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Chimney Rock Stags Leap District Cabernet Sauvignon 2005

Cabernet Sauvignon from Napa Valley, California
  • WE92
  • WS90
0% ABV
  • TP95
  • JS92
  • WE91
  • D94
  • WE91
  • WE94
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5.0 1 Ratings
0% ABV

Winemaker Notes

Color: Dark red with purple undertones.

Aroma: Beautiful dark fruit aromas of blackberry, huckleberry, vanilla, cedar, black currant and toffee. There is even a hint of lavender and violets that appears in this seductive wine.

Taste: The first sip of this wine brings to mind a sense of luxury. Lush, full, round and elegant, with a subversively long finish, it has in body as much to offer as the enigmatic aromas.

Critical Acclaim

All Vintages
WE 92
Wine Enthusiast
Chimney Rock continues a successful string of vintages with this powerful ’05. It’s a distinguished wine that calls to mind the description of Stags Leap Cabernet as an iron fist in a velvet glove. Rich and full-bodied, it has lush flavors of black currants and smoky new oak. Easy to find, with 28,000 cases produced. Drink now through 2012.
WS 90
Wine Spectator
Elegant and supple, showing herb, tobacco and tea-laced currant and black cherry flavors that are complex and well-proportioned, with a long, lingering finish. Drink now through 2013. 28,840 cases made.
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Chimney Rock

Chimney Rock Winery

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Chimney Rock Winery, , California
Chimney Rock
Situated on the famed Silverado Trail in Napa Valley's renowned Stags Leap District, Chimney Rock is recognized as one of the world's premier fine wine producers. Chimney Rock was established in 1980 with the goal of creating wines that would compete against the best Bordeaux. The estate's location in the Stags Leap District, Napa Valley's smallest and most acclaimed sub-appellation, allows winemaker, Elizabeth Vianna to capture this unique terroir and create wines that rival the most important wines of the world. Chimney Rock is a Terlato Family winery and embodies the family's dedication to producing wines of exceptional quality.

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.

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.

ULL67623_2005 Item# 95475

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