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Amapola Creek Estate Cabernet Sauvignon 2005

  • RP95
  • WS94
750ML / 15.5% ABV
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750ML / 15.5% ABV

Winemaker Notes

Quality is more important to us than yields. That commitment shows in this Cabernet Sauvignon, made exclusively with fruit from our estate vines. After painstaking organic farming, we dropped half of our crop to make a wine of power and perfect ripeness from very limited yields. The wine was aged for 18 months in a combination of new and seasoned French and American oak barrels. This dense, concentrated Cabernet Sauvignon displays a wealth of intense black cherry, blackberry, currant and cassis aromas. Silky and seamless on the palate, the wine reveals complex layers of luscious black fruit flavors that meld with oak nuances and polished, ripe tannins throughout a remarkably persistent finish.

Critical Acclaim

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RP 95
Another stunner is the 2005 Cabernet Sauvignon Estate. This is certainly in keeping with my vintage notes for the retrospective I did of the 2005 vintage for Bordeaux varietals in Northern California in Issue 219. A beautiful wine with sweet black and red currant fruit, licorice and graphite, the wine is big, full-bodied, yet at the same time, pure, elegant, and vigorously fresh and lively. This is a savory wine that builds incrementally on the palate and finishes splendidly. It should drink well for at least another 15-20 years.
WS 94
Polished and powerful, with lush notes of black cherry, mocha and cinnamon. An excellent wine from a young vineyard.—Non-blind Arrowood tasting (February 2015). Drink now through 2021.
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Amapola Creek

Amapola Creek

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Amapola Creek, California
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Richard Arrowood is an iconic winemaster who has been making wine exclusively in Sonoma County for more than for 45 years. From 1974 through 1990, he created the wines for Chateau St. Jean, where he developed some of the first vineyard-designate Chardonnay and Cabernet Sauvignon produced in Sonoma County.

He and his wife, Alis, founded Arrowood Winery with the 1985 vintage. Each year, they made extraordinary small-lot varietals and vineyard designates. Richard was the winemaster at Arrowood Winery until June 2010, when he resigned his position to devote himself full-time to making wines for his estate winery, Amapola Creek Vineyards and Winery.

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Sonoma Valley

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Perhaps the most historically significant appellation in Sonoma County, the Sonoma Valley is home to both Buena Vista winery, California's oldest commercial winery, and Gundlach Bundschu winery, California's oldest family-run winery.

It is also one of the more geologically and climactically diverse districts. The valley includes and overlaps four distinct Sonoma County sub-appellations, including Carneros, Moon Mountain District, Sonoma Mountain and Bennett Valley. With mountains, benchlands, plains, abundant sunshine and the cooling effects of the nearby Pacific, this appellation can successfully produce a wide range of grape varieties. Pinot Noir, Chardonnay, Cabernet Sauvignon, Gewürztraminer, and most notably, Zinfandel all thrive here. Ancient Zinfandel vines over 100 years old produce small crops of concentrated, spicy fruit, which in turn make some of the Valley's most unique wines. These can also be made as “field blends” (wines made from a mix of grape varieties grown in the same vineyard) along with Petite Sirah, Carignan and Alicante Bouschet.

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Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

SOU928945_2005 Item# 155351