Cakebread Cabernet Sauvignon

About This Wine

Some wineries eschew blending. Some embrace it.Cakebread Cellars falls into the latter group. “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 Napa Valley’s warmer northern microclimates, with the bright fruit tones and crisp acidity characteristic of its cooler southern reaches,” Dennis Cakebread tells us.
But there’s more to blending than fruit sourcing. Cakebread also believes in multiple varietal blending. That’s why it adds Semillon and Sauvignon Musqué to its Sauvignon Blanc... and why it added Merlot, Cabernet Franc and Petit Verdot to its 2009 Cabernet Sauvignon.
Each varietal lends an important “piece” to the Cabernet cuvee’s “puzzle,” resulting in a boldly structured wine that’s deep in color, fragrant in aroma, rich in mouthfeel and complex in flavor and finish. You’ll never find a “one-dimensional” wine coming out of the Cakebread cellar.

About Cabernet Sauvignon

Deep color and richness with the potential to age a long time, and better still if aged in oak before bottling. Classic flavors blackcurrant, plum, cherry and spice. The most popular varietal of red wine in America.

Tasting Notes
Bright and lovely up front, with clean scents of fresh red berries, this builds to full-on oakiness in the end. The oak tannins cushion the wine, but also weigh it down with some bitterness, lasting on the scent of espresso-roast coffee beans. A grilled sirloin will bring the wine into balance.