Paul Hobbs Beckstoffer Dr. Crane Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
Grown on the west side of St. Helena, this distinctive cabernet sauvignon clearly displays its origins with a rich garnet hue and sophisticated aromas of cacao bean, crème de cassis, and sweet tobacco on the nose. Layered, with a superb structure, the wine offers impressions of blueberry coulis, black raspberry, and savory herbs like Herbs de Provence. The weighty mid-palate unveils anise spice and a graphite mineral note that combines with a fresh acidity that extends the long finish.
Review:
The 2018 Cabernet Sauvignon Beckstoffer Dr. Crane Vineyard was aged in 70% new oak this vintage, as opposed to 100% as it normally is. Deep garnet-purple in color, it rolls out of the glass with perfumed rose hip tea, fragrant earth and incense scents, giving way to a core of kirsch, blackberry preserves and blackcurrant pastilles plus a touch of iron ore. Full-bodied, rich and seductive, it has exquisitely ripe, finely grained tannins and a refreshing backbone, finishing long and minerally.
-Robert Parker's Wine Advocate 99 Points
Paul Hobbs Beckstoffer Dr. Crane Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
Grown on the west side of St. Helena, this distinctive cabernet sauvignon clearly displays its origins with a rich garnet hue and sophisticated aromas of cacao bean, crème de cassis, and sweet tobacco on the nose. Layered, with a superb structure, the wine offers impressions of blueberry coulis, black raspberry, and savory herbs like Herbs de Provence. The weighty mid-palate unveils anise spice and a graphite mineral note that combines with a fresh acidity that extends the long finish.
Review:
Needing plenty of air to show at its best, the 2019 Cabernet Sauvignon Beckstoffer Dr. Crane Vineyard is a sensational, gorgeous Napa Valley Cabernet that delivers the goods like only this region can. Pure Cabernet magic on the nose, with deep blackcurrants, smoked tobacco, lead pencil, and a kiss of spring flowers as well as a beautiful Pessac-Leognan-like scorched earth character, it hits the palate with full-bodied richness, silky tannins, no hard edges, and a great, great finish. It's one of those wines that builds incrementally on the palate and it's only after the second or third sip that you realize how special this wine is. It also offers that rare mix of power and elegance that's the hallmark of all great wines. It needs a couple of hours in the decanter if drinking any time soon. Hats off to Paul Hobbs for an incredible Napa Valley Cabernet Sauvignon.
-Jeb Dunnuck 100 Points
Paul Hobbs Beckstoffer To Kalon Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
Farmed with a unique precision to match the unparalleled terroir of this historic Oakville site, this vintage is ethereal, delicate, and nuanced. An attractive deep garnet in appearance, this wine expresses soft red cherry, strawberry, floral, and graphite. The palate is full and lively with flavors of blueberry, blackberry, sandalwood, and dried herbs, supported by a lovely grip of tannins and well-tensioned texture that leads to a long, refined finish.
Review:
More expressive and open-knit, the 2019 Cabernet Sauvignon Beckstoffer To Kalon Vineyard sports a similar ruby/purple to go with an incredible array of black raspberry, cassis, flowery incense, orange blossom, smoked tobacco, and exotic spice. As are all To Kolans, it's incredibly perfumed and complex aromatically, and it's one of those wines that changes every time you come back to the glass. Full-bodied on the palate, it offers beautiful richness and depth, a light, graceful mouthfeel, silky tannins, and a heavenly finish. It's another magical wine from this talented winemaker that readers will absolutely love.
-Jeb Dunnuck 99 Points
Paul Hobbs Coombsville Cabernet Sauvignon is made from 100% Cabernet Sauvignon
Since our inaugural release last year, this wine has quickly become one of the most compelling in their portfolio. Offering a gorgeous deep purple hue, our 2019 captivates with a bouquet of crushed blueberry, summer savory spice, and a delicate tobacco leaf note. The palate is remarkably balanced with well-integrated
tannins and fresh acidity that wraps around boysenberry and black fig along subtle notes of rosemary and a crush rock minerality, which lends tension through the long finish.
Review:
A rich and layered red with blackcurrant, dark chocolate and purple fruit. Full and solid with beautiful flavors. Consistent, juicy and delicious. Blue fruit and mint at the end. Spicy. A triumph for the vintage. Drink now or hold.
- James Suckling 96 Points
The unique volcanic soil composition of this site is exhibited in this Cabernet’s mineral texture and intensely structured palate. This latest release from the exceptional 2018 vintage presents a deep purple rim surrounding an opaque garnet core with an abundance of aromas emerging from bakers’ chocolate and dark cherry to crème de cassis to tapenade. Both graceful and bold on the palate, the broad tannins are balanced by pulsing acidity that brings tension and freshness throughout. Notes of boysenberry are interspersed with accents of sweet thyme against a backdrop of crush rock minerality, adding to the long finish and layers of complexity.
Ptit Paysan Cabernet Sauvignon is made from 91% Cabernet Sauvignon, 6% Petite Verdot, 3% Cabernet Pfeffer.
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.
Far Niente Post & Beam Napa Cabernet Sauvignon is made from 100 percent Napa Cabernet Sauvignon.
At Post & Beam, we make wines of pure expression, built on generations of hands-on experience producing acclaimed Cabernet Sauvignon and Chardonnay. Backed by the expertise and legacy of Far Niente Wine Estates, we use time-honored techniques to make exceptional wines that can be enjoyed upon release. Our expertise of winemaking at the highest level has enabled us to create wines that seamlessly unite tradition and modernity.
The 2022 Post & Beam Cabernet Sauvignon displays seductive aromas of briar patch and plum sauce on the nose before leading onto a palate that is well-structured yet elegant. Round and textured on the palate, the entry is layered with cassis and blackberry. The finish exudes vanilla, mocha, and cocoa flavors alongside resolved tannins.
REVIEW
Deep garnet-purple in color, the 2018 Cabernet Sauvignon Snake Oil needs a little swirling to reveal emerging notes of freshly crushed blackcurrants, blackberry pie and mulberries plus suggestions of tilled soil, cedar chest and Indian spices with a touch of roses. The full-bodied palate completely coats the mouth with opulent black fruit preserves and exotic spice layers, supported by velvety tannins and lovely freshness, finishing long and perfumed.
-Wine Advocate 93+ Points
The 2018 Priest Ranch Snake Oil is all Cabernet Sauvignon, from a trio of hillside vineyards on the Somerston Estate. It has beautiful blueberry and plum fruits as well as notes of sappy herbs, violets, and bouquet garni. More medium-bodied, focused, and elegant, it shines for its purity, freshness, and length. It’s a classic 2018 that will have 15+ years of longevity.
-Jeb Dunnuck 93 Points
Our 2018 Snake Oil was handpicked, sorted, and fermented naturally, then aged for 24 months in 75% new French oak barrels and 25% once-used French oak barrels.
HARVEST NOTES
The early half of 2018 brought us moderate temperature allowing for a long growing season. We had a majority of our rainfall in February followed by a mild Spring. Then summer brought consistent temperatures with little heat spikes. This weather allowed for longer hang time and for the fruit to ripen at a slower rate. The 2018 harvest at our estate began in late August and resulted in exceptional quality.
Since the founding in 1978, Quilceda Creek has dedicated itself to one thing: producing world-class Cabernet Sauvignon. Director of Winemaking Paul Golitzin believes that the winery’s greatest assets are the vineyards of the Columbia Valley. Through vineyard ownership and control, and through precision farming, they are able to grow and produce the highest caliber Cabernet Sauvignon. In award of their relentless pursuit of producing perfect Cabernet Sauvignon, Quilceda Creek has received seven 100 Point ratings from Wine Advocate, three 100 Point ratings from Owen Bargreen, two 100 Point ratings from Decanter and three Top Ten Wines of the Year from Wine Spectator.
The 2021 Quilceda Creek Cabernet Sauvignon is a wine for the ages. Potent aromas jump out of the glass, showing framboise candy, black tea, and a strong classic note of sandalwood. Savory cumin, sage, and garrigue round out this powerful nose. The palate is sweet and velvety, leading to an amazing crescendo of power and refinement.
Review:
With 90% of the grapes from Champoux Vineyard and 10% from Mach One Vineyard, this blend could have been labeled Horse Heaven Hills and is certainly no less a standout than the vineyard-designate bottlings. Mint, black fruit, cinnamon, sandalwood, blueberry and floral notes form a seamless whole, wrapped in beautifully integrated, fine tannins.
-James Suckling 98 Points
WINERY SALE!
COLOR Deep, dark brick red to blood plum
AROMAS A seamless blend of crème de cassis, hazelnut, cocoa, blackberry preserves, a charry meat toastiness, dark fruits and blackberry pie along with suggestions of dark licorice, stewed rhubarb, strawberry, spice and vanillin.
PALATE Rich and satisfying with chocolate brownie, yogurt, molasses, brown sugar and rhubarb notes presented in perfect balance with higher-toned fruit emphasis.
STRUCTURE The wine’s weight is first felt on the front of the palate but then coats the entire mouth with placating tannin and a light, pleasing grittiness. This weight, ideally counterpoised alongside the acid, leaves the mouth watering. Great persistence on the finish.
Review:
Dark plum in color with exuberant aromas of dark cherry strudel, ripe blackberry, and cocoa nibs. Bold and opulent flavors of boysenberry jam, dark chocolate, and Malabar plum with a hint of clove. This Cabernet Sauvignon is elegant on the palate, with strong acidity and a long, smooth finish accompanied by velvety tannins.
-Tasting Panel 94 Points
Riebeek Cabernet Sauvignon is made from 85% Cabernet Sauvignon,15 % Shiraz.
An exciting new world style wine with upfront blackcurrant flavors. The black fruit is well-balanced with subtle French oak for a complex nose and an elegant and lingering follow-through. An exceptional example of a lighter style Cabernet Sauvignon that can be enjoyed young. Excellent with red meat dishes or veal.
Riebeek Cabernet Sauvignon is made from 100% Cabernet Sauvignon.
An exciting new world style wine with upfront blackcurrant flavors. The black fruit is well-balanced with subtle French oak for a complex nose and an elegant and lingering follow-through. An exceptional example of a lighter style Cabernet Sauvignon that can be enjoyed young. Excellent with red meat dishes or veal.
Cold soaked overnight. Inoculated with selected yeast. Fermentation temperature was between 24 -26 degrees Celsius. Regular pump-overs were given to enhance colour and flavour extraction. Different batches of wine matured with French oak staves and 2nd and 3rd fill barrels were all blended together to perfection.
Served at room temperature, this Cabernet Sauvignon pairs perfectly with red meat dishes, especially classic recipes like roasted leg of lam, grilled lamb chops and beef kebabs.
Riebeek Cabernet Sauvignon is made from 100% Cabernet Sauvignon.
An exciting new world style wine with upfront blackcurrant flavors. The black fruit is well-balanced with subtle French oak for a complex nose and an elegant and lingering follow-through. An exceptional example of a lighter style Cabernet Sauvignon that can be enjoyed young. Excellent with red meat dishes or veal.
Cold soaked overnight. Inoculated with selected yeast. Fermentation temperature was between 24 -26 degrees Celsius. Regular pump-overs were given to enhance colour and flavour extraction. Different batches of wine matured with French oak staves and 2nd and 3rd fill barrels were all blended together to perfection.
Served at room temperature, this Cabernet Sauvignon pairs perfectly with red meat dishes, especially classic recipes like roasted leg of lam, grilled lamb chops and beef kebabs.
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 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.
An inky purple hue, the wine offers fragrant aromas of ripe, brambly berries and plums, edged in notes of walnut husk and cedar. The palate explodes with intense flavors of redcurrant and cherry, fanning out in a broad, silky wave that mingles vibrant fruit flavors with accents of espresso, chocolate and graphite, and lingers on the long finish.
Review:
A new project from the Indelicato family (Black Stallion Winery) and consultant Thomas Rivers Brown, the 2019 Cabernet Sauvignon is a ripe, full-bodied effort, loaded with scents of cherries, baking spices and dark chocolate accented by subtle herbal shadings. It's supple and expansive on the palate, culminating in a long, mouthwatering finish that combines a touch of warmth and a dusting of silky tannins. It should drink well for more than a decade.
- Robert Parker's Wine Advocate 95 Points
Scattered Peaks Small Lot Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
The wine displays amazingly deep dark color. Aromas include dark, ripe cherries with a touch of cassis, licorice and brambly sage. The new French oak adds a bit of mocha toastiness. On the palate the wine is very powerful with firm but approachable tannins, great complexity and a long finish.
Review:
Celebrated winemaker Joel Aiken is at his best with this masterfully crafted red sourced from both Morisoli Vineyard in Rutherford and Ridge Vineyard on Howell Mountain. Concentrated notes of cedar, slate, and a slathering of grainy-textured dark chocolate meld with black cherry and plum. Sophisticated and regally structured.
- Tasting Panel 96 Points
Siegel Gran Reserva Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
Pre-fermentative cold maceration for 5 days, with alcoholic fermentation occuring at 27-29 degrees C to better extract polyphenols from the wine. Post-fermentative maceration for 2 to 3 weeks. Once the wine has been blended it is smoothly clarified. Aged in French oak barrels for 10 to 12 months.
The grapes for the Gran Reserva wines are the product of a careful selection of Siegel's best vineyards in the Colchagua Valley, harvested by hand, and revealing a strong expression of the land.
Deep ruby red with aromas of cassis, red fruits, black pepper, black cherries, tobacco, cinnamon and chocolate. On the palate it is highly concentrated with juicy notes of red fruits and spices. Structured & complex from the oak aging.
Serve with red meat, braised stews, grilled pork and flavorful cheeses.
Siegel Reserve Cabernet Sauvignon Cabernet Uber Cuvee is made from 85% Cabernet Sauvignon, 15% Syrah.
Dark red color, perfumed nose with hints of vanilla. This fruity, cherry flavored wine exhibits round rich flavors that over deliver.
8 weeks of Oak aging, medium toasted barrels, 100% French Oak.
Best with grilled meats and stews.
Siegel San Elias Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
Fresh and delicate cassis tones, a great structure. Draw the cork half an hour before serving and serve at room temperature.
Smooth and fruity on the palate, the wine goes well with pasta, salads.
Siegel Single Vineyard Los Lingues Cabernet Sauvignon is made from 100% Cabernet Sauvignon.
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:
"The 2017 vintage of the Los Lingues Cabernet Sauvignon is in every respect the equal of the 2016, which we rated highly. It begins with smoky, dark fruited nose and proceeds to a round, silky, well balanced palate of mineral-inflected, herbal-tinged dark cassis. There’s a sense of refinement and balance to this wine."
- I-winereview.com (March 2022), 92+ pts
Saumaize Michelin Pouilly-Fuisse Ronchevats is made from 100 percent Chardonnay.
Powerful and warm wine offering quince and sweet fruit aromas. Thick and toasty. Rich and well textured.
Review:
"The 2020 Pouilly-Fuissé Les Ronchevats, which comes from Triassic clay soils, has a slightly more honeyed bouquet and as such, maybe does not quite transfer the terroir as much as the Domaine's other cuvées. The palate is actually better than the nose, quite saline and energetic, very focused with a lovely bitter edge emerging towards the finish. Maybe the aromatics will up their game in bottle? Give it a couple of years.
- Neal Martin" - Antonio Galloni's Vinous (August 2022), 90+ pts
Continuum Red Blend 2021 is made from 45% Cabernet Sauvignon, 35% Cabernet Franc, 11% Merlot, 9% Petit Verdot.
A vintage set apart for its perseverance and resilience, the 2021 Continuum is one of refined concentration – a resounding expression of both measured intensity and enduring vibrancy. This is a multi-layered magnificent vintage that reveals floral notes, with black cherry and wild foraged mixed berries throughout. One can perceive the chemise, sage, and bay giving a gorgeous savory expression, reflective of the natural environment that surrounds the Sage Mountain Vineyard. 2021 is a wine of incredible complexity and nuance – a wine for the ages.
WINEGROWING- Continuum is estate grown on our Sage Mountain Vineyard. It’s location, high on Pritchard Hill along the eastern ridge above Oakville, overlooks Napa Valley and the San Francisco Bay. The rocky, volcanic soils of the site focus the vine’s energy keeping yields low yielding fruit of depth and complexity. 38 acres of mature estate vineyard, planted in 1991 and 1996, with additional plantings in 2004, 2010, together comprise 38 distinct vineyard blocks. Cabernet Sauvignon, Cabernet Franc, Petit Verdot, and Merlot are grown from 1300 to 1600 feet in elevation, on western and southern facing aspects with slight northern and eastern slopes in places. This diversity of plantings on our volcanic soils are the essence of the complexity of Continuum.
PRODUCTION- Continuum is 100% estate grown, produced and bottled. All fruit is selectively hand-harvested at night. The fruit is then sorted before and after de-stemming, and gravity fed into French oak or concrete tanks. A threeday cold soak is followed by fermentation, receiving three to four pumpovers daily, and délestage two to three times in total during the most active period. The wine remains on skins in tank for 20 to 40 days. All lots are then drained, basket pressed, and transferred with lees for malolactic fermentation and aging. Continuum spent 22 months in barrel. 63 percent of French oak barrels were new and 35 percent were once used. A single concrete amphora was also used for aging. The wine clarified slowly and settled naturally in our cold barrel room, was racked sparingly and bottled without fining or filtration. Each vineyard lot was tasted and carefully considered many times to assemble the blend. TASTING NOTES- Continuum shows energy and verve. The wine expresses purity and precision, with high tone aromatics of red and blue fruit, deep plum and rose oil. This vintage shows an approachable nerve of the land in the refined mineral quality on the palate. The surrounding native vegetation of bay and sage is evidenced in an earthy, savory profile. This is a shimmering, silky and harmoniously integrated wine with densely packed fine grain tannins.
DECANTING- For the fullest sensory experience we encourage decanting to allow the wine to breathe before serving. Decanting awakens the wine’s more purely fragrant expression and enhances the suppleness of the palate. Continuum is accessible and enjoyable upon release; however extended aging will be richly rewarded.
Review:
This is so aromatic with blackcurrant, blackberry, graphite, iron, pine bark and orange peel. Hints of wild sage and peppermint. Seductive perfumes. Full-bodied with extremely well-integrated tannins that have great length. Elegant firmness at the finish. The quality of the tannins is some of the best I have had in a young Continuum. Seamless silk. Great finish. 45% cabernet sauvignon, 35% cabernet franc, 11% merlot and 9% petit verdot. Best after 2027.
-James Suckling 99 Points