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Flat front label of wine

Shafer Hillside Select Cabernet Sauvignon (1.5 Liter Magnum) 2002

Cabernet Sauvignon from Napa Valley, California
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14.9% ABV
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14.9% ABV

Winemaker Notes

Blend: 100% Cabernet Sauvignon

Critical Acclaim

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RP 100
Robert Parker's Wine Advocate
In contrast to the more linear, structured, but massive 2001, the 2002 Shafer Cabernet Sauvignon Hillside Select is pure fruit-bomb material, but stunningly proportioned, beautifully pure, with notes of melted chocolate, blackcurrant jam, sweet black cherries, licorice, camphor and charcoal. Very full-bodied, like the 2001, but much more lavishly fruited, it is more accessible and hedonistically, as well as intellectually, satisfying. If the 2001 is the long-distance runner, this comes across more like a middle-distancer. It had performed fabulously well since it was released by the winery, and even though it’s still an adolescent in terms of its evolution, this wine is a head-turner in wine tastings, and a spectacular effort from Napa. Drink now or drink in 20-25 years.
WS 97
Wine Spectator
Very young, rich and extracted, this boasts a dense, powerful presence and tannic core flavors of blackberry, black licorice, cedar, mocha, roasted coffee, loamy earth, vanilla and dried herb. A tour de force of flavor, ending with ripe, muscular tannins.
WE 97
Wine Enthusiast
he impression is of a young, tannicly closed but enormously promising Cabernet. Floods the mouth with dramatic black currant, cherry and chocolate flavors, masses of toasty, caramelized new oak, and a rich, minerally earthiness. For all the power, there’s elegance and refinement.
W&S 95
Wine & Spirits
The vines that produced John Shafer's first cabernet in 1978 now form the core of Hillside Select, from the small knolls surrounding the winery. They grow in a sweet spot of the Stags Leap District, farmed since the mid-eighties by Doug Shafer and winemaker Elias Fernandez; since 1991, they have consistently produced one of the top wines of the Napa Valley. Those vines yielded an intensely structured 2002, posh with supple cabernet fruit and dark minerality in the tannins. It feels sleek even as the delicious berry flavors burst out of the tannins and last. Extremely young and fresh, this will start to reach peak drinking 10 to 15 years from the vintage.
CG 93
Connoisseurs' Guide
In what has proven to be a sometimes difficult year, Shafer shines once again with this spectacular, immensely extracted Cabernet . Underpinned by a wealth of concentrated cassis-like fruit, shot through with rich, loamy spice and awash in altogether extravagant oak, it is a wine that does not speak in hushed tones but comes with plenty of drama. For all of its very considerable weight and undisguised power, it still shows a fine sense of overall balance, and the evident tannins and heat that emerge in its very long finish are beautifully buffered by its deep and wholly compelling fruit.
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Shafer

Shafer Vineyards

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Shafer Vineyards, Napa Valley, California
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John Shafer and his family founded Shafer Vineyards, located in the Stags Leap District of the Napa Valley, in 1979. From the Shafers' first wine, a 1978 Cabernet Sauvignon, their wines have won much acclaim. Today, the Shafers farm 200 acres of vineyard in the Stags Leap District, Carneros and Oak Knoll regions. Their flagship wine, Hillside Select, is produced from selected blocks of the family's hillside vineyards and is 100% Cabernet Sauvignon. They also produce Red Shoulder Ranch Chardonnay, Merlot, One Point Five (Cabernet Sauvignon) and Relentless (a Syrah/Petite Sirah blend), which was named #1 wine of the year by Wine Spectator's "Top 100" of 2012.

Napa Valley

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960's, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980's, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those is the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of 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 Washington, 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.

SIM139902_2002 Item# 139902