Winemaker Notes
Blend: 91% Cabernet Sauvignon, 6% Cabernet Franc, and 3% Petit Verdot.
Professional Ratings
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Vinous
The 2015 Cabernet Sauvignon is the most exotic of the three 2015s I tasted from Arietta for this report. Super-ripe red-toned fruit, sweet spice, rose petal, blood orange and pomegranate all hit the palate as this potent Cabernet gradually unfurls with a bit of aeration.
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James Suckling
Another beautiful cabernet sauvignon expression with slate and tons of blue fruit such as blueberries and brambleberries, not to mention bark, moss, forest floor and blackcurrant leaf. There's so much fresh fruit on the palate, which is full and lithe with velvety tannins and a tight finish. A blend of 91% cabernet sauvignon, 6% cabernet franc, 3% petit verdot.
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Robert Parker's Wine Advocate
The 2015 Cabernet Sauvignon is a deep garnet-purple color with a nose of cassis and black cherries plus hints of dusty soil, sautéed herbs and chargrill. Medium to full-bodied and soft, velvety and approachable in the mouth, it has plenty of generous fruit and great length.
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Jeb Dunnuck
From the cooler Coombsville region of the valley, the 2015 Cabernet Sauvignon (91% Cabernet Sauvignon, 6% Cabernet Franc, and 3% Petit Verdot) is a structured, backward wine that's locked and loaded with notions of plums, blueberries, violets and scorched earth/charcoal-like nuances. Medium to full-bodied, dense and compact on the palate, it has plenty of tannins as well as plenty of fruit. It just needs cellaring.
Rating: 91+
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.
Situated in the southeastern corner of Napa Valley in the Vaca range, the vineyards of the Coombsville AVA enjoy a long growing season mitigated by cool, San Pablo Bay fog.