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Sinegal Estate Reserve Cabernet Sauvignon 2015

Cabernet Sauvignon from St. Helena, Napa Valley, California
  • JD96
  • RP92
750ML / 14.6% ABV
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750ML / 14.6% ABV

Winemaker Notes

The 2015 Reserve Cabernet Sauvignon is a dark and dense wine with layers of complex aromas and flavors. Initially, aromas of white rose petal, black currant and baking spice fill the glass, with hints of vanilla, black tea and black pepper. On the palate, the silky sweet entry is followed by pronounced but firm and round tannins. Flavors of boysenberry and black fruits combine with notes of basalt, cocoa powder and sweet tobacco. This powerful, yet seductive wine is cellar worthy for many years to come.

Blend: 85% Cabernet Sauvignon, 9% Malbec, 6% Petit Verdot

Critical Acclaim

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JD 96
Jeb Dunnuck
Deeper, rich, and more concentrated, the 2015 Cabernet Sauvignon Reserve is a blend of 85% Cabernet Sauvignon, 10% Malbec, and 5% Petit Verdot that spent 22 months in new French oak. There’s 700 cases of this terrific 2015 and it has awesome purity in its crème de cassis, blueberries, scorched earth, dark chocolate, and smoky aromas and flavors. Deep, full-bodied, beautifully textured and showing the concentration, richness and breadth of the vintage, it has the fruit to drink well today but will be even better in 3-4 years and keep for two decades.
RP 92
Robert Parker's Wine Advocate
The 2015 Cabernet Sauvignon Reserve is inky purple-black colored and closed to begin, opening out to baked blackberries and preserved plums with hints of mocha, tar and chargrill plus a waft of wild thyme. Full, firm and a little hard in the mouth, it has a good core of muscular, savory fruit with just enough freshness and a long finish.
Rating: 92+
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Sinegal Estate

Sinegal Estate

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Sinegal Estate, 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.

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St. Helena

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St. Helena is in the heart of the Napa Valley, nestled between Calistoga to the north and Rutherford on its southern border. On its western side, the Mayacamas Mountains guard it from the cooling effects of the Pacific Ocean; to its east stand the Vaca Mountains. In conjunction, these mountain ranges serve to lock in summer daytime heat. But in the evening, cool air from the San Pablo Bay funnels up through the valley, creating very chilly nights. It isn’t uncommon for temperatures to drop 50 degrees, a shift that promotes a balance of sugar ripeness and acidity in wine grapes.

St. Helena contains a plethora of different soil types in a small area, which have been enhanced over centuries by rain runoff from both mountain ranges. Its vineyards cover a variety of terrain, spreading across the bucolic valley floor and its benchlands.

These ideal topographic and climatic growing conditions easily caught the attention of early winemaking pioneers. In fact, St. Helena is the birthplace of Napa Valley’s commercial wine industry. Dr. Crane founded his cellar in 1859, David Fulton in 1860 and Charles Krug in 1861.

Today there are no less than 400 separate vineyards planted within the 12,000 acres that make up the St. Helena appellation.

Revered most for its red wines based on Bordeaux varieties, namely Cabernet Sauvignon, the St. Helena appellation is also a source of superior Syrah, Zinfandel and Sauvignon blanc.

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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.

WLD3100155_2015 Item# 393283