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Sonoma Creek Reserve Cabernet Sauvignon 1998

Cabernet Sauvignon from Sonoma County, California
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    Winemaker Notes

    Concentrated ripe black berry and choclate backed up by herbal notes are balanced with ample tannins, crisp acidity, and supple buttery oak flavors. By not fining or filtering, all the concentrated fruit flavors and rich velvety mouth feel found in the barrel make it into the bottle. Several years of aging will allow the complexity produced by natural yeasts to show.

    Critical Acclaim

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    Sonoma Creek

    Sonoma Creek Winery

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    Sonoma Creek Winery, Sonoma County, California
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    The land of Sonoma Creek has a rich heritage dating back to the late 1800s. What once was a successful dairy operation then became home to Brahma Steers, pedigree horses and rodeos. In 1978, the founders of Sonoma Creek returned to the land to begin working on the formation of the vineyards. Over the years, Sonoma Creek evolved from a vineyard-only operation into a winery and 1989 saw the first release of Sonoma Creek Chardonnay.

    In 2003, the Kautz Family, makers of Ironstone Vineyards wines, added Sonoma Creek to their portfolio of wine offerings. With their commitment to sourcing premium winegrapes from the very best vineyards Sonoma County has to offer, combined with their experience of over four decades of growing premium winegrapes and close to two decades of producing award-winning wines, you'll discover these wines reflect the outstanding quality of this historic region.

    Sonoma County

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    Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

    Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

    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.

    NOR119115_1998 Item# 27660