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Flat front label of wine

Michael Pozzan Sonoma County Cabernet Sauvignon 2010

Cabernet Sauvignon from Napa Valley, California
  • W&S90
0% ABV
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Winemaker Notes

This is a serious Cabernet Sauvignon with a dark plum color. The palate is rich with mocha and cassis, backed with ripe cherry. It is a super extracted wine featuring huckleberry concentrate, brown sugar with roasted coffee and hazelnut notes. There is an underlying sweet oak flavor from extensive barrel aging (24 months) and the wine finishes with a long, supple, sappy French oak finish.
This wine is a must with a mushroom crusted, seared filet mignon and a plum truffle sauce, served with English peas and saffron infused maui gold mashed potatoes.

Critical Acclaim

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W&S 90
Wine & Spirits
This offers a lot of cabernet flavor for the price. It’s minty at the edges, supple in the middle, balancing fruit sweetness and winter spice tones in a supple texture. It feels polished and ready to drink.
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Michael Pozzan

Michael Pozzan

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Michael Pozzan, Napa Valley, California
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The pleasure of good wine is not just about balanced flavors, a fragrant nose, or lush colors. It’s also about the moment when that first sip is taken, with family or friends, over favorite foods or during special occasions.

Michael Pozzan creates wines for moments like those, wines that capture the best of the varietals he blends, vintage after vintage. His long-time experience with growers from premier Napa and Sonoma vineyards allows him to seek out and then hand-select exceptional fruit each growing season. Michael then works closely with winemaker Richard Bruno to craft those grapes into stylish wines you can enjoy every day, or serve with great pride at those events in your life that deserve something special. These are wines of high quality and exceptional value — wines you’ll want to share with those you love, and with those who love wine. Michael Pozzan Winery currently produces 125,000 cases per year and distributes wine under four labels — Michael Pozzan, Annabella, Dante and Marianna — in select markets throughout the United States.

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 sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley and Washington, 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's typically blended to soften tannins and add complexity. In warmer regions like California 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 revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

STC846052_2010 Item# 131874