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Turnbull Black Label Cabernet Sauvignon 2009

Cabernet Sauvignon from Napa Valley, California
  • WE95
  • WS90
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Winemaker Notes

This 2009 Black Label Reserve Cabernet Sauvignon is crafted from our top Estate Vineyards, Leopoldina, Amoenus and Fortuna. Restrictive volcanic soils, both red clay and white tufa types, yield a wine that is deeply concentrated, with rich minerality. Characterized by sultry dark fruit aromas and flavors of black cherry, sun ripened boysenberries and cassis—balanced by a dense layer of sweet chocolate and roasted coffee. A wine of power and finesse. Approachable in its youth but capable of extended bottle age.

Blend: 85% Cabernet Sauvignon, 9% Petit Verdot, 5% Malbec, 1% Merlot

Critical Acclaim

WE 95
Wine Enthusiast

This best-of-barrels blend shows the powerful tannins and dryness that mark all of Turnbull’s 2009 Cabernets. It’s a huge wine, powerful and concentrated in blackberries, black currants and sweet dark chocolate, with notes of spices on the long, dry finish. Drink it now, with the best beef entrée you can find. It should slowly develop bottle-age characteristics

WS 90
Wine Spectator

Elegant, stylish and firm, this shares the loamy earth and rich, fine-grained tannins of the Leopoldina bottling, with a tad more generosity. Best to cellar short term or decant.

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Turnbull

Turnbull

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Turnbull, , California
Turnbull
In the Spring of 1993 California publisher, Patrick O'Dell, purchased Johnson Turnbull Vineyards and renamed the property Turnbull Wine Cellars. The remodeling and expansion of the facility has been completed. In addition, the wines have gone through change due to the inclusion of fruit from additional vineyards purchased by Patrick. Turnbull Wine Cellars has 145 acres of vineyards within the Oakville Viticultural Appellation representing the diverse range of microclimates and terroirs within this fabled grape-growing center of Napa Valley.

Marlborough

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Home to perhaps the world’s most easily recognizable Sauvignon Blanc...

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Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

The region’s specialty, Sauvignon Blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass, and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character...

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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.

YNG491621_2009 Item# 125188

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