Processing Your Order...

Search for ""

Update your browser to enjoy all that Wine.com has to offer.

It's easy to update and using the latest version
of Internet Explorer means all your web browsing will be better.

Yes, Update Now
Flat front label of wine
Flat front label of wineFront shot of wine bottleBack shot of wine bottle

Lail J. Daniel Cuvee Cabernet Sauvignon 2009

Cabernet Sauvignon from Napa Valley, California
  • WS93
0% ABV
  • RP98
  • JD98
  • V97
  • CG97
  • RP95
  • RP99
  • RP100
  • RP96
All Vintages
Currently Unavailable $135.00
Try the 2014 Vintage 249 99
150
135
Save $15.00 (10%)
Ships today if ordered in next 12 hours
Limit 0 bottles per customer
Sold in increments of 0
Add to Cart
1
Limit Reached
0.0 0 Ratings
My Wine Share
Vintage Alert
Alert me when new vintages are available
Rate for better recommendations
(256 characters remaining)
Cancel Save

0.0 0 Ratings
0% ABV

Winemaker Notes

A Lail Vineyards' classic, our 2009 J. Daniel Cuvee reveals how attention to detail is important to winemaking. It is dark, integrated and intense, with extremely refined tannins and integrated oak. Aromas include cherry, mocha, blackberries and tobacco. Focus, an explosion of black fruits, firm acidity, and broad structure, make it a timeless bottle.

Critical Acclaim

All Vintages
WS 93
Wine Spectator
Pure and well-focused on bright, rich plum, blackberry and black cherry fruit, leading to mixed flavors of crushed rock and fresh earth. Ends with fine-grained tannins.
View More
Lail

Lail Vineyards

View all wine
Lail Vineyards, Napa Valley, California
Image of winery
From the somewhat mysterious beginning of the focused and dedicated Gustav Niebaum, through the supervisory interim years of John Daniel, Sr., to the innovative period of John Daniel, Jr., the early history of Inglenook has its fascinations. When John Daniel, Jr., third-generation owner and manager of Inglenook Vineyards, sold the winery in 1964, he thought it was the end of a family tradition that started in Napa Valley in 1879. But history is full of surprises. The Niebaum-Daniel odyssey did not die, but was picked up by Daniel's daughter, Robin Daniel Lail, and her husband, Jon. It was Jon who urged the family to move back to Napa Valley from the Bay Area, and Jon who first returned to the wine business in 1970. Then in 1977 Robin joined the Robert Mondavi Winery, working as Robert Mondavi's assistant for the next five years. In 1982 she co-founded the John Daniel Society with her sister and Christian Moueix to produce Dominus from a vineyard originally part of the Inglenook estate. In 1983 she co-founded Merryvale Vineyards with a group of partners including her husband. The real return to tradition began when Robin sold her interests in Dominus and Merryvale in 1995, and with her family started Lail Vineyards. This venture is dedicated to producing a single proprietary red wine which will rank among the finest wines in the world. While Jon and Shannon Lail are ambassadors at large for the venture, Erin Lail joined the winery in 1998 as the Director of Operations, representing the fifth generation in this ongoing family history. Since the inaugural release of the 1995 J. Daniel Cuvee, the Lails have brought an historic presence and patina to each bottle of wine as they re-kindle their family's winemaking tradition. Production is very limited and the focus on excellence is unrelenting.

Napa Valley

View all wine

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

View all wine

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.

CHMLAL3001109_2009 Item# 122274