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Falcone Mia's Vineyard Cabernet Sauvignon 2011

Cabernet Sauvignon from Central Coast, California
  • WE92
14.4% ABV
  • RP92
  • WE95
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14.4% ABV

Winemaker Notes

Only three barrels of the 2011 Cabernet Sauvignon were made, from a rocky corner of our estate vineyard. These specific vines are farmed for the highest quality to encourage more intense flavors. Extended aging, totaling 30 months, enhances the mouthfeel and aromatics characteristic of our vineyard. Black cherry and anise dominate, but hints of caramel, vanilla and toasted pecans appear.

Critical Acclaim

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WE 92
Wine Enthusiast
A wild array of aromas emerge from this wine by the estate vineyard of John and Helen Flacone: blueberry, black cherry, smoked cedar, sweet tobacco, lead, pungent peppercorns and sweet hickory. It stays soft and light on the palate, with buoyant acidity balancing the dark fruits. Quite a wine to name after their daughter.
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Falcone

Falcone

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Falcone, Central Coast, California
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The Falcone family focuses on producing high-quality Cabernet Sauvignon and Syrah for various reasons. Perhaps the most important one is that our estate vineyard is ideal for growing Bordeaux and Rhône varietals. Cabernet Sauvignon is such a noble varietal that we could not pass up an opportunity to create a stellar Cabernet Sauvignon from the Central Coast. And our Mia’s Vineyard Reserve Cabernet Sauvignon is just that. We select it from special barrels of our estate fruit and age it for an additional 15 months for optimal flavor integration. With Syrah, we simply love the potential of this varietal and have tried to create a Syrah that is elegant, layered and mysterious, with aromatics that satisfy any drinker with some degree of patience and adventure. In addition to these primary varietals, we also produce a Chardonnay from Sierra Madre Vineyard in the Santa Maria Valley as well as a limited-production, non-vintage blend called Annaté.

Falcone Family Vineyards wines are the result of winemaking careers, which led to the planting of this small estate vineyard in Paso Robles. Our farming methods combine with our winemaking techniques to produce distinctive wines that reflect the soils and climate of this vineyard. We continually reach for the highest level of quality.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches 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 San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

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.

CWL20210111_2011 Item# 146171