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Shafer One Point Five Cabernet Sauvignon 2004

Cabernet Sauvignon from Napa Valley, California
  • WS93
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  • RP92
0% ABV
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Winemaker Notes

The One Point Five label takes its name from the generation-and-a-half idea because John Shafer and his son Doug learned the wine business together over the span of "a generation-and-a-half".

Shafer winemaker, Elias Fernandez, says of the 2004 One Point Five Cabernet, "These are aromas and flavors that speak of home to me – pure Stags Leap District. The first thing I get are aromas of black, chewy fruit, cedar, chocolate, and dried herbs, followed by rich, juicy flavors of blackberry, smoke, dark chocolate, herbs, and tobacco, with a nice long finish. The tannins are ripe and supple, bringing back memories of the 1992 vintage."

"The 2004 Cabernet Sauvignon One Point Five is a combination of 98% Cabernet Sauvignon and 2% Petit Verdot. It reveals all the elegance and classicism one expects from the Stags Leap District along with beautifully sweet cherry and black currant fruit, flower, spice box, and mineral-like notes. Medium-bodied and pure with terrific intensity and a degree of opulence characteristic of the vintage, it can be consumed over the next 10-12 years."
-The Wine Advocate

Critical Acclaim

All Vintages
WS 93
Wine Spectator
Intense and concentrated, with vivid currant and blackberry flavors that are shaded by light toasty oak and mocha coffee scents. Smooth-textured, with ripe, fine-grained tannins, ending with a long, complex aftertaste.
WE 93
Wine Enthusiast
As of this vintage, Shafer has done away with their Napa Valley Cabernet bottling and replaced it with this proprietarily named 100% Cab. It’s a junior version of Hillside Select, from different vineyards and not as oaky. But it's nearly as massive in black currants, cherries and carob bean, a dry wine that never loses elegance. Needs a year or so to become less tight and more expressive.
RP 92
Robert Parker's Wine Advocate
The newest baby in the Shafer portfolio is their Cabernet Sauvignon from Stags Leap that they call One Point Five. The 2004 Cabernet Sauvignon One Point Five is a quintessential example of Stags Leap. Elegant berry fruit intermixed with spring flowers, graphite, and crushed rock is followed by a medium-bodied wine with beautifully pure black cherry and currant fruit as well as wonderfully fresh acidity and purity.
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Shafer

Shafer Vineyards

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Shafer Vineyards, Napa Valley, California
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Shafer Vineyards in Napa Valley, California, is an iconic family-owned winery, named one of the top 25 vineyards in the world by wine publication Wine & Spirits and “one of the world’s greatest wineries” by wine critic Robert M. Parker, Jr.

Since 1978 the Shafer family has produced wine in the Stags Leap District, one of the most highly-regarded winegrowing regions within Napa Valley.

Shafer’s wines, including its signature wine, Hillside Select, are found in collectors’ cellars and on wine lists in top hotels and restaurants throughout the world.

The small winery is managed by father and son team John and Doug Shafer. Elias Fernandez is winemaker. Shafer cultivates more than 200 acres of estate vineyards, sources for Shafer’s Cabernet Sauvignon, Chardonnay, Merlot, Malbec, Petite Sirah, and Syrah.

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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 1960s, 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 1980s, 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 are 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.

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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, 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 from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy 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.

JNCSHAFER_2004 Item# 90455