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Flat front label of wine

Larkmead Cabernet Sauvignon 2006

Cabernet Sauvignon from Napa Valley, California
  • RP94
0% ABV
  • WE97
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  • RP93
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  • JS95
  • RP93
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  • JS94
  • RP93
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Winemaker Notes

Deep ruby red-purple color. Intensely aromatic aromas of ripe raspberry and black cherry darkened by cocoa powder and sweet tobacco notes. Initially elegant and a touch reserved, the palate opens with aeration to show spicy licorice and black cherry flavors which precede a rich core of classic Larkmead cassis purity. The wine maintains its central theme of concentration allied to elegance, growing in volume as it sits in the glass. The finish is long and pure combining lively acidity with dense chewy tannins.

Blend: 96% Cabernet Sauvignon, 3% Merlot, 1% Cabernet Franc

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The 4,400-case cuvee of 2006 Cabernet Sauvignon Estate (96% Cabernet Sauvignon and the rest Merlot and Cabernet Franc) is brilliant. It would probably be hard to find a Cabernet Sauvignon of this quality with this production level, all estate fruit, and such impeccable viticulture and winemaking. This wine reminded me of a great vintage of Pontet Canet in Pauillac, Bordeaux. The deep creme de cassis flavors intermixed with charcoal and lead pencil shavings soar from the glass. Its full body, stunning ripeness, sweet tannin, and substantial flavor authority make for a brilliant Cabernet Sauvignon to drink over the next two decades.
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Larkmead

Larkmead

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Larkmead, Napa Valley, California
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Larkmead Vineyards dates back to the late 1800s, and have been owned by the Solari family since 1948. The historic Larkmead Estate is comprised of 145 acres. Due to the dramatic variation in soil types, the vineyard is divided into three distinct areas in order to maximize fruit and subsequent wine quality while diversifying flavor profiles for blending purposes. The true character of Larkmead and its unique wines are a direct result of the topography, climate, and the exceptional geology of the soils.

Larkmead is 100% Estate fruit; it is therefore imperative to them that they treat the land as a polyculture system with all factors interrelated and focus on long term soil health. They are always seeking environmentally sound, long term solutions that promote the natural expression of their vineyards, resulting in wine that is unique in its purity, texture, and complexity.

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 1960's, 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 1980's, 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 is 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.

RLBLARKMEAD_2006 Item# 121120