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Awards Accolades: 96 Points - Robert Whitley - Given the inflated cost of Napa Valley Cabernet Sauvignon, the marve...Read more...
Solid cab, very drinkable but didn't knock my socks off Read more
Really good. Smooth. Short finish. Fleming's. Read more
Bright medium red-ruby. Aromas and flavors of currant, tobacco leaf, fresh herbs, menthol and oak. The palate offers good juicy energy, with redder... Read more
Food Pairings for Grgich Hills Cabernet Sauvignon Napa Valley Estate Grown
External Reviews for Grgich Hills Cabernet Sauvignon Napa Valley Estate Grown
Bright medium red-ruby. Aromas and flavors of currant, tobacco leaf, fresh herbs, menthol and oak. The palate offers good juicy energy, with redder fruits, especially raspberry, emerging with air. Pepper and herb notes contribute definition to thi... Stephen Tanzers IWC. A Cabernet Sauvignon wine from California in USA. 2007 Grgich Hills Cabernet Sauvignon 750ml
All of the grapes were grown at our estate vineyards in Yountville and Rutherford and they are certified organic and Biodynamic. This is an elegant wine with rich aromas of black berries, black licorice and a hint of cocoa powder. Velvety smooth, it's the perfect partner with grilled steak, rack of lamb or roasted duck.
Bright medium red-ruby. Aromas and flavors of currant, tobacco leaf, fresh herbs, menthol and oak. The palate offers good juicy energy, with redder fruits, especially raspberry, emerging with air. Pepper and herb notes contribute definition to this essentially supple wine. Finishes with a fine spine of dusty tannins that will require at least six or seven years of cellaring. A savory style thats complex and layered, with firm, full-bodied notes of spice, cedar, dried berry, mineral and sage. Ends with a pleasant earthiness. Drink now through 2017. 14,540 cases made. -JL We fermented the grapes using only yeasts that naturally occur on the grapes and allowed the wine to gain flavors and color from extended skin contact. Each lot is aged separately for several months, and then blended to create a wine that is more complex than the individual parts. After blending, the wine spent another year and half in barrel to completely harmonize before bottlin...
Awards Accolades: <strong>96 Points</strong> - <em>Robert Whitley</em> - Given the inflated cost of Napa Valley Cabernet Sauvignon, the marvel of Grgich's '07 vintage is that it only costs $60. That's chump change in a region where Bryant, Scarecrow, Grace Family, Screaming Eagle and the like go for hundreds, even thousands, of dollars. But no Napa Cab over the past two decades has been more reliable than Grgich Hills, whose Cabs from the late 1980s and early 1990s continue to hold up very well. The '07 is beautifully structured with dense layers of dark fruit and spice, firm tannins and a hint of cedar and vanilla on the finish. It is truly an astonishing Napa Cab for the price<br/><br/> About This Wine: We fermented the grapes using only yeasts that naturally occur on the grapes and allowed the wine to gain favors and color from extended skin contact. Each lot is aged separately for several months, and then blended to create a wine that is more complex than the individual parts. After blending, the wine spent another year and half in barrel to completely harmonize before bottling. This is an elegant wine with rich aromas of black berries, black licorice and a hint of cocoa powder. Velvety smooth, it’s the perfect partner with grilled steak, rack of lamb or roasted duck.<br/><br/> <strong>Vintage:</strong> The 2007 vintage was almost perfect for grapes with a long, dry growing season. The warm spring brought early budding and bloom, followed by a relatively cool summer that allowed even ripening on the vine and then a heat spike at the end of August that jump-started harvest. Because we received only 60 percent of our normal precipitation, the grapes were smaller, reducing yield but giving us concentrated favors.<br/><br/> <strong>Vineyard:</strong> Our Yountville vineyard provides the heart of our Napa Valley Cabernet Sauvignon, with our Rutherford and Calistoga vineyards rounding out the blend. All vineyards are certifed organic and Biodynamic®. Biodynamics is a holistic farming practice that uses the earth’s cycles and natural preparations to grow balanced, healthy vines without artifcial fertilizers, pesticides, or fungicides. The result is a full-bodied, elegant Cabernet Sauvignon <br/>with pure favors and a pronounced sense of place.<br/><br/> About The Winery: Miljenko “Mike” Grgich first gained international recognition at the celebrated “Paris Tasting” of 1976. Then, in a now-historic blind tasting, a panel of eminent French judges swirled, sniffed, and sipped an array of the fabled white Burgundies of France and a small sampling of upstart Chardonnays from the Napa Valley. When their scores were tallied, the French judges were shocked: they had chosen Mike’s 1973 Chateau Montelena Chardonnay as the finest white wine in the world. Mon Dieu! The results stunned the international wine establishment and immediately earned Mike a reputation as one of the greatest winemakers in the world.<br/><br/> The Paris Tasting served notice to the world that the California wine industry was on the move, and it laid the groundwork for the creation of Grgich Hills Cellar. After his victory in Paris, Mike sat down with Austin Hills and his sister, Mary Lee Strebl, from the Hills Bros. Coffee family, and on Independence Day 1977, they gave birth to Grgich Hills. It was an ideal partnership. Austin owned premium vineyards in Rutherford, in the heart of the Napa Valley, and with his extensive background in business, he put the winery on its financial feet. Mike, with his fierce commitment to making wines of the highest quality, began producing what immediately became our signature wine: the exquisite, richly complex Chardonnays that win awards and delight wine lovers across America and throughout the world.<br/><br/> Today, we remain committed to making distinctive wines with quality, consistency and longevity. We are proud that world leaders such as Presidents Reagan and Clinton, Queen Elizabeth II and French President François Mitterrand chose our wines to serve at state dinners, but we are just as proud that every single day discriminating wine drinkers count on Grgich Hills to turn their own dinners into special occasions.<br/><br/> As always, we treat each of our six different wines as a special child, carefully nurturing their development and character. Our main pride and joy is our Chardonnay, an elegant example of the varietal displaying rich flavors and exquisite balance. As a complement to the Chardonnay, we also produce a refreshingly crisp Fumé Blanc, a rich and spicy Zinfandel, a Cabernet Sauvignon with tremendous depth and complexity, a lush and richly fragrant Merlot, and a luscious dessert wine named “Violetta,” in honor of Mike's daughter, Violet.<br/><br/> Now 85 years old, and still sporting his signature blue beret, Mike was inducted into the Vinter Hall of Fame in March 2008 in honor of his many contributions to the wine industry. While many other Napa wineries pursue strategies of expansion, Mike, along with his daughter, Violet, and his nephew, Ivo Jeramaz, prefer to stay small. Their aim, year after year, is to improve the quality of their vineyards and their wines, relying on Mike’s unique artistic and intuitive touch. This strategy continues to pay significant dividends. Many wineries buy their grapes from outside vineyards. Grgich Hills now owns all of its own vineyards, all of which are certified organic and Biodynamic. Beginning with the 2003 vintage, all Grgich Hills wines are labeled “Estate Grown.” This guarantees a consistently superior level of quality, and it guarantees that Grgich Hills will remain a shining symbol of prestige and good taste. In recognition of that important milestone, the winery changed its name in 2007 to Grgich Hills Estate.<br/><br/> Technical Analysis: <strong>Varietals:</strong> 88% Cabernet Sauvignon, 5% Petit Verdot, 4% Cabernet Franc, 3% Merlot<br/><br/> <strong>Alcohol:</strong> 14.8%<br/><br/> <strong>pH:</strong> 3.59<br/><br/> <strong>Total acidity:</strong> 5.9 g/L<br/><br/> <strong>Fermentation:</strong> indigenous yeast, 5 weeks of skin contact<br/><br/> <strong>Time in oak:</strong> 21 months in French oak, 60% new<br/><br/> <strong>Harvest date:</strong> Sept. 12 to Oct. 8th<br/><br/> <strong>Sugar:</strong> 25.5˚ Brix (average)<br/><br/> <strong>Bottling date:</strong> April 28, 2010<br/><br/>
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