Tasting Notes & Food Pairings
Pretty aromas of ripe boysenberry, dark cherry and cassis, coupled with scents of sweet oak and herbal spice, introduce plush, deeply concentrated, black fruit flavors bolstered by bright acidity and well-structured tannins. This classic Napa Valley Cabernet Sauvignon boasts a long, lovely finish featuring savory fruit, spice and mineral tones. Delicious now, it will age gracefully in bottle for another 7-10 years.
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Vineyards
The grapes for our Napa Valley Cabernet Sauvignon come from a selection of our estate ranches and superior family-owned vineyards located throughout the valley’s finest cabernet sauvignon appellations. Long-term relationships with our growers ensure an annual supply of top-quality fruit from diverse sites. This allows us to craft a stylistically consistent and complex cabernet marrying the lush black fruit and sturdy tannins typical of the valley’s warmer northern districts with the bright fruit and acidity characteristic of its cooler southern climates. Each year, our winemaking team ferments dozens of different small lots of cabernet, assessing each one in order to select the very best lots for this classic Napa Valley red.
Vintage
After abundant harvests from 2012 through 2014, the 2015 growing season experienced more weather extremities that led to a small, yet outstanding, vintage. 2015 was our earliest harvest ever in the 40+ year of Cakebread Cellars history. A warm, dry winter fostered early bud-break, though a cold spell during fruit set limited cluster sizes. A warm summer and late-season heat spikes ensured beautiful ripening. We hand harvested the fruit at night between September 14th and 23rd for a perfect balance of ripeness and acidity.
Winemaking
Each individual lot of fruit was hand-harvested at night to preserve freshness and varietal intensity. Given the diverse sizes of the stainless steel tanks we use for fermentation, we’re able to precisely match each lot to the appropriately sized fermenter in order to best express the character of each individual block of fruit. Separately harvested, fermented and barrel-aged before blending, each lot also is also cold-soaked for two days prior to fermentation to foster early extraction of color, flavor and tannin from the skins. Tank size, yeast strain, fermentation temperature and barrel type are specifically tailored to the fruit character of each lot. In 2015, the component wines aged six months in French oak barrels, 57% new, before being blended in April, 2016. The final blend spent another 12 months in barrel before bottling in April, 2017.
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Tasting Notes & Food Pairings
Our 2010 Napa Valley Cabernet Sauvignon offers wonderfully fragrant, complex aromas of ripe blackberry and boysenberry fruit augmented by complementary scents of loam, spice-box, dark chocolate and toasty oak. Beautifully balanced and richly textured on the palate, its concentrated black cherry, wild berry, cassis and mocha flavors are supported by supple tannins and extend into a long, chocolate-y finish. The product of a cool growing season, this rich, elegant Cabernet Sauvignon is delicious now, but will develop greater nuance with another 5-7 years of cellaring.
November 01, 2013
90 points
Robert Parker Online
The 2010 Cabernet Sauvignon Napa represents an attractive blend of 86% Cabernet Sauvignon and the rest small amounts of Cabernet Franc, Merlot, Petit Verdot and Malbec. This fruity, still grapy 2010 is nicely concentrated with lots of cassis and plum notes. Medium to full-bodied, pure, juicy, sexy and alluring, it will clearly age for 15 or more years despite its early appeal
March 26, 2012
90 points
Wine Spectator
Aromas of smoldering campfire embers lead to a complex mix of dried berry, mineral and black olive, with a touch of dark berry jam. Nicely layered, clean and focused, firming the finish. Drink now through 2019.
An excellent companion to beef, rich pork dishes and game.
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Vineyards
Our Napa Valley Cabernet Sauvignon is a blend of grapes sourced from top vineyards throughout the valley’s finest Cabernet Sauvignon appellations. Securing fruit from multiple, diverse microclimates allows us to craft a rich, yet elegant Cabernet Sauvignon marrying the lush black fruit and sturdy tannins typical of the valley’s warmer northern districts with the bright fruit and acidity characteristic of its cooler southern climes. In 2010, we included 5% Cabernet Franc, 4% Merlot, 4% Petit Verdot and 1% Malbec in the blend to create a classic Bordeaux-style cépage showcasing the rich, ripe fruit flavors for which Napa Valley is renowned.
Vintage
2010 was a notably cool growing season in California. The year began with substantial rainfall, which pushed back bud break, flowering and grape set by several weeks. After an unusually cool summer, heat spikes in late August kick-started full ripening. Cooler temperatures returned in early September, allowing our red varieties to hang on the vine an extra few weeks developing ripe, concentrated flavors.
Winemaking
Our Napa Valley Cabernet Sauvignon is a blend of dozens of different lots of grapes, each separately harvested, crushed, fermented and barrel-aged. Each lot is also cold-soaked for two days prior to fermentation to enhance the extraction of color and flavor. Tank size, yeast strain, fermentation temperature and barrel type are tailored to the fruit character of each lot. Some of the wines undergo an extended maceration (keeping the fully fermented wine on its skins for several weeks to extract more flavor and soften tannins) while others are pressed off their skins immediately. Each lot spends six months aging in French oak barrels (35% new in 2010). After the lots are blended, the new wine ages another 12 months in barrel prior to bottling.
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Tasting Notes & Food Pairings
Our 2007 Napa Valley Cabernet Sauvignon grabs the taster’s attention immediately with enticingly fresh, fruit-forward aromas of black currant, blackberry and boysenberry, joined by seductive chocolate and roast coffee scents. Beautifully structured on the palate, it boasts intense, concentrated, dark berry and cassis flavors balanced by supple, well-knit tannins and a long, flavorful finish with fine acidity and savory mocha tones. Delightful to drink now, this rich, elegant Napa Valley Cabernet Sauvignon will blossom fully with another 5 to 7 years of bottle age.
December 06, 2010
92 points
Robert Parker Online
The 2007 Cabernet Sauvignon is among the finest “regular” Cabernet Sauvignons I have tasted from Cakebread. It exhibits a dense ruby/purple color, stunning purity, subtle notes of smoke, black currants, blackberries, spring flowers and toast, good acidity and ripe tannin. This full-bodied yet graceful, deep, silky Cabernet Sauvignon is already irresistible, but it will provide provocative and complex drinking for 15-20 years.
An excellent companion to beef, rich pork dishes and game.
View recipes that complement this wine
Vineyards
Our Napa Valley Cabernet Sauvignon is a blend of grapes from throughout the valley’s finest Cabernet Sauvignon appellations, ranging from Calistoga in the north to the Carneros district in the south. Sourcing fruit from multiple, diverse microclimates allows us to craft a sumptuous, elegant Cabernet Sauvignon melding the opulent black fruit character and firm tannins typical of the valley’s warmer northern microclimates with the bright fruit and crisp acidity characteristic of its cooler southern districts. In 2007, 95% of the fruit came from our up-valley vineyards with 5% from the Carneros district.
Vintage
The exemplary 2007 growing season commenced with a dry, mild winter and unusually warm spring, which prompted early budbreak and bloom. The summer was consistently mild, which enabled our modest crop of small-clustered Napa Valley Cabernet Sauvignon grapes to ripen slowly and evenly, developing rich, distinctive varietal flavors. Warm temperatures in early September, followed by classic California Indian Summer weather, allowed us to harvest our Cabernet Sauvignon fruit at optimum maturity between September 1st and October 15th.
Winemaking
To maximize the quality of our 2007 Napa Valley Cabernet Sauvignon, we cold-soaked each vineyard lot of grapes separately for between 36 and 48 hours to enhance extraction of color and flavor prior to fermentation. We then fermented and aged the lots separately, tailoring tank size, yeast strain, fermentation length and temperature, and barrel type and aging to the fruit character of each lot. Some of the wines underwent an extended maceration (the fully fermented wine remained on its skins for several weeks for greater extraction and/or to soften tannins), while others were pressed off the skins immediately. Post-fermentation and pressing, each lot spent six months aging in French oak barrels, 50% new, prior to blending. The blended wine then spent another 14 months in barrel prior to bottling in July, 2009.
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Tasting Notes & Food Pairings
The wonderfully pure, pretty nose of our 2008 Napa Valley Cabernet Sauvignon is redolent of warm berry cobbler, with lovely toasted boysenberry and blackberry scents joined by hints of wild cherry, loamy earth and oak vanillin. On the supple, beautifully structured palate, the wine offers rich, vibrant blackberry, plum and black cherry flavors framed by perfectly integrated tannins and a long, savory finish. Delicious now, this elegantly sumptuous Napa Valley Cabernet Sauvignon will develop further nuance with another 5-7 years’ bottle age.
December 05, 2011
90 points
Robert Parker Online
The 2008 Cabernet Sauvignon is a fairly straightforward wine with good varietal character. With time in the glass the wine opens up nicely. Dark plums, tobacco, grilled herbs and licorice take shape nicely in this attractive, mid-weight offering. This is a beautiful, sleek Cabernet Sauvignon. In 2008 the blend is 82% Cabernet Sauvignon, 7% Merlot, 6% Cabernet Franc, 4% Petit Verdot and 1% Malbec. Anticipated maturity: 2012-2016.
An excellent companion to beef, rich pork dishes and game.
View recipes that complement this wine
Vineyards
Our Napa Valley Cabernet Sauvignon blends grapes from throughout the valley’s finest Cabernet Sauvignon appellations. Sourcing fruit from multiple, diverse microclimates allows us to craft a sumptuous, elegant Cabernet Sauvignon that melds the opulent black fruit character and firm tannins typical of the valley’s warmer northern microclimates with the bright fruit tones and crisp acidity characteristic of its cooler southern precincts.
Vintage
The topsy-turvy 2008 growing season seesawed from heavy winter rains to early spring drought to severe frosts in late March and throughout April. Coupled with inclement weather during bloom and stress-inducing heat during grape set, these conditions significantly reduced the size of the grape crop throughout Napa Valley, greatly concentrating flavors. Clear, mild summer weather, with warm days and cool nights, provided ideal conditions for fully maturing our Cabernet Sauvignon grapes, which were harvested between September 26th and October 16th with a perfect balance of sugar and acidity.
Winemaking
The key to the quality of Cakebread Cellars Napa Valley Cabernet Sauvignon is the specialized care we lavish on each component of the blend. The 2008 vintage is a cépage of 36 distinct lots of grapes, each separately harvested, crushed, fermented and barrel-aged. Each lot was cold-soaked prior to fermentation from 36 to 48 hours to enhance extraction of color and flavor. We then fermented and aged the lots separately, tailoring tank size, yeast strain, fermentation temperature and barrel type to the fruit character of each lot. Some of the wines underwent an extended maceration (keeping the fully fermented wine on its skins for several weeks to extract more flavor and soften tannins) while others were pressed off the skins immediately. Each lot spent six months aging in French oak barrels, 42% new, prior to blending. The blended wine aged another 14 months in barrel prior to bottling in July, 2010.
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Tasting Notes & Food Pairings
Fragrant boysenberry, blackberry, dark cherry, cassis and Mission fig aromas comprise the fresh, fruitful nose of our 2009 Napa Valley Cabernet Sauvignon. The first sip of the wine reveals a big, boldly structured Cabernet with deeply concentrated black fruit flavors and intriguing dusty, loamy and mineral-y tones that add wonderful dimension and complexity. Boasting an undercurrent of soft, plush fruit that will emerge further with aging, this sophisticated, yet approachable Napa Valley Cabernet Sauvignon will reward another 5-7 years’ cellaring.
August 27, 2012
90 points
Wine Spectator
Creamy vanilla-tinged oak cloaks dried currant and berry fruit, graphite and crushed rock, firming nicely on the finish. A true to form Cakebread Cabernet. Drink now through 2024.
An excellent companion to beef, rich pork dishes and game.
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Vineyards
Our 2009 Napa Valley Cabernet Sauvignon is a blend of superior grapes from throughout the valley’s finest Cabernet Sauvignon appellations, with 95% coming from the warmer northern region of the valley and 5% from the cooler Carneros district in the south. Sourcing fruit from multiple, diverse microclimates allows us to craft a rich, yet elegant Cabernet Sauvignon that marries the lush black fruit character and sturdy tannins typical of the valley’s warmer northern microclimates with the bright fruit tones and crisp acidity characteristic of its cooler southern reaches. In 2009, we blended in 13% Merlot, 8% Cabernet Franc and 3% Petit Verdot to amplify the complexity of this classic Napa Valley red.
Vintage
In 2009, plentiful spring rains in Northern California deferred the need for early irrigation, resulting in small berries with deeply concentrated flavors. Summer was consistently cool, which allowed for slow, steady ripening and the parallel development of grape sugars and flavors, fostering maturity at moderate sugar levels and resulting in superbly balanced wines. We harvested the grapes for our 2009 Napa Valley Cabernet Sauvignon between September 28th and October 21st with an exemplary balance of ripe fruit flavors, supple tannins and bright acidity.
Winemaking
The key to the quality of Cakebread Cellars Napa Valley Cabernet Sauvignon is the specialized care we lavish on each component of the blend. Our 2009 bottling is a cépage of dozens of lots of grapes, each separately harvested, crushed, fermented and barrel-aged. Each lot was cold-soaked prior to fermentation for between 36 and 48 hours to enhance extraction of color and flavor. We then fermented and aged the lots separately, tailoring tank size, yeast strain, fermentation temperature and barrel type to the fruit character of each lot. Some of the wines underwent an extended maceration (keeping the fully fermented wine on its skins for several weeks to extract more flavor and soften tannins) while others were pressed off the skins immediately. Each lot spent six months aging in French oak barrels, 35% new, prior to blending. The blended wine aged another 12 months in barrel prior to bottling in May, 2011.
Not Available For Purchase
Tasting Notes & Food Pairings
Our 2006 Napa Valley Cabernet Sauvignon bursts from the glass with fresh, smoky, cassis, blackberry and boysenberry aromas augmented by subtle cedar, black tea spice and sweet oak scents. Supple on entry, the wine’s big, extracted, black fruit flavors coat the palate, while its firm underlying structure transports the rich fruit and zesty black tea spiciness into a long, savory finish. Impressive now, this concentrated, yet elegant Napa Valley Cabernet Sauvignon will age gracefully in bottle for another 5-7 years.
An excellent companion to beef, rich pork dishes and game.
View recipes that complement this wine
Vineyards
Our 2006 Napa Valley Cabernet Sauvignon is a blend of grapes from prime vineyard sites stretching from the warm Calistoga region at the northern end of the valley to the cool Carneros district at its southern tip. Sourcing fruit from multiple, diverse microclimates enables our winemaker, Julianne Laks, to craft a rich, complex Cabernet Sauvignon displaying the opulent black fruit character and firm tannins typical of the valley’s warmer microclimates balanced by the bright fruit and crisp acidity characteristic of Napa’s cooler districts. In 2006, 92% of the fruit came from warmer up-valley vineyards with 8% from the Carneros district.
Vintage
The long, cool, 2006 growing season – in some respects more Bordeaux-like than Californian – fostered intense, finely structured flavors in our Napa Valley grapes. The growing season commenced with a wet winter, which delayed bud break and led to a late flowering of the vines. Fine weather in June was followed by a heat wave in July, but cool weather returned in August and continued throughout the harvest season, resulting in a long grape ripening period that developed deep, concentrated fruit flavors in our Napa Valley reds. The grapes for our 2006 Napa Valley Cabernet Sauvignon, a Bordeaux-style blend incorporating 16% Merlot, 4% Cabernet Franc and 2% Malbec, were harvested between October 3rd and October 27th.
Winemaking
After crushing and cold-soaking the grapes for 24-36 hours to enhance extraction, the juice from each vineyard lot was fermented separately in temperature-controlled stainless steel tanks, at warm temperatures, to fully extract color and flavor. Typically, fermentation completes in seven days, with the new wines left to macerate on the skins up to three additional weeks to maximize color and flavor extraction. Cool years like 2006, however, can result in Cabernet Sauvignons with elevated tannins, so we closely monitored evolving tannin levels during fermentation, using both quantitative and sensory analysis to determine the optimum maceration time for each lot. In 2006, each component of our Napa Valley Cabernet Sauvignon aged six months in French oak barrels, 35% new, with the lots chosen for the final blend aged another 14 months in barrel before bottling in July, 2008.
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Tasting Notes & Food Pairings
Our 2005 Napa Valley Cabernet Sauvignon boasts a fascinating mélange of aromas, including ripe black fig, blackberry, cassis, caramel, and mocha. On the richly textured palate, the wine’s intense black fruit flavors take on brambly spice, roasted coffee and dark chocolate tones, leading to a long, savory finish. Firmly structured and packed with layers of luxurious flavor, this lavishly endowed Napa Valley Cabernet Sauvignon is a treat now with grilled red meats and other hearty dishes, but will develop beautifully in the bottle for another 5-7 years.
An excellent companion to beef, rich pork dishes and game.
View recipes that complement this wine
Vineyards
We craft our Napa Valley Cabernet Sauvignon from grapes grown in a range of prime vineyards stretching from the warm Calistoga region at the northern end of the valley to the cool Carneros district at its southern tip. Sourcing fruit from a variety of microclimates enables us to fashion a rich, complex Cabernet Sauvignon blending the opulent black fruit character and firm tannins typical of the valley’s warmer microclimates with the brighter fruit and crisper acidity of Napa’s cooler districts. In 2005, approximately 94% of the grapes came from warmer up-valley vineyards with 6% from the Carneros district.
Vintage
In 2005, a warm late winter spurred early bud break, but cool, wet, spring weather set back vine development. Atypically cool temperatures continued throughout the summer, which slowed ripening and prolonged the growing season. Fortunately, warm, sunny weather in September and October brought the harvest to fruition in fine fashion. Due to the early start to the season and its late conclusion, the grapes for our 2005 Napa Valley Cabernet Sauvignon, which includes 10% Merlot and 3% Cabernet Franc, enjoyed a long hang time on the vines, developing concentrated flavors at moderate sugar levels. We harvested the fruit in October with ideal sugar-acid balances.
Winemaking
After crushing and cold-soaking the grapes for 24-36 hours to enhance extraction, the juice from each vineyard lot was fermented separately in temperature-controlled stainless steel tanks, at warm temperatures, to fully extract color and flavor. Fermentation completed in approximately seven days, but the wines macerated on the skins for an additional three weeks to maximize color and flavor extraction and enhance tannins. The free run juice from each lot was then drained and transferred to French oak barrels, 35% new, for aging. In spring, 2006, the lots chosen for our Napa Valley bottling were blended and subsequently aged an additional 14 months in barrel before bottling in July, 2007.
Not Available For Purchase
Tasting Notes & Food Pairings
Cakebread Cellars 2002 Napa Valley Cabernet Sauvignon boasts an enticing aroma of ripe black cherry, berry and currant fruit complemented by scents of vanilla, sweet herbs, cocoa, and coffee bean. On the palate, the wine’s lush, deep, mouth-filling berry and cassis flavors carry a hint of tea-leaf spiciness and are seamlessly balanced by firm, supple tannins, leading to a lusciously long, rich, oak-enhanced finish. Delicious to drink now, this classic Napa Valley Cabernet will continue to develop for another 5-7 years in bottle.
An excellent companion to beef, rich pork dishes and game.
View recipes that complement this wine
Vineyards
The grapes for our 2002 Napa Valley Cabernet Sauvignon, blended with 11% Merlot and 2% Cabernet Franc, come from more than a dozen vineyards stretching from the cool Carneros district in the south to the warm Calistoga region at the northern end of the valley, with the majority from the mid-valley Rutherford appellation. Blending fruit from multiple clones and microclimates enables us to craft a complex Cabernet Sauvignon melding the bright, crisp fruit characteristic of Napa’s cooler regions with the lush, black-fruit flavors and firm tannins typical of the valley’s warmer climes. The grapes for the 2002 Cabernet Sauvignon were harvested between September 21st and October 14th, 2002.
Vintage
In 2002, Napa Valley enjoyed a long, mild growing season of consistently warm days and cool nights, with just a few manageable heat spikes in late September and early October. With an expectation of healthy yields, many growers significantly thinned their crops and pruned shoots and leaves extensively to guarantee the vines put all their energy into ripening the remaining grape clusters, ensuring highly concentrated, complex fruit flavors. Cakebread Cellars further maximized grape quality by using advanced soil moisture management techniques to precisely calibrate the amount of water required by the vines at critical junctures throughout the season.
Winemaking
After being crushed and cold-soaked for 24-36 hours, each vineyard lot was fermented separately in temperature-controlled stainless steel tanks, at warm temperatures, to fully extract color and flavor. The fermentations completed in seven days, with an extended maceration of 21 additional days to maximize extraction and enhance the wine’s structure. The free run juice of each lot was then drained and transferred to French oak barrels, 65% new, for aging. During this period, each lot was tasted regularly to assess its aroma and flavor development, varietal character, ripeness and richness levels, and oak character. In spring, 2003, the chosen lots were blended and aged an additional 14 months in barrel before bottling in July 2004.
Not Available For Purchase
Tasting Notes & Food Pairings
This 1999 Napa Valley Cabernet Sauvignon has aromas of cedar wood and blackberry fruit. On entry, the flavors are full with subtle notes of black licorice, spice and pepper. The overall texture of this wine is supple and smooth. There are rich and well-integrated flavors of fruit such as plum, cherry, berry balanced by the vanilla of small French oak barrels’ aging.
An excellent companion to beef, rich pork dishes and game.
View recipes that complement this wine
Vineyards
As in recent years, the fruit for the 1999 Napa Valley Cabernet Sauvignon came primarily from the Oakville-Rutherford appellations with smaller lots coming from neighboring Carneros and St. Helena districts. Diverse vineyard sources as well as clonal variations allow us to craft a finished wine of great complexity and structure. Similarly, small blended additions of Merlot and Cabernet Franc lend either a more defined structure of tannins, wonderful berry flavors, dark fruit character or earthy tones, depending on the vineyards’ locations.
Vintage
With our 1999 Napa Valley Cabernet Sauvignon, Cakebread Cellars celebrates twenty-five years of making top Napa Valley Cabernets. (The first red wine that Cakebread Cellars made was the 1974 Napa Valley Cabernet Sauvignon.) Appropriately enough, this Cabernet Sauvignon, from an outstanding vintage, epitomizes Cakebread Cellars’ quarter century of top quality red winemaking. Our only problem with the vintage was that not much of it was produced. This was primarily due to the cool, wet effects of el niño during the spring of 1998 when the 1999’s vine crop levels were in large part determined.
Winemaking
The 1999 Vintage was a long, cool growing season with a perfectly timed heat wave occurring during the last week of September. These conditions caused the Cabernet Sauvignon grapes “to hang” for an extended period of time on the vines. This, together with low crop levels, produced a wine of great color, soft tannins, tremendous balance and a great depth of flavor.
Not Available For Purchase
Tasting Notes & Food Pairings
This 1998 Napa Valley Cabernet Sauvignon has a clear, dark garnet color. Its spicy, cedar-like scents together with a background aroma of cassis are invitingly rich and complex. On the palate, the texture is rich and smooth with flavors reminiscent of cassis with a hint of chocolate. The overall taste-impression of this wine is one of rich black fruit in a delicious balance.
An excellent companion to beef, rich pork dishes and game.
View recipes that complement this wine
Vineyards
The fruit for the 1998 Napa Valley Cabernet Sauvignon came primarily from here in Rutherford and neighboring Oakville appellations, with smaller lots from Stags’ Leap, Carneros and St. Helena growing areas. To add additional characters of dark fruit and earthiness we blended in 15% Merlot. A small amount of Cabernet Franc (7%), on the other hand, lent structure plus a wonderful berry-like flavor.
Vintage
Cakebread Cellars’ 1998 Napa Valley Cabernet Sauvignon is yet another classic vintage Cabernet of the Nineties. The vintage itself was challenging, to say the least. El Niño-generated weather patterns kept Napa Valley vineyards unusually cool and wet for most of the growing season, until two separate hot spells hit in mid-July and August. However, overall, the 1998 Vintage was the coolest one since 1994. While crop levels were down 20% from 1997’s bountiful yields, quality was kept high due to the prevalent cool temperatures plus “The October Miracle” of an “Indian summer.”
Winemaking
The determining factor in the Cakebread style of winemaking is taste, whether it is to decide when grapes are wholly mature to pick or when to “press-out” an individual lot of fermented Cabernet Sauvignon. In making this 1998 Napa Valley Cabernet Sauvignon, as is our practice, we fermented each vineyard lot separately. Then, we put half in new small French oak barrels and half in one and two-year old barrels for approximately six months. Throughout this initial aging process, we continually taste-analyze the various individual lots so as to put together a final blend. Once we assemble a final blend, it goes into the same French oak barrels to age for an additional year before being bottled.
Not Available For Purchase
Tasting Notes & Food Pairings
Our 2004 Napa Valley Cabernet Sauvignon boasts enticing ripe blackberry, black cherry and blueberry fruit aromas, accented by subtle scents of chocolate, earth and leather. On the palate, the wine’s intense, concentrated, black fruit and wild cherry flavors are enriched by roast coffee and toasty oak tones, with ripe, supple tannins and refreshing acidity anchoring the long, fruitful finish. Delicious to drink now, this classic Napa Valley Cabernet Sauvignon will develop beautifully in bottle for another 5-7 years.
An excellent companion to beef, rich pork dishes and game.
View recipes that complement this wine
Vineyards
Our Cabernet Sauvignon Napa Valley fruit comes from an array of choice vineyards stretching from the warm Calistoga region at the northern end of the valley to the cool Carneros district at its southern tip. Sourcing fruit from a variety of microclimates enables us to craft a rich, complex Cabernet Sauvignon blending the opulent black fruit and firm tannins typical of the valley’s warmer climes with the bright fruit and crisp acidity characteristic of Napa’s cooler districts. In 2004, approximately 90% of the grapes came from warmer up-valley districts, with 10% from the Carneros district.
Vintage
In 2004, an unusually balmy late winter, consistently warm spring and summer temperatures, and several late-summer heat spells resulted in the earliest Cabernet Sauvignon harvest since 1981. The early budbreak, combined with light crop loads, produced grape clusters with small berries and intense, concentrated flavors, resulting in wines of great depth, concentration and structure. The grapes for our 2004 Cabernet Sauvignon, which was blended with 12% Merlot and 1% Cabernet Franc, were harvested between September 4 and October 27, 2004.
Winemaking
After crushing and cold-soaking the fruit for 24-36 hours to enhance extraction, the juice from each vineyard lot was fermented separately in temperature-controlled stainless steel tanks, at warm temperatures, to fully extract color and flavor. Fermentation completed in approximately seven days, but the wines macerated on the skins for an additional three weeks to maximize color and flavor extraction and enhance tannins. The free run juice from each lot was then drained and transferred to French oak barrels, 57% new, for aging. During this period, we frequently taste each lot to monitor its aroma and flavor development, texture, and oak character. In spring, 2006, the lots chosen for our Napa Valley bottling were blended, and subsequently aged an additional 14 months in barrel before bottling in July, 2006.
Not Available For Purchase
Tasting Notes & Food Pairings
Cakebread Cellars 2003 Cabernet Sauvignon boasts enticing aromas of ripe black fruits and dark chocolate, with lush, concentrated, blackberry, black cherry and black fig flavors. A supple structure of fine tannins is well-integrated with the wine’s ripe fruit and fresh acidity, leading to a finish full of rich dark chocolate and blackberry flavors. Delicious to drink now, this classic Napa Valley Cabernet should develop beautifully in bottle for another 5-7 years.
An excellent companion to beef, rich pork dishes and game.
View recipes that complement this wine
Vineyards
The grapes for our 2003 Napa Valley Cabernet Sauvignon, which was blended with 11% Merlot, 0.7% Cabernet Franc and 0.3% Malbec, come from more than a dozen vineyards stretching from the cool Carneros district in the southern valley to the warm Calistoga region at its northern end. Blending fruit from multiple clones and microclimates allows us to produce a complex Cabernet Sauvignon melding the bright fruit characteristic of Napa’s cooler districts with the lush black fruit and firm tannins typical of the valley’s warmer climes. The grapes for our 2003 Cabernet Sauvignon were harvested between October 2nd and 29th at optimal ripeness.
Vintage
In 2003, a warm early spring gave way to cool, wet weather in April, which set back vine development. Seasonally temperate weather prevailed from May through July, but a cool pattern returned in August, delaying ripening. By early September, warm, sunny days and clear, cool nights were again the norm, and hot weather during the latter half of September sent us scurrying to harvest earlier-ripening varieties. October, however, brought classic autumn weather, with crisp mornings, warm afternoons and cool evenings, extending the harvest by several weeks and enabling us to pick our Cabernet Sauvignon grapes at moderate sugar levels. Red wines from the topsy-turvy 2003 harvest are rich and deeply colored, with excellent concentration and balance.
Winemaking
After crushing and cold-soaking the fruit for 24-36 hours, the juice from each vineyard lot was fermented separately in temperature-controlled stainless steel tanks, at warm temperatures, to fully extract color and flavor. The fermentations completed in approximately seven days, but we kept the wines macerating on their skins for an additional three weeks to maximize color and flavor extraction and enhance the wine’s tannic structure. The free run wine from each lot was then drained and transferred to French oak barrels, 55% new, for aging. During this period, winemaker Julianne Laks tasted each lot regularly to assess its aroma and flavor development, texture, and oak character. In spring, 2004, the lots chosen for our Napa Valley bottling were blended, and subsequently aged an additional 14 months in barrel before bottling in July, 2005.
Not Available For Purchase
Tasting Notes & Food Pairings
The product of a superb red wine vintage in Napa Valley, Cakebread Cellars 2001 Cabernet Sauvignon is a wonderfully rich, ripe wine with a nearly opaque ruby color and a seductive aroma of ripe, lavish black cherry and currant fruit enhanced by cedar and toasty, vanilla oak tones. On the palate, the wine’s lush berry and cassis flavors are impressively broad and deep with supple, seamlessly integrated tannins and a lusciously rich finish. Delicious to drink now, this marvelous red will continue developing for another 5-7 years in bottle.
An excellent companion to beef, rich pork dishes and game.
View recipes that complement this wine
Vineyards
The grapes for our Napa Valley Cabernet Sauvignon, which is blended with 16% Merlot,
4% Cabernet Franc and 2% Malbec, come from more than a dozen vineyards stretching from the cool Carneros district in the south to the warm Calistoga region at the northern end of the valley, with the majority from the mid-valley Rutherford appellation. Blending fruit from multiple clones and microclimates enables us to craft a complex Cabernet Sauvignon melding the bright cherry fruit characteristic of Napa’s cooler regions with the intense black-fruit flavors and firm tannins typical of the valley’s warmer climes. The grapes for the 2001 Cabernet Sauvignon were harvested between September 18th and October 15th, 2001.
Vintage
The 2001 vintage in northern California was a climatic roller coaster ride. A warm March led to early bud break, followed by April frosts that significantly reduced the crop in some north coast regions. May and June were warm, but the weather turned cool again in July and August, slowing the ripening process and allowing the grapes to achieve full physiological development without dehydration. Ideal weather in early fall brought the season to fruition with a harvest of small-berried Cabernet Sauvignon grapes blessed with intense, balanced fruit flavors.
Winemaking
After being crushed and cold-soaked for 24-36 hours, each vineyard lot was fermented separately. Warm fermentations in temperature-controlled stainless steel tanks, to fully extract color and flavor, were completed in 7 days, with an extended maceration of 21 days to maximize extraction and enhance the wine’s structure. The free run juice was then drained and transferred to French oak barrels, 65% new. After blending in spring 2002, the wine aged an additional 14 months in barrel before bottling in August 2003.
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Tasting Notes & Food Pairings
The 2000 Napa Valley Cabernet Sauvignon displays a dark ruby/scarlet color and a classic Napa Valley Cabernet aroma of ripe black cherry and currant fruit. This is enhanced by well-integrated toast and vanilla oak tones. The wine’s rich, elegant, blackberry, cassis and plum flavors are beautifully structured by ripe, round tannins and persist through a long, fruit-filled finish. Enticing now, this lovely red will continue developing for 5-8 years and will age well up to 12.
An excellent companion to beef, rich pork dishes and game.
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Vineyards
The grapes for our Napa Valley Cabernet Sauvignon, which is blended with 20% Merlot and 2% Cabernet Franc, come from more than a dozen vineyards stretching from the cool Carneros district in the south to the warm Calistoga region at the northern end of the valley, with the majority from the mid-valley Rutherford appellation. Blending fruit from multiple clones and microclimates enables us to craft a complex cabernet melding the bright cherry/berry fruit characteristic of Napa’s cooler regions with the intense black-fruit flavors and firm tannins typical of the valley’s warmer climes.
Vintage
The 2000 vintage featured a cool, even growing season culminating in a classic Indian summer, insuring that our Cabernet Sauvignon, Merlot and Cabernet Franc grapes developed fully ripened flavors prior to being harvested at optimum maturity between late September and mid-October.
Winemaking
After being crushed and cold-soaked for 24-36 hours, each vineyard lot was fermented separately, with 5% whole berry fermentation to accentuate the wine’s fruity characters. Warm fermentations in temperature-controlled stainless steel tanks, to fully extract color and flavor, were completed in 7 days, with an extended maceration of 14-21 days to maximize extraction. The free run juice was then drained and transferred to French oak barrels, 65% new. After blending in spring 2001, the wine aged an additional 14 months in barrel before bottling in August 2002.
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Tasting Notes & Food Pairings
Our 2011 Napa Valley Cabernet Sauvignon sports a beautifully fragrant, complex bouquet of ripe dark cherry and boysenberry fruit complemented by scents of cedar, olive, dried sage, dark chocolate and toasty oak. Rich and smooth on the palate with perfectly integrated tannins and balanced acidity, the wine’s sumptuous black cherry, blackcurrant and blackberry flavors are superbly balanced and persist into a long, elegant finish with hints of chocolate, mineral and savory oak.
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Vineyards
The grapes for our Napa Valley Cabernet Sauvignon come from top vineyards throughout the valley’s finest cabernet sauvignon appellations. Securing fruit from multiple, diverse sites, including our own estate vineyards, enables us to craft a rich, yet elegant cabernet sauvignon marrying the lush black fruit and sturdy tannins typical of the valley’s warmer northern districts with the bright fruit and acidity characteristic of its cooler southern climes. In 2011, we included small amounts of petit verdot and cabernet franc to create a classic Bordeaux-style blend showcasing the complex, ripe fruit flavors for which Napa Valley wines are renowned.
Vintage
2011 was a unique, challenging vintage. The year began with a wet winter and spring, followed by an atypically cool summer weather and several October rainstorms. Not surprisingly, the grapes ripened slowly, resulting in a prolonged harvest. At Cakebread Cellars, we took an aggressive approach to the situation, thinning fruit from the vines to ensure full ripening of the remaining clusters and sorting meticulously through the grapes at the winery so that only the best berries were sent to the crusher. This achieved our goal of making a classic Napa Valley Cabernet Sauvignon with distinctively varietal aromas and lush, concentrated flavors. It’s worth noting that this is our first vintage of Napa Cabernet this century under 14% in alcohol.
Winemaking
Our Napa Valley Cabernet Sauvignon is a blend of dozens of different lots of grapes, each separately harvested, crushed, fermented and barrel-aged. Each lot is also cold-soaked for two days prior to fermentation to enhance the extraction of color and flavor. Tank size, yeast strain, fermentation temperature and barrel type are tailored to the fruit character of each lot. Some of the wines undergo an extended maceration (keeping the fully fermented wine on its skins for several weeks to extract more flavor and soften tannins) while others are pressed off their skins immediately.
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Tasting Notes & Food Pairings
Our 2012 Napa Valley Cabernet Sauvignon boasts alluring, complex aromas of dense dark cherry, boysenberry and blackcurrant fruit supplemented by enticing toasted oak and dark chocolate scents. Rich and lush on the palate with deeply concentrated cassis, blackberry and black fig flavors, the wine culminates in a remarkably long finish showcasing ripe fruit, dark chocolate and wood spice tones framed by finely grained tannins. Seductive now for its luscious fruit, this classic Napa Valley cabernet will evolve beautifully in bottle over the next 7-10 years.
October 01, 2014
90 points
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Drink: 2014-2029
Robert Parker Online
A classic, the 2012 Cabernet Sauvignon offers plenty of crème de cassis and spring flower characteristics as well as beautiful density, sweet tannin and good underlying structure as well as definition. Aged 18 months in French oak, it is a beautiful example of Napa Cabernet Sauvignon that can be drunk young, but will be even better in 3-4 years. It should age effortlessly for 12-15 years.
February 19, 2015
91 points
International Wine Report
The 2012 Cakebread Cabernet is very expressive, offering bold aromas of black cherries and black currant followed by mocha, tobacco, spices and loam. This is full-bodied and plush, backed by round, dusty tannins. The finish has excellent length and polish leaving you wanting more. This will be approachable upon release and will continue to evolve over the next decade. Composed of 84% Cabernet Sauvignon, 6% Merlot, 6% Cabernet Franc and 4% Petit Verdot. (2015-2025) - January, 2015 (JD)
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Vineyards
The grapes for our Napa Valley Cabernet Sauvignon come from top vineyards throughout the valley’s finest cabernet sauvignon appellations. Securing fruit from multiple, diverse sites, including our own estate vineyards, enables us to craft a rich, yet elegant cabernet sauvignon marrying the lush black fruit and sturdy tannins typical of the valley’s warmer northern districts with the bright fruit and acidity characteristic of its cooler southern climes. In 2012, winemaker Julianne Laks tasted each vineyard lot a dozen times, conducting eight blending sessions to determine the final blend.
Vintage
2012 was a near-ideal growing season in Napa Valley, with a warm, dry spring fostering early budbreak and trouble-free flowering and grape set. Consistently mild summer weather free of rain or unwelcome heat spikes allowed us to harvest our cabernet sauvignon grapes with an optimal balance of ripe, concentrated fruit flavors and lively acidity.
Winemaking
Each lot of our Napa Valley Cabernet Sauvignon is separately harvested, fermented and barrel-aged before blending. Each is also cold-soaked for two days prior to fermentation to enhance color, flavor and tannin extraction. Tank size, yeast strain, fermentation temperature and barrel type are specifically tailored to the fruit character of each lot. In 2012, the component wines aged six months in French oak barrels, 54% new, before they were blended in May, 2013. The final blend then spent another 12 months in barrel before bottling in May, 2014.
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Tasting Notes & Food Pairings
Luxurious dark cherry, boysenberry, blackcurrant and black fig aromas, with scents of oak toast and dark chocolate, introduce layers of rich, deeply concentrated, yet elegant flavors of blackberry, boysenberry, fig, currant and fresh cherry. The wine’s vibrant acidity, supple, seamlessly integrated tannins and impeccable balance contribute to a round, plush mouthfeel, leading to a long, savory finish marrying rich boysenberry fruit, French oak spice and a hint of dark chocolate. Remarkably delicious young, this classic Napa Valley cabernet sauvignon will develop even greater allure with another 7-10 years’ bottle age.
December 31, 2015
90+ Points
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Drink: 2016 - 2031
Robert Parker Online
The 2013 Cabernet Sauvignon has beautiful crème de cassis fruit, excellent structure on the palate’s backside and represents a blend of 83% Cabernet Sauvignon, 9% Merlot, 5% Cabernet Franc and the rest Petit Verdot. Aged primarily in French oak, the wine is youthful and young, with the coiled, restrained character of many 2013s, but the concentration is impressive and the purity is there. Beautiful black and blue fruits are obvious, and the wine structured, delineated and vibrant. There is a reasonably good value as well. Give it another 6-12 months bottle age, and drink it over the following 12-15 years.
August 25, 2016
92 points
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Excellent now, but this is sure to evolve even further with some additional cellaring. (Best 2017-2028)
International Wine Report
The 2013 Cakebread Cellars Napa Valley Cabernet Sauvignon is an impressive showing in this vintage. This blend of 83% Cabernet Sauvignon 9% Merlot, 5% Cabernet Franc and 3% Petit Verdot bursts open with wonderful freshness and attractive aromas of ripe cherries and black plums woven together with exotic spices, roasted coffee along with a lovely savory and earthy edge. On the palate this is full-bodied with remarkable depth and concentration. It possesses outstanding structure and balance with wonderful ripe fruit at its core. Dark plums and sweet spices continue to linger on the long velvety finish. Excellent now, but this is sure to evolve even further with some additional cellaring. (Best 2017-2028) - August, 2016 (JD)
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Vineyards
The grapes for our 2013 Napa Valley Cabernet Sauvignon, a Bordeaux-style blend of 83% cabernet sauvignon, 9% merlot, 5% cabernet franc and 3% petit verdot, came from top vineyards throughout the valley’s finest cabernet sauvignon appellations, including 56% from our own estate vines. Securing fruit from multiple, diverse sites enables us to craft a rich, yet elegant cabernet marrying the lush black fruit and sturdy tannins typical of the valley’s warmer northern districts with the bright fruit and acidity characteristic of its cooler southern climes. Each year, our winemaker, Julianne Laks, vinifies dozens of different lots of cabernet, assessing each one repeatedly in order to select only the very best lots for our final blend.
Vintage
In 2013, a warm, dry spring initiated early budbreak, ensured trouble-free vine flowering and grape set, and led to a consistently mild summer fostering steady, even ripening and grapes with wonderful flavor concentration. Our hand-harvested red Bordeaux varieties were picked between September 23rd and October 15th with an optimum balance of sugar and acidity.
Winemaking
Each lot of our Napa Valley Cabernet Sauvignon is separately harvested, fermented and barrel-aged before blending. Each is also cold-soaked for two days prior to fermentation to foster early color, flavor and tannin extraction from the skins. Tank size, yeast strain, fermentation temperature and barrel type are specifically tailored to the fruit character of each lot. In 2013, the component wines aged six months in French oak barrels, 60% new, before being blended in April, 2014. The final blend spent another 12 months in barrel before bottling in April, 2015.
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Tasting Notes & Food Pairings
Dense, concentrated aromas of ripe boysenberry, blackberry, dark plum and cassis, with a hint of spice, preface intense, deeply concentrated, blackberry, blackcurrant and dark cherry flavors, culminating in a long finish shot through with a blackberry fruitiness. With a superb balance of rich fruit, bright acidity and polished tannins, this youthful cabernet sauvignon merits another 7-10 years of bottle aging, although no one who opens it sooner will be disappointed.
July 12, 2017
Restaurant Wine
Fine quality Cabernet: elegant and intensely flavored (black currant, blackberry, spicy oak), it is full bodied, very well balanced, and long and mildly tannic on the finish. Cakebread’s best ever version of this
wine.
February 01, 2018
92 Points
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While this is already drinking remarkably well, it also possesses fantastic aging potential.
International Wine Report
The 2014 Cakebread Cellars Napa Valley Cabernet Sauvignon is a fantastic showing in this vintage, which consists of 87% Cabernet Sauvignon, 4% Merlot, 6% Cabernet Franc, 3% Petit Verdot. It immediately bursts open to seductive aromas of ripe blackberries and dark currants, which are woven together with spices, cinnamon, loam and mocha nuances all soaring from the glass. On the palate this is full-bodied and voluptuous, with incredible depth and concentration, as it delivers layers of ripe dark fruits and spices, which build up to the long, opulent finish.
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Vineyards
The grapes for our rich, yet elegant Cabernet Sauvignon come from areas of the Napa Valley known to produce some of the finest Cabernet Sauvignons. There is no question that the character of this wine originates in the vineyard. Getting quality fruit from so many diverse microclimates allows us to craft a stylistically consistent and complex cabernet that marries the
the lush black fruit and sturdy tannins typical of the valley’s warmer northern districts with the bright fruit and acidity characteristic of its cooler southern climes. Each year, our winemaker, Julianne Laks, vinifies dozens of different small lots of cabernet, repeatedly assessing each one in order to select only the very best lots for our final blend.
Vintage
2014 was another in a series of excellent vintages in northern California. After a rainy February, which rejuvenated the vines, a warm, dry spring led to early bud-break, flowering and grape set. Summer was consistently mild with few heat spikes, allowing our cabernet sauvignon grapes to ripen slowly and evenly with impressively concentrated flavors.
Winemaking
Each lot of our Napa Valley Cabernet Sauvignon is separately harvested, fermented and barrel-aged before blending. Each is also cold-soaked for two days prior to fermentation to foster early extraction of color, flavor and tannin from the skins. Tank size, yeast strain, fermentation temperature and barrel type are specifically tailored to the fruit character of each lot. In 2014, the component wines aged six months in French oak barrels, 59% new, before being blended in April, 2015. The final blend spent another 12 months in barrel before bottling on April 20, 2016
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Tasting Notes & Food Pairings
Deep shades of purple, and rich dark-red hues, signal that this is a quintessential Napa Valley Cabernet Sauvignon. Aromas of ripe blackberry, boysenberry, dark chocolate and notes of oak precede balanced acidity and firm tannins. With forward fruit, and welcome mineral undertones, this is a perfectly balanced wine that is approachable now, yet will age beautifully. The grapes from throughout the valley that were farmed to make this wine, provide a natural diversity of flavors.
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Vineyards
The Napa Valley is renowned for producing bold, structured and age-worthy Cabernet Sauvignon. Our 2016 Cakebread Cellars Napa Valley Cabernet Sauvignon is no exception. For our Cakebread family, remarkable quality starts in the vineyards. That is why we harvested grapes from throughout the Napa region, from northern appellations all the way to the southern corners, to celebrate the personality and diversity of several different appellations prime for Cabernet Sauvignon. Grapes from classic sites in Rutherford and Oakville were selected, as well as fruit from our distinctive Suscol Springs estate vineyard located in the southeastern region of the valley, where the rock-filled soils and a cooler climate add layers of complexity and incredible depth of flavor to the wine.
Vintage
In 2016, bud break was early, yet conditions were ideal throughout the growing season. Temperatures were steady, and mild, through July and August. Toward the end of the season, warm days encouraged optimal ripening, for a balance of acid and exceptional quality of fruit
Winemaking
The grapes were destemmed and hand-sorted, following nighttime harvesting in cool temperatures to preserve optimum freshness and vibrant flavors. By fermenting in a variety of stainless steel tanks differing in size, our winemaker created diverse lots of wine that, once blended, provide layers of intense flavor and complexity. Aging in 56% new French oak, along with the blending in of complementary Bordeaux varietals, provided a fitting finale to this flagship wine.
