Cabernet Sauvignon Sonoma Valley 2006
Nose is almost intense and like a Super-Tuscan. Distinct cherry fruit and dusty leathery aromas with hints of floral perfume. Lively acid on the attack with rich ripe layered cherry and cassis, some smokey notes with bit of mineral stone and fuzzy tannin. Finish fades slowly of same. Delicious. Not a fruit bomb. Dryish. Body medium plus, acid medium, tannin medium.Add winemaker's notes
Nose is almost intense and like a Super-Tuscan. Distinct cherry fruit and dusty leathery aromas with hints of floral perfume. Lively acid on the attack with rich ripe layered cherry and cassis, some smokey notes with bit of mineral stone and fuzzy tannin. Finish fades slowly of same. Delicious. Not a fruit bomb. Dryish. Body medium plus, acid medium, tannin medium.
This is a very dark wine with aromas of dark fruit - blackberries, dried cherries, and slight touches of vanilla with some hints of cassis and tanned leather. The tannins are light and acidity relatively low, which results in a medium bodied, well balanced, and very silky feel. Pair this food-friendly Cab veal or other simply-prepared meats.
For a mass produced cab, this is solid. Year-over-year delivers a bright, fruity and enjoyable wine.
One of my Fav under $20 bottles. Yet to find something that comes close.
We didn't like it when we first tried it. It was too dry, not fruity enough, kind of simple. We went away for a long weekend and five days later, found that we had left some in an open bottle in the fridge. Surprise! Five days later it was better!? Tasted more fruity, some distinct pepper. Maybe it just tasted better because it was cold. In any case not a great Cab, bit not bad. I'll give it a three. At ten dollars it would be a great Cab. At fifteen, about as good as you'll find for a $15 Cab. Would not pay more than that. Rated a three.
A little smokier than my personal taste
I liked this cab, especially for it's price-$16. I'd give it a B+.
External Reviews for Cabernet Sauvignon Sonoma Valley
This yummy Sebastiani is an excellent example of what California brings to the table when you talk about cabernets. It has wonderful aromas and flavors of dark berries which really jump out at you. And the deep dark ruby color shows the great strength and richness of this wine. This is a great value and would go well with any red meat dish.
Sebastiani did fine work with their 1999 Sonoma Cab, which offers up tasty blackberry and clove flavors, and supple tannins that carry the fruit and spice without giving much resistance to their primacy.
Wonderful core of pure, rich, mint-laced blackberry and black cherry fruit is sharply focused, rich and concentrated, offering a sense of elegance and finesse. Finishes with integrated tannins and a touch of mocha-laced oak. Drink now through 2008.
Firm, with a tight, focused band of currant, anise, cedar and tobacco that unfolds gracefuly, revealing subtle naunces and excellent depth and concentration. Best from 2005 through 2011.
What a nice wine, so easy to drink, you might miss the complex nuances. It's very soft and lush, with well-ripened flavors of currants and cherries, and a hefty dose of oak. This lush Cab has a classy depth and elegance.
Refreshingly classy depth and complexity can be found in this affordable Cabernet. Big, ripe red fruits and a firm backbone of tannin and oak, yet it is so easy to drink you may miss all of these intricacies and fall in love with it... just because. Soft, luxurious flavors of red currants, blackberries and black cherries allow this modestly-priced red to stand in a class of its own.
With a dark garnet color, this wine opens with Bing cherry and blackberry aromas, laced with subdued oak. Black cherry fruit and leafy, tea-like flavors gush over the palate. Less tannic, this elegant Cabernet has a beautiful softness on the finish. This wine pairs nicely with steaks and sharp cheeses.
Food Pairings for Cabernet Sauvignon Sonoma Valley
Grilled Lamb Rib Chops with a Rosemary & Sage Crust Recipe
Short Ribs Braised with Rosemary, Garlic, and Sherry Recipe
Beef Ragù Chiantigiana Recipe
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Rigatoni with Brisket and Porcini Ragù Recipe
New York Strip Steaks with Blue Cheese Butter Recipe
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