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Flat front label of wine

Arrowood Sonoma Cabernet Sauvignon 1993

Cabernet Sauvignon from Sonoma County, California
  • WS92
  • RP90
0% ABV
  • V90
  • TP92
  • TP89
  • WE92
  • RP90
  • WE92
  • WE93
  • RP90
  • WE93
  • WS90
  • WS92
  • WS91
  • RP91
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Winemaker Notes

Fruit forward, bright aromas of raspberries and cherries; cola and subtle well integrated oak, round, full tannins; spicy, a bit of cocoa and cola on the palate, nice lingering berries on the finish.

Critical Acclaim

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WS 92
Wine Spectator
Complex and well-balanced, showing a fine interplay of ripe plum, currant, cherry, herb and olive flavors. Finishing with a long, lingering aftertaste and a smooth, polished texture.
RP 90
Robert Parker's Wine Advocate
Arrowood's success with Cabernet Sauvignon, so obvious in the decade of the nineties, continues unabated, with a succession of top quality wines. A blend of 82% Cabernet Sauvignon, 6% Cabernet Franc, 5% Petit Verdot, 4% Malbec, and 3% Merlot, the unfiltered 1993 Cabernet Sauvignon possesses an unformed nose of cassis fruit and subtle wood and licorice. The opaque purple color suggests terrific ripeness and richness. And guess what the wine offers? Deep, full- bodied, with gorgeous purity, a natural mouthfeel, and no hard tannin or tart acidity, this is a wine of considerable sumptuousness. Although approachable, it will not achieve full maturity for 3-5 years; it will keep for 15 years. Everything Dick Arrowood and winemaker Michel Berthoud produce these days merits significant attention.
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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 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.

MLNAWOOD_1993 Item# 126001