International Wine Cellar | Rating: 93($295) Good medium ruby. Aromas of blackberry, crushed blueberry and menthol; a bit reminiscent of a very young vintage port. Then powerful, thick and deep, with chewy flavors of blueberry and minerals. Finishes with big, tongue-clenching tannins and superb length. Quite primary today and in need of at least several years of cellaring.Author: Stephen TanzerIssue: May/June 2009
Wine Spectator | Rating: 91A dense, powerful expression of straight-ahead Cabernet, mixing espresso, extracted currant, licorice, mocha and baking spice notes, this is slow to expand but does so convincingly, ending with a smoky brownie-crust edge.'2006 California Cabernet blind retrospective (December 2015). Drink now through 2024. 731 cases made. 'JLAuthor: James Laube
Vinous | Rating: 88A very clear dividing line in this complete Bond retrospective appears with the 2006 St. Eden. Although the wine is dense and rich on the palate, the aromatics are forward and the wine is now heading into its tertiary stage. This is a surprising showing given how well the other 2006s showed. Fully mature aromatics and angular tannins give the wine a decidedly burly, rough around the edges feel.Author: Antonio Galloni
Wine Advocate | Rating: 94From the valley floor vineyard in Oakville, the 2006 St. Eden has shed some of its tannic clout of last year and taken on a generously endowed style, with stunning black fruits, roasted herbs, sweet cassis, graphite, and new oak. Fleshy and even opulent (an anomaly for a 2006), this is an impressively endowed Cabernet Sauvignon to drink over the next 25 years.Author: Robert Parker
JamesSuckling.com | Rating: 91Nice aromas of flowers, mushrooms, and berries. Full bodied, with a sleek and balanced palate and a medium finish. Pull the cork. 14+22+23+32.Author: James Suckling
Self | Rating: 90Tight, structured and full-bodied, with firm dried currant, mineral, sage and cedary oak, this slowly unfolds to reveal great depth and complexity, but needs time in the cellar or a long decant. Best from 2011 through 2017. 731 cases madeDrink Dates: 2012-2017Author: JLANDAULA
See other similar producers:Harlan Estate,Sloan Estate,Colgin Cellars
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
- 320 bottles owned
- 142 collectors
- Average collector rating: 90
(Out of 142 collectors)