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Stonestreet Monument Ridge Cabernet Sauvignon 2007

Cabernet Sauvignon from Sonoma County, California
  • WE96
  • RP94
14.5% ABV
  • WE93
  • W&S92
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4.0 14 Ratings
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4.0 14 Ratings
14.5% ABV

Winemaker Notes

Opaque in color, the Monument Ridge Cabernet Sauvignon conveys aromas and flavors of black cherry, damson plum, blueberry, cardamom, dried herbs and orange peel. The palate is striking for its concentration, all held in check by firm, gravelly tannins and a distinct sagebrush note so common to the wines from this ridge.

Monument Ridge Cabernet Sauvignon is sourced from a handful of blocks situated on the spine of the primary mountain crest that runs through the estate. These blocks, ranging in elevation from 800 to 2,400 feet are blended to personify the ridgeline, which is comprised of a wide variety of soils, solid exposure to the sun and breeze and - as the fogline stops at 1,800 feet - two very different mesoclimates found on either end of this dividing line.

Critical Acclaim

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WE 96
Wine Enthusiast
A dramatic wine, authoritative in tannins, bone dry and noble. Withholds its best under a cloak of astringency, but already shows its mountain terroir in the complexity of its structure and deep, intense blackberry, currant, blueberry and dried herb flavors. Should develop bottle complexities for at least a decade and probably longer.
Editors' Choice
RP 94
Robert Parker's Wine Advocate
The biggest production cuvee, the inky/purple-tinged 2007 Cabernet Sauvignon Monument Ridge is fabulous. Composed of 92% Cabernet Sauvignon and 8% Cabernet Franc aged 16 months in 76% new French oak casks, it reveals abundant aromas of creme de cassis, graphite, ink, licorice, and fruitcake in a full-bodied, Pauillac-like style with plenty of sweet tannin.

These are far and away the most impressive group of Stonestreet Alexander Mountain estate wines I have ever tasted. Kudos to proprietor Jess Jackson and winemakers Graham Weerts and Marcia Monahan for exploiting this high elevation terroir. This has been a work-in-progress for Jackson, and he has finally hit paydirt with the following wines. Readers need to pay close attention as there are some amazing Chardonnays as well as red wines emerging from Stonestreet. There are seven distinctive cuvees of Chardonnay, ranging in production from 185 cases of Red Point, to 660 cases of Lower Rim. All of these super-impressive efforts come from elevations of 900 to 1,800 feet. I tasted one Merlot and seven Cabernet Sauvignons, and as readers can tell, these are also impressive wines. Production ranges from approximately 250 cases of the single vineyard Cabernet Sauvignons (the only exception being the 5,000-case cuvee of Cabernet Sauvignon Monument Ridge).

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Stonestreet

Stonestreet

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Stonestreet, , California
Stonestreet
In the autumn of 1989, Jess Jackson acquired the Zellerbach winery and renamed it in honor of his late father, Jess Stonestreet Jackson. Stonestreet quickly garnered international acclaim for their powerful reds and luscious whites.

Today, Stonestreet wines are undergoing a transformation, using fruit from Alexander Mountain Estate and new winemaking techniques. Alexander Mountain Estate, with lean, well-draining soils and cooler temperature, produces fruit with smaller berries and more intense color and flavor. Stonestreet is dedicated to fulfilling the promise of Alexander Valley's exceptional and distinctive vineyards. Traditional, Old World methods of hand harvesting, small barrel lot production, native yeast fermentation and bottling each wine unfiltered brings out the best in specific grape varieties and provides the quality framework for each Stonestreet wine.

Barbaresco

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Often compared to Barolo but worthy of its own separate conversation, Barbaresco is home to the softer side of Nebbiolo. For a long time, consumers viewed Barbaresco as a more affordable alternative to the wines of neighboring Barolo, but advances in viticulture and resulting improvements in quality have allowed this region to build a superior reputation all its own. With a warmer, drier, and milder climate and compact, fertile soils, the wines here are powerful yet soft, fruit-forward, and elegantly perfumed. Barbaresco needs some time to mature before being ready to drink, but less so than Barolo, and the typical bottle is best enjoyed between five and 15 years from the harvest.

Barbaresco wines are highly aromatic and complexly flavored, with notes of rose petal, cherry, strawberry, violets, and spice. Bottle aging can add more savory characteristics of iron and tar, as well as dried orange peel. The modern style of Barbaresco relies on new oak to add flavor and soften the texture for early drinking, while more traditional versions aim to highlight the purity of the Nebbiolo grape by using large, neutral oak vessels.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with Nebbiolo.

Sommelier Secret

If you love Barolo and Barbaresco but can’t afford to drink them every night, you can try the more wallet-friendly, earlier-drinking Langhe Nebbiolo. But Piedmont’s best-kept secret is the northern part of the region, where outstanding earthy and rustic versions of the variety (known here as “Spanna”) are produced in Ghemme and Gattinara.

PIN144116_2007 Item# 111161

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