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Anakota Helena Dakota Vineyard Cabernet Sauvignon 2006

Cabernet Sauvignon from Sonoma County, California
  • RP95
14.8% ABV
  • RP96
  • RP91
  • RP96
  • RP95
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1.0 1 Ratings
14.8% ABV

Winemaker Notes

The 2006 Helena Dakota Cabernet Sauvignon is a wine with a deep, dark red color. The nose presents notes of vanilla and oak. On the palate is an explosion of red fruits and minerality supported by a very round structure. The tannins are mature and present a long finish with hints of blonde tobacco. This wine can be decanted and enjoyed now, or it can be placed in your cellar. Before 2011, decant for full enjoyment.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
Readers looking for slightly more structure and a Mouton Rothschild-like nose of creme de cassis, licorice, black currants, cedar, and a hint of bay leaf should check out the 2006 Cabernet Sauvignon Helena Dakota. The fruit for this full-bodied, powerful Cabernet was harvested ten days later than that of the Helena Montana. The tannic, impressively endowed, full-bodied Helena Dakota is clearly meant for true connoisseurs with cold cellars as well as the patience to wait 5-6 years for it to evolve. It is a 25- to 30-year wine ... at the minimum.
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Anakota

Anakota

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Anakota, Sonoma County, California
Sourced exclusively from Estate-owned Knights Valley vineyards, Anakota is a collection of single vineyard, single varietal Knights Valley Cabernet Sauvignon wines that exemplify the rustic elegance and spirit of Sonoma County’s Mount St. Helena. Situated in the flanks and foothills of Mount St. Helena, each mountain vineyard is brought to life as stressed vines struggle with rocky soils and challenging climatic conditions to create small, intensely flavored berries.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

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.

PIN283088_2006 Item# 114702