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Kunde Estate Cabernet Sauvignon Sonoma Valley Estate Grown 2001

Winemaker's Notes:

Winemaker's Comments "A dry summer, a small crop, and careful thinning in the vineyard gave us one of our most concentrated Cabernets to date. Rich, thick flavors of ripe blackberries mix with vanilla, caramel, and toasty oak flavors, along with the ever present smoky, olive signature of Cabernet fruit. Not subtle but well balanced, this wine promises interesting development for at least five if not ten years of bottle age." David Noyes Winemaker Harvest/Winemaking * Crafted from a blend of 88% Cabernet Sauvignon, 10% Merlot, and 2% Cabernet Franc. * A dry summer kept the berry size small, while great autumn weather - warm days and cool nights - gave us excellent coloring and flavors. * We began harvesting the fruit on September 27 and finished October 5. The average Brix was 24.7°. * A 'cold soak' was used prior to fermentation to intensity the deep ruby color. * Both native and cultured yeasts were used for fermentation, giving added complexity and depth. * Aged for 16 months in small French and American oak cooperage, 40% new. Food Pairing Grilled Filet Mignon

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Kunde Family Winery:
Family owned and operated for five generations, Kunde Family Estate produces ultra-premium, estate-grown wines that are sustainably farmed in the finest traditions of Northern California's renowned Sonoma Valley.

Winemaker's Comments "A dry summer, a small crop, and careful thinning in the vineyard gave us one of our most concentrated Cabernets to date. Rich, thick flavors of ripe blackberries mix with vanilla, caramel, and toasty oak flavors, along with the ever present smoky, olive signature of Cabernet fruit. Not subtle but well balanced, this wine promises interesting development for at least five if not ten years of bottle age." David Noyes Winemaker Harvest/Winemaking * Crafted from a blend of 88% Cabernet Sauvignon, 10% Merlot, and 2% Cabernet Franc. * A dry summer kept the berry size small, while great autumn weather - warm days and cool nights - gave us excellent coloring and flavors. * We began harvesting the fruit on September 27 and finished October 5. The average Brix was 24.7°. * A 'cold soak' was used prior to fermentation to intensity the deep ruby color. * Both native and cultured yeasts were used for fermentation, giving added complexity and depth. * Aged for 16 months in small French and American oak cooperage, 40% new. Food Pairing Grilled Filet Mignon

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