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One of the world’s most popular and widely known red wine grape varieties is the Cabernet Sauvignon which originated in Bordeaux but is now produced all over the world. At its most complex best, cabernet is a full-bodied, complex, fruit-forward, and dry wine tasting of heavy red and black fruit rounded with a high tannin content. Having a glass with rich, grilled meats, a dish with strong, bold flavors, or peppery sauces, can make for the perfect pairing.
You won’t find better examples of this amazing varietal than this 6 bottle curated selection we’ve put together as this weeks Spotlight Special. From the Sonoma Coast of California to the Margaret River of Western Australia, this is your chance to experience great cabernet in all its magnificence!
- Bougetz Cellars parched. Cabernet Sauvignon 2017
- Leeuwin Estate Prelude Cabernet Sauvignon 2016
- Hook & Ladder Estate Cabernet Sauvignon 2016
- Burrell School Vineyards "Old School" Cabernet Sauvignon 2017
- Juicy Rebound Napa Valley Cabernet 2016
- Pedroncelli Block 007 Cabernet Sauvignon 2017
2016 LEEUWIN ESTATE PRELUDE VINEYARDS CABERNET SAUVIGNON
WINEMAKER: Tim LovettREGION: Margaret River, Western AustraliaVARIETALS: Cabernet Sauvignon (91%), Merlot (5%), Malbec (4%)MATURATION: 20 months in French oak barriquesANALYSIS: 13.5% alc/vol | 7.01 g/L TA | 3.40 pH
VINTAGE: Winter and spring rainfall was well below average. Spring was generally fine with good conditions for flowering through November. January and February temperatures were slightly above average, with only several non-concurrent hot days. A welcome, significant 90 mm of rain fell in January, setting up unirrigated vineyards for the remainder of the season. March and April temperatures were close to average; reflected in the slowing down of ripening over mid/late vintage. One of the best all round vintages seen.
WINEMAKING: After berry sorting and cold soaking, fermentation took place in closed and open fermenters and each individual lot was pumped over three times daily. Malolactic fermentation was completed in French Bordelaise coopered barriques. After nine months the separate parcels were blended and returned to oak for further maturation. Racking took place seasonally and the wine spent a total of 20 months in oak.
TASTING NOTES: Vibrant and perfumed with an abundance of dark cherries and blackcurrants, lifted notes of dried lavender, bay leaf, camphor, cumin and clove lie in sequence. Concentrated and dense, the pedigree of the fruit is evident. Layers of dark currants, cherries and Satsuma plums weave between notes of dark chocolate, coffee bean, olive and cassia. A finely laced acid structure draws all components together leading to a seamless graphite finish.
CRITICAL ACCLAIM: 92 pts Wine & Spirits
ABOUT LEEUWIN: After an extensive search in 1972 for the most suitable premium viticultural area in Australia, Robert Mondavi singled out the future site of Leeuwin Estate. Thrust into the international spotlight when their 1980 Art Series was awarded Decanter’s highest recommendation, the Estate has since performed with stellar consistency, the Horgan family defending their position as one of Australia’s leading wineries.
THE VINEYARDS: Chalk Hill is an appellation with, generally, warmer days than in the rest of the Russian River Valley, with a variety of volcanic and alluvial soils across the western foothills of the Mayacamas range, rising 200 to 300 feet in elevation. Here, at our Los Amigos Ranch, just South of Healdsburg, Cabernet Sauvignon and Merlot develop deep, bold flavors.
THE GROWING SEASON: Despite going into the 5th year of drought, 2016 was another fantastic growing year in the Russian River Valley. Yields were larger than that of 2015 while a slightly cooler August allowed the clusters to mature more slowly and evenly than the prior vintage, providing great flavor and color development.
THE WINEMAKING: Our single vineyard Cabernet is aged for 18 months in a combination of European and American oak. The wine is 100% Cabernet. We chose not to blend any other varietals to this particular vintage as the fruit was perfect, and the wine created displays all the attributes that we search for in our Cabernet Sauvignon.
THE WINE: This Cabernet Sauvignon is a beautiful dark ruby, crimson color. It exhibits lovely aromas of black cherry, coffee and molasses. The surge of juicy ripe cherry flavors layered with a touch of tobacco, leads to a pleasant lingering flavor of powdered cocoa and clove . The rich flavor and deep character of this balanced wine displays soft tannins which pair well with a nice prime rib. This Cabernet is very approachable now but can be cellared for many years.
HARVESTED: September 19- October 1, 2016ALCOHOL: 14.5%TA: .65pH: 3.4CASES PRODUCED: 3,416AGING: 18 months in European and American Oak, 13% New OakESTATE BOTTLED: July 23, 2018WINEMAKER: Jason De Loach
Single Vineyard—Block 007: Our vineyards are assigned block numbers to identify them as they are planted. Block 007 refers to one portion of our vineyard located a mile west of the winery, on the eastern bench above Dry Creek, and has caught the attention of our winemaking team because it consistently produces the fruit of singular quality. We farm 31 acres of Cabernet Sauvignon on our estate and were the first to plant the king of red wine grapes in Dry Creek Valley circa 1965. Block 007 was established in 1992 on the Scott Henry trellis system which splits the cordon arms into a double tier with the upper arm usually bearing about 3 tons of grapes per acres while the lower arm bears about 2 tons per acre. This is for optimum production and ripeness. The soil is well-drained and located next to Canyon Creek where it is gravelly and ideal for growing Cabernet Sauvignon.
Winemaking:Harvest 2017 started with a good growing season including plenty of rain and later on warm temperatures which enhanced the flavors and set the maturation off to a very good start. Extreme heat at the beginning of September accelerated ripening. Cabernet Sauvignon can handle high temperatures and the vintage shows a high concentration of flavors. The grapes were picked on September 27.
The juice and berries are cold-soaked for 48 hours and then inoculated with the Bordeaux yeast strain. Fermentation in our small capacity temperature-controlled stainless steel tank gave optimal skin/juice ratio and better extraction of flavor and color. The young wine was transferred to small
Tasting Notes: Dark ruby in the glass the aromas of dried herbs (thyme, oregano) with ripe blackberry and plum notes typical of this vineyard’s personality. Berry flavors combine with toasty oak, pepper, and a touch of vanilla. A long earthy finish with lasting fruit is simply elegant. Good acidity and soft tannins lead to great aging potential. Obviously this wine has no connection to a world-famous British Special Special Agent. It’s simply the name of a vineyard block…Sauvignon, Cabernet Sauvignon.
APPELLATION: Dry Creek Valley, Sonoma CountyCOMPOSITION: Estate Cabernet SauvignonBARREL AGING: 18 months in American oak barrels, 30% newALCOHOL: 14.4%pH: 3.73TOTAL ACIDITY: .590g/100ml
2017 BOUGETZ CELLARS PARCHED. NAPA VALlEY CABERNET SAUVIGNON
WINEMAKERS NOTES:The 2017 parched. Cabernet Sauvignon is a Bordeaux blend consisting of 80% Cabernet Sauvignon 9% Petit Verdot, 7% Cabernet Franc and 4% Malbec. The fruit for this wine is sourced throughout the Napa Valley with a good mix of mountain fruit along with valley floor fruit. The wine exhibits a dark, inky red color, with notes of blackberry and cassis on the nose. Layered well with spice and toasty oak, this medium to full-bodied wine will be quite pleasant from the start but will reward short term cellaring.
HARVEST NOTES:The 2017 parched. Cabernet Sauvignon is a Bordeaux blend consisting of 80% Cabernet Sauvignon 9% Petit Verdot, 7% Cabernet Franc and 4% Malbec. The fruit for this wine is sourced throughout the Napa Valley with a good mix of mountain fruit along with valley floor fruit. The wine exhibits a dark, inky red color, with notes of blackberry and cassis on the nose. Layered well with spice and toasty oak, this medium to full-bodied wine will be quite pleasant from the start but will reward short term cellaring.
Harvest date: September 15st, 2018 – October 29th, 2018Appellation: Napa ValleyBrix at harvest: 25.1 -26.8Crush: De-stemmed, 100% whole berry Fermentation: 14-day fermentAging: 20 months, with 50% new French oak, 50% once usedAlcohol: 14.5% pH: 3.68TA: 6.0 g/LBottled: July 2019Case production: 385 casesWinemaker: Thomas Bougetz