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Arrowood Reserve Speciale Cabernet Sauvignon (1.5L Magnum) 1996

Cabernet Sauvignon from Sonoma Valley, Sonoma County, California
  • RP90
0% ABV
  • RP94
  • RP95
  • RP92
  • RP93
  • RP95
  • RP97
  • RP94
  • WS92
  • RP92
  • WS88
  • RP90
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Winemaker Notes

This is a beautiful deep purple and ruby colored wine with incredible depth and flavor. While the nose is complex, with blackberry and plum fruit, spice and notes of cedar in the background, on the palate, the wine spills over with rich blackberry and cherry fruit flavors and cassis. The toasty oak and spice flavors combine to provide a wonderfully pleasing finish.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 1996 Cabernet Sauvignon Reserve Speciale is outstanding,. Aged completely in French oak, this dense, chocolatey, black currant-scented wine possesses abundant spice, richness, power, and intensity. Still youthful, but muscular and impressively-endowed, this full-bodied Cabernet requires 2-3 years of cellaring, and should keep for two decades or more.
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Arrowood

Arrowood Vineyards & Winery

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Arrowood Vineyards & Winery, Sonoma Valley, Sonoma County, California
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Arrowood is 100% Sonoma. Since 1986, the winery has been producing high-character wines from sustainably and organically farmed vineyards west of the Mayacamas Ridge. The winery is located in the historic Sonoma Valley, a small sub-appellation in the heart of the county. This rolling AVA is particularly well-suited to Cabernet Sauvignon, Arrowood's signature wine.

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.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is now the world's most planted grape variety. 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 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 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.

DOB139683_1996 Item# 139683