2006 Bryant Family Cabernet Sauvignon
International Wine Cellar | Rating: 91($325) Bright medium ruby. Exotic aromas of black cherry, licorice, menthol and maple syrup, but with the wine's fruit currently suppressed by sheer superripeness. Then dense, thick and chocolatey in the mouth, with a port-like roasted quality carrying through this large-scaled wine. Sweet but not exactly fruity owing to its extreme ripeness. Finishes with serious, slightly rough tannins. Can't match the 2007 for energy. Fans of sheer size will rate this higher than I have. Incidentally, Philippe Melka vinified this wine and Mark Aubert bottled it; Aubert's first vinification here was 2007.Author: Stephen TanzerIssue: May/June 2009
Wine Spectator | Rating: 98Delightfully complex, elegant, rich and subtle, with a core of ripe, spicy currant, black cherry and plum that's pure and focused, supple and juicy, with an amazing finish that reverberates with flavor. Shows great balance, concentration and persistence.Author: James Laube
Wine Advocate | Rating: 93Made in a full-bodied, more masculine style, the 2006 Cabernet Sauvignon offers more evolved aromas of high class, unsmoked cigar tobacco, blackberries, black currants, earth, and underbrush. It is a deep, dense, ruggedly constructed Cabernet revealing powerful tannins in the finish. While outstanding, it is dwarfed by the monumental quality of the 2007.Author: Robert Parker
Self | Rating: 98Delightfully complex, elegant, rich and subtle, with a core of ripe, spicy currant, black cherry and plum that's pure and focused, supple and juicy, with an amazing finish that reverberates with flavor. Shows great balance, concentration and persistence. Best from 2010 through 2020. 750 cases made.Drink Dates: 2010-2020Author: JLANDAULA
See other similar producers:Groth Vineyards and Winery,Araujo Estate Wines,Screaming Eagle
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
- 819 bottles owned
- 175 collectors
- Average collector rating: 98
(Out of 175 collectors)