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Flat front label of wine

Arrowood Reserve Speciale Cabernet Sauvignon (1.5L Magnum) 2001

Cabernet Sauvignon from Sonoma County, California
  • RP95
0% ABV
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  • RP92
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Winemaker Notes

This seductive wine tantalizes the senses from start to finish. In the nose, intense aromas of fresh crushed blackberries mingled with pleasing notes of créme de cassis and hints of vanilla. Dark fruit flavors of cassis and blackberry dominate on the palate and are beautifully balanced by bold, firm tannins and substantial structure. A clean, focused and lengthy finish completes this very harmonious, very complex wine.

Arrowood 2001 Reserve Speciale Cabernet Sauvignon can be enjoyed on its own, or paired with delicious cuisine. Keep it simple and try it with a pan roasted salmon, grilled rib eye or flank steak, or go for a more refined entree like rack of lamb or prime rib.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
One of the most underrated Cabernet Sauvignons made in the world is Arrowood’s 2001 Cabernet Sauvignon Reserve Speciale. Made from an assortment of vineyards in Sonoma, Alexander Valley and Dry Creek, this 100% Cabernet Sauvignon was aged for 23 months in primarily French oak. Its youthful dense purple color is followed by notes of truffles, spring flowers, new saddle leather, creme de cassis, cedar and spice box. Fabulously full-bodied, pure and multidimensional, but still youthful, it is not as backward as the Monte Rosso, and should hit its peak in another 2-4 years and age effortlessly over the following 20-25 years.
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Arrowood

Arrowood Vineyards & Winery

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Arrowood Vineyards & Winery, 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 County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous 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, Sonoma Coast and Carneros. 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 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.

SSRRESMAG_2001 Item# 128857