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  • 2006 David Arthur - Cabernet Sauvignon Elevation 1147

2006 David Arthur - Cabernet Sauvignon Elevation 1147

UNITED STATES / CALIFORNIA / NAPA
  • 92 WS
  • 91 IWC
  • 93 JS
  • Variety
    Cabernet Sauvignon
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SKU: 43129-2006
  • International Wine Cellar | Rating: 91

    ($135) Bright ruby-red. Very ripe and aromatic nose combines cassis, blueberry and complex soil tones. Lush and pliant in the mouth, with a restrained sweetness to the nuanced flavors of dark berries, mocha, chocolate and earth. Tactile and broad wine with very good inner-palate energy. Finishes long, with a positive medicinal quality.
    Author: Stephen Tanzer
    Issue: May/June 2009
  • JamesSuckling.com | Rating: 93

    Currants and toasted oak, with coffee and chocolate on the nose. Full bodied, with very rich and thick tannins and loads of fruit. This is a big and juicy style. Some might call it blockbuster. Impressive for the genre. Give this some time to soften the slightly coarse tannins. Pull the cork after 2013. 15+23+23+32. Find the wine
    Author: James Suckling
  • Wine Spectator | Rating: 92

    Firm, dense and concentrated, tightly wound and sharply focused. Full-blown, with rich, spicy currant, mineral, graphite and black licorice. This firms up nicely on the finish, where its complexity shines.
    Author: James Laube
  • Self | Rating: 92

    Very solid big cab. Had over two nights, second night seemed more smooth and rich. Probably still requires a fair bit of decanting.
    Author: Charley
Brothers David and Bob Long began planting their Pritchard Hill Estate property in 1978 and made their Cabernet Sauvignon debut eighteen years later with the spectacular 1996 Cabernet Sauvignon and Elevation 1147. Production of the flagship reds remains small. They produce a Super Tuscan blend called Meritaggiom as well as Sangiovese, Chardonnay and Sauvignon Blanc. Bob Egelhoff has been winemaker for two decades.

See other similar producers:Elyse Winery,Arietta,Behrens & Hitchcock 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 Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena 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. Chardonnay and Cabernet Sauvignon 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 Haut-Médoc and Graves in Bordeaux, and Napa and Sonoma in California.

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 Merlot, which ripens earlier than Cabernet and adds plum, softer tannin, and lighter body to this Bordeaux blend. These wines typically have earth-driven aromas such as wet leaves and truffle along with bell peppers and leather. First-Growth producers such as Château Lafite-Rothschild, Château Latour, and Château Margaux 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 Screaming Eagle, Hundred Acre, Schrader and Scarecrow.

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

  • 186 bottles owned
  • 34 collectors
  • Average collector rating: 92
    (Out of 34 collectors)