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Simi Alexander Valley Cabernet Sauvignon 2014

Cabernet Sauvignon from Alexander Valley, Sonoma County, California
  • TP93
  • WW90
13.5% ABV
  • WW91
  • TP91
  • W&S90
  • WE87
  • W&S89
  • WS93
  • WS90
  • WE86
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3.9 311 Ratings
13.5% ABV

Winemaker Notes

SIMI 2014 Alexander Valley Cabernet Sauvignon is deep, dark garnet in color with a ruby edge. Toasty oak frames and adds depth to dark fruit aromas of blackberry, plum, and black cherry, leading into intriguing notes of cocoa, cassis, pepper berry, and cedar. Black fruit dominates the entry followed by plum and black cherry with a spicy, lifted mid-palate. A bit of peppery cassis leads the finish with some roasted coffee notes and supple yet firm tannins.

The Alexander Valley Cabernet Sauvignon is incredibly food friendly and not a puzzle to pair with. It will bring out the best in grilled steaks with roasted mushrooms, Moroccan spiced lamb, and braised duck breast with carrot purée.

Critical Acclaim

All Vintages
TP 93
Tasting Panel
This is a stunning vintage for one of Alexander Valley’s prestigious labels, with exotic jasmine and sweet black raspberry aromas. Boysenberry and mulberry jam and toast drape the mouth and the continuing parade of expressive fruit become more dramatic and voluptuous. Tannins are round and the texture is plush.
WW 90
Wilfred Wong of Wine.com
Displaying fine nuances in its youth, the 2014 Simi Cabernet Sauvignon serves up a bounty of fresh and bright red fruit aromas and flavors. On the palate, this wine exhibits some rich earth, dried leaves, and cocoa dust. The bright and fruity finish pairs it well with lighter meat dishes. (Tasted: March 28, 2017, San Francisco, CA)
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Simi
Simi, Alexander Valley, Sonoma County, California
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In 1876, brothers Giuseppe and Pietro Simi began making wine in San Francisco from Sonoma County grapes and eventually planted vineyards near Healdsburg. Simi's historic stone cellars were built in 1890 and are still used to age the wines. Today, Simi is recognized as a leader in innovation and experimentation with a history of over 125 years of cutting-edge winemaking.

Their Alexander Valley vineyards possess some of the most diverse soils of any wine-growing region. Years of geologic activity – from an ancient mudflow to the meandering Russian River and Mayacama Creek – has created numerous distinct soil types and a range of microclimates. Here they grow the red Bordeaux varietals for their Reserve Cabernet and Sauvignon Blanc as well as Sauvignon Blanc and Semillon for their Sendal.

Their Russian River Goldfields vineyard is planted to field selections chosen from the oldest and best Chardonnay vineyards in California. The combination of diverse clones and the cool, Russian River Valley climate produce Simi’s distinct Reserve Chardonnay.

Simi's winemakers focus on site-specific winemaking and use the most modern advances in vineyard management, fermentation and blending to best express the personality and flavors of each vineyard site.

Alexander Valley

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A source of Sonoma Cabernet Sauvignon that can rival its Napa Valley neighbors, the Alexander Valley is the hottest AVA in the county. This large and heavily planted appellation is only 25 miles from the coast, but it is relatively free of fog due to the sheltering effects of the mountain ranges in between. However, the Russian River, which runs through the valley, creates cool-climate pockets and soft, alluvial soil ideal for grape-growing.

In addition to Cabernet Sauvignon, which makes up over 50% of plantings, Merlot and other Bordeaux varieties as well as Zinfandel thrive here, all of which take on a bold and voluptuous personality. Ample, fleshy Chardonnay and Sauvignon Blanc dominate white wine production. Some old-vine plantings of Grenache have been discovered here, and more recent experiments with Sangiovese and Barbera show great promise.

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 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.

PIN448890_2014 Item# 166061