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Bialla Vineyards Cabernet Sauvignon 2006

Cabernet Sauvignon from Napa Valley, California
  • WS94
15.3% ABV
  • WE94
  • WS92
  • WS91
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15.3% ABV

Winemaker Notes

Our premier wine from this luscious location is Cabernet Sauvignon. Barreled in 100% French Oak, it has a 15.3% alcohol content. Powerful, yet ever-so smooth, it begins with a brisk awakening, continues with sophisticated complexity, and finishes with unforgettable strength.

Critical Acclaim

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WS 94
Wine Spectator
Firm, ripe and vibrant, with rich, full-bodied currant, sage, blackberry, anise and sage. Complex and concentrated, with a tight, focused finish that keeps revealing extra flavor nuances. Best from 2010 through 2016. 190 cases made.
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Bialla Vineyards

Bialla

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Bialla, , California
Bialla Vineyards
Perched 1700 feet above the Napa Valley in the Atlas Peak Appellation, this boutique winery enjoys exquisite terroir: grapes thrive above the fog line in lava-rich soil, drinking in a nurturing balance of rain and sunshine; vines grow hardy in perfect day and nighttime temperatures, clinging to preferred slopes, strengthened by proper drainage.

(While French wine connoisseurs use the earthy expression terroir to describe the precious results, local vintners — rendered speechless by one sip — simply exhale, "Oh my God!")

This influential blend of environmental ingredients produces the finest fruit in the world — a local treasure being discovered by established Napa Valley wineries. Since new Atlas Peak Appellation brands have emerged, the region is commanding tremendous respect in the cult-wine category. Bialla Vineyards is proud to be included in this elite collection.

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.

RWC462853_2006 Item# 98251

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