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Pride Mountain Vineyards Cabernet Sauvignon 2006

  • WE91
  • RP90
750ML / 14.8% ABV
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750ML / 14.8% ABV

Winemaker Notes

The 2006 vintage produced some of the most expressive, unctuous wines ever from our Spring Mountain estate, and the Cabernet Sauvignon is no exception. The final blend of 88% Cabernet Sauvignon, 10% Merlot and 2% Petit Verdot conveys delectable flavors of cassis, dark cherry, coffee and black tea layered upon a textural palate. After a barrage of up-front fruit, the inky liquid lolls on the mid-palate before finally exploding into a hefty, minutes-long finish. Pushing the limits of concentration as far as possible without sacrificing balance, this is the pure expression of mountain fruit – a wine that needs no justification.

Critical Acclaim

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WE 91
Wine Enthusiast
Richness is what this Cab is all about. It bursts on the palate with superripe blackberry jam, cassis, currant and chocolate flavors. Shows some unorganized structure right now, but should age for a number of years, to judge by the voluminous tannins.
RP 90
Robert Parker's Wine Advocate
The top end offerings include the 2006 Cabernet Sauvignon. Last year I reviewed the 2005 (although it was listed as the 2006), which did not turn out nearly as well as the 2006. The deep ruby/purple-hued 2006 exhibits notes of cassis, tar, crushed rocks, chocolate, and berry fruit in a full-bodied, fleshy format.
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Pride Mountain Vineyards

Pride Mountain Vineyards

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Pride Mountain Vineyards, California
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Pride Mountain Vineyards is situated on the Summit Ranch, one of Napa Valley's oldest grape producers atop Spring Mountain. With over 120 years of viticulture documented there, Jim and Carolyn Pride purchased Summit Ranch and their first vintage premiered in 1991. Today, Pride Mountain Vineyards produces Cabernet Sauvignon, Merlot, Cabernet Franc, Chardonnay, Viognier and limited bottlings of Syrah and Sangiovese.
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North Coast

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Reaching up California's coastline and into its valleys north of San Francisco, the North Coast AVA includes six counties: Marin, Solano, Napa, Sonoma, Mendocino and Lake. While Napa and Sonoma enjoy most of the glory, the rest produce no shortage of quality wines in an intriguing and diverse range of styles.

Climbing up the state's rugged coastline, the chilly Marin County, just above the City and most of Sonoma County, as well as Mendocino County on the far north end of the North Coast successfully grow cool-climate varieties like Pinot Noir, Chardonnay and in some spots, Riesling. Inland Lake County, on the other hand, is considerably warmer, and Cabernet Sauvignon, Zinfandel and Sauvignon Blanc produce some impressive wines with affordable price tags.

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Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux, forming 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 from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines.

Tasting Notes for Cabernet Sauvignon

Cabernet Sauvignon is a dry red wine rich in color, tannin and extract. It expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In the Old World you'll often find the more earthy side of Cabernet. In warmer regions like California Washington, Argentina, Chile and Australia, you can typically expect more upfront fruit flavors.

Perfect Food Pairings for Cabernet Sauvignon

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 for Cabernet Sauvignon

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.

DOY122605_2006 Item# 122605

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