Wine Advocate | Rating: 95Another impressive 2011 full of potential, the Cabernet Sauvignon Grand Vin is impeccable in its balance and overall sense of harmony. Violets, dark berries and chocolate wrap around the layered, sensual finish. This is far from an easygoing 2011. It will be interesting to see if the 2011 softens and/or fleshes out over time. The 2011 is 89% Cabernet Sauvignon, 10% Merlot and 1% Cabernet Franc. Anticipated maturity: 2017-2031.Drink Dates: 2017-2031Author: Antonio Galloni
International Wine Cellar | Rating: 96(includes 10% merlot and 1% cabernet franc; 100% new French oak): Black raspberry, tobacco, espresso, crushed rock and smoky oak aromas and flavors convey a powerful sense of place. Hugely rich and silky, offering a rare combination of inner-mouth perfume and sheer depth of fruit. This is even sweeter than the Roberta's today! Noble, seamless tannins hit the palate late, allowing the wine to open up spectacularly on the finish. A strong candidate for the cabernet of the vintage. Remarkably opulent for a wine with just 13.5% alcohol.Author: Stephen TanzerIssue: May/June 2014
Vinous | Rating: 96As great as the 2010 is, the 2011 isn't too far behind. Silky, gracious tannins form the backbone in a refined, beautifully balanced Grand Vin long on class. Sweet, perfumed and utterly impeccable throughout, the 2011 is a Grand Vin simply superb. With time in the glass, the 2011 fleshes out beautifully, showing remarkable depth for the year. The 2011 is 89% Cabernet Sauvignon, 10% Merlot and 1% Cabernet Franc. The higher percentage of Merlot is typical of a lot of blends in 2011.Drink Dates: 2016-2031Author: Antonio Galloni
Wine Spectator | Rating: 88Firm, tight and focused, striking a balance between ripe dried berry, light toasty oak, underbrush and black licorice flavors before the chewy, gritty tannins take hold.Drink Dates: 2014-2022Author: James Laube
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
- 121 bottles owned
- 30 collectors