Cakebread Cellars Cabernet Sauvignon Napa Valley Three Sisters 2000

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3.78 5 0.5
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Winemaker's Notes:

Vintage: The 2000 growing season in Napa Valley was atypically cool, which resulted in the grapes for our Benchlan...

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  • WS: 89

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Flickinger Wines
Chicago, IL (1,800 mi)
USD 69.00
750ml
Buy Now

Just OK - not one of my favorites. Read more

Vivid, supple black cherry, blackberry and currant flavors are round and focused, with smooth, well-integrated tannins. Very complete and well made... Read more

Vivid supple black cherry blackberry and currant flavors are round and focused with smooth well-integrated tannins. Very complete and well made. Dr... Read more

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User Reviews for Cakebread Cellars Cabernet Sauvignon Napa Valley Three Sisters

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Snooth User: mkayduchene
4166922
2.00 5
01/22/2008

Just OK - not one of my favorites.


External Reviews for Cakebread Cellars Cabernet Sauvignon Napa Valley Three Sisters

External Review
Source: JJ Buckley Fine Wines
01/03/2013

Vivid, supple black cherry, blackberry and currant flavors are round and focused, with smooth, well-integrated tannins. Very complete and well made. Drink now through 2008. 15,000 cases made. -JL Wine Spectator. A Cabernet Sauvignon wine from California in USA. 2000 Cakebread Cellars Cabernet Sauvignon 750ml


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

Vivid supple black cherry blackberry and currant flavors are round and focused with smooth well-integrated tannins. Very complete and well made. Drink now through 2008. 15 000 cases made. JL Wine Spectator.


Ratings & Tags for Cakebread Cellars Cabernet Sauvignon Napa Valley Three Sisters

36539 Snooth User: mpw133
rated this wine
4.00 5
01/23/2008

195053 Snooth User: CHickman
rated this wine
4.00 5
06/10/2009

rated this wine
5.00 5
01/03/2008

rated this wine
4.00 5
07/31/2008

Winemaker's Notes:

Vintage: The 2000 growing season in Napa Valley was atypically cool, which resulted in the grapes for our Benchland Select Cabernet Sauvignon ripening slowly and evenly before being harvested at optimum maturity between September 27th and October 19th. With the exception of a brief heat spell in June, the valley experienced cool summer temperatures and an early fall. Combined with a few days of light rain in September, these conditions kept the grapes fresh, maintained high levels of acidity, and allowed the fruit extended "hang time" on the vine, which produced deep colors and ripe, bright flavors. While the crop size was healthy, the clusters themselves were small, as were the berries, ensuring impressively concentrated cabernet flavors in the grapes. Vineyards: Fruit for the Benchland Select Cabernet Sauvignon comes from two outstanding vineyards in the Oakville and Rutherford appellations, both located in the rolling hills, or benchlands, of the Mayacamas Mountain Range, on the western side of Napa 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. As a result of their superb quality, we've highlighted these magnificent vineyards since 1995 in our Benchland Select bottling, which is 100% Cabernet Sauvignon. Winemaking: After the grapes were crushed, the unfermented juice and skins (must) were cold-soaked in tank for three days at 52 degrees prior to fermentation to enhance extraction of color and flavor. 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 and the juice and skins were allowed to macerate for an additional few weeks, the wine was pressed and transferred to French oak barrels, three-quarters new, where it aged for 26 months prior to bottling in December 2002.

Vintage: The 2000 growing season in Napa Valley was atypically cool, which resulted in the grapes for our Benchland Select Cabernet Sauvignon ripening slowly and evenly before being harvested at optimum maturity between September 27th and October 19th. With the exception of a brief heat spell in June, the valley experienced cool summer temperatures and an early fall. Combined with a few days of light rain in September, these conditions kept the grapes fresh, maintained high levels of acidity, and allowed the fruit extended "hang time" on the vine, which produced deep colors and ripe, bright flavors. While the crop size was healthy, the clusters themselves were small, as were the berries, ensuring impressively concentrated cabernet flavors in the grapes. Vineyards: Fruit for the Benchland Select Cabernet Sauvignon comes from two outstanding vineyards in the Oakville and Rutherford appellations, both located in the rolling hills, or benchlands, of the Mayacamas Mountain Range, on the western side of Napa 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. As a result of their superb quality, we've highlighted these magnificent vineyards since 1995 in our Benchland Select bottling, which is 100% Cabernet Sauvignon. Winemaking: After the grapes were crushed, the unfermented juice and skins (must) were cold-soaked in tank for three days at 52 degrees prior to fermentation to enhance extraction of color and flavor. 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 and the juice and skins were allowed to macerate for an additional few weeks, the wine was pressed and transferred to French oak barrels, three-quarters new, where it aged for 26 months prior to bottling in December 2002.

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