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Smith & Hook Cabernet Sauvignon 2016

Cabernet Sauvignon from Central Coast, California
  • WW91
  • WE90
14.8% ABV
  • WE93
  • WE90
  • WE92
  • WE90
  • TP90
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4.1 133 Ratings
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4.1 133 Ratings
14.8% ABV

Winemaker Notes

Vibrant aromas of dark fruit and black currant with hints of sweet spice and toasty oak. Full bodied and full of flavor with a round viscous mouthfeel backed with concentrated tannic structure carry through to a smooth finish.

The robust flavors of this wine are a great complement to roasted duck breast, beef tenderloin or short ribs.

Critical Acclaim

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WW 91
Wilfred Wong of Wine.com
Nicely done, the 2016 Smith & Hook Cabernet Sauvignon has deftly combined ripe fruit and oak nuances into a combo-pack of excellent aromas and flavors. The wine's balance sets it apart from many others producers who often overpower their fruit with too much wood. Pair this wine with grilled pork wrapped in smoky bacon strips. (Tasted: January 17, 2018, San Francisco, CA USA)
WE 90
Wine Enthusiast
Always one of the more compelling bottlings for the price each year, this vintage shows deep plum, black cherry and vanilla on the welcoming nose. The mouthfeel is impressively thick and the firm texture quite gravelly, carrying flavors of black fruit, roast beef and black pepper. Editors' Choice.
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Smith & Hook

Smith & Hook Winery

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Smith & Hook Winery, Central Coast, California
Video of winery
The Smith Ranch was a horse ranch for generations, while to the south, the Hooks raised cattle. We discovered these ranches in a search for the ideal place to grow Cabernet Sauvignon. The climate along the western slopes of the Santa Lucias was perfect, and the ranch had a beautiful view of the Salinas Valley. So in 1974, we purchased the two ranches and established the Smith & Hook Winery on the old Smith Ranch. We made our first Cabernet Sauvignon in 1979 and quickly developed a reputation for excellence. Hahn Estates represents a continuation of the Smith & Hook tradition of excellence in winemaking. The Hahns own over 1,400 acres of vineyards in Monterey County. Grapes from the different vineyards vary in character and style. With such versatility, we can create supple, accessible wines. In German, "Hahn" means "rooster," and for this reason, a rooster embellishes the Hahn Estates label.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.

Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

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.

HNYSAHCSN16C_2016 Item# 356532