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Vineyard 29 Aida Estate Cabernet Sauvignon 2012

Cabernet Sauvignon from Napa Valley, California
  • RP97
  • V93
14.9% ABV
  • RP96
  • RP98
  • RP97
  • RP96
  • RP95
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14.9% ABV

Winemaker Notes

The 2012 Aida Estate Cabernet Sauvignon opens with a deeply expressive nose of juicy dark red fruits highlighted by vibrant red cherry and lusciously ripe red raspberries. The perfumy nose continues to open revealing deeply enticing scents of rich cocoa powder, scorched earth and iron-laden red soils heated by summer sun. The well-structured backbone of firm tannins lift a bold, streamlined acidity that indicate lengthy cellaring potential. The finish lingers and lingers long after the last delicious sip.The 2012 Aida Estate Cabernet will benefit from generous decanting for the next five years and will develop in your cellarfor 20+ years.

Critical Acclaim

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RP 97
Robert Parker's Wine Advocate
The 2012 Cabernet Sauvignon Aida Estate (850 cases), is sensational and about as profound as Napa Cabernet can be. A wine of great intensity, inky purple color, notes of penny, graphite, blackberry and cassis, with a background of wet rock-minerality. The wine is dense, full-bodied, powerful and capable of lasting another 20-25 years.
V 93
Vinous
Black fruit, plums, cassis, grilled herbs, smoke, French oak, leather and licorice meld together in the 2012 Cabernet Sauvignon Aida Estate. A dark, voluptuous beauty, the 2012 is fleshy, radiant and intense to the core. A supple, beautifully resonant finish rounds out this stylish Cabernet Sauvignon from Vineyard 29.
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Vineyard 29

Vineyard 29

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Vineyard 29, Napa Valley, California
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In 1989, Teresa Norton and Tom Paine came to Napa Valley to retire – a dream that was quickly replaced by another when they learned their estate was prime cabernet sauvignon territory. In a matter of weeks, they were putting in a 3-acre vineyard under the watchful eye of lauded vineyard manager David Abreu and, within a year, planting cuttings from neighbors, Grace Family Vineyards. The first release in 1992 was warmly received by press and public alike.

The turn of the century ushered in the next phase of Vineyard 29. Along with the Vineyard 29 property, Chuck and Anne acquired the historic Aida vineyard in 2000 as a perfect complement to the Vineyard 29 site for expansion of the winery’s portfolio. With a new, state-of-the-art winemaking facility, and the unquestionable skill of winemaker Philippe Melka, all the pieces were in place for Chuck and Anne to lead Vineyard 29 to a new and exciting level of winemaking.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

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.

GZT10081669_2012 Item# 167505