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Salvestrin Estate Cabernet Sauvignon 2005

Cabernet Sauvignon from St. Helena, Napa Valley, California
  • WE92
  • RP90
0% ABV
  • W&S92
  • JS91
  • RP93
  • RP90
  • WE90
  • RP95
  • RP94
  • WS93
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Winemaker Notes

This wine opens with an abundance of bright fruit. Aromas of ripe juicy blackberries, plum and toasted barrels delight the nose. Entry on the palate is silky and smooth with great balance which frames round integrated tannins. The structure builds on the palate with mouth coating richness and warmth leading to a lush ripe long lasting finish.

Critical Acclaim

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WE 92
Wine Enthusiast
A beautiful young Cab that continues Salvestrin's unbroken track record of the last several years. Dry and rich in tannins, it shows enormously concentrated fruit flavors of currants, blackberries, black cherries, mocha and spice. Gorgeous now, and should improve over the next decade.
RP 90
Robert Parker's Wine Advocate
The 2005 Cabernet Sauvignon Estate Vineyard is a winner from this vintage, which seems to be moving into the "great" category, a clear rival to the other top vintages of the 21st century’s first decade, 2001, 2002 and 2007. This wine offers a beautiful garnet/plum/purple color followed by notes of cedar wood, forest floor, Chinese black tea and black cherries. It is medium-bodied, elegant, seemingly close to maturity, but delicious, round and nicely textured.
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Salvestrin

Salvestrin

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Salvestrin, St. Helena, Napa Valley, California
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It began when Italian immigrants John and Emma Salvestrin fell in love with St. Helena while visiting friends in the early 1920s. In 1932 they purchased a portion of the historic Crane Ranch, including the Victorian home of Dr. Crane. With the repeal of prohibition in 1933, they started selling grapes as the wine industry began to grown again.

Ed Salvestrin, who grew up on the family vineyard, continued to grow quality grapes through the 60s, 70s, and 80s preserving the family legacy for future generations. He still lives on the site and frequently tends to his fruit trees when he's not helping out in the vineyard.

In 1987, Rich Salvestrin completed his degree in viticulture from Fresno State University. He returned to the family vineyard to help farm and also to expand the family's grape growing business to include winemaking. 1994 was the inaugural vintage of Salvestrin Cabernet Sauvignon and in 2001 the estate winery was constructed amongst the family vines.

Today, the fourth generation Salvestrin girls are growing up on the family vineyard.

St. Helena

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St. Helena is in the heart of the Napa Valley, nestled between Calistoga to its north and Rutherford on its southern border. On its western side, the Mayacamas Mountains guard it from the cooling effects of the Pacific Ocean; to its east stand the Vaca Mountains. In conjunction, these mountain ranges serve to lock in summer daytime heat. But in the evening, cool air from the San Pablo Bay funnels uo through the valley, creating very chilly nights. It isn’t uncommon for temperatures to drop 50 degrees, a shift that promotes the development of ideal ripeness and acidity balance in the grapes.

St. Helena contains a plethora of different soil types in a small area, which have been enhanced over centuries by rain runoff from both mountain ranges. Its vineyards cover a variety of terrain, spreading across the bucolic valley floor and its benchlands.

These ideal topographic and climatic growing conditions easily caught the attention of early winemaking pioneers. In fact, St. Helena is the birthplace of Napa Valley’s commercial wine industry. Dr. Crane founded his cellar in 1859, David Fulton in 1860 and Charles Krug in 1861.

Today there are no less than 400 separate vineyards planted within the 12,000 acres that make up the St. Helena appellation.

Revered most for its red wines based on Bordeaux varieties, the St. Helena appellation is also a source of superior Syrah, Zinfandel and Sauvignon blanc.

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.

LIT332625_2005 Item# 332625