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  • 2008 Maybach - Materium Weitz Vineyard

2008 Maybach - Materium Weitz Vineyard

UNITED STATES / CALIFORNIA / NAPA
  • 96 WA
  • 94 WS
  • 94 IWC
  • Variety
    Cabernet Sauvignon
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SKU: 208437-2008-750-3A
  • International Wine Cellar | Rating: 94

    (from cobbly red soil on the top of the ridge line past Dalla Valle and Showket): Bright red-ruby. Cherry, tobacco and minerals on the nose, lifted by a floral quality that reminded me of cabernet sauvignon. Lush and sweet but also lively and perfumed, with a strong rose petal element and firm acidity enlivening the red fruit flavors. This captivating, juicy wine really saturates the mouth and lingers on the aftertaste. Winemaker Thomas Brown noted that it has the lowest pH (|3.6 at the most|) of all the cabernets he makes for his various clients.
    Author: Stephen Tanzer
    Issue: May/June 2011
  • Wine Spectator | Rating: 94

    Firm, dense, tannic and chewy, but with a wealth of flavors and nuances, showing black licorice, graphite, blueberry, charcoal, currant and spice character. Full-bodied and very tight in a good way, as the flavors are slow to unravel. 425 cases made.
    Drink Dates: 2013-2021
    Author: James Laube
  • Wine Advocate | Rating: 96

    The 2008 Materium comes from a single block called the Weitz Vineyard at a 1,000-foot elevation on the eastern hillsides of Oakville. It would be hard to improve upon the virtually perfect 2007, but the 2008 is not far behind. Notes of graphite, blueberry, charcoal, spring flowers, and some background oak are followed by a dense, purple-colored wine with full-bodied power, great elegance, precision, and purity. This is again an extraordinary effort from Maybach. It should drink well for 20-25 years.
    Drink Dates: 2010-2035
    Author: Robert Parker
  • Self | Rating: 96

    Author: Adriel L
  • Self | Rating: 95

    Drink Dates: 2014-2025
    Author: CBS Wine
  • Self | Rating: 92

    Nice balance. Not overly extracted. Classy but much too early.
    Author: taipanli

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

  • 715 bottles owned
  • 141 collectors
  • Average collector rating: 94
    (Out of 141 collectors)