2009 Spottswoode Cabernet Sauvignon Estate
Wine Advocate | Rating: 97Another super-impressive effort, the 2009 Cabernet Sauvignon boasts stunning depth and sheer power. Black currants, pencil shavings, mocha, incense and melted road tar are all woven together gracefully in this powerful, opulent wine. The tannins remain firm, so another few years of cellaring is a must. There is serious density and sheer power to burn. Today the 2009 is a touch less vibrant than the 2010, but more overt and voluptuous. A brooding, muscular finish rounds things out beautifully. The 2009 is 95% Cabernet Sauvignon, 4% Cabernet Franc and 1% Petit Verdot. Anticipated maturity: 2019-2034.Author: Antonio Galloni
Wine Spectator | Rating: 96Beautifully crafted and marked by a distinctively complex, subtle mix of dried herb, baking spices and floral scents, with a tight core of currant and blackberry. Finishes with a surge of flavors that build and expand.Author: James Laube
International Wine Cellar | Rating: 94Full ruby-red. Cassis, dark chocolate and violet on the lively nose. Seamless and lush in the style of the year, showing the roundness and finesse of the best Spottswoode vintages. Finishes with toothcoating sweet tannins and a complete absence of rough edges. This doesn't show the tannic mass of the more backward and powerful 2008 but it's suaver and has plenty of structure for a graceful evolution in bottle.Author: Stephen TanzerIssue: May/June 2012
Self | Rating: 17Drink Dates: 2014-2024Author: Steve
Self | Rating: 95Drink Dates: 2015-2024Author: Doug
The Novak family is committed to producing wines that faithfully reflect their grape origins. Each Spottswoode wine is known for its refined elegance, balance, and classic structure. Dedicated stewards of their property, the Novaks have farmed organically since 1985 and have pioneered the restoration of their local watershed.
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
- 1171 bottles owned
- 107 collectors
- Average collector rating: 90
(Out of 107 collectors)