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David Arthur Estate Cabernet Sauvignon 2007

Cabernet Sauvignon from Napa Valley, California
  • WE95
  • RP95
  • WS91
14.2% ABV
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14.2% ABV

Winemaker Notes

Our Napa Valley Cabernet Sauvignon is sourced from three of our distinctive vineyard blocks. The aromas are incredibly sensuous with dark mulled spices, floral notes, earthy aromas and a dense cassis-blackberry fruit core. The palate is bold and full-bodied, yet focused with layer after layer of expansion on a long finish.

The 2007 Cabernet Sauvignon is a simple, yet carefully chosen blend of 95% Cabernet Sauvignon and 5% Petite Verdot. The wine gradually aged in 80 percent new French oak barrels for 23 months and only 718 cases were produced.

Critical Acclaim

All Vintages
WE 95
Wine Enthusiast
Expensive, yes, but a very fine wine, showcasing what Napa Cab can do at a world-class level. But you want to cellar it, because it's all primary fruit, unintegrated oak and tannins now. Beyond the sweet cedar application you'll find deep, noble flavors of black currants and minerals, wrapped into the finest tannins imaginable. Hold until 2013, at least, and should provide good drinking for many years.
RP 95
Robert Parker's Wine Advocate
These Pritchard Hill vineyards have produced an opulent, fleshy, divine 2007 Cabernet Sauvignon. This deep, concentrated, full-bodied effort is extraordinarily young, but loaded with blueberry and black currant fruit intermixed with hints of camphor and incense. Drink this gorgeous, seriously endowed 2007 over the next two decades
WS 91
Wine Spectator
Sleek and restrained, with trim dried currant, berry, sage, mineral and anise flavors that are full-bodied, gaining depth and complexity on the finish, where the tannins firm up. Drink now through 2017. 718 cases made.
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David Arthur

David Arthur

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David Arthur, Napa Valley, California
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David Arthur Vineyards was founded in 1985 by brothers David and Bob Long. Over a glass of wine, with his father, David discovered his father had purchased Napa Valley property in the late 1950s. David relocated to Napa Valley in 1977 and began to learn the wine business literally from the ground up, serving internships at Chappellet, Joseph Phelps and Schramsberg. In 1978 and 1979, David cleared the land and in 1980, planted the first grapes. David Arthur Vineyards' first vintage was the 1985 Chardonnay. The first red wine, Meritaggio, a blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Sangiovese, followed in 1992. In 1996, David Arthur Vineyards began producing their now renowned Elevation 1147, named one of the top Cabernets of 1997 by Wine Spectator.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more 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 sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, 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's typically blended to soften tannins and add complexity. In warmer regions like California 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 revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

GVDDA57000702_2007 Item# 106467