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  • 2008 Philip Togni Cabernet Sauvignon Estate

2008 Philip Togni Cabernet Sauvignon Estate

UNITED STATES / CALIFORNIA / NAPA
  • 93 WA
  • 92 IWC
  • 17 JR
  • Variety
    Cabernet Sauvignon
See all wines from Philip Togni
See other vintages 1995 | 1996 | 1997 | 1999 | 2003 | 2004 | 2007 | 2011 | 2013 |
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SKU: 59831-2008-1500-3A

This item is available by the case only

Total:
$250.00

This is a final sale item

Not eligible for cancellations or refunds

  • Wine Advocate | Rating: 93

    Dramatically better, the dark ruby/plum/garnet-hued 2008 Cabernet Sauvignon Estate exhibits a subtly herbaceous nose with hints of sweet raspberries and black currants in the background. More backward than other great vintages such as 2007, 2005, 2004, 2002 and 2001, this medium to full-bodied, substantial 2008 needs 3-4 years of cellaring and should age for 15-20+ years. Although it is not one of his greatest classics, it is still a very fine effort, and will be very long-lived.
    Author: Robert Parker
  • International Wine Cellar | Rating: 92

    Good deep ruby-red. Musky blackberry, dark chocolate and licorice on the nose. Dense, creamy and sweet, with lovely depth to the concentrated blackberry and licorice flavors. At once suaver and much more structured than the Tanbark Hill bottling, finishing with sweet tannins and excellent persistence. I like this wine's energy and cut.
    Author: Stephen Tanzer
    Issue: May/June 2011
  • Jancis Robinson | Rating: 17

    Very dense and bordelais and dry on the end. Savoury rather than sweet with no fear of tannin. Bravo! Zesty.
    Author: Jancis Robinson
  • Self | Rating: 92

    Author: Southbound Union
This family-owned and run vineyard, founded in 1981, sits near the top of Napa Valley's Spring Mountain. Formerly a producer of Cabernet and Sauvignon Blanc, Togni Vineyards is now concentrated on its estate Margaux-style blend of Cabernet Sauvignon, Merlot, Petit Verdot, and Cabernet Franc. This age-worthy blend reflects Togni's early wine education and influence as a student of Emile Peynaud at the University of Bordeaux. With an annual production of only 2,000 cases, Togni wines are in limited supply and high demand. The estate grown and bottled Cabernet Sauvignon is a juicy combination of black cherry, currant, cassis, and licorice. In addition to the current release each vintage, Togni re-releases a 10-year-old bottling to showcase his wine's true aging potential. A second label, Tanbark Hill, is produced from younger vines on the estate property. Rounding out the portfolio, Togni also makes a sweet red known as Ca'Togni produced from Black Muscat.

See other similar producers:Grace Family Vineyards,Screaming Eagle,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 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

  • 120 bottles owned
  • 26 collectors
  • Average collector rating: 93
    (Out of 26 collectors)