International Wine Cellar | Rating: 91($125; 15.4% alcohol) Dark red-ruby. Complex nose offers plum syrup, smoke, mocha and chocolate. Fat and sweet, but with good ripe acidity keeping the flavors of plum, redcurrant and tobacco fresh. Finishes long, with ripe tannins arriving late. Deceptively tasteable today, this wine should really be kept for a few years. These vines are planted in a rocky canyon on well-drained, cobbly soil.Author: Stephen TanzerIssue: May/June 2009
Wine Spectator | Rating: 90A graceful effort that's pure, direct and balanced, with core plum and dark berry notes. Turns trimmer but doesn't lose the allure as a refined and elegant bottling.'2006 California Cabernet blind retrospective (December 2015). Drink now. 450 cases made.Author: James Laube
JamesSuckling.com | Rating: 92A softer and friendlier Cabernet Sauvignon. Intense nose of blackberries, mushrooms, and cedar. Full body, with soft tannins and a long finish. Rich and round. Very yummy already. Wait until after 2012 to pull the cork. 14+23+22+33. Find the wineAuthor: James Suckling
Wine Advocate | Rating: 91More tannic and closed was the 2006 Cabernet Sauvignon Blue Line. This wine has outstanding ripeness, as most wines do in this vintage, but the tannins are elevated, the wine muscular, firm, and needing some time in bottle. This wine needs 2-3 years of bottle age and should last for 15 or more years.Drink Dates: 2010-2025Author: Robert Parker
Self | Rating: 99Author: gd10102
Self | Rating: 93Huge nose, cassis, blueberry. Tannic but great weight and mouth feel, lots of fruit. Finish medium to long.Author: WineRyan
Self | Rating: 9.5Ruby and Garnett colored, quickswell of earth, granite, and deep licorice/anise. Long, very long, finish with persistnat notes of creamy cedar, tobacco...the quick fruit on the front gets overwhelmed by peaty, sublte spice cabinet taste on the backAuthor: matai2
See other similar producers:Hundred Acre,Garric Cellars,Emerson Brown
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
- 222 bottles owned
- 53 collectors
- Average collector rating: 96
(Out of 53 collectors)