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Hagafen Cabernet Sauvignon 2014

Cabernet Sauvignon from Napa Valley, California
  • JS92
14.8% ABV
  • JS92
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14.8% ABV

Winemaker Notes

This intensely inky Cabernet Sauvignon is grown in the well-drained, stony and iron-rich soils of the Weir Family Vineyard on the Silverado Trail, one mile south of the famed Stags’ Leap appellation. The rich, spicy nose of bakers’ chocolate and black cherry compliments the brooding and spice-filled black licorice, black cherry, plum and cranberry on the palate.

The addition of 11% Cabernet Franc enhances the complexity of the wine, as well as adding to Hagafen’s trademark robust and silky mid-palate. Aged for 19 months in small French oak barrels, this Cabernet Sauvignon will flourish with bottle age.

Critical Acclaim

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JS 92
James Suckling
A fresh and clean red with currant, berry and hints of cedar. Medium to full body, firm and silky tannins and a flavorful finish. A consistently good producer. Drink in 2020.
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Hagafen

Hagafen

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Hagafen, Napa Valley, California
Hagafen Cellars is located in the Napa Valley, in the heart of California’s premier wine grape region. Less than a mile south of the famed Stags Leap District and twenty yards from the Oak Knoll District--Napa’s newest and most exciting of American Viticultural Areas--the well-drained soil is ideal for the growth and production of ripe and rich, intensely fruity small lot estate bottled wines.

Owned and operated by Irit and Ernie Weir, the winery was founded in 1979, and the first commercially released vintage was harvested in 1980. In the ensuing years, Hagafen has grown from a small partnership producing wine with grapes from Winery Lake Vineyard, then owned by Rene DiRosa, to a well-established wine company whose wines are distributed throughout North America and overseas. Since 1980 Hagafen wines have been served on numerous occasions at the White House to visiting foreign dignitaries. Ernie’s daily involvement in the two sides of wine production, grape growing and winemaking, ensures the superb quality of the wines.

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.

SWS474890_2014 Item# 344557