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Shafer One Point Five Cabernet Sauvignon 2009

Cabernet Sauvignon from Stags Leap District, Napa Valley, California
  • RP94
  • W&S92
  • WE92
  • WS90
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Winemaker Notes

This is a Cabernet that is so enjoyable now and will just get better with time in the cellar. Aromas of rich, polished black fruit, mocha, and spice, followed by fulsome, juicy flavors of blackberry and black cherry, chocolate, plum and cedar, with ripe, smooth tannins and a pleasingly long finish.

Critical Acclaim

RP 94
The Wine Advocate

The 2009 Cabernet Sauvignon One Point Five is a rich, boisterous wine endowed with tremendous palate presence and depth. Juicy dark red berries, flowers and mint literally burst from the glass as the 2009 opens up with some time. Year after year, the One Point Five is one of the most consistent and fairly priced wines in the highflying landscape that is the Napa Valley. This is a flat out delicious bottle to drink now (with some decanting) and over the next handful of years. Anticipated maturity: 2014-2024.

W&S 92
Wine & Spirits

This is a soft, layered, elegant Cabernet even as it delivers a bath of chocolate-rich tannins and juicy dark fruit. Somehow it manages to pack in plenty of alcohol and discretion at the same time, the combination reading as exotic spice. A cushy pleasure to serve with short ribs.

WE 92
Wine Enthusiast

Aged in 100% new French oak, this 100% Cabernet is big, sweet and tannic. It’s offering little beyond exceptionally rich, ripe flavors of blackberries, black currants and dark chocolate. It’s almost like a Port wine whose high alcohol is an integral part of the package. Shows the dramatic flair of all Shafer’s red wines, but you might want to cellar it for 5–6 years.

WS 90
Wine Spectator

Rustic, with a chewy edge to the loamy earth and cedar. The core currant and dark berry flavors are intense and concentrated, and this ends with chunky tannins. Fans of that rustic character will happily chew through this. Best from 2013 through 2022.

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Shafer

Shafer Vineyards

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Shafer Vineyards, , California
Shafer
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.

Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

CPT115657_2009 Item# 115657

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