sox Fan
Self | Rating: 95wow...put together beautifully...super long finish..great fruitAuthor: qiiidad
See other similar producers:Pride Mountain Vineyards,Ramey Wine Cellars,Altamura Vineyards & Winery
California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like , , , and in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. and continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.
Cabernet Sauvignon is a thick-skinned variety that is high in color, flavor, tannin, and body, displaying aromas of black currant, blackberry, violet, bell pepper, and black cherry. It is late-ripening and therefore struggles to grow in cool climates. Quality can vary tremendously depending on terroir, vineyard management, and winemaking style, with the highest quality wines coming from the and in , and and in .
The powerful flavors, tannin, and body of Cabernet Sauvignon make it well suited to ageing and allow it to stand up to a large proportion of new oak without overpowering the wine. 225-litre barriques are the most popular size barrel and French oak is commonly used by the best producers to add structural complexity and flavors of chocolate, vanilla, and clove to the nose and palate. The best wines, many of which are below, can age further in the bottle for decades.
Old-World Cabernet Sauvignon is often blended with , which ripens earlier than Cabernet and adds plum, softer tannin, and lighter body to this . These wines typically have earth-driven aromas such as wet leaves and truffle along with bell peppers and leather. producers such as , , and consistently produce some of the highest-quality Cabernet Sauvignon-based blends.
New-World Cabernet Sauvignon is seen both as a blend and single varietal. Warmer climates and long sunlight hours result in an extended growing season, bearing grapes with richer fruit, bigger tannin, higher alcohol, and lower acidity than their Old-World counterparts. Some of the best expressions of these full-bodied wines come from producers like , , and .
All Cabernet Sauvignon pairs phenomenally well with meat-forward dishes such as rib-eye steak, short ribs, lamb shank, or a cheeseburger. Vegetable-forward dishes featuring mushrooms are also a great choice for this variety.
Collector Data For This Wine
- 1684 bottles owned
- 281 collectors
- Average collector rating: 95
(Out of 281 collectors)