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Sinegal Estate Cabernet Sauvignon 2016

Cabernet Sauvignon from Napa Valley, California
  • RP95
  • WS95
  • JD95
  • JS92
0% ABV
  • V94
  • WS93
  • JD93
  • RP91
  • V93
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Winemaker Notes

Explosive aromas of ripe plums, violets, blackberries, bakers chocolate and cedar box are followed on the palate by flavors of black currant, blueberries, cocoa nibs and an underlying earth tones.

Blend: 85% Cabernet Sauvignon, 7% Petit Verdot, 5% Merlot and 3% Malbec.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The 2016 Cabernet Sauvignon is made up of 85% Cabernet Sauvignon, 7% Petit Verdot, 5% Merlot and 3% Malbec. It has a deep garnet-purple color and intense redcurrants, black raspberries, cassis, warm plums and kirsch with hints of violets, tobacco, forest floor and wild sage. The palate is full, firm, grainy and concentrated, finishing long and perfumed.
Rating: 95+
WS 95
Wine Spectator
The base 2016 Cabernet Sauvignon is a beauty that has both richness and elegance. Currants, blueberries, crushed violets, and a touch of minerality all emerge from this full-bodied, voluptuous, weight less 2016 that has the purity, freshness of the vintage front and center.
Range:93-95+
JD 95
Jeb Dunnuck
The base 2016 Cabernet Sauvignon is a beauty that has both richness and elegance. Currants, blueberries, crushed violets, and a touch of minerality all emerge from this full-bodied, voluptuous, weight less 2016 that has the purity, freshness of the vintage front and center.
Range: 93-95+
JS 92
James Suckling
Some meaty, modern, barrel-derived aromas with plenty of sweetly fragrant baking spices. The palate has a plush, fleshy and deeply satisfying delivery of plush, velvety dark fruit and fresh, silky tannins to close. A blend of 85 per cent cabernet sauvignon with touches of petit verdot, merlot and malbec. Drink or hold.
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Sinegal Estate

Sinegal Estate

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Sinegal Estate, Napa Valley, California
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Sinegal Estate has fielded a team of winemaking all-stars to bring their vision to life. Owner David Sinegal has set the goals – preserve traditions, cherish the land, modernize the facilities, and deliver an authentic experience. With an unwavering commitment to quality, the team is led by acclaimed winemakers Tony Biagi & Ryan Knoth, who oversee the wines; veteran grower Jim Barbour and his talented team manage the vineyards; and Trevor Antognini runs estate operations.

Unabashedly obsessive, one step at a time – for 1,403 steps. At Sinegal Estate, going from the field to the vine to your glass requires 1,403 precise steps. An artful blend of tradition and science that starts with taking soil samples and ends with putting labels on the bottles.

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.

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.

WWH152430_2016 Item# 516660