Quantity is limited. Call the winery at (800) 588 - 0298
Tasting Notes & Food Pairings
Enticing boysenberry, blackberry, blackcurrant and dark cherry fruit aromas, coupled with scents of loam, chocolate and sweet, toasty oak, introduce the lush, mouth-filling flavors of this sumptuous cabernet sauvignon. Boasting deep and luxurious blackberry, boysenberry, blackcurrant and dark cherry fruit, this rich, yet elegant red is framed by supple, polished tannins and culminates in an impressively long finish brimming with seductive blackberry, chocolate and wood spice tones. Thoroughly delicious now, our 2014 Benchland Select will handsomely reward another 7-10 years of bottle age.
October 31, 2017
94 Points
—
Drink 2017 - 2035
Robert Parker Online
The 2015 Cabernet Sauvignon Benchland Select displays a deep garnet-purple color with a very pretty nose of lilacs and roses over a core of cassis, blueberries and black cherries with hints of baking spices and dusty earth. The palate is rich and generous, with perfumed fruit framed by fine-grained tannins and loads of freshness, finishing long.
September 30, 2017
90 Points
Wine Spectator
Creamy, toasty oak adds a pleasant overlay and hints at what's to come, as the complexity of the flavors centers on currant, red and dark berry and licorice. Ends on the oaky side. Drink now through 2029.
View recipes that complement this wine
Vineyards
This wine is a special blend of cabernet sauvignon grapes from two outstanding vineyards in the acclaimed, gently sloping western benchlands of Rutherford and Oakville in the heart of Napa Valley. With an ideal eastern exposure, these vineyards benefit from the cool afternoon shade provided by the Mayacamas Mountains, allowing the grapes to mature at a slow, even pace. The benchlands’ gravelly loam soils afford excellent drainage, enabling growers to precisely calibrate the amount of water required to nourish the vines. Coupled with mild summer afternoons, these conditions result in uniform fruit ripening and cabernet sauvignons displaying the opulent fruit, elegant mouthfeel and fine structure characteristic of these great sites.
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 while developing impressively concentrated flavors.
Winemaking
We harvested and fermented our 2014 Benchland Select grapes from eight separate vineyard blocks containing four superior cabernet sauvignon clones. The individual lots fermented in small stainless steel tanks to maximize color, flavor and tannin extraction. Tank sizes, yeast strains, fermentation temperatures, maceration techniques and barrel aging regimens were specifically tailored to the character of each lot, ensuring that the finest attributes of each vineyard block were reflected in the final blend. Our 2014 Benchland Select spent 21 months aging in French oak barrels, 64% new, prior to bottling.
Not Available For Purchase
Tasting Notes & Food Pairings
This sumptuous, exquisitely structured Benchland Select Cabernet Sauvignon displays bright, ripe blackberry, boysenberry and plum fruit aromas mingled with seductive scents of loamy earth and dark chocolate. On the full-bodied, beautifully composed palate, the wine delivers wonderfully fresh, deep and concentrated blackberry and dark plum flavors framed by round, supple tannins and a long, succulent finish enriched by savory cocoa and mocha tones. Dense, lush and seamless, with perfect underlying structure, this delicious Napa Valley Cabernet Sauvignon drinks beautifully now, but will display even greater complexity with another 6-8 years’ aging.
December 06, 2010
96 points
Robert Parker Online
The stunning 2007 Cabernet Sauvignon Benchland Select is a cross-village blend of Oakville and Rutherford fruit. Aromas of graphite, burning embers, crushed rocks/flint, plums, licorice and blackberries are vaguely reminiscent of a top vintage of La Mission-Haut-Brion. Full-bodied, deep, chewy flavors, admirable purity and stunning concentration result in a profound Cabernet Sauvignon to drink over the next 20+ years. Napa Valley Cabernet Sauvignon of this quality rarely exists at this price point.
Pairs well with rich beef, pork or lamb dishes.
View recipes that complement this wine
Vineyards
Our Benchland Select Cabernet Sauvignon is crafted from several prime vineyard sites in Napa Valley’s gently sloping western benchlands. These sites enjoy ideal eastern sun exposures, well-drained soils and mild afternoon temperatures, resulting in uniform fruit ripening and cabernet sauvignons of impressive depth and elegance. In 2007, 54% of our Benchland Select Cabernet Sauvignon grapes came from the acclaimed Rutherford appellation, with 46% from its equally esteemed southern neighbor, Oakville. Each lot of grapes was hand-harvested at night to ensure the freshest flavors, and then fermented and aged separately prior to blending.
Vintage
2007 was an exceptional vintage for Cabernet Sauvignon in Napa Valley. A dry, mild winter and unusually warm spring prompted early budbreak and bloom, followed by a perfect grape set in June. Summer was consistently mild, with warm days and cool nights, an ideal scenario for achieving maximum grape ripening and flavor development while preserving healthy levels of acidity. A warm early September and a modest crop got the harvest off to an early, fast-paced start, allowing us to pick our Benchland Select Cabernet Sauvignon grapes at optimal maturity between September 21st and 29th.
Winemaking
To maximize color extraction, tannin structure and vineyard personality, Cakebread Cellars winemaker Julianne Laks employs a mixture of small and larger tanks to ferment the components of our Benchland Select Cabernet Sauvignon. Julianne carefully tailors tank sizes, yeast strains, fermentation temperatures and maceration techniques to the attributes of each wine lot, which vary by location, ripeness level and clonal type. Such specialized fermentations, combined with lot-specific barrel aging regimens, ensure that the finest attributes of each vineyard site are reflected in the final blend. Our 2007 Benchland Select Cabernet Sauvignon spent a total of 22 months aging in French oak barrels, 54% new, before bottling in August, 2009.
Not Available For Purchase
Tasting Notes & Food Pairings
The 2008 Benchland Select Cabernet Sauvignon bursts from the glass with vibrant dark fruit aromas (blackberry, boysenberry and dark plum) complemented by seductive spicebox, cocoa, loamy earth and leather scents. Rich, juicy and mouthfilling on the palate with deeply concentrated blackberry and plum flavors, its luxuriously supple mouthfeel and long, elegant finish are abetted by savory toasted oak and dark chocolate tones. Dense, lush and seamless, this opulent Napa Valley Cabernet Sauvignon drinks beautifully now, but will reveal even greater dimension with another 6-8 years’ aging.
December 05, 2011
93 points
Robert Parker Online
The 2008 Cabernet Sauvignon Benchland Select is made from fruit sourced in Rutherford (57%) and Oakville (43%). Ripe dark fruit, flowers and spices are some of the tones that flow from this supple,
inviting Cabernet. Hints of mocha, spices and espresso develop in the glass, adding further complexity, but this is essentially a fruit-driven Cabernet for early-term enjoyment, and that should not be a problem. This is elegant and finessed from start to finish. Anticipated maturity: 2012-2020.
Pairs well with rich beef, pork or lamb dishes.
View recipes that complement this wine
Vineyards
Our Benchland Select Cabernet Sauvignon is crafted from two exceptional vineyards in Napa Valley’s gently sloping western benchlands, including Jack Cakebread’s Hill Ranch in the heart of the famed Rutherford appellation not far from the winery. These sites enjoy ideal eastern exposures, well-drained soils and mild afternoon temperatures, resulting in uniform fruit ripening and wines of impressive depth and elegance. In 2008, 60% of our Benchland Select Cabernet Sauvignon grapes came from the Hill Ranch, with 40% from the esteemed Oakville appellation.
Vintage
The topsy-turvy 2008 growing season seesawed from heavy rains in winter to drought conditions in early spring 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 the full maturation of our Benchland Select Cabernet Sauvignon grapes, which were harvested between September 25th and October 11th with a perfect balance of sugar and acidity.
Winemaking
To maximize color extraction, tannin structure and vineyard expression, Cakebread Cellars winemaker Julianne Laks employs a mixture of small and larger tanks to ferment the components of our Benchland Select Cabernet Sauvignon. Julianne carefully tailors tank sizes, yeast strains, fermentation temperatures and maceration techniques to the attributes of each lot of grapes, which vary by location, ripeness level and clonal type. Such specialized fermentations, combined with lot-specific barrel aging regimens, ensure that the finest attributes of each vineyard site are reflected in the final blend. Our 2008 Benchland Select Cabernet Sauvignon spent a total of 22 months in French oak barrels, 48% new, before bottling in August, 2010.
Not Available For Purchase
Tasting Notes & Food Pairings
The 2009 Benchland Select Cabernet Sauvignon displays a beautifully deep, dark ruby color and a characteristically lavish nose of dense ripe boysenberry, blackberry and blackcurrant fruit mingled with pronounced loam and mocha scents. Full-bodied and lush on the palate, its deeply concentrated boysenberry, blackberry, cassis and dark chocolate flavors have a wonderful freshness and purity that extend into a long, savory finish framed by ripe, supple tannins and sumptuous toasted oak tones. Although this opulent Napa Valley Cabernet Sauvignon drinks beautifully now, it will reveal even greater dimension with another 6-8 years’ aging.
December 31, 2008
92 points
Wine Advocate
The star here is the beautiful 2005 Cabernet Sauvignon Benchland Select. Its dense ruby/purple color is accompanied by aromas of gravelly earth intermixed with notions of lead pencil shavings, blue as well as blackberries, and spice. Medium-bodied with solid yet ripe tannins, good structure, a Bordeaux-like weight, and a clean, pure finish, it displays admirable purity and texture. It will benefit from 2-3 years of bottle age, and should drink well for two decades.
October 31, 2013
95 points
Robert Parker Online
The 2010 Cabernet Sauvignon Benchland Select offers abundant blueberry and black currant fruit intermixed with notions of spring flowers. Deep, rich and full-bodied, it comes across like a great classic Napa Cabernet. Nothing is out of place and the wine has a certain accessibility, but it will not hit its prime for another 5-7 years, and should last for two to three decades, possibly longer.
Pairs well with rich beef, pork or lamb dishes.
View recipes that complement this wine
Vineyards
Our Benchland Select Cabernet Sauvignon is crafted from two exceptional vineyards in Napa Valley’s gently sloping western benchlands, including Jack Cakebread’s Hill Ranch in the heart of the famed Rutherford appellation not far from the winery. These sites enjoy ideal eastern exposures, well-drained soils and mild afternoon temperatures, resulting in uniform fruit ripening and wines of impressive depth and elegance. In 2009, 80% of our Benchland Select grapes came from the esteemed Oakville appellation, while 20% came from the Hill Ranch in Rutherford.
Vintage
In 2009, plentiful spring rains in Napa Valley deferred the need for early irrigation, resulting in especially small Cabernet Sauvignon berries with deeply concentrated flavors. Summer was consistently cool, which allowed for slow, steady ripening and the parallel development of grape sugars and flavors, resulting in superbly balanced wines. We harvested the grapes for our 2009 Benchland Select Cabernet Sauvignon between September 29th and October 9th with an ideal balance of ripe fruit flavors, supple tannins and bright acidity.
Winemaking
To maximize color extraction, tannin structure and vineyard expression, Cakebread Cellars winemaker Julianne Laks employs a mixture of small and larger tanks to ferment the components of our Benchland Select Cabernet Sauvignon. Julianne carefully tailors tank sizes, yeast strains, fermentation temperatures and maceration techniques to the attributes of each lot of grapes, which vary by location, ripeness level and clonal type. Such specialized fermentations, combined with lot-specific barrel aging regimens, ensure that the finest attributes of each vineyard site are reflected in the final blend. Our 2009 Benchland Select Cabernet Sauvignon spent a total of 20 months in French oak barrels, 36% new, before bottling in July, 2011.
Not Available For Purchase
Tasting Notes & Food Pairings
Our 2010 Benchland Select Cabernet Sauvignon boasts a wonderfully fragrant, captivating nose of dark cherry, fig, boysenberry and blackberry enriched by scents of loam, milk chocolate and brown spices. Sumptuous and mouthfilling on the palate with supple tannins and deeply concentrated black cherry, blackberry, boysenberry and plum flavors, this opulent Napa Valley Cabernet Sauvignon culminates in a long, lush finish full of savory chocolate and toasted oak tones. Delicious now, it will develop even greater allure with another 6-8 years of bottle aging.
November 01, 2013
95+ points
Robert Parker Online
The 2010 Cabernet Sauvignon Benchland Select offers abundant blueberry and black currant fruit intermixed with notions of spring flowers. Deep, rich and full-bodied, it comes across like a great classic Napa Cabernet. Nothing is out of place and the wine has a certain accessibility, but it will not hit its prime for another 5-7 years, and should last for two to three decades, possibly longer.
Pairs well with rich beef, pork or lamb dishes.
View recipes that complement this wine
Vineyards
Our Benchland Select Cabernet Sauvignon is crafted from two exceptional vineyards in Napa Valley’s gently sloping western benchlands, including Jack Cakebread’s Hill Ranch in the heart of the famed Rutherford appellation not far from the winery. These sites enjoy ideal eastern exposures, well-drained soils and mild afternoon temperatures, resulting in uniform fruit ripening and wines that are simultaneously opulent and elegant.
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, extending the season and allowing us to harvest our Benchland Select Cabernet Sauvignon grapes at full maturity.
Winemaking
In order to maximize color extraction, tannin structure and vineyard expression, we use a mixture of small and larger tanks to ferment the components of our Benchland Select Cabernet Sauvignon. Our winemaker carefully tailors tank sizes, yeast strains, fermentation temperatures and maceration techniques to the attributes of each lot of grapes, which vary by location, ripeness level and clonal type. Such specialized fermentations, combined with lot-specific barrel aging regimens, ensure that the finest attributes of each vineyard are reflected in the final blend. Our 2010 Benchland Select Cabernet Sauvignon spent a total of 19 months aging in French oak barrels, 41% new, prior to bottling in April, 2012.
Not Available For Purchase
Tasting Notes & Food Pairings
This sumptuous Napa Valley Cabernet Sauvignon offers fragrant aromas of blackberry, boysenberry and ripe fig coupled with seductive loam, leather, dark chocolate and spice scents. Full and well-rounded on the palate, its lavish blackberry, black cherry and dark chocolate flavors are framed by powerful, yet supple tannins and extend into a long, lush finish. Seamlessly structured, with dense, concentrated fruit, this latest edition of our luxurious Benchland Select Cabernet Sauvignon drinks beautifully now, but will reward another 5-7 years of bottle aging.
Pairs well with rich beef, pork or lamb dishes.
View recipes that complement this wine
Vineyards
Our 2006 Benchland Select Cabernet Sauvignon was crafted from two prime vineyard sites in the heart of Napa Valley’s gently sloping western benchlands, with 63% of the grapes coming from the Oakville appellation and 37% from the Rutherford appellation. These sites enjoy ideal eastern exposures, mild afternoon temperatures and well-drained soils, ensuring their fruit ripens slowly and evenly throughout the growing season. We hand-harvest, ferment and age each block separately to capture its unique qualities, then blend the lots to create a Napa Valley Cabernet Sauvignon of exceptional fragrance, depth and character.
Vintage
In 2006, a wet spring delayed budbreak and set back vine growth through June. A hot spell in mid-July quickened vine development and sugar accumulation, but August brought a return to cooler temperatures, which persisted through the balance of the growing season. This mild, classic late-summer and early-fall weather pattern allowed for slow, even ripening of our Benchland Select Cabernet Sauvignon grapes, which were harvested between October 23rd and October 25th.
Winemaking
To craft our Benchland Select Cabernet Sauvignon, Cakebread Cellars winemaker Julianne Laks ferments the fruit from each vineyard site separately, employing the tank sizes, yeast strains, fermentation temperatures and maceration techniques best suited to each lot, which vary not only by location and ripeness level, but also by clonal type. These specialized fermentations and the lot-specific barrel aging regimens Julianne employs ensure that the finest attributes of each vineyard site are reflected in the final blend. Our 2006 Benchland Select Cabernet Sauvignon spent a total of 21 months aging in French oak barrels, 47% new, before bottling in July, 2008.
Quantity is limited. Call the winery at (800) 588 - 0298
Tasting Notes & Food Pairings
This rich, suave Benchland Select Cabernet Sauvignon offers lavish aromas of ripe dark fruits (blackcurrants, blackberry and boysenberry) mingled with loamy earth, dark chocolate, vanilla cream and briary spice scents. Full and lush on the palate, its dense, mouthfilling, black fruit and dark chocolate flavors are framed by fine, ripe tannins, which give the wine a seamless, sumptuous texture and long, savory finish. Beautifully structured, with great reserves of lush, ripe fruit, this luxurious Napa Valley Cabernet Sauvignon is delicious now, but will age well for another 7-10 years.
December 31, 2008
92 points
Wine Advocate
The star here is the beautiful 2005 Cabernet Sauvignon Benchland Select. Its dense ruby/purple color is accompanied by aromas of gravelly earth intermixed with notions of lead pencil shavings, blue as well as blackberries, and spice. Medium-bodied with solid yet ripe tannins, good structure, a Bordeaux-like weight, and a clean, pure finish, it displays admirable purity and texture. It will benefit from 2-3 years of bottle age, and should drink well for two decades.
June 29, 2015
94 Points
Robert Parker Online
Cakebread Cellars have been on a roll, and looking back at the 2005s makes me realize just how impressive their wines have been. The 2005 Cabernet Sauvignon Benchland Select is a stunner. From the gravelly, loamy soils of the western benchlands in Napa Valley, it was aged 21 months in French oak, but the oak is not overdone, and the result is a wine with gorgeous blueberry, blackberry and cassis fruit, licorice and white chocolate notes, supple tannins, a medium to full-bodied opulence, and an undeniably seductive feeling at its plateau of maturity, where it should hold for another decade. This is a great effort from the Cakebread family to drink over the next decade.
Pairs well with rich beef, pork or lamb dishes.
View recipes that complement this wine
Vineyards
Our 2005 Benchland Select Cabernet Sauvignon was produced from three prime vineyard sites located along the gently sloping western benchlands of Napa Valley’s Oakville appellation. These sites enjoy ideal eastern exposures, mild afternoon temperatures and well-drained soils, ensuring their fruit ripens slowly and evenly throughout the growing season. We hand-harvest, ferment and age each block separately to capture its unique qualities, then blend the lots to create a Napa Valley Cabernet Sauvignon of exceptional fragrance, depth and character.
Vintage
In 2005, a warm late winter spurred early bud break, but a cool, wet spring set back vine development. Atypically cool temperatures continued throughout most of the summer, which slowed ripening and prolonged the growing season. Warm, sunny weather in September and October, however, brought the harvest to fruition in fine fashion, enabling us to harvest our benchland grapes at perfect ripeness between October 15th and 17th.
Winemaking
To craft our Benchland Select Cabernet Sauvignon, Cakebread Cellars winemaker Julianne Laks ferments the fruit from each vineyard site separately, employing the tank sizes, yeast strains, fermentation temperatures and maceration techniques best suited to each lot, which vary not only by location and ripeness level, but also by clonal type. These specialized fermentations and the lot-specific barrel aging regimens Julianne employs ensure that the finest attributes of each vineyard site are reflected in the final blend. The 2005 Benchland Select Cabernet Sauvignon aged a total of 21 months in French oak barrels, 38% new, before bottling in July, 2007.
Not Available For Purchase
Tasting Notes & Food Pairings
Our 2001 Benchland Select Cabernet Sauvignon offers a seductive aroma of perfectly ripened black fruits laden with scents of black figs, chocolate and smoky, toasty oak. On the palate, the wine delivers opulent, mouth-filling, ripe blackberry and black plum flavors balanced by firm tannins and crisp natural acidity. This lavishly flavored Napa Valley Cabernet, packed with deep, lush fruit, is delicious to drink now, but will handsomely repay 7-10 years of cellaring.
November 15, 2005
92 points
Wine Enthusiast Magazine
The big 01's are still rolling out. This one's very fine and Oakville-y, showing well-oaked, lush black currant and cassis fruit, with aq cocoa finish. It has soft, intricately sweet tannins. It's quite delicious now, but seems balanced enough to age through the medium term. Drink before 2010.
Pairs well with rich beef, pork or lamb dishes.
View recipes that complement this wine
Vineyards
The grapes for our Benchland Select Cabernet Sauvignon come from two outstanding vineyards in the Oakville (55%) and Rutherford (45%) appellations of Napa Valley. Both are located in the benchlands of the Mayacamas Mountain Range, on the western side of the valley. The eastern exposures of these gently sloping, well-shaded hillside vineyards allow the grapes to mature at a slow, even pace, and their gravelly loam soils provide excellent drainage, permitting a precise calibration of the amount of water required to nourish the vines. Because of the superb quality of these vineyards, we’ve used them since 1995 to produce our Benchland Select Cabernet Sauvignon bottling. In 2001, we harvested the fruit at full ripeness between October 4th and October 10th.
Vintage
The 2001 vintage was a bit of a roller coaster ride. A warm March led to early bud break, followed by April frosts that reduced the crop in some north coast regions. May and June were warm, ensuring a healthy bloom and grape set, but the weather turned cool in July. A brief mid-August heat spell reignited the ripening process, which slowed again with cool weather in late August and early September. Fortunately, a classic California Indian summer ensued, bringing the harvest to fruition in October with a moderate crop of fully ripened, small-berried Cabernet Sauvignon grapes blessed with ripe, intense flavors.
Winemaking
After the grapes were crushed, the unfermented juice and skins (must) were cold-soaked in tank for two days prior to fermentation to enhance color and flavor extraction. After fermentation commenced, the juice was drained from one stainless steel tank to another and back again (a technique known as rack-and-return), to foster even more color and flavor extraction and encourage the formation of the phenolic compounds that produce smoother tannins. After fermentation completed, the juice and skins were allowed to macerate for an additional 3.5 weeks, with daily pumpovers, to further extract flavor and soften tannins. The wine was then pressed and transferred to French oak barrels, 75% new, where it aged 23 months prior to bottling in August 2003.
Not Available For Purchase
Tasting Notes & Food Pairings
The 2000 Benchland Select Cabernet Sauvignon displays an elegance that derives from the loamy soils and afternoon cooling enjoyed by vineyards located in the western hills of Napa Valley. It exhibits a deep, dark ruby color with a rich, complex aroma of ripe black fruits, cedar, dusty chocolate, tar and leather. On the palate, the wine is round and supple, with soft, rich, dark fruit flavors of black cherries and cassis mixed with hints of chocolate. Although this wine will reward several years of additional bottle age, it is delicious to drink now.
Pairs well with rich beef, pork or lamb dishes.
View recipes that complement this wine
Vineyards
Fruit for the Benchland Select Cabernet Sauvignon comes from two outstanding vineyards in the Oakville and Rutherford appellations, both located in the rolling hills, or benchlands, of the Mayacamas Mountain Range, on the western side of Napa Valley. The eastern exposures of these gently sloping, well-shaded hillside vineyards allow the grapes to mature at a slow, even pace, and their gravelly loam soils provide excellent drainage, permitting a precise calibration of the amount of water required to nourish the vines. As a result of their superb quality, we’ve highlighted these magnificent vineyards since 1995 in our Benchland Select bottling, which is 100% Cabernet Sauvignon.
Vintage
The 2000 growing season in Napa Valley was atypically cool, which resulted in the grapes for our Benchland Select Cabernet Sauvignon ripening slowly and evenly before being harvested at optimum maturity between September 27th and October 19th. With the exception of a brief heat spell in June, the valley experienced cool summer temperatures and an early fall. Combined with a few days of light rain in September, these conditions kept the grapes fresh, maintained high levels of acidity, and allowed the fruit extended “hang time” on the vine, which produced deep colors and ripe, bright flavors. While the crop size was healthy, the clusters themselves were small, as were the berries, ensuring impressively concentrated cabernet flavors in the grapes.
Winemaking
After the grapes were crushed, the unfermented juice and skins (must) were cold-soaked in tank for three days at 52 degrees prior to fermentation to enhance extraction of color and flavor. After fermentation commenced, the juice was drained from one stainless steel tank to another, and back again (a technique known as rack-and-return), to foster even more color and flavor extraction and encourage the formation of the phenolic compounds that produce smoother tannins. After fermentation completed and the juice and skins were allowed to macerate for an additional few weeks, the wine was pressed and transferred to French oak barrels, three-quarters new, where it aged for 26 months prior to bottling in December 2002.
Not Available For Purchase
Tasting Notes & Food Pairings
The 1999 Cakebread Cellars Benchland Select is a stunning example of the power and beauty of Napa Valley Cabernet Sauvignon. If the deep, dark ruby color isn’t enticing enough, then the rich aromas of ripe black cherries, dusty chocolate and cedar certainly will be. On the palate, ripe, dark fruit flavors of cherry, blueberry and cassis mix with hints of chocolate and dried herbs. Supple tannins and a long, smooth finish are the final rewards.
Pairs well with rich beef, pork or lamb dishes.
View recipes that complement this wine
Vineyards
Our Benchland Select Cabernet Sauvignon is made from specially selected vineyards planted on the rolling hillsides, or benchlands, of the Mayacamas Mountains on the Napa Valley’s western side. An eastern exposure, which provides for slightly cooler temperatures, combined with well-drained gravelly loam soils creates the perfect environment for growing slow-ripening, high-quality Cabernet Sauvignon fruit. For this reason, since 1995, we’ve chosen to highlight these magnificent vineyard sources in this enticing 100% varietal blend.
Vintage
At Cakebread Cellars, we find that each growing season is unique. 1999 was certainly no exception; it turned out to be the coolest season of the decade. The season kicked into gear with a long, cold winter, followed by a moderate spring. Bud break came in late March and early April, with bloom complete by early June, a week earlier than the previous year. A cool, dry summer resulted in a rather late harvest, with 124 days from bloom to harvest. This extra “hang time” allowed the grapes to reach optimum ripeness. Additionally, due to rain during bloom in 1998, the 1999 yields were extremely low. The end results were wines with deep color and an excellent balance of fruit and tannins.
Winemaking
Cakebread’s winemaker, Julianne Laks, uses a variety of techniques to create our signature red wines. For starters, she keeps all vineyard lots separate prior to blending so that she can monitor their individual progress. She then can pick and choose the best lots from the Benchland vineyards to create the final blend. Additionally, she cold soaks the juice and skins (must) prior to fermentation to intensify color and flavors and racks the wine from tank to tank during fermentation to stimulate the production of phenolic compounds that help to balance and round out the wine’s tannins. Four weeks of extended maceration and daily tastings also aid in crafting the most well rounded wine possible. Aging in 80% new French oak for 26 months prior to bottling adds another layer of complexity to the wine.
Not Available For Purchase
Tasting Notes & Food Pairings
The resulting wine reflects the exceptional quality of the fruit sourced from three select vineyards in the Napa Valley’s western foothills; including Jack and Dolores Cakebread’s own “Hill Ranch.” The 1998 Benchland Select Cabernet Sauvignon displays aromas of an intense red fruit character and the spiciness of mocha, cocoa and nutmeg. The flavors seamlessly echo those of its aromas, showing a soft, elegant wine that offers plenty of ripe fruit with a lingering balance of vanilla, cedar and supple, well-integrated tannins.
Pairs well with rich beef, pork or lamb dishes.
View recipes that complement this wine
Vineyards
Our Benchland Select Cabernet Sauvignon is made from specially selected vineyards planted on the rolling hillsides, or benchlands, of the Mayacamas Mountains on the Napa Valley’s western side. An eastern exposure, which provides for slightly cooler temperatures, combined with well-drained gravelly loam soils creates the perfect environment for growing slow-ripening, high-quality Cabernet Sauvignon fruit. For this reason, since 1995, we’ve chosen to highlight these magnificent vineyard sources in this enticing 100% varietal blend.
Vintage
The 1998 Benchland Select Cabernet Sauvignon represents the fourth vintage of this wine. It was produced with fruit specifically selected from the gently rolling foothills (or “benchlands”) of the Mayacamas Mountains on the western side of the Napa Valley. The vineyards’ eastern exposure offers cooler temperatures that allow the grapes to mature slowly while the gravelly loam soil provides excellent drainage.
Winemaking
Our winemaking regimen for the Benchland Select included using the “rack and return” process of draining the fermenting juice off the skins and then returning it to the stainless steel tanks. This procedure greatly reduces the young wine’s astringency by softening its tannins while deepening its dark color. As the wine was fermented dry, it was taste-tested for optimum flavor levels before it was separated from the skins and then aged for twenty-six months in a combination of new (65%) and one year old (35%) French oak barrels.
Not Available For Purchase
Tasting Notes & Food Pairings
Our 2004 Benchland Select Cabernet Sauvignon displays forward, fragrant aromas of concentrated blackcurrant, blackberry and black plum fruit with fascinating secondary scents of cocoa powder, hazelnuts, earth and warm spices. On the densely packed palate, rich black fruit, dark chocolate and briary spice flavors are framed by supple, elegant tannins, leading to a long, savory finish. With a firm, deep structure and great reserves of lush, ripe fruit, this well-endowed Napa Valley Cabernet Sauvignon will drink deliciously for another 7-10 years.
Pairs well with rich beef, pork or lamb dishes.
View recipes that complement this wine
Vineyards
The grapes for our 2004 Napa Valley Benchland Select Cabernet Sauvignon, which contains 3% Syrah, came from several prime hillside vineyards in the Oakville and Rutherford appellations, including our own Hill Ranch in Rutherford. Situated along Napa’s gently sloping western benchlands, these superb sites enjoy ideal eastern exposures (resulting in cooler afternoon temperatures) and well-drained soils, allowing their grapes to mature at a slow, even pace. We hand-harvest, ferment and age each vineyard block separately to optimize its distinctive character, then blend the lots to create a Cabernet Sauvignon of exceptional fragrance, depth and character.
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 in Napa Valley in over 20 years. The early budbreak, combined with light crop loads, produced grape clusters with small berries and intense, concentrated flavors, resulting in wines of great depth, intensity and structure. The grapes for our 2004 Benchland Select Cabernet Sauvignon were harvested between September 4th and September 8th.
Winemaking
We fermented the fruit from each vineyard site separately, using the tank sizes, yeast strains, fermentation temperatures and maceration techniques best suited to each lot. During fermentation and maceration (the period after fermentation when the juice and skins remain in contact), winemaker Julianne Laks daily assessed color, flavor and tannin extraction. After draining the wine off the skins, the 2004 Benchland Select was aged for a total of 22 months in French oak barrels, 48% new, selected to maximize the wine’s character, development and expression of terroir. It was bottled in August, 2006.
Not Available For Purchase
Tasting Notes & Food Pairings
Our 2003 Benchland Select Cabernet Sauvignon displays a warm, inviting aroma of coffee, dark chocolate and ripe black fruits, with subtle hints of earth, tar and sweet oak. Plump and round on the palate, it offers lush, broad flavors of black figs, currants, plums and chocolate, balanced by supple tannins and a long, luxurious finish. Precocious, yet beautifully structured, this plush, generous Napa Valley Cabernet Sauvignon is delicious to drink now, but will handsomely reward another 7-10 years of cellaring.
Pairs well with rich beef, pork or lamb dishes.
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Vineyards
The grapes for our 2003 Benchland Select Napa Valley, which is 100% Cabernet Sauvignon, came from vineyards in Oakville (75%) and Rutherford (25%) that lie on Napa’s gently sloping western benchlands. The eastern exposures of these well-drained hillside vineyards enjoy cooler afternoons than many Napa vineyards, allowing the grapes to mature at a slow, even pace. Each vineyard block is hand-harvested and the fruit processed separately to maximize its singular character, enabling us to craft a blend boasting an exceptional concentration of color, fragrance and flavor. In 2003, the grapes were harvested at optimal ripeness between October 16th and 21st.
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 early-ripening varieties. October, however, brought classic autumn weather, with crisp mornings, warm afternoons and cool evenings, which extended the harvest by several weeks, enabling us to harvest our Cabernet Sauvignon grapes at ideal sugar levels. Red wines from the topsy-turvy 2003 harvest are rich and deeply colored, with excellent concentration and balance.
Winemaking
The fruit from each vineyard was processed separately, so we could employ the tank size, yeast strain, fermentation temperature, and maceration technique best suited to each lot. During fermentation and maceration, the wine was tasted daily to assess color and flavor extraction and tannin levels. The 2003 Benchland Select was aged 22 months in French oak barrels, 40% new, with the barrels for each lot carefully selected to maximize that wine’s character, development and expression of terroir prior to blending. The finished wine was bottled in August, 2005.
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Tasting Notes & Food Pairings
Our 2002 Benchland Select Cabernet Sauvignon displays a complex, seductive aroma of ripe blackberry and plum fruit augmented by scents of tar, coffee and sweet oak. On the palate, the wine is full-textured and lush, with rich plum, black fig and cocoa flavors supported by smooth tannins. Boasting excellent structure and balance, this delicious Napa Valley Cabernet is delightful to drink now, but will handsomely repay another 7-10 years of cellaring.
Pairs well with rich beef, pork or lamb dishes.
View recipes that complement this wine
Vineyards
The grapes for our Napa Valley Benchland Select Cabernet Sauvignon, which in 2002 was blended with 14% Malbec, come from vineyards in Oakville and Rutherford that lie on Napa’s western benchlands, with 50% issuing from Cakebread Cellars' estate vineyards. The eastern exposures of these gently sloping, well-shaded hillside vineyards allow the grapes to mature at a slow, even pace, which results in wines with optimal color, fragrance and flavor intensity. In 2002, we harvested the fruit at full ripeness between September 16th and October 8th.
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 the grapes were crushed, the “must” (unfermented juice and skins) was cold soaked in tank for two days to enhance color and flavor extraction. Once fermentation begins, the temperature is carefully monitored and adjusted to control the rate of fermentation, as well as keeping favorable conditions for the yeast. The “cap” of skins that forms at the top of the tank is dispersed throughout the fermenting juice for optimal tannin extraction during a procedure called “pumpover” (sprinkling juice over the cap). Another technique called “rack and return” where the juice is drained and returned back over the cap thoroughly macerates juice and skins and helps to soften tannins. The winemaker tastes the wine daily to assess tannin levels, wine texture and mouthfeel. When the wine shows good fruit intensity, and is balanced with ripe tannin, the wine is gently drawn off of the skins as “freerun”. The “freerun” was transferred to French oak barrels, of which 55% are new, where it aged 20 months prior to bottling in April 2004.
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Tasting Notes & Food Pairings
Lavish dark cherry, boysenberry, blackberry and blackcurrant aromas, complemented by intriguing loam, mocha and toasty oak scents, introduce our 2011 Benchland Select Cabernet Sauvignon. Smooth and round on the palate, with wonderfully soft tannins, its plush boysenberry, blackberry, black fig and ripe cherry flavors take on savory earth, chocolate, mineral and toasted oak tones in the wine’s long, fruitful finish.
Andouille Crusted Filet Mignon with Garlic
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Vineyards
Our Benchland Select Cabernet Sauvignon is crafted from two exceptional vineyards in Napa Valley’s gently sloping western benchlands, including Jack Cakebread’s Hill Ranch in the heart of the famed Rutherford appellation not far from the winery. These sites enjoy ideal eastern exposures, well-drained soils and mild afternoon temperatures, resulting in uniform fruit ripening and wines that are simultaneously opulent and elegant.
Vintage
2011 was a challenging vintage. The year began with a wet winter and spring, followed by atypically cool summer weather and several October rainstorms. Not surprisingly, our Napa Valley grapes ripened slowly, resulting in a prolonged harvest. To address the situation, we thinned fruit from our vines to ensure full ripening of the remaining clusters and sorted meticulously through the grapes at the winery so that only the best berries were sent to the crusher. This helped achieve our goal of making a characteristically layered and opulent Benchland Select Cabernet Sauvignon.
Winemaking
In order to maximize color extraction, tannin structure and vineyard expression, we use a mix of small and larger tanks to ferment the components of our Benchland Select Cabernet Sauvignon. Our winemaker, Julianne Laks, carefully tailors tank sizes, yeast strains, fermentation temperatures and maceration techniques to the attributes of each lot of grapes, which vary by location, ripeness level and clonal type. Such specialized fermentations, combined with lot-specific barrel aging regimens, ensure that the finest attributes of each vineyard are reflected in the final blend. Our 2011 Benchland Select spent a total of 19 months aging in French oak barrels, 45% new, prior to bottling in July, 2013.
Quantity is limited. Call the winery at (800) 588 - 0298
Tasting Notes & Food Pairings
Classic varietal aromas of pure, ripe boysenberry and blackberry fruit, coupled with enticing loam and mocha scents, introduce our thoroughly delicious, superbly balanced, 2012 Benchland Select Cabernet Sauvignon. Wonderfully dense, rich and supple on the palate, with deeply concentrated black cherry, blackberry and black fig flavors, it boasts round, seamlessly integrated tannins and an extremely long, lush finish. Magnificent now, this singular vintage of Benchland Select will grow even more sumptuous over the next 6 to 8 years.
October 01, 2014
95 points
Robert Parker Online
One of the flagship wines of Napa Valley is Cakebread’s 2012 Cabernet Sauvignon Benchland Select. Made from 100% Cabernet Sauvignon from Oakville (27%) and Rutherford (73%), and aged 21 months in 52% new French oak, it exhibits a dense ruby/purple color, lots of minerality, a hint of oak in the background, and abundant crème de cassis fruit. The wine is full-bodied with beautiful integration of acidity, tannin and wood. It is still youthful, but the opulent characteristic of the 2012s is well-displayed. This brilliant wine can be drunk early in life, or cellared for another 10-15+ years.
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Vineyards
The grapes for our Benchland Select Cabernet Sauvignon come from two outstanding vineyards in Napa Valley’s gently sloping western benchlands, with the majority from winery founder Jack Cakebread’s Hill Ranch in the heart of the famed Rutherford appellation, home to our winery. These sites enjoy ideal eastern exposures, well-drained alluvial soils and mild summer afternoons, resulting in uniform fruit ripening and cabernets that are both opulent and elegant
Vintage
2012 was a spectacular 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 grapes at peak maturity with a perfect balance of deeply concentrated fruit flavors, bright acidity and ripe, supple tannins.
Winemaking
We ferment the individual lots of this 100% Cabernet Sauvignon – representing six separate vineyard blocks and four different cabernet clones – in small stainless steel tanks to maximize color extraction, tannin structure and vineyard expression. Tank sizes, yeast strains, fermentation temperatures and maceration techniques are tailored to the character of each lot. Such specialized fermentations, combined with lot-specific barrel aging regimens, ensure the finest attributes of each vineyard are reflected in the final blend. Our 2012 Benchland Select spent 21 months aging in French oak barrels, 52% new, prior to bottling in July, 2014.
Not Available For Purchase
Tasting Notes & Food Pairings
Ripe, dramatically concentrated aromas of boysenberry, blackberry and blackcurrant fruit, coupled with seductive chocolate and loam scents, introduce a lush palate of luxurious dark berry, cassis, black fig and dark chocolate flavors framed by round, supple tannins. Seamlessly structured and beautifully balanced, with a very long, sumptuous finish, our 2013 Benchland Select is irresistibly delicious now, but will handsomely reward another 7-10 years of bottle age.
June 29, 2015
94 Points
Robert Parker Online
Cakebread Cellars have been on a roll, and looking back at the 2005s makes me realize just how impressive their wines have been. The 2005 Cabernet Sauvignon Benchland Select is a stunner. From the gravelly, loamy soils of the western benchlands in Napa Valley, it was aged 21 months in French oak, but the oak is not overdone, and the result is a wine with gorgeous blueberry, blackberry and cassis fruit, licorice and white chocolate notes, supple tannins, a medium to full-bodied opulence, and an undeniably seductive feeling at its plateau of maturity, where it should hold for another decade. This is a great effort from the Cakebread family to drink over the next decade.
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Vineyards
The grapes for our Benchland Select Cabernet Sauvignon come from two outstanding vineyards – one in Rutherford, the other in Oakville – on Napa Valley’s gently sloping western benchlands. In 2013, the majority of the fruit (59%) came from winery founder Jack Cakebread’s Hill Ranch in the heart of the famed Rutherford appellation. Both sites benefit from an ideal eastern exposure, well-drained alluvial soils and mild summer afternoons, resulting in uniform fruit ripening and cabernet sauvignons that are simultaneously opulent and elegant.
Vintage
In 2013, a warm, dry spring initiated early bud-break, ensured trouble-free vine flowering and grape set, and led to a consistently mild summer fostering steady, even ripening and grapes boasting wonderful flavor concentration. Our Benchland Select grapes were picked between September 25th and October 3rd with an optimum balance of sugar and acidity.
Winemaking
We harvested and fermented our 2013 Benchland Select grapes from eight separate vineyard blocks containing four superior cabernet sauvignon clones (4, 7, 15 and 337). The individual lots fermented in small stainless steel tanks to maximize color, flavor and tannin extraction. Tank sizes, yeast strains, fermentation temperatures, maceration techniques and barrel aging regimens were specifically tailored to the character of each lot, ensuring that the finest attributes of each vineyard block were reflected in the final blend. Our 2013 Benchland Select spent 22 months aging in French oak barrels, 54% new, prior to bottling on August 5th, 2015.
Not Available For Purchase
Available to Wine Club Members Dec 2018
Tasting Notes & Food Pairings
A big, ripe nose of fresh boysenberry, blackberry and dark cherry fruit, complemented by seductive roasted earth and dark chocolate scents, introduces lush, deeply concentrated flavors of boysenberry, blackberry, dark cherry and cassis framed by firm, but supple tannins. The wine’s dramatically long, savory finish showcases rich, dark fruit with notes of chocolate, spice and toasted oak. Thoroughly delicious now, this complex, opulent, Napa Valley cabernet sauvignon will handsomely reward another 7-10 years’ aging.
October 31, 2017
94 Points
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Drink 2017 - 2035
Robert Parker Online
The 2015 Cabernet Sauvignon Benchland Select displays a deep garnet-purple color with a very pretty nose of lilacs and roses over a core of cassis, blueberries and black cherries with hints of baking spices and dusty earth. The palate is rich and generous, with perfumed fruit framed by fine-grained tannins and loads of freshness, finishing long.
February 01, 2018
95 Points
International Wine Report
The Cakebread Cellars 'Benchland Select’ Cabernet Sauvignon is a total knockout in this vintage. It opens with seductive aromatics of ripe blackberries and dark currants, with loam, espresso, spices, spring florals and graphite adding wonderful complexity. On this palate this possesses a gorgeous full body with a lovely round, voluptuous texture and remarkable overall depth and concentration. It continues to demonstrate outstanding balance and a beautiful seamless quality through the long, supple finish. A total beauty, with characteristics that remind me of a young Pauilliac. This should thrive in the cellar for years to come.
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Vineyards
Our 2015 Benchland Select Cabernet Sauvignon is a blend of grapes from two superior vineyards in the gently sloping western benchlands of Napa Valley’s famed Oakville and Rutherford appellations. Boasting ideal eastern exposures, these vineyards benefit from cool afternoon shade provided by the Mayacamas Mountains, allowing the grapes to mature at a slow, even pace. The benchlands’ gravelly loam soils afford excellent drainage, enabling growers to precisely calibrate the amount of water required to nourish the vines. Coupled with mild summer afternoons, these conditions result in uniform grape ripening and cabernet sauvignons displaying opulent fruit, an elegant mouthfeel and fine structure.
Vintage
After abundant harvests from 2012 through 2014, the 2015 growing season experienced more weather extremes 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.
Winemaking
After harvesting our Benchland Select grapes from multiple vineyard blocks containing five superior cabernet sauvignon clones, we gently destemmed the clusters and fermented each lot of fruit in small, stainless steel tanks designed to maximize color, flavor and tannin extraction. Yeast strains, fermentation temperatures, maceration techniques and barrel aging regimens were specifically tailored to the character of each lot to capture the finest attributes of each vineyard block in the final blend. Our 2015 Benchland Select spent 22 months aging in French oak barrels, 63% new, prior to bottling in July, 2017.