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Flat front label of wine

Arrowood Sonoma Cabernet Sauvignon 2002

Cabernet Sauvignon from Sonoma County, California
  • RP90
0% ABV
  • V90
  • TP92
  • TP89
  • WE92
  • RP90
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Winemaker Notes

This wine is a mouthful of Cabernet Sauvignon — a big, bold California Cabernet — a stellar production! Cedar, cassis, cherry and cigar box with nuances of saddle leather rise out of the glass, tantalizing your senses.

On the palate, concentrated flavors of ripe black fruits, cassis and cherry fill the mouth, with solid tannins giving it backbone. Cassis and cherry linger on in the long, structured finish. In using Arrowood's non-interventional approach to winemaking, this wine was neither fined or filtered in order to preserve its vibrant varietal character.

Suggested Food Pairings
The 2002 Sonoma County Cabernet Sauvignon is easily revered on its own, but will absolutely compliment and complete your culinary experience. Serve it with an herbed red wine sauce over beef tenderloin. Pair it with chicken and lamb dishes, fish or seafood, or a simple barbequed New York steak.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
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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.

ATL40002360_2002 Item# 86315