Tag Archives: cabernet sauvignon

Staff Pick: Firestone Cabernet Sauvignon

Wine: Firestone Santa Ynez Valley Cabernet Sauvignon 2009
Reviewer: Rachel
Rating: 4 Stars

Review: The Firestone Santa Ynez Valley Cabernet Sauvignon 2009 is a beautiful example of a Cabernet coming out of the Central Coast of California. It is smooth, supple and extremely food friendly. This wine is loaded with dark, juicy fruits such as blackberry, black currant and black cherry. The chocolate, mocha and cedar notes also contribute to the richness and depth of this wine.
This is an excellent, affordable Cabernet to enjoy any night of the week. Enjoy this wine with a juicy burger,  grilled steak, meat lovers pizza or lamb chops.

{88% Cabernet Sauvignon, 10% Petit Verdot, 1% Cabernet Franc, 1% Merlot}

Thick skin, big pips – how Cabernet Sauvignon came to dominate

One of the most well known wine grapes in the world, one that crafts the age-worthy collectibles of Bordeaux and California, the red variety we call the “King of Grapes,” a grape planted in just about every wine growing region in the world, and the grape that has it’s own day (August 30) to celebrate it. That’s right. We’re talking Cabernet Sauvignon.

But from where did Cabernet Sauvignon originally hail? Due to its popularity and its ability to grow in so many places, one would think it dates back to the beginning of wine as we know it. But in fact, Cabernet Sauvignon is a fairly recent variety. Thanks to DNA testing, we now know that it spawns from a crossing between Cabernet Franc and Sauvignon Blanc. Seems obvious given the name, but fascinating nonetheless. The grape can have what we call a “bell pepper” characteristic, something found in both Cabernet Franc and Sauvignon Blanc.

Cabernet Sauvignon established itself as one of the premier wine varieties of the world by having a number of distinguishing characteristics.

1. Thick skin, big pips. Kind of metaphor in our own life, too – you need those things to survive, flourish and become king, which defines Cabernet Sauvignon in the grape world! With a high pip to pulp ratio, and those thick skins, the grape is super high in phenolics. That makes wine with lots of color and pretty significant tannins.

2. A “varietal” flavor blended with a reflection from where it’s grown. This may sound like every grape, but Cabernet Sauvignon is in fact unique in this. Not only does it taste like Cabernet Sauvignon, it tastes like the region from which it comes.

3. Ageability. Chalk that up to those thick skins and big pips. High phenolics can make a wine that ages, and ages well. Examples of course are Bordeaux, some California Cabernet, and more new world bottlings that are proving what the grape can do.

Cabernet is also a blender. Rarely does it produce top quality wines on its own (though it can). Instead, it is backed by supporting roles from grapes like Merlot, Cabernet Franc, Malbec, Petit Verdot and, in the new world regions, grapes like Syrah and Carmenere. It is one of the most well-known grape varieties in the world. It’s unique, yet adaptable. It graces many a table, pairs well with a steak and is a go-to bottle for many.

So stock up on some Cabernet and celebrate the King of Grapes on August 30.

 

The ageability of Cabernet

One of the most attractive aspects of Cabernet Sauvignon, especially to collectors, is its ability to age. For a long time. The bountiful phenolics of the grape produce a wine able to age for a very long time in the cellar. Not that every Cab should age, but those made have that ability, and for those who have tasted the result, you are well aware of the benefits you reap when you age the right bottle.

So how do you know if a bottle is worth throwing in the cellar and for how long? For those not terribly experienced with knowing wines, regions, grapes and which wines are meant to age, it’s pretty difficult. A wine’s ageability can only be assessed once it is tasted. It has to have the structure, the backbone, the complexity, the balance and a certain weight to it to be age-worthy. Not to say it has to be a heavy wine, but it needs substance. So many wines taste good right now, right away, and they are meant to! Those that will benefit from age may taste delicious now, they may not. They may taste “tight” or “tannic.” Once you’ve tasted enough wines, you may know which can be cellared longer than others. Until then, take a few things into account.

Region- certain regions are known to produce age-worthy wines, like Bordeaux, Piedmont (Italy), Rioja… And others are known to produce drink-them-now styles, like Australia and Chile. However, regions known for aged wines and regions known for early wines both will produce the opposite as well.
Producer – may be a better way to gauge whether a wine has that cellar potential. Chateau Mouton-Rothschild certainly does not produce a bottle meant to be drunk the same year, while Yellow Tail probably doesn’t make many bottles that will last more than 2.
Price – I realize you should never judge a bottle on price, but if you find a Cabernet under $15, I’m going to take an educated guess that keeping it in the cellar 20 years will NOT make it taste better. Quality wines meant for long term ageing will probably have a higher price tag.
Reviews – I don’t mean ratings, I mean the actual reviews. Read what the critics have to say. They have been tasting wines for some time and have an idea of how long a wine might be able to age. They are not always right, but they often give ranges of when a wine could be drunk.  It may not be exact, but it could help in figuring out if it’s your ideal wedding wine or your 10 year wedding anniversary wine.

Remember, wine is not an exact science, there are no rules that cant’ be broken and it’s all about you. Also remember the majority (and I mean over 90%) of wines are meant to be drunk within the first few years of release. Cheers :)

WineShopper Tasting Notes

A few of the Wine.com staff got together to taste some of this week’s WineShopper wines. Here’s what they had to say:

Geyser Peak 2006 Cabernet Sauvignon

Kristin: A little restrained at first but opens up nicely with some lush berry flavors, nicely integrated tannins and oak – how can you beat this Cab for the price!? Serve at your next dinner party and watch them ooh and ahh.

Matt: A solid fruity cabernet with plum and cherry flavors that will have your friends guessing the cost of the bottle is double of what you actually paid. I’d recommend having this with pork or a hearty stew.

Kristine: The smokiness and berry flavors definitely stand out. Not overly bold for a Cab, making it easy to pair with a variety of meals and pleasing to a variety of palates. The price makes it taste even better, a great selection to stock up on for a party.

Heggies 2007 Chardonnay

Kristin: Very nice nose with abundant fragrant citrus and some floral, crisp and steely on the palate like a fine Burgundy, just the right amount of fruit to balance some nice acid – I would definitely pick up a bottle of this wine to serve with a French influenced meal.

Matt: A refreshing Chardonnay with lemon and citrus flavors that would be a great addition to a BBQ or a Sunday picnic in the park. My friends and I tried the bottle on the weekend and they all loved it.

Kristine: Mmmmm…what a delightful fruity smell. Crisp and medium bodied with a notable amount of acid.

Bodegas Palacio 2005 Reserva Especial

Kristin: Wow, is this a Rioja? Very appealing peppery, almost jammy nose and ripe fruit flavors, with the classic acidic backbone you expect in a great Rioja – my favorite of the bunch for its great balance of fruit, oak and acid.

Kristine: Beautifully dark, pleasantly peppery, and enjoyably acidic. Loved it. Also my favorite of the three. I would serve this with pork chops during a romantic dinner for two.

One of the other Wine.com staff snuck off with the bottle before Matt could enjoy it.

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Tasting the Kenwood Artist Series

Last night I had the pleasure of tasting the 2004 Kenwood Artist Series Cabernet Sauvignon. Excellent wine. Excellent story.

The Story Behind the Wine:  Each year, a different artist draws the label for Kenwood’s Artist Series, hence the name Artist Series. For the 2004 vintage, a man named Shepard Fairey kenwood labelwas chosen to draw the label. You may recognize the name – Fairey is the man responsible for taking an existing photo of Barack Obama and putting it in color, creating the iconic HOPE poster that became synonymous with the campaign. He is hailed as one of the most influential “street artists” of our time. The label he created for the Artist Series portrays a “Peace Woman.” Says Kenwood, “the "Peace Woman" is a symbolic representation of the peaceful, nurturing side of humanity. Fairey feels that the female trait of empathy should be embraced to maintain a balanced society.” Sounds good to me! 

The Wine: The 2004 marks the 30th release of the Artist Series from Kenwood, which is a blend of the best lots of Cabernet Sauvignon from the vintage, with 3% of Malbec mixed into the blend this year. Almost 80% of the grapes hail from Sonoma Valley, the remainder coming from Dry Creek Valley. The wine is fermented in stainless steel tanks and receives 30 months of barrel aging. It hangs out in bottle another year and a half before release. Those are the technical details, now for the taste.

Deep garnet color, with concentrated ripe blackberry, current and some vanilla on the nose. While rich normally describes texture and mouthfeel, I couldn’t help but want to label the aromas as rich. Kind of like blackberry pie. Drinking it confirmed all in the nose, as well as a touch of cedar. Tannins were ripe and silky and the finish lingering. Good structure and intense, but not one I’d throw in the cellar for very long. Everything was so silky smooth already, I didn’t get that extra kick behind the structure that suggests improvement with significant cellar age. Though it could easily withstand a few more years in the cellar, I don’t know how much it would change, or if I would like it better after cellar evolution. Which is not necessarily a bad thing! It’s a drink-it-now style of Cabernet. And it paired great with my steak.