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Robert Craig Cellars Mt. Veeder Cabernet Sauvignon 2011

Cabernet Sauvignon from Mt. Veeder, Napa Valley, California
  • RP91
  • D91
  • JS90
14.8% ABV
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  • V93
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  • JS93
  • W&S91
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  • CG91
  • RP93
  • WS90
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14.8% ABV

Winemaker Notes

Luscious fruit is upfront, presenting rich blackberry, hints of blueberry and black currant, along with chocolate, anisette and smoke. Classic Mount Veeder character, with a deep reservoir of black fruit that expands into dark cacao, cassis, vanilla and licorice, followed by earthy notes and a bracing minerality. Flavors broaden on the midpalate, underscored by mouthcoating tannins that support and lift the finish. Delicious upon release, this is a highly structured, balanced wine with exceptional aging potential. Seek out if you possess a dark, quiet, cool room where young wines study to be more complex, better-behaved adult wines.

Blend: 93% Cabernet Sauvignon, 7% Merlot

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2011 Cabernet Sauvignon Mt. Veeder exhibits more blueberry and sweet cassis fruit, a lovely, medium to full-bodied texture, attractive opulence, soft tannins and a fleshy, long finish displaying impressive purity. As this trio proves, Robert Craig is capable of delivering fine efforts even in a challenging vintage.
D 91
Decanter
Masses of liquorice and eucalyptus on the nose and a very smart use of oak. Ripe palate with fresh dark fruit and cooked red fruits. The texture is essentially velvety, and there's enough acidity to give the palate soem lift.
JS 90
James Suckling
A red with dried berry, coffee and milk chocolate. Full body with velvety tannins and a juicy finish. Chewy tannins and a walnut and berry finish. Slightly over-extracted but shows lots of interesting fruit and oak use.
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Robert Craig Cellars

Robert Craig Cellars

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Robert Craig Cellars, Mt. Veeder, Napa Valley, California
Robert Craig Winery showcases four Cabernet Sauvignons produced from Napa Valley mountain and hillside vineyards, including Howell Mountain Cabernet Sauvignon from their estate vineyard, Affinity, a classic Bordeaux-style Cabernet, and powerhouse Cabernets from Mount Veeder and Spring Mountain. Each wine conveys a unique personality derived from the soils, climate and varietal characteristics of the growing region. Robert Craig has been a pioneer in mountain vineyard development for over 30 years. During the 1980s, he directed vineyard and winery development on Mount Veeder. Robert Craig wines debuted in 1992. The winery facility is located at 2300 feet atop Howell Mountain, with a Tasting Salon in Downtown Napa.

Mt. Veeder

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Centered at the peak for which it is named, Mount Veeder is Napa’s largest sub-AVA. But even though the entire appellation spreads over 16,000 acres, vineyards cover a mere 1,000. Scattered among Douglas firs and bristlecone pines, Mount Veeder vineyards extend south from the upper elevations of the Mayacamas Mountains—the highest point at 2,400 feet—to the border of the Carneros region. Twenty-two wineries produce wine from Mount Veeder fruit.

Winemaking began early in this appellation. In 1864, Captain Stelham Wing presented the first Mount Veeder wine to the Napa County Fair; it came from today’s Wing Canyon Vineyard. Prohibition, of course, halted winemaking and viticulture wasn’t revitalized until the founding of Mayacamas Vineyards in 1951 and Bernstein Vineyards in 1964.

The Bernstein Vineyards was actually home to the first Petit Verdot in California, planted in 1975. Today most of the Petit Verdot in Napa Valley originates from this vineyard.

Rocky volcanic clay and ancient seabed matter dominate Mount Veeder soils—perfect for Bordeaux varieties. Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Petit Verdot enjoy spectacular success. These varieties produce wines rich in brambly blackberry and black cherry fruit with herbal and floral aromatics. Structures are moderate to assertive and wines have great staying power.

Chardonnay from Mount Veeder is lush, full and balanced mineral and fresh citrus flavors.

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.

WLD922015_2011 Item# 134165