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Charles Krug Vintage Selection Cabernet Sauvignon 2006

Cabernet Sauvignon from Napa Valley, California
  • WE94
  • CG90
  • JS94
  • RP93
  • JS92
  • WE92
  • RP91
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Winemaker Notes

Since 1944 our Peter Mondavi Family flagship wine, Vintage Selection Cabernet Sauvignon, has been crafted only when the vintage is optimum. Dark ruby in color, with a wonderful nose of cassis, blackberry and licorice, this classy and opulent Cabernet Sauvignon shows supple tannins, palate richness and length. Enjoy final accent notes of espresso, vanilla and chocolate.

The 2006 growing season was preceded by abundant rainfall through April. In spite of much flooding in many vineyards, budbreak showed overall quality, but near-record high temperatures in July brought brix levels almost to a halt through the end of August. A late harvest required extended hang time, but overall, the quality of the fruit was good in spite of many weather extremes.

Critical Acclaim

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WE 94
Wine Enthusiast

What a beautiful Cabernet. It's dry and classically elegant, with sweet, ripe tannins, framing succulent blackberry, black cherry, violet, cedar and mineral flavors. Really a great wine for drinking now, and so balanced, it will easily negotiate a decade in the bottle.

CG 90
Connoisseurs' Guide

We fondly recall outstanding Krug Vintage Selection Cabernet from decades back, but it has been a long time since the winery has come up with a memorable successor. This rich and deeply filled effort signals that a change just may be in the air, and it is simply the best effort from Krug in many years. Full and fleshy, plump and polished and very much driven by its sweet fruit until its ample tannins grab hold, it presently falls prey to last-minute toughness but should emerge from a half-dozen years' sleep in fine form.

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Charles Krug

Charles Krug

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Charles Krug, , California
Charles Krug
The Charles Krug Winery was established in 1861 as the first winery in the Napa Valley by Prussian-born visionary and revolutionary Charles Krug. Today the winery focuses on handcrafted Cabernet Sauvignon and Bordeaux varieties grown within with Napa Valley appellations and sub-appellations. The winery remains under the stewardship of the Peter Mondavi Sr Family, who purchased the historic winery in 1943. Peter Mondavi Sr remains at the helm of the winery, with day-to-day operations handled by his two sons Marc and Peter Jr.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

ALL9320047_2006 Item# 107600

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