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Chalk Hill Cabernet Sauvignon (375ML half-bottle) 2006

  • WE92
  • CG91
  • WS91
  • RP90
375ML / 15% ABV
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  • WS90
  • WE94
  • WE90
  • WE91
  • WE90
  • WE90
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375ML / 15% ABV

Winemaker Notes

A Bordeaux blend of 76% Cabernet Sauvignon: 76%, 12% Merlot, 7.5% Malbec, 3% Carmenere and 1.5% Petit Verdot.

Like the previous year, 2006 was a long, cool growing season with a late harvest in our Estate Cabernet Sauvignon vineyards. As in 2005 these shallow soiled hillside vineyards were still quite able to produce a small crop of very ripe grapes. The harvest began in the final week of October, but with warmer conditions proceeded at a brisk pace, finishing at the end of the first week of November; a week earlier than in 2005. The wine is a bit more lush, ripe, and fruit forward than its predecessor as a result, and yet still has substantial structure.

Critical Acclaim

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WE 92
Wine Enthusiast
f you like some green herbaceousness in your Cabs, which some say makes them more Bordeaux-like, this is for you. It’s very dry and somewhat tannic and extremely elegant, with oak-inspired blackberry, cherry, currant and spice flavors. A lovely, upscale restaurant wine.
CG 91
Connoisseurs' Guide
True to the style of wine coming from its hilly location between the Russian River Valley and Knights Valley (think also of Verité and Lancaster), this somewhat high-powered effort is endowed with plenty of ripe black cherry fruit, with cassis-like depth, more than a little oaky richness and flashes of dusty earth. It is full and supple in palate impacts and has enough balancing acidity to keep from tipping into heaviness. Its tannins would call for eight to ten years of aging, but we would be content to try it before then with savory roasts and chops.
WS 91
Wine Spectator
Ripe, full-bodied and richly flavored, with tiers of black cherry, plum, anise and blueberry unfolding gracefully. This holds its focus and ends in a long, persistent finish. Drink now through 2016.
RP 90
Robert Parker's Wine Advocate
The 2006 Cabernet Sauvignon reveals slightly sweeter black fruits, more body and length, and a richer, fuller style. Finesse allied with substance as well as authoritative varietal flavor suggest it should keep for 15+ years.
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Chalk Hill

Chalk Hill Winery

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Chalk Hill Winery, California
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Chalk Hill Estate Vineyards and Winery was purchased recently by Bill Foley, proprietor of Foley Family Wines, who will continue the time-honored traditions that Fred Furth began. Founded in 1972 by Fred Furth, the Chalk Hill Estate encompasses 280 acres of carefully positioned vineyards, including the valley floor, hillsides, and ridge tops of a 1300 acre estate. Perpetuating the time-honored traditions of the first land grant pioneers, the Chalk Hill Estate operates as a family farm with the daily tasks of sustainable viticulture flowing seamlessly through the growing season and ultimately to estate bottled wines. Chalk Hill is the only 100% estate winery in the Chalk Hill AVA nestled within the Russian River Valley. The passion for meticulous viticulture has resulted in elegant, world-class wines.
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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous 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, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux where it forms the base of the Medoc reds. These blends are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines.

Tasting Notes for Cabernet Sauvignon

Cabernet Sauvignon is a dry red wine rich in color, tannin and extract. It expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In the Old World you'll often find the more earthy side of Cabernet. In warmer regions like California, Washington, Argentina, Chile and Australia, you can typically expect more upfront fruit flavors.

Perfect Food Pairings for Cabernet Sauvignon

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 for Cabernet Sauvignon

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

HOR083615_2006 Item# 99285

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