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Shafer One Point Five Cabernet Sauvignon 2010

Cabernet Sauvignon from Napa Valley, California
  • RP95
  • W&S94
  • WS91
15.3% ABV
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15.3% ABV

Winemaker Notes

Enticing aromas of crushed red and black berries fill the glass along with more delicate layers of sage, vanilla, cedar, and tobacco leaf. In the mouth the herbs and fruit are nicely integrated within a structure of ripe Stags Leap District tannins. The finish is lingering and pleasurable, inviting another taste.

One Point Five is an elegant, silky Cabernet Sauvignon with soft tannins and abundant fruit that is approachable when young, yet capable of aging gracefully. This wine reflects theclimate and soils of our Stags Leap District vineyard sites and Shafer's commitment to meticulous, sustainable farming and quality winemaking.

Blend: 99% Cabernet Sauvignon, 1% Petite Verdot

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The 2010 Cabernet Sauvignon One Point Five (99% Cabernet Sauvignon and 1% Petit Verdot) exhibits aromas of blueberries, black currants, incense and delicate floral notes. Following the stunning perfume, this full-bodied, elegant, super-rich wine reveals great definition and purity of black currants and black raspberries gentle wrapped in subtle spicy oak. This classic Cabernet is the quintessential model for both Stags Leap and Napa Cabernet Sauvignon. The tannins are sweet enough that it can be drunk now, but it should evolve easily for two decades.
W&S 94
Wine & Spirits
Shafer cabernet has helped define the supple richness of fruit from the Stags Leap District, particularly Hillside Select, which comes from the estate's higheer knolls nestled into the escarpment at the eastern edge of the Napa Valley. One Point Five grows on lower ground; a small portion is purchased fruit and the balance comes from the famil's Oak Knoll estate just over the SLD border. In 2010, 30 percent of the blend came from Shafer's Borderline Estate in stags Leap, where the team dropped half t he fruit to ripen the rest in the cool season. They harvested 24.5 Brix two days before a late October storm dropped five inches of Rain. The fortuitous timing created a wine with that SLD satin texture in the tannins, saturated red fruit and riper notes of dimpled grapes. If there's raisining here, the fruit is plump enough to fill out the skins, tasting black and eathy, hinting at volcanic dust. This elegant enough to bridge the gap between terroir expression and luxury wine.
WS 91
Wine Spectator
Intense and concentrated, this red is typically rustic, tilting toward dark berry and cedar, with gripping, gutsy tannins that should appeal to those who like to chew on their wines.
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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 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.

CAR266108_10_2010 Item# 122813