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Staglin Cabernet Sauvignon 2005

Cabernet Sauvignon from Rutherford, Napa Valley, California
  • RP95
  • WE95
  • WS91
  • CG90
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Winemaker Notes

After a cold and wet beginning, the 2005 vintage developed into a wonderfully moderate growing season that had plenty of sun and some decent hot temperatures, but contained no really aggressive heat spikes. This helped the grapes to mature very evenly and deeply with beautifully ripe flavors and rich, round tannins and allowed us to pick the vineyard calmly over several weeks when each block had reached its peak.

This wine jumps from the glass with an animated nose of flowers, black cherries and ripe plums liberally inflected with aromas of cedar shavings, cigar box, wet river rocks and graphite. It cascades across the palate revealing rich layers of black cherries, Crème de cassis and blueberries intermixed with generous hints of black tea and cardamom, leading to a reverberant exit of spiced plums and kola nuts followed by a lengthy mouth coating finish. While drinking well now, it will benefit from and open up more fully with some additional time in bottle and should continue to develop more weight and complexity over the next 10+ years.

Critical Acclaim

RP 95
The Wine Advocate

From the beautiful benchland vineyard in Rutherford, the vines for this wine were first planted in 1964 and 1965. under the consulting work of one of the most iconic and historic names in Napa Valley – André Tchelistcheff. More recently, the vineyard is managed by the super-viticulturalist David Abreu, and the wines have been made under the consulting brilliance of world-famous Michel Rolland ever since he first started consulting in 1999. The 2005 Cabernet Sauvignon is fresh and beautifully pure, with notes of blackcurrants and spice, a luscious, open and opulent texture, sweet tannin, and copious quantities of floral-infused blackcurrant fruit gently touched by new oak. Look for its lofty, heady alcohol (14.8%). It is elegant, pure and fresh. Drink it over the next 10-15 years.

WE 95
Wine Enthusiast

Black in color, glyceriney. Massive, deep, tremendous. Some will find it overpowering in New World extraction, but it's a real beauty in that style. Explodes in black currants, chocolate and new oak, almost overripe, with suggestions of raisins. Almost dessert-like, but stays dry and elegant. Defines modern Napa Valley cult Cabernet Sauvignon.

WS 91
Wine Spectator

Smooth and fleshy, with an appealing mix of spicy red currant, black cherry, plum and light cedary oak, joined by a loamy earthiness. Gains velocity and length, while remaining elegant and supple.

CG 90
Connoisseurs' Guide

The distinct dusty spice of Rutherford overlies elements of black tea and currants in the deep, yet still somewhat backward nose of this bottling, yet the wine's flavors are riper and rather more forward than expected and are not quite so deep in fruit. Things tighten up in the latter-going even though tannins are not at all overbearing, and a wait of three to five years seems to be what is required here.

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Staglin

Staglin Family Vineyard

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Staglin Family Vineyard, , California
Staglin
Founded in 1985 by Shari, Garen, Brandon and Shannon, Staglin Family Vineyard takes pride in the tradition of family ownership and participation. With an uncompromising commitment to quality, their mission is to produce world-class wines that reflect the distinctive character of this historic Rutherford Bench estate. As stewards of this land, they farm the vineyard organically, tap into their solar fields for power and produce the wines in a state-of-the-art underground production facility. The Staglins are passionate about their business, their land, their philanthropy and for the meaningful relationships they develop with each passing day. They hope this passion is evident when you enjoy their wines.

Yakima Valley

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Often considered to be the heart of Washington wine country, the Yakima Valley is a sub-AVA of the vast Columbia Valley. The first AVA established in Washington, it is home to some of the state’s most established wineries, and contains three smaller sub-regions: Rattlesnake Hills, Red Mountain, and Snipes Mountain. The climate here is cooler than the rest of the Columbia Valley, making the Yakima Valley ideal for growing white varieties.

Chardonnay is the most planted grape here, followed closely by Riesling—both made in a wide range of styles depending on the warmth of the vineyard site. Because of the cooler climate, Merlot outnumbers darker-fruited, more tannic Cabernet Sauvignon here—an anomaly for Washington viticulture—and takes on characteristics of sweet red fruit with a supple texture, and sometimes notes of chocolate and mint. Yakima Valley Syrah is earthy and savory, complemented by a wide range of berry flavors from red to black.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

MPO103155_2005 Item# 103155

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