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Roy Estate Cabernet Sauvignon 2004

Cabernet Sauvignon from Napa Valley, California
  • RP94
0% ABV
  • RP94
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1.0 1 Ratings
0% ABV

Winemaker Notes

Full of life and energy, the wine is intense; it expresses ripe flavors of black currant, Asian spices, earthy characters, mocha and ripe cherry. Lush and rich in the attack, the wine carries on with amazing purity and depth finishing with powerful soft tannins and aromas of white chocolate and licorice. The wine changes constantly in the glass bringing more nuances and excitement each time. This is a superb expression of great Cabernet from Soda Canyon just south of Stags Leap District in Napa Valley.

"The elegant, dark ruby/purple-colored 2004 Cabernet Sauvignon (100% Cabernet Sauvignon) reveals hints of white chocolate, black currants, ripe mountain berries, loamy soil, and earthy characteristics. Medium to full-bodied, with loads of structure and tannin as well as excellent purity, richness, and length, it will benefit from 1-3 years of bottle age, and should drink nicely for 10-15 years.

Charles and Shirley Roy own this 16.5 acre vineyard planted in Napa Valley's Soda Canyon area. Eight-hundred cases of primarily Cabernet Sauvignon (small quantities of Petit Verdot may be added in certain vintages) are typically produced each year."
-Wine Advocate

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
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Roy Estate

Roy Estate

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Roy Estate, Napa Valley, California
On the eastern side of Napa Valley, in the foothills of the Vaca Mountains, there is a secluded vineyard - the vineyard of Roy Estate. The mission of Roy Estate is to produce the very best wines possible from this tiny valley within a valley.

As the proprietors of Roy Estate, we think of ourselves as caretakers of this special property. We feel privileged to be entrusted with its care.

Our first wines, the 2004 Estate Grown Cabernet Sauvignon & 2004 Estate Grown Proprietary Red Wine, were released in 2007.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more 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 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.

LSB94914_2004 Item# 94914