NIce nose...very smooth and softened, just right amount of cooperage,read, little...hint of fruit,perhaps black rasberry...recommend but very pricey.
Wine Maker Notes
Dennis Cakebread’s supremely simple definition of wine could serve as a statement of intent for the Cakebread family. Cakebread Cellars’ reputation for generous hospitality is due in large part to Dolores Cakebread’s avid interest in garden farming and cooking, which led her to complete the professional cooking curriculum at Le Cordon Rouge in San Rafael. She has tailored the skills and techniques she learned there to the fresh produce from the family garden and Cakebread Cellars’ portfolio of wines, with the result that Cakebread has been at the forefront of the American healthy eating movement since the early 1980s. Dolores is responsible for Cakebread Cellars’ American Harvest Workshop, an annual four-day seminar where top American chefs interact with the winemaker, local food producers and media to discuss wine, food and a healthy lifestyle.
This wine is a blend of superior grapes from the valley’s finest Cabernet Sauvignon appellations, with 95% from
the warmer northern region and 5% from cooler Carneros in the south. Fruit from multiple, diverse
microclimates is used to craft a rich, yet elegant Cabernet Sauvignon that marries the lush black fruit and sturdy tannins typical of the valley’s warmer northern microclimates with the bright fruit tones and crisp acidity of its cooler southern reaches. The 2009 blends 13% Merlot, 8% Cabernet Franc and 3% Petit Verdot to add to the complexity of this classic Napa Valley red. Each vineyard lot was cold soaked for 36-48 hours, then fermented and matured for six months in French oak barrels (42% new) before blending and aging an additional 14 months in barrel before bottling.
76% Cabernet Sauvignon, 13% Merlot, 8% Cabernet Franc and 3% Petit Verdot