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Nickel & Nickel Vogt Vineyard Cabernet Sauvignon 2006

Cabernet Sauvignon from Napa Valley, California
  • WE93
  • RP91
  • W&S91
0% ABV
  • WE95
  • WE93
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5.0 1 Ratings
0% ABV

Winemaker Notes

This 2006 Vogt Cabernet Sauvignon was made in both open-and closed-top tanks, which produced a wine with great concentration. The dark fruit flavors of berry and cassis are intensified by some natural floral and spice nuances. The palate is rich and coating with an intensity that comes from low-production, hillside fruit. Toasty oak integrates well with the firm yet polished tannins that, although approachable now, will resolve with some time in the bottle.

Critical Acclaim

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WE 93
Wine Enthusiast
This densely structured wine is so dry and tannic the palate just puckers up into resistance. Buried deep down are massive and properly proportioned flavors of blackberries, black currants, dark unsweetened chocolate and smoky new oak. This intense 100% Cabernet should begin to blossom by 2012 and last for many years. Cellar Selection.
RP 91
Robert Parker's Wine Advocate
Made from 100% Cabernet Sauvignon, the 2006 Cabernet Sauvignon Vogt Vineyard comes from a 15-acre parcel high on Howell Mountain. In addition to its opaque blue/purple color, it exhibits tons of minerality, medium to full body, impressive depth, and abundant blue and black fruit characteristics intermixed with notes of flowers and crushed rocks. The wine is frightfully tannic, but there is enough concentration to balance it out. Forget it for 5-6 years and drink it over the following 25 years.
W&S 91
Wine & Spirits
Black and impenetrable when first poured, this wine's austere mineral tannins recall Howell Mountain cabernets of the early 1990s. A day of air brings out the broad, black currant flavors in the fruit, while the tannin remains dense and dry. Decant it for slow-roasted short ribs if you open it now; otherwise, give this ten or 12 years in the cellar.
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Nickel & Nickel

Nickel & Nickel

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Nickel & Nickel, Napa Valley, California
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Nickel & Nickel is devoted exclusively to producing 100% varietal, single-vineyard wines that best express the distinctive personality of each vineyard. Established in 1997 by the partners of Far Niente, the winery is based in Oakville, California, on the 42-acre John C. Sullenger vineyard property. Nickel & Nickel produces single-vineyard Cabernet Sauvignon from Napa Valley, but also makes single-vineyard Chardonnay, Merlot, Syrah and Zinfandel.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

SOU277216_2006 Item# 101694