Wine Advocate | Rating: 99Deep garnet-purple, the 2015 Cabernet Sauvignon Beckstoffer Dr Crane Vineyard leaps from the glass with opulent creme de cassis, raspberry tart and black forest cake notions plus underlying cigar box, mocha, licorice and forest floor suggestions. Full-bodied, rich, spicy and decadently generous in the mouth, it has a firm, velvety foundation and wonderful precision, featuring an invigorating lift on the very long, multilayered and provocatively earthy finish. 815 cases were made.Drink Dates: 2019-2045Author: Lisa Perrotti-BrownIssue: 234
Wine Spectator | Rating: 94Fresh and spicy, this subtle style offers lively plum, black cherry and blackberry flavors, presented in a graceful, supple manner, with caressing tannins. Drink now through 2030. 815 cases made. — JLDrink Dates: 2018-2030Author: James LaubeIssue: Nov 15, 2018
Vinous | Rating: 94The 2015 Cabernet Sauvignon Beckstoffer Dr. Crane Vineyard is rich, voluptuous and racy, as wines from this site tend to be. Sweet red cherry, raspberry, spice, new leather and white chocolate infuse this expressive, mid-weight Cabernet Sauvignon from Paul Hobbs. This has really come together nicely over the last year.Drink Dates: 2020 - 2034Author: Antonio GalloniIssue: Mar 2018
James Suckling | Rating: 94This is very pensive on the nose with notes of dark plums, tile, cedar, tobacco, clay and licorice. Full body, tight tannins, taut acidity and a mineral finish. Really delicate and polished. But some austerity. Drink now or hold.Author: James SucklingIssue: Wednesday, May 23, 2018
Over the years, the small family of wines has grown to over a dozen as numerous new and historic vineyards have captured Hobbs' attention since that first vintage. The current wines are the result of years of perseverance, patience and experimentation in Hobbs' continuing adventure with wine. It is his great hope that the fruit-driven, complex wines he makes with his dedicated team will continue to appeal to many people around the globe.
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
- 82 bottles owned
- 20 collectors