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Flat front label of wine

Gnarly Head Cabernet Sauvignon 2009

Cabernet Sauvignon from California
    14.5% ABV
    • WE89
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    14.5% ABV

    Winemaker Notes

    Gnarly Head Cabernet Sauvignon embodies bold. It's rich, fruit-driven, and dense, with a juicy core of dark fruit. The winemakers carefully select grapes from California's finest growing regions, choosing only the best fruit. Some say that Cabernet is the king of wines and this bold Gnarly Head Cabernet proudly wears the crown.

    This dark, bold Cabernet has solid tannins and jammy fruit, with aromas and flavors of black cherry, currant, dried cranberry and black peppercorn followed by a trio of clove, earth and light toast. Gnarly Cabernet Sauvignon is a worthy companion to the heartiest meals, be sure to try it with grilled lamb, New York strip steak with roasted potatoes, baked manicotti or some bold blue cheese.

    Critical Acclaim

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    Gnarly Head

    Gnarly Head

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    Gnarly Head, California
    Image of winery
    My first impression, as the truck pulled up to the eighty year old Zinfandel vineyards, was, "Wow, those vines sure have some gnarly heads!" Thus began a fifteen year love affair with the Old Vine Zinfandel.

    The older Zin vineyards in California were planted before the use of modern trellising techniques and were "head pruned", meaning the shoots that eventually produce the grapes grow directly out of the head of the trunk. The resulting vines look more like a bush than the normally well-manicured rows of neatly trained along posts and wires – and they do have "Gnarly Heads".

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

    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.

    PIN178731_2009 Item# 120239