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Louis Martini Sonoma Cabernet Sauvignon 2012

Cabernet Sauvignon from Sonoma County, California
  • TP89
  • RP88
13.9% ABV
  • TP92
  • D93
  • RP90
  • RP89
  • RP88
  • RP90
  • RP90
  • RP88
  • RP87
  • W&S89
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4.3 9 Ratings
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4.3 9 Ratings
13.9% ABV

Winemaker Notes

Our Louis M. Martini Sonoma County Cabernet Sauvignon is a blend of the unique characteristics from several vineyards, creating a superbly balanced Cabernet Sauvignon. This wine has ripe flavors of black plum jam and black currant, a reflection of the warmer vintage. Hints of oak and a touch of baking spice support the fruit.

Critical Acclaim

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TP 89
Tasting Panel
Smooth, fresh and juicy with plum, spice and hints of oak; nicely balanced, charming and long.
RP 88
Robert Parker's Wine Advocate
One of those great values is the 2012 Cabernet Sauvignon Sonoma (87% Cabernet Sauvignon, 7% Petite Sirah and the rest Zinfandel, Merlot and Cabernet Franc that achieved 13.9% alcohol). The wine’s pH of 3.8 probably explains its silky texture. There are 420,000 cases of this dense wine that exhibits lots of black currant and black cherry fruit intertwined with background earth and oak (it was aged in tanks with French and American staves). This medium to full-bodied Cabernet reveals excellent purity as well as lots of flavor intensity.
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Louis Martini

Louis M. Martini

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Louis M. Martini, Sonoma County, California
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For 85 years, the Louis M. Martini Winery has crafted world-class Cabernet Sauvignon from the exceptional vineyards of Napa and Sonoma counties. Our founder believed in a simple, honest premise: The best grapes make the best wines. Today, this legacy continues at the historic winery in the Napa Valley with an acclaimed collection of unforgettable Cabernet Sauvignon wines.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

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.

CDW134009_2012 Item# 129771