Winemaker Notes
This versatile, food-friendly Cabernet Sauvignon pairs well with traditional main courses such as steaks and braised short ribs. Try this Cabernet Sauvignon with your favorite comfort food such as meatloaf, polenta with Bolognese, or beef pot pies.
Professional Ratings
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Wilfred Wong of Wine.com
COMMENTARY: The 2016 Meadowcroft Cabernet Sauvignon shows the signature black fruit and firm palate presence from the Napa Valley. TASTING NOTES: This wine satisfies. Enjoy its dynamic combination of ripe fruit and savory spices with slow-braised short ribs. (Tasted: April 6, 2020, San Francisco, CA)
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James Suckling
A prototypical, modern Napa red that has the big cassis character of fully ripe cabernet sauvignon, moderate tannins that are already well integrated and nice freshness at the finish. Makes you want to order or cook some ossobuco. Drink now.
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.