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Flat front label of wine

Nickel & Nickel C.C. Ranch Cabernet Sauvignon 2008

Cabernet Sauvignon from Rutherford, Napa Valley, California
  • WE92
  • RP92
14.1% ABV
  • RP95
  • V94
  • JS93
  • WW93
  • WS90
  • WW91
  • JS95
  • WW93
  • RP91
  • RP93
  • WE93
  • JS93
  • WW92
  • WS92
  • W&S93
  • WS90
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14.1% ABV

Winemaker Notes

C.C. Ranch is planted in Rutherford, along the slope of a knoll west of the Silverado Trail. The 2008 C.C. Ranch has many layers of flavors that are quite distinct. Dark cherry fruit with hints of violet mix with black tea and earth to lend an exotic character to the wine. The natural "Rutherford Dust" and toasty French oak complement the fruit. The silky entry gets fleshier as the fine tannins from this vintage build on the middle palate and progress into a long, smooth finish.

Critical Acclaim

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WE 92
Wine Enthusiast
Offers a blast of sweet red cherry candy flavor, accented with new oak notes of buttered toast and caramel. There’s no question this 100% Cabernet is delicious, but it’s also fiercely tannic. Makes the gums quiver. Should develop in the bottle over the next seven years.
RP 92
Robert Parker's Wine Advocate
The 2008 Cabernet Sauvignon C.C. Ranch Vineyard is one of the more immediate wines in this line up. It shows lovely persistence in its attractive, dark red fruit, flowers, licorice and tobacco, but then tapers off a bit on the finish. This is one of the simpler wines here. Anticipated maturity: 2013-2023.
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Nickel & Nickel

Nickel & Nickel

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Nickel & Nickel, Rutherford, Napa Valley, California
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Nickel & Nickel is devoted exclusively to producing 100% varietal, single-vineyard wines that best express the distinctive personality of each vineyard. Established in 1997 by the partners of Far Niente, the winery is based in Oakville, California, on the 42-acre John C. Sullenger vineyard property. Nickel & Nickel produces single-vineyard Cabernet Sauvignon from Napa Valley, but also makes single-vineyard Chardonnay, Merlot, Syrah and Zinfandel.

Rutherford

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The Rutherford sub-region of Napa Valley centers on the town of Rutherford and covers some of Napa Valley’s finest vineyard real estate, spanning from the Mayacamas in the west, to the Vaca Mountains on the other side of the valley.

Inside of the Rutherford AVA, bordering the Mayacamas, is a stretch of uplands called the Rutherford Bench. (These bench lands technically run the length of Oakville as well). Mountain runoff creates deep, well-drained, alluvial soils on the bench, giving vine roots plenty of reason to permeate deep into the ground. The result is wine with great structure and complexity.

Rutherford Cabernet Sauvingons and Bordeaux Blends are recognized widely for their enticing fragrances of dusty earth and dried herbs, broad and juicy mid-palates and lush and fine-grained tannins. The sub-appellation claims some of the valley’s most prized vineyards today, namely Caymus, Rubicon and Beckstoffer Georges III.

It is also home to Napa’s most influential and historic personalities. Thomas Rutherford, responsible for the appellation's name, made serious investments here in grape growing and wine production between the years of 1850 to 1880. Gustave Niebaum purchased a large swath of land and completed his winery in 1887, calling it “Inglenook.” Today this remains the oldest bonded winery in California. Georges Latour founded Beaulieu Vineyard in 1900, making it the oldest continuous winery in the state. Latour also hired the famous enologist, André Tchelistcheff, a man credited for single-handedly defining the modern Napa winemaking style.

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 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.

MRENNCC_2008 Item# 113410