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  • 2012 Dana Estates Cabernet Sauvignon Helms Vineyard

2012 Dana Estates Cabernet Sauvignon Helms Vineyard

abv 14.8%
  • 96 WA
  • 94 WS
  • 95 IWC
  • Variety
    Cabernet Sauvignon

Out of stock

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SKU: 308834-2012

This item is available by the case only


This is a final sale item

Not eligible for cancellations or refunds

  • International Wine Cellar | Rating: 95

    (14.6% alcohol, compared to 14.5% for the 2011): Bright red-ruby. Captivating nose shows an almost liqueur-like ripeness to the aromas of strawberry, dark cherry, boysenberry, cumin and coriander. Very ripe and dense but with a light touch and no roasted character. Lovely vinosity gives definition to the deep redcurrant, kirsch and exotic spice flavors. Finishes fresh, firmly tannic and very long, with a complicating touch of gravelly minerality. This was fermented mostly in oak uprights. Winemaker Vawter described 2012 as |a more California vintage than 2011, but cooler than 2007 and 1997.|
    Author: Stephen Tanzer
    Issue: May/June 2014
  • Wine Advocate | Rating: 96

    Deep garnet-purple, the 2012 Cabernet Sauvignon Helms Vineyard sings of crushed blackberries, cassis and black cherries with touches of Provence herbs, violets and chocolate box plus a hint of dusty earth. Medium-bodied with a firm backbone of grainy tannins and a racy acid line, it has youthful, taut, muscular black fruit and a long, refreshing finish. Should age beautifully!
    Drink Dates: 2017-2039
    Author: Lisa Perrotti-Brown
  • Wine Spectator | Rating: 94

    Dense and pleasantly earthy, with an edge of loamy earth and crushed rock minerality cutting through the core of currant, blackberry and mocha before the dense, earthy tannins fold in. The finish is long and engaging. Drink now through 2030. 284 cases made.
    Drink Dates: 2015-2030
    Author: James Laube
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  • Discover our collection of Dana Estates wines

    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

    • 96 bottles owned
    • 34 collectors