2010 Schrader Cabernet Sauvignon CCS Beckstoffer To Kalon Vineyard
Wine Advocate | Rating: 98A wine that seems to hit all of the sweet spots on my palate is the 2010 Cabernet Sauvignon Beckstoffer To Kalon Vineyard CCS made from clone 4. It possesses about the same amount of alcohol as the other wines (14.5%), and is aged 20 months in 100% new oak, but it reveals an opulence, voluptuousness and a seamless haute couture fashion. There is something Pomerol-like in the 2010 CCS that I have not noticed in previous vintages. That may be due to the upfront, appealing, stunningly rich, voluptuous style. This is a Cabernet Sauvignon of great nobility and character that, despite its precociousness, should age for 25+ years. Sadly, the production of 156 cases pales in comparison to the 520 cases made in 2012.Drink Dates: 2013-2038Author: Robert Parker
Wine Spectator | Rating: 95Red and black, black and red, a wonderful mix of flavors cloaked in a shawl of chewy, loamy earth and spicy tannins. Backward along with the other Schraders, this begs for cellaring and is sure to offer a pleasant surprise sometime soon.Drink Dates: 2015-2030Author: James Laube
International Wine Cellar | Rating: 98The 2010 Cabernet Sauvignon Old Sparky Beckstoffer To Kalon Vineyard is the biggest and most powerful of these wines. It possesses serious depth and power. Layers of dark red and black fruit are woven together in this full-bodied, intense wine. In 2010 Sparky balances intensity with elegance and a totally seamless expression of fruit. Gorgeous, perfumed notes linger on the structured virile finish. This is a great way to end the tasting at Schrader. Old Sparky is built on a core of clone 6, with complementary amounts of clone 4 and clone 337. (Magnum) - Antonio GalloniDrink Dates: 2020-2030
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
- 141 bottles owned
- 97 collectors