Shafer One Point Five Cabernet Sauvignon 2012
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Product Details
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Somm Note
Winemaker Notes
The glass comes alive with aromas of crushed red and black summer berries, rose petals, and herbs. In the mouth, the generous, lush black and red fruits integrate enticingly with sage, tobacco leaf, smoke, and black spice all wrapped within a structure of ripe Stags Leap District tannins. The finish is long and pleasurable.
Blend: 95% Cabernet Sauvignon, 4% Malbec, 1% Petit Verdot
Professional Ratings
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Robert Parker's Wine Advocate
The 2012 Cabernet Sauvignon One Pint Five is a big-time winner, a blend of almost all Cabernet Sauvignon with a touch of Malbec and Petit Verdot. The wine has an opaque bluish/purple color, almost indigo, and is full-bodied with dense chocolaty crème de cassis notes, licorice and a touch of minerality. The wine has well-integrated wood, is full and seems balanced and rich enough to age for two decades or more.
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Tasting Panel
Lush, ripe nose; smooth, sweet oak and plum with wild blackberry and spice; juicy, seamless and polished; rich, deep and long. 95% Cabernet Sauvignon, 4% Malbec, 1% Petit Verdot.
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Wine Spectator
Firm and tight, with a tannic band of cedary oak, dark berry, graphite, mocha and espresso notes, ending with chewy tannins and a burst of cherry-laced fruit. Drink now through 2028.
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Shafer Vineyards has produced classic Napa Valley wines for more than 40 years.
Shafer’s wines, including its signature Cabernet Sauvignon, Hillside Select, are found in collectors’ cellars and on wine lists in top luxury hotels and restaurants throughout the world.
The vineyard and cellar teams, led by winemaker Elias Fernandez, cultivate more than 200 acres of Shafer-owned vineyards, sources for the winery's celebrated Red Shoulder Ranch Chardonnay, TD-9, One Point Five, Relentless, and Hillside Select.
The winery has a decades-long commitment to sustainability. Beginning in the 1980s Shafer embraced farming techniques that eliminate insecticides and herbicides, and carefully conserve water resources. In 2004 Shafer became the first winery in the U.S. to go 100% solar.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
Legend has it that quick and nimble stags would escape the indigenous hunters of southern Napa Valley through the landmark palisades that sit just northeast of the current city of Napa. As a result, the area was given the name, Stags Leap. While its grape-growing history dates back to the mid-1800s, winemaking didn’t really take off until the mid-1970s after a small but pivotal blind tasting called the Judgement of Paris.
When a 1973 Stag’s Leap Wine Cellars Cabernet Sauvignon won first place against its high-profile Bordeaux contenders, like Chateau Mouton Rothschild and Chateau Haut-Brion, international attention to the Stags Leap District of Napa Valley escalated rapidly.
The vineyards in this one-of-a-kind wine growing region receive hot afternoon air reflecting off of its eastern palisade formation. In combination with the cool evening breezes from the San Pablo Bay just south, this becomes an optimal environment for grape growing. While many varieties could thrive here, Cabernet Sauvignon and Merlot dominate with virtually no others, save for a spot or two of Syrah.
Stags Leap soils—eroded volcanic and old river sediments—encourage well established root systems and result in complex, terroir-driven wines. Stags Leap District reds have a distinct sour cherry and black berry character with baking spice and dried earth aromas, and supple tannins.