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337 Lodi Cabernet Sauvignon 2006

Winemaker's Notes:

The winemaking process for the 337 Cabernet Sauvignon begins in the vineyard, where the winemakers closely monitor the development of flavors and most importantly, the evolution of the tannins. When the tannins achieve optimal ripeness around 25 brix, the grapes are picked at night and delivered to the winery cold. At the winery, the grapes are destemmed, but not crushed, resulting in a good mix of whole berries to crushed berries. These grapes sit in the tank for 24-36 hours cold before the fermentation begins. After the grapes go through primary and malolactic fermentation, the wine is barrel-aged in a mix of French and American oak.

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337:
337 is a Cabernet Sauvignon named for the French vine clone, grown in the Clay Station Vineyard in the Lodi foothills of the Sierra Nevada Mountains in California. Clay Station is named for a stagecoach stop that existed in the area during the Gold Rush. Clones are assigned a specific number when the vine mutates with significant changes, distinguishing it from others. The wine is a brand offshoot of Delicato family wines. 

Member Reviews for 337 Lodi Cabernet Sauvignon

Add your review
Snooth User: janabagana
4652424
0.00 5
06/25/2008

A rush of spice with blackberries and cherry. The finish is smooth and velvety and the flavor of the cabernet is not lost.


Snooth User: Alphawine
423125
5.00 5
01/31/2008

This is my favorite cabernet. It was recommended to me at a restaurant and I haven't been able to find one I liked as well since. It has a deep, rich flavor balanced with a sweetness not typically found in cabernets.


Snooth User: GoinGray
737701,347
3.00 5
08/24/2008

herby/cabbage scent strong - allow to breathe before drinking sour/smoky flavors


Snooth User: Tiboutoo
27716134
4.00 5
11/09/2008

From the wine tasting party, this was Alaska -- brought by Bo. I liked it. I said it was good and smooth.


Snooth User: madaboutmerlot
23930239
3.50 5
05/03/2011

Starts Smooth dry finish will age well high in tannins at the finish pairs well with new hasten dazs blackberry cabernet sorbet


Snooth User: janabagana
4652424
4.00 5
06/25/2008

A rush of spice with blackberries and cherry. The finish is smooth and velvety and the flavor of the cabernet is not lost.


Snooth User: Geechee
15757523
3.50 5
03/28/2009

Another great buy and easy to find. Balanced but rich.


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External Reviews for 337 Lodi Cabernet Sauvignon

External Review
01/17/2009

Wine Tasting NotesThis wine is dominated on the nose by black fruits, blueberries, liquorice and cola notes. It offers hints of cedar, vanilla and cigar box from the oak. On the palate, this strong wine presents deep, rich fruit flavors and is well complemented with softer tannins from the Napa Valley Cabernet Sauvignon.



Tasting Notes:

At the winery, the grapes are destemmed, but not crushed, resulting in a good mix of whole berries to crushed berries. These grapes sit in the tank for 24-36 hours cold before the fermentation begins. After the grapes go through primary and malolactic fermentation, the wine is barrel-aged in a mix of French and American oak.

The winemaking process for the 337 Cabernet Sauvignon begins in the vineyard, where the winemakers closely monitor the development of flavors and most importantly, the evolution of the tannins. When the tannins achieve optimal ripeness around 25 brix, the grapes are picked at night and delivered to the winery cold. At the winery, the grapes are destemmed, but not crushed, resulting in a good mix of whole berries to crushed berries. These grapes sit in the tank for 24-36 hours cold before the fermentation begins. After the grapes go through primary and malolactic fermentation, the wine is barrel-aged in a mix of French and American oak.

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