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Atlas Peak Napa Valley Cabernet Sauvignon 2006

Cabernet Sauvignon from Napa Valley, California
  • WE94
14.3% ABV
  • WW90
  • W&S90
  • WW90
  • WE90
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3.8 47 Ratings
14.3% ABV

Winemaker Notes

Made with full extraction and long skin contact, this wine is made to maximize body and weight while having long silky tannins. The 2006 Cabernet Sauvignon has aromas of ripe dark cherry and blackberry notes with mocha, clove and a hint of vanilla. This wine offers lush, juicy cherry and blueberry flavors. On the palate, sweet vanilla, clove, and a hint of cinnamon are brought forth by the nuances of French oak aging. Seamless with a nice long finish, this wine is very elegant with a fine structure.

Critical Acclaim

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WE 94
Wine Enthusiast
What a great wine for the price. It's made from various Napa mountain vineyards, and shows concentrated blackberry and black currant flavors, wrapped into superfine Napa tannins that go down with silky smoothness. Not cheap, but the price is a bargain compared to superexpensive Napa Cabs. At nearly 6,000 cases produced, it’s a steal.
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Atlas Peak

Atlas Peak Winery

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Atlas Peak Winery, , California
Atlas Peak
Atlas Peak was established in 1987. Over time it became clear that Atlas Peak's most valuable hidden resource was literally underfoot: the elevation of its vineyards. The grapes growing at high elevation, and above the natural fog line, experience much lower daytime temperatures than those on the valley floor, allowing the grapes to stay cool while gaining maximum sun exposure. As a result, growers up on the mountain can afford to harvest later and pick for flavor with less worry about over ripening and excessive alcohol. No grape develops as well in mountain conditions as Cabernet Sauvignon.

Atlas Peak crafts Napa Valley mountain appellation Cabernet Sauvignon from such prestigious areas as Howell Mountain, Spring Mountain District and Mount Veeder, in addition to Atlas Peak. Atlas Peak’s Cabernet Sauvignon wines are driven by an appreciation of mountain-grown fruit and winemaking techniques that capture the distinct flavors derived from the mountain appellations in which they are grown.

Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

SWS165711_2006 Item# 108131

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