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Rubus Cabernet Sauvignon AVA California 2016


This California Cabernet Sauvignon has rich flavors with a hint of black currant and cherry. The tannins are soft, leading to a smooth finish with a hint of oaked vanilla and a touch of eucalyptus/mint freshness.

100% California AVA Cabernet Sauvignon.

Average age of the vines: 15 years.

Picked at premium ripeness. Fermented in static tanks with pump-overs three times per day.

Aged five months French oak Barrels.

Alcohol: 13.5%
RS 0.5 g/l
TA 5.7 g/l

Serve this deep purple hued beauty with a variety of hearty dishes ranging from Osso Bucco to grilled red meats and cheeses.

Rubus Cabernet Sauvignon Napa Valley 2016

Rubus Cabernet Sauvignon Napa Valley is made from 100 percent Napa Valley Cabernet

Its long finish displays full mature flavors of blackberry, currant and chocolate with just a hint of toasty oak and black cherry. The tannins are refined and polished, allowing the fruit to be the focus.

 


 

Navigator Cabernet Sauvignon AVA California 2016

Navigator Cabernet Sauvignon  is made from 100% Cabernet Sauvignon

16 months in stainless steel and French oak barrels

Sourced from multiple vineyards accross California, the Navigator Cabernet Sauvignon is a complex yet easy drinking wine. Flavors of dark red fruit with notes of baking spice and coco envelop the palate and lead to a soft yet lengthy finish.

Avatar Cabernet Sauvignon 2017

Avatar Cabernet Sauvignon  is made from 100% Cabernet Sauvignon

Aged in 100% French Oak barrels for 4 months and then 6 months in the bottle beofre release

Avatar is the embodiment of the Agrelo´s terroir in a wine. Striking, audacious, joyful, profound. A spontaneous and honest experience for the senses. Challenging pleasures.

Presents a vibrant red color with glints of bordeaux. Great aromatic intensity. The spiciness of the nose is echoed on the palate and combines well with juicy red fruit flavors. It expresses in a very fresh way, with red fruits, sweet tannins and balanced acidity.

Coming from Agrelo district.
Average of the vines is 25 years old.
Soil type: Alluvial and sandy soils with a big amount of rocks just besides the Mendoza river. This is one of the most prestigious terroirs in Argentina.
Winemaking: Crushing, destemming and maceration pre-fermentative at 11ºC for 24 hours. Alcoholic fermentation in tanks. 4 weeks of skin contact maceration. Aged in French oak barrels for 4 months, Malolactic fermentation in contact with fine lees.
Wine was slightly filtered before bottling.

Long Shadows Feather Cabernet Sauvignon 2015

Acclaimed Napa Valley vintner Randy Dunn has a reputation for producing world-class Cabernet Sauvignon. He brings more than four decades of winemaking experience to the Columbia Valley to produce Feather, his only wine made outside of California.

Tasting Notes: Deep crimson colored with pure and expressive Cabernet Sauvignon character. Generous aromas and flavors of dark fruits, violets, coffee and toasted herbs combine with a textured mid-palate to deliver a big, yet focused, wine with polished tannins and persistent finish.

Winemaking: Grapes were hand-harvested at the peak of ripeness, then lightly crushed and fermented in small stainless steel tanks. Once fermentation was underway, the cap was pumped over aggressively to extract color and structure. As fermentation neared completion, pump overs were handled more gently to further extract color and flavors without imparting harsh tannins. The finished wine was aged 22 months in 90% new Vicard French oak barrels (Randy's cooper of choice at Dunn Vineyards as well).

Alcohol: 14.4%
pH: 3.86
TA: 0.58 grams / 100ml

Review:

The 2015 Cabernet Sauvignon Feather is lovely, unfurling in the glass with aromas of cassis, blackberries, petroleum jelly and burning embers. On the palate, it's full-bodied, ripe and powerful, with an expansive attack and an ample core of dark berry fruit, underpinned by a fine-grained, stony chassis of ripe tannins. This wine is made by Howell Mountain veteran Randy Dunn, and its profile—while marked by the torrid 2015 vintage—will be familiar to followers of the wines he produces there. - Wine Advocate 96 Points


"The 2015 Feather Cabernet Sauvignon is 100% Cabernet Sauvignon that was brought up in 90% new French oak barrels. Its inky purple color is followed by a seamless, pure, impeccable balanced Cabernet that has loads of currants, scorched earth, graphite, and espresso aromas and flavors. Deep, rich, gorgeously pure and polished, with building tannin, it's a heavenly Cabernet Sauvignon that has everything you could want. It’s the finest vintage to date of this cuvée and is capable of lasting for 20-25 years."
- Jeb Dunnuck (April 2018), 97 pts


 Wine Advocate: 96 97 Points
Bydand Cabernet Sauvignon Napa Valley 2015

Bydand Cabernet Sauvignon Napa Valley  is made from 100% Cabernet Sauvignon

Aged for 22 months in 80% new French oak, 20% neutral French oak

Located in the heart of the Rutherford Bench the 2015 Cabernet Sauvignon exhibits all of the characteristics that make this one of Napa Valley’s most popular grape growing areas. Revealing deep and polished flavors of dusty earth and wild berry this wine finishes with fine-grained tannins that produce a complex and vibrant finish.



Quilceda Creek Cabernet Sauvignon Columbia Valley 2015
The 2015 growing season was the warmest ever recorded in Washington State. We achieved sufficient shoot growth early in the season to provide the fruit shading during the hottest June days. We have also installed overhead misters in all of our vineyard sites to cool the fruit, if needed, to produce the finest grapes we can grow, regardless of extreme weather. Almost all of our Cabernet Sauvignon achieved its final ripening under perfect, mid-70 degree Fahrenheit temperatures in October. The results were very small and concentrated berries full of flavor and freshness.

The 2015 Quilceda Creek Cabernet Sauvignon Columbia Valley is a truly majestic wine with great purity, class and breed. The wealth of blackberry, blueberry and black cherry fruit is remarkable, with hints of spring flowers, cocoa powder, roasted herbs, forest floor and minerals. This wine will have a large drinking window due to the seamless integration of all its elements. Drink now through 2037. 100% Cabernet Sauvignon.
- Paul Golitzin, Director of Winemaking


Review:

"The flagship is the 2015 Cabernet Sauvignon, 100% Cabernet Sauvignon mostly from Champoux with the balance from Palengat and Wallula vineyards. Crème de cassis, graphite, black licorice, unsmoked tobacco, and hints of chocolate and emerge from this beauty and it continues to gain depth and nuance with time in the glass. Full-bodied, deep, and layered with an incredible purity and elegance on the palate, it's already accessible but has more than enough tannin, depth, and balance to evolve for two decades or more."
- Jeb Dunnuck (April 2018), 99 pts


 99 Points
Rubus Old Vine Zinfandel Lodi 2016

Lodi, American Viticulture Area (AVA) – The Lodi AVA is located in the northern end of the San Joaquin Valley, Central Valley California, east of the San Francisco Bay. Lodi has warm days and cool nights, similar to the Mediterranean climate. The lower temperatures that occur in Lodi result in fruit with good acidity. A wide range of soils are found in the Lodi AVA, but they generally are deep, loamy, sandy, rocky soils similar to that found in southern Rhone valley.

The Lodi appellation totals almost one half million acres, and the approximately eight hundred growers farm roughly 90,000 acres. Lodi produces more Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc, and Zinfandel than any other wine region in California, but it is probably best known for its old vine Zinfandel. The vines are often head trained giving them a classic old world appearance.

Zinfandel – The Zinfandel grape is a hearty variety that produces grapes with high sugar levels, often resulting in wines with a high alcohol content. Thought to be a relative of Primitivo that is found in southeast of Italy (the boot heel), Zinfandel can be made into a wide range of wine styles, including White Zinfandel, light or full bodied red wines, and even late harvest desert style wine. However Zinfandel, especially Old Vine Zinfandel from Lodi, is usually made into a full bodied, spicy red wine with characteristics of red fruit, raspberry, and cherry.

Produced in the heart of Lodi AVA.

Rubus Zinfandel Lodi is made from 98% Zinfandel + 2% Cabernet Sauvignon
Bottled after aging in French and American oak for 9 months.


Rubus Zinfandel Lodi presents with ruby red in color, with red fruit, raspberry, and spice on the nose. This wine is medium in body, with notes of ripe cherry, cedar box, cinnamon, anise, black pepper, and hint of smoke on the palate. It has a long, silky finish.

Selected by Fran Kysela MS.

Casir dos Santos Estate Reserve Cabernet Sauvignon 2015

We choose a terroir along the side of Los Andes in Tupungato, Gualtallary to grow this complex Cabernet Sauvignon.
Aged in French oak barrels for 8 months in our cellar. Lovely deep red color, with ripe blackberry fruit. The spiciness of the nose is echoed on the palate and combines well with juicy red fruit flavors. Well integrated oak and fine tannins ensures a long and classic finish.

Coming from a sustainable 50-year old plot, grapes are crushed, destemmed and go through pre-fermentative maceration at 11ºC for 24 hours. Alcoholic fermentation in tanks. 4 weeks of maceration with must. Aged in French oak barrels for 8 months, Malolactic fermentation in contact with fine lees.

Le P'tit Paysan Cabernet Sauvignon 2016

Le P'tit Paysan Cabernet Sauvignon is made from 96% Cabernet Sauvignon, 4% Petit Verdot

11 months on lees in French oak barrels (3% new)

Le P'tit Paysan offers intense blackberry, dark cherry aromas, chocolate, herbaceous and toasty notes on the palate. Medium-bodied, well-balanced with moderate and integrated tannins that give structure and liveliness to the wine.

Cabernet Sauvignon is sourced from two vineyards, a 44 year old vineyard planted in the calcareous alluvial deposits of the San Benito River and a 25 year old vineyard east of Gilroy, which grows in deep, extremely sandy soils against the foothills of the Diablo Range. The Petite Verdot from the Paicines AVA and grows in rocky alluvial deposits above the Tres Pinos arroyo. All three vineyards experience the warm days and cold nights typical of the Central Coast, allowing these late ripening Bordeaux varieties to be picked at high acidity and moderate sugars. Fermented whole berry in several lots with endemic yeasts, pressed after approximately 20 days. Aged for 11 months (3% new) French barrels. A beautiful example of ‘old school’ California Cabernet made with minimal intervention from mature vineyards.

Pairs well with steak, duck, game, hearty stews, ribs, and dark, rich sauces.

Review:

"Warm aromas of baked red cherry and caramel grow more complex due to a gravelly minerality and hints of peppercorns on the nose of this bottling by Ian Brand. The palate leads with oregano and pepper, those spices overwhelming the fruit, and the rocky minerality continues, leading into a cocoa-laced finish. It is a lithe and lively style of Cab."
- Wine Enthusiast (June 2018), 91 pts - Editors' Choice



 Wine Enthusiast: 91
Levendi Symphonia Cabernet Sauvignon 2015

Levendi Symphonia Cabernet Sauvignon is made from 100 percent Cabernet. 


This limited production Levendi Cabernet Sauvignon entices with the sweet, toast nose reminiscent of cherry pie a la mode richly balanced with blueberry and vanilla flavors that crescendo in a nice finish.  700 cases produced.  


Siegel Single Vineyard Los Lingues Cabernet Sauvignon 2015


Viña Siegel Single Vineyard Cabernet Sauvignon is the result of our family's continuous search for quality wines with personality which faithfully reflect the best of our terroir. This wine comes from selected grapes from our "Los Lingues" vineyard in Alto Colchagua.

Located in the foothills of the Andes where the influence of the Andean winds result in an elegant Cabernet Sauvignon with great concentration of ripe red fruits, cassis and chocolate, and a balanced, richly structured, and long finish.

An intense violet color. Smells of cassis and is complemented with notes of mature red fruit and chocolate. A round and elegant wine with an excellent final persistence.

After carefully determining the moment for the harvest, the grapes are harvested by hand and later de-stemmed and marinated in cold temperatures for 5-6 days. Alcoholic fermentation is between 26ºC and 29ºC during which daily reassembly is implemented according to taste.Post-fermentation infusion lasts for two or three weeks. Once the blend is made, the wine is gently clarified and stabilized in cool temperatures if necessary.

 


Review:

"Siegel’s style, influenced by French consultant, Didier Debono, is all about freshness, balance and focus. This well-priced aromatic Cabernet from Los Lingues is a case in point, with fine tannins and a long, mineral-edged finish. 2020-25"
- Tim Atkin MW (Chile 2018 Special Report), 92 pts

 92 Points
Thorn Clarke Shotfire Cabernet Sauvignon-Shiraz 2015

Thorn Clarke Shotfire Cabernet Sauvignon Shiraz is made from 76% Cabernet Sauvignon, 24% Shiraz.

A warmer spring and cooler summer saw the Barossa begin vintage 2013 with some exceptionally healthy vines and expectations for early maturation. Maximum mean temperatures in the Barossa in spring (September to November) were slightly above average, which led to good vegetative growth, healthy vines and potentially early maturation, while summer mean maximum temperatures were cooler than average.

The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximize color, tannin and flavor extraction. Cooling is used to ensure ferments remain in the 22-25°C range which will allow the fruit to display maximum fruit expression.

 


Review:

aged in a combination of new and used French and American oak for 18 months): Bright violet color. A smoke-tinged bouquet evokes redcurrant, dried cherry, pipe tobacco and succulent herbs. Seamless and gently sweet, offering red berry compote, rose pastille and bitter chocolate flavors. Finishes long and gently tannic, with clinging sweetness and an echo of smokiness. - Josh Raynolds"
- Vinous (March 2016), 90 pts

Rubus Sauvignon Blanc 2017

The Rubus Sauvignon Blanc was produced from grapes grown in selected Waipara Valley vineyards.
The extended growing season of warm, fine days and cool nights ensured the fruit was harvested in wonderful condition mid April.

This wine shows rich gooseberry and tropical fruit aromas with an edge of complexity. The palate is lively and refreshing with a long, lingering finish.

Following harvest the fruit was gently pressed, settled and racked to fermentation. The juice was then cool fermented for 21 days and left on yeast lees contact for a further two months prior to blending, light fining, filtering and bottling. Analysis at Bottling: 3.35 pH 6.5 g/l Total Acid 12 % Alcohol 2.0 g/l Residual Sugar

Abeja Cabernet Sauvignon Columbia Valley 2014

Abeja Cabernet Sauvignon Columbia Valley is made from 96% Cabernet Sauvignon, 4% Merlot.


Aged for 20 months in 100% French, medium toast; 60% new, 40% one & two year old
The nose leads off with plum, bright blackberry, and dark bing cherries. A touch of dried blueberry rounds out the fruit profile. Floral notes and cocoa, with nuances of cedar and spice, are sprinkled throughout. All of these characters follow through on the palate and, with a pleasant minerality and continuity, weave a tapestry of complexity and youthful exuberance. 

 


Review:

"Bright, dark red. Ripe aromas of currant, black cherry, licorice, fresh herbs and dark chocolate, lifted by a floral element. Plush and seamless but laid-back, conveying a restrained sweetness to its creamy flavors of currant, mocha and licorice. This wine didn't display quite the sweetness, horizontality or length of the 2015 Merlot on first pour but it expanded beautifully with 48 hours in the recorked bottle without losing its spring. A very suave Cabernet with excellent aging potential. - Stephen Tanzer"
- Vinous (October 2017), 93 pts

 Vinous Antonio Galloni: 93
Balius Reserve Block Cabernet Sauvignon 2014

SALE

 

95% Cabernet Sauvignon sourced from three single-vineyard sites in the Chiles Valley AVA in Napa Valley, 5% Merlot from the Oak Knoll AVA in Napa Valley.

On the nose, the 2012 Reserve Block Cabernet shows complex aromas of sweet blackberry coulis, currants, and black licorice. The dense palate is packed with an intense combination of dark red and blue berries, baking spices, and sweet tobacco. The oak is integrated seamlessly, and the perfectly balanced components come together in a smooth finish that lasts for nearly a minute.


Review:

"Dull garnet black color. Aromas of dried currant, geranium, and terra cotta dust with a velvety, bright, dry full body and a warming, complex, long roasted figs with chocolate glaze, hoisin sauce, and sandalwood finish with well-integrated, silky tannins and moderate oak. A lovely floral Rutherford Cab with a bountiful bouquet of fruits & spices."

- Beverage testing Institute (August 13th 2018), 92 pts

 92 Points
Harris Estate Caseys Lakeview Cabernet Sauvignon 2013

The Cabernet Sauvignon Casey’s Lakeview is similarly inky bluish/purple to the rim. Tasting like blood, this wine is dense and rich with lots of chocolate, espresso, earth and spice. It is deep, full-bodied, and again, a masculine style of wine that needs at least 4-5 years of cellaring and should keep for 25 or more years.

Lakeview Vineyard is the winery’s mid-block vineyard planted to a combination of clone 6 & 337 Cabernet Sauvignon on 101-14 rootstock. Excellent drainage from the rocky and chalky soils plus plenty of sunlight throughout the day produces wines of bold character with mouth filling flavors.

Organic farming methods are used to produce this Cabernet Sauvignon Casey's Lakeview vineyard. Vines are 17 years old. Ageing in French oak barrels (85% new) for 20 months, then 12 months in bottle prior to release. Non-filtered.

 


Review:

"The 2013 Cabernet Sauvignon Casey’s Lakeview is similarly inky bluish/purple to the rim. Tasting like blood, this wine is dense and rich with lots of chocolate, espresso, earth and spice. It is deep, full-bodied, and again, a masculine style of wine that needs at least 4-5 years of cellaring and should keep for 25 or more years."
- Robert Parker's Wine Advocate (Issue #222, December 2015), 95 pts

"Darker tonalities of fruit along with distinctly savory undertones are two of the signatures in the 2013 Cabernet Sauvignon Casey's Lakeview Vineyard. Rich, ample and powerful, the Casey's Lakeview offers notable richness to fill out its broad-shouldered frame. Hints of lavender and mint add nuance in a virile Cabernet Sauvignon that needs at least a few years to fully come together. - Antonio Galloni" 

- Vinous (October 2015), 94 pts

 

 Vinous Antonio Galloni: 94 Wine Advocate: 95
Introvert Cabernet Sauvignon AVA CA 2016

A very balanced and refined Cabernet with blackberry, blackcurrant and floral character. Medium-to full-bodied, subtle and complex. Very drinkable and approachable, this wine is sure to be a crowd pleaser.

Le P'tit Paysan Cabernet Sauvignon 2016

Ptit Paysan Cabernet Sauvignon  is made from 92% Cabernet Sauvignon, 8% Petit Verdot

Oak: 11 months on lees in neutral barrels

The Cabernet Sauvignon is sourced from a vineyard at the foot of the Santa Cruz Mountains west of Morgan Hill, which grows in a mix of granitic and volcanic soils, and a 25-year-old vineyard east of Gilroy, which grows in deep, extremely sandy soils against the foothills of the Diablo Range. The Petite Verdot is sourced from the Paicines AVA and grows in rocky alluvial deposits above the Tres Piños Arroyo. All three vineyards experience the warm days and cold nights typical of the Central Coast, allowing these late ripening Bordeaux varieties to be picked at high acidity and moderate sugars.

Le P'tit Paysan offers intense blackberry, dark cherry aromas, chocolate, herbaceous and toasty notes on the palate. Medium-bodied, well-balanced with moderate and integrated tannins that give structure and liveliness to the wine.

Pairs well with steak, duck, game, hearty stews, ribs, and dark, rich sauces.

Review:

"Warm aromas of baked red cherry and caramel grow more complex due to a gravelly minerality and hints of peppercorns on the nose of this bottling by Ian Brand. The palate leads with oregano and pepper, those spices overwhelming the fruit, and the rocky minerality continues, leading into a cocoa-laced finish. It is a lithe and lively style of Cab."
- Wine Enthusiast (June 2018), 91 pts - Editors' Choice

 Wine Enthusiast: 91
Thorn Clarke William Randell Cabernet Sauvignon 2015

Thorn Clarke William Randell Cabernet is made from 100 percent Cabernet

Deep red in colour. The nose is lifted and expressive with lovely Christmas cake and mint characters along with black olives and tobacco leaf adding complexity. The palate is medium to full bodied with blueberry and hints of cassis as the primary fruit flavours. The palate has great poise with the vibrant fruit, spicy French oak and fine tannin structure all wonderfully balanced, and the wine finishes with great length of fruit.


Review:

GOLD MEDAL
- International Wine & Spirits Competition 2017

Willowcroft Cabernet Franc 2015

Willowcroft Cabernet Franc 2015 is made from 75% Cabernet Franc, 14% Cabernet Sauvignon, 7% Chambourcin and 4% Petit Verdot. This is a blend of clones from Bordeaux and the Loire Valley. 
This is planted on silty loam soils. 
Harvested from home Vineyards on Sept 23rd 2015 (brix 23.9). 
Malo-Lactic fermentation.
Fermented and aged for 12 months in a mix of French, Hungarian and American Oak barrels.
It was slightly filtered before bottling.


 
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Marcassin Sonoma Coast Chardonnay 2013

Marcassin Sonoma Coast Chardonnay is made from 100 percent Chardonnay. 


The 2013 Chardonnay Marcassin Vineyard may be even better. Notes of caramelized citrus, hazelnut, apple blossom, lemon oil and orange marmalade are all present in this wine of dazzling aromatic and flavor dimension. It is full-bodied, again shows some wet pebbles (which I equate with minerality), vibrant acidity, and no real evidence of any oak. Much like the 2012, the finish goes on for 45+ seconds. This is another killer Chardonnay from Helen Turley and John Wetlaufer. -Wine Advocate 100 Points

What an extraordinary tasting this was at the Marcassin winery just north of Santa Rosa in Sonoma County. Just when you think the duo of Helen Turley and John Wetlaufer can’t make greater wines, they bowl over the taster with an array of exquisite quality that really must be tasted to be believed. Marcassin was probably California’s greatest Chardonnay after the famous Chalone winery fell from the pinnacle and onto hard times in the 1980s (and it has yet to rebound). Moreover, Marcassin set the bar for great Pinot Noir as well. And while both their Chardonnay and Pinot Noir have many competitors these days (from the likes of Harford Court, Mark Aubert, Kistler, Kongsgaard, DuMol, Thomas Brown, Peter Michael, Martinelli and Luc Morlet, to name a few), John Wetlaufer and Helen Turley remain the reigning geniuses of these two varietals in California. Certainly, their meticulous attention to detail in both the vineyard and in the winemaking and élevage account for the quality, but they were among the pioneers who saw the unlimited potential from the Sonoma Coast, now a relatively crowded neighborhood. This was a remarkable tasting that simply blew me away, and I have been following their wines since the first Marcassins were made in the early 1990s. By the way, any doubts about aging potential should be crushed immediately, as even in the most challenging vintages in California, Marcassin Chardonnays and Pinots have aged as well as, if not better than just about any grand cru white Burgundy. For example, 1995 and 1996 Chardonnays, particularly those from the Lorenzo Vineyard, are incredibly youthful and dynamic, and the Marcassin Estate Pinot Noir, even from vintages such as 1998, is simply amazing. The three Chardonnays tasted include two perfect wines. Perhaps the closest comparison is not to anything made in California, but a Corton-Charlemagne in a top vintage from the famous Jean François Coche-Dury.



 Wine Advocate: 100