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Inglenook Cabernet Sauvignon (375ML half-bottle) 2006

Cabernet Sauvignon from Napa Valley, California
  • W&S91
  • WE90
  • CG90
14.7% ABV
  • W&S95
  • WW95
  • V95
  • W&S95
  • JS93
  • RP93
  • RP91
  • JS91
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3.6 3 Ratings
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3.6 3 Ratings
14.7% ABV

Winemaker Notes

Our 2006 CASK Cabernet has an exceptional aromatic quality and luscious flavors of red cherries and blackberries as well as plum and cocoa on the mid-palate. With its soft, lingering finish, the wine is easy to enjoy now with roasted or grilled meats, pasta and cheeses. It is a classic representation of Rutherford Cabernet.

Critical Acclaim

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W&S 91
Wine & Spirits
This is 100 percent cabernet sauvignon selected from the Cohn and Chateau vineyards on Francis Ford Coppola's Rubicon Estate. It's aged in 500-liter American oak puncheons, referencing the larger format oak John Daniel, Jr., used for his Cask wines of the 1950's. This is a plump wine, filled with bosky cherry flavors and the bright light of acidity to cut some of the sweetness of the fruit. The finish heads toward figginess, chewy, generous and smooth. For roast rack of lamb.
WE 90
Wine Enthusiast
An elegant, complex 100% Cab, solid and potent, although it's also young and fresh in tannins and needs time in the cellar. Not showing particular finesse now, with straightforward cherry, blackberry and currant flavors, but has the balanced stuffing for the cellar.
CG 90
Connoisseurs' Guide
If this wine is meant as the little brother to the winery's expensive flagship bottling, it is doing a fine job of keeping up the family tradition of big, rich, boldly structured wines. Its handsomely cast aromas of cassis, sweet loam, rooty spice, caramel and hints of herbs that hide in the background even while adding their own bits of layering are carried by the deeply wrought fruit that holds everything together both here and in the wine's still developing flavors. Time in the cellar is needed to soften the tannins that are so integral to its makeup.
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Inglenook

Inglenook

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Inglenook, , California
Inglenook
In 1879, Finnish explorer and adventurer Gustave Niebaum searched the Napa Valley with the goal of establishing a wine estate to rival the finest chateau of France. For decades his wines won acclaim and remain some of the most admired in American wine history's classic period. By the mid-1960's, his property was divided, and estate-wine production ceased.

A decade later, Francis Ford Coppola purchased 1,500 acres of this historic property and revived Captain Niebaum's fine winemaking tradition. In 1995, Niebaum-Coppola acquired the remainder of the property and restored the Inglenook Estate to its original dimensions.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

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.

SWS299437_2006 Item# 122028

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