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B.R. Cohn Olive Hill Estate Cabernet Sauvignon 2004

Cabernet Sauvignon from Sonoma Valley, Sonoma County, California
  • WE93
0% ABV
  • TP94
  • RP90
  • WE90
  • W&S90
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Winemaker Notes

B.R. Cohn Winery hasconsistently producedone of the premierCabernets in Californiafrom their Olive HillEstate Vineyards in theheart of the SonomaValley. Undergroundnatural hot springs warmthe soil, and gentle oceanbreezes create a uniquemicroclimate perfectlysuited for growingCabernet Sauvignon.

The warm 2004 growingseason, along with a lightcrop and small concentratedberries produced afull-bodied Cabernet Sauvignon with rich, ripe fruit. Thiswine has deep aromas of cherry, black currant, and plum,wrapped in French oak, anise and mint. Luscious berryand cherry flavors fill the palate, and silky tannins followthrough to a warm, lasting finish.

Critical Acclaim

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WE 93
Wine Enthusiast
This bottling has got to be one of the most seriously underpriced Cabs in California. What you get is a firmly structured, tannic, complex 100% Cabernet, rich in currants and oak, that can proudly stand on the best table. Will take some age, too.
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B.R. Cohn

B.R. Cohn Winery

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B.R. Cohn Winery, , California
B.R. Cohn
Founded by Bruce Cohn in 1984, B.R. Cohn Winery is located in the heart of the Sonoma Valley. The winery is surrounded by the 100-acre Olive Hill Vineyard where the soil is warmed by underground natural hot springs and gentle ocean breezes which create a unique micorclimate and ideal growing conditions. The winery currently produces Cabernet Sauvignon and Merlot made entirely from grapes grown in the Olive Hill Vineyard, as well as Chardonnay from the Carneros Region.

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.

CPT91818_2004 Item# 91818

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