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Darioush Darius II 2006

Cabernet Sauvignon from Napa Valley, California
  • RP93
  • JS91
0% ABV
  • WS91
  • WS96
  • RP94
  • JS93
  • RP93
  • RP93
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Winemaker Notes

The benchmark of the Darius II Cabernet Sauvignon is its rich, regal style – a plush, velvety mouthfeel, layered dark fruits and finely integrated tannins. A gorgeously textured palate is comprised of ripe blackberries and licorice accented by earth, dark espresso roast and vanilla bean. A long, lingering finish reveals notes of exotic spices.

Blend: 95% Cabernet Sauvignon, 5% Merlot

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
Darioush’s flagship wine, the 2006 Cabernet Sauvignon Darius II (just under 500 cases produced) boasts a big, creamy, oaky nose displaying abundant aromas of creme de cassis, blackberries, licorice, and camphor. This opaque purple-colored, full-bodied, opulent 2006 is performing even better than the 2007 at this stage. With considerable complexity as well as accessibility, this beauty should drink well for 15-20 years.
JS 91
James Suckling
Berries, spices and chocolate on the nose. Full bodied, with chewy tannins and a slightly hot finish. Lots of fruit though. No reason to wait. Pull the cork. 14+23+22+32. Find the wine
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Darioush

Darioush

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Darioush, Napa Valley, California
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Darioush, a winery noted for its Bordeaux style estate wines, implements old world labor-intensive, micro-vineyard management and new world state of the art technology to craft fine wines from its estates located in the appellations of Napa Valley, Mt. Veeder and Oak Knoll. Under the direction of Darioush Khaledi and winemaker Steve Devitt, precision and quality are of the utmost importance at the winery.

Napa Valley

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is now the world's most planted grape variety. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which 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 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

DOY341326_2006 Item# 341326