Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The debut vintage of Cabernet Sauvignon, the 2005, has turned out beautifully. Made from fruit grown in David Abreu’s vineyards, this Cabernet Sauvignon (which includes tiny amounts of Cabernet Franc and Petit Verdot) comes from three distinct vineyards, one above Dalla Valle, and two on the back streets of St. Helena. A deep ruby/purple color is accompanied by notes of espresso roast, fudge, forest floor, creme de cassis, and smoked meats. The wine is layered, full-bodied, and rich. A tour de force in Cabernet Sauvignon, it can be consumed over the next 15-20 years.
One of the most prestigious wines of the world capable of great power and grace, Napa Valley Cabernet is a leading force in the world of fine, famous, collectible red wine. Today the Napa Valley and Cabernet Sauvignon are so intrinsically linked that it is difficult to discuss one without the other. But it wasn’t until the 1970s that this marriage came to light; sudden international recognition rained upon Napa with the victory of the Stag’s Leap Wine Cellars 1973 Cabernet Sauvignon in the 1976 Judgement of Paris.
Cabernet Sauvignon undoubtedly dominates Napa Valley today, covering half of the land under vine, commanding the highest prices per ton and earning the most critical acclaim. Cabernet Sauvignon’s structure, acidity, capacity to thrive in multiple environs and ability to express nuances of vintage make it perfect for Napa Valley where incredible soil and geographical diversity are found and the climate is perfect for grape growing. Within the Napa Valley lie many smaller sub-AVAs that express specific characteristics based on situation, slope and soil—as a perfect example, Rutherford’s famous dust or Stags Leap District's tart cherry flavors.