• WA: 88

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Flickinger Wines USD 55.00 750ml

Cakebread Cellars Cabernet Sauvignon Napa Valley Benchland Select 2001

Winemaker's Notes:

Vintage: The 2001 vintage was a bit of a roller coaster ride. A warm March led to early bud break, followed by April frosts that reduced the crop in some north coast regions. May and June were warm, ensuring a healthy bloom and grape set, but the weather turned cool in July. A brief mid-August heat spell reignited the ripening process, which slowed again with cool weather in late August and early September. Fortunately, a classic California Indian summer ensued, bringing the harvest to fruition in October with a moderate crop of fully ripened, small-berried Cabernet Sauvignon grapes blessed with ripe, intense flavors. Vineyards: The grapes for our Benchland Select Cabernet Sauvignon come from two outstanding vineyards in the Oakville (55%) and Rutherford (45%) appellations of Napa Valley. Both are located in the benchlands of the Mayacamas Mountain Range, on the western side of the valley. The eastern exposures of these gently sloping, well-shaded hillside vineyards allow the grapes to mature at a slow, even pace, and their gravelly loam soils provide excellent drainage, permitting a precise calibration of the amount of water required to nourish the vines. Because of the superb quality of these vineyards, we've used them since 1995 to produce our Benchland Select bottling. In 2001, we harvested the fruit at full ripeness between October 4th and October 10th. Winemaking: After the grapes were crushed, the unfermented juice and skins (must) were cold-soaked in tank for two days prior to fermentation to enhance color and flavor extraction. After fermentation commenced, the juice was drained from one stainless steel tank to another and back again (a technique known as rack-and-return), to foster even more color and flavor extraction and encourage the formation of the phenolic compounds that produce smoother tannins. After fermentation completed, the juice and skins were allowed to macerate for an additional 3.5 weeks, with daily pumpovers, to further extract flavor and soften tannins. The wine was then pressed and transferred to French oak barrels, 75% new, where it aged 23 months prior to bottling in August 2003.

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Cakebread Cellars:
Cakebread Cellars is located in the heart of the Napa Valley on Highway 29 between Oakville and Rutherford. Family owned and operated for 36 years, we pride ourselves on making full flavored, balanced and elegant wines.
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe

Member Reviews for Cakebread Cellars Cabernet Sauvignon Napa Valley Benchland Select

Add your review
Snooth User: mprice12
82084560
4.00 5
04/14/2011

One of the better 01's Ive had. Elegant well structured and balanced. Found the cherry flavors integrated well with the oak and nutmeg. Notes of vanilla and cedar. Long velvety finish!


Snooth User: rundrinkeat
111132153
0.00 5
07/02/2012

Really nice. Good tannins... there, but not overpowering.


Snooth User: nemas14
1840603
3.50 5
05/21/2009

Three and a half glasses


External Reviews for Cakebread Cellars Cabernet Sauvignon Napa Valley Benchland Select

External Review
Source: JJ Buckley Fine Wines
11/04/2011

A Cabernet Sauvignon wine from California in USA. 2001 Cakebread Cellars Cabernet Sauvignon Three Sisters 750ml


External Review
Source: JJ Buckley Fine Wines
11/04/2011

Aromas of herb, stewed plum and earth turn dry and leathery, making this one tough to swallow and leaving little hope for a future... Wine Spectator. A Cabernet Sauvignon wine from California in USA. 2001 Cakebread Cellars Cabernet Sauvignon Benchland Select 750ml


External Review
Source: JJ Buckley Fine Wines
09/22/2010

This attractive, open-knit Cabernet Sauvignon exhibits a dark ruby/purple color, a forward, pleasant bouquet of cedar wood, black currants, cherries, and earth, supple tannin, and a savory, medium-bod... Robert Parker's Wine Advocate. A Cabernet Sauvignon wine from California in USA. 2001 Cakebread Cellars Cabernet Sauvignon 750ml


External Review
Source: JJ Buckley Fine Wines
11/14/2013

Aromas of herb stewed plum and earth turn dry and leathery making this one tough to swallow and leaving little hope for a future... Wine Spectator.



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Shipping to:

Vintage: The 2001 vintage was a bit of a roller coaster ride. A warm March led to early bud break, followed by April frosts that reduced the crop in some north coast regions. May and June were warm, ensuring a healthy bloom and grape set, but the weather turned cool in July. A brief mid-August heat spell reignited the ripening process, which slowed again with cool weather in late August and early September. Fortunately, a classic California Indian summer ensued, bringing the harvest to fruition in October with a moderate crop of fully ripened, small-berried Cabernet Sauvignon grapes blessed with ripe, intense flavors. Vineyards: The grapes for our Benchland Select Cabernet Sauvignon come from two outstanding vineyards in the Oakville (55%) and Rutherford (45%) appellations of Napa Valley. Both are located in the benchlands of the Mayacamas Mountain Range, on the western side of the valley. The eastern exposures of these gently sloping, well-shaded hillside vineyards allow the grapes to mature at a slow, even pace, and their gravelly loam soils provide excellent drainage, permitting a precise calibration of the amount of water required to nourish the vines. Because of the superb quality of these vineyards, we've used them since 1995 to produce our Benchland Select bottling. In 2001, we harvested the fruit at full ripeness between October 4th and October 10th. Winemaking: After the grapes were crushed, the unfermented juice and skins (must) were cold-soaked in tank for two days prior to fermentation to enhance color and flavor extraction. After fermentation commenced, the juice was drained from one stainless steel tank to another and back again (a technique known as rack-and-return), to foster even more color and flavor extraction and encourage the formation of the phenolic compounds that produce smoother tannins. After fermentation completed, the juice and skins were allowed to macerate for an additional 3.5 weeks, with daily pumpovers, to further extract flavor and soften tannins. The wine was then pressed and transferred to French oak barrels, 75% new, where it aged 23 months prior to bottling in August 2003.

Recipe Downloader

RiceSelect

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