R & B Cellars Cabernet Sauvignon Napa Valley Reserve 2007

Winemaker's Notes:

Perfectly ripe grapes were harvested in late October early November 2007. They were crushed into a stainless tank and cold soaked at 50F for 5 days. The temperature was increased to 70F, and cultured yeast fermentation started and lasted thirty days at a peak temperature of 90F. The grapes were gently pressed and the resulting wine racked into barrels, which were 100% new French oak 60 gallon barrels from ten different French coopers: Vicard, Seguin Moreau, St. Martin, Billon, Trieul, Ermitage, Boutes, Jarnac, Bel Air and Chalufour. The Cabernet was blended in the classical way with small amounts of Cabernet Franc from the same vineyard. The wine was aged for 36 months in oak and given an additional 12 months of bottle age prior to release.

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R&B Cellars:
R&B Cellars is Alameda's largest family-owned winery. As part of the burgeoning East Bay urban wine scene, the winery's core mission has been to create high quality wines that deliver tremendous value to the consumer. Since 1997, winemaker Kevin Brown has taken a detail-oriented and labor-intensive approach to crafting the highest quality wines. Each of the winery's varietals, having earned 90+... Read more
R&B Cellars is Alameda's largest family-owned winery. As part of the burgeoning East Bay urban wine scene, the winery's core mission has been to create high quality wines that deliver tremendous value to the consumer. Since 1997, winemaker Kevin Brown has taken a detail-oriented and labor-intensive approach to crafting the highest quality wines. Each of the winery's varietals, having earned 90+ point scores and numerous accolades across the country, has helped to set R&B Cellars apart from the traditional players in the marketplace. Kevin and Barbara Brown, the owners and winemakers, are jazz musicians, performing at winery events, winemaker dinners and wine tastings across the country. Their passion for jazz is evident by the beautiful musical wine labels and the fun, jazzy names. With over 30 years of experience in various areas of the industry, it is natural that the Brown family has extended their passion for making music into creating fantastic wine. Their motto: Wine That Swings! And it does. R&B Cellars originally started in 1997 as a side project to create some of California's finest Cabernet Sauvignon, producing only 230 cases that first year. The first vintage, the 1997 Reserve Cabernet Sauvignon, was critiaclly acclaimed, winning the Vinalies D'Argent in Paris of 2000. This year's 2005 release has already garnered two Double Gold Medals and was voted "Best of Class" and "Judges Choice" at the 2010 San Francisco Chronicle Wine Competition. Today, R&B Cellars has expanded to include several new wines. Seeing a need in the marketplace for high quality wines that are value-oriented, R&B Cellars is now also known for producing finely crafted, beautifully balanced wines, several of them under $15, and all of them garnering great critical acclaim, awards and accolades. In addition, the family of wines include award-winning single-vineyard and reserve wines: Zinfandel, Merlot, Petite Sirah, Cabernet Franc, and a traditional "Port" dessert wine. We now produce 12,000 cases annually. We are ten wines strong across eight varietals. Read less

Tasting Notes:

This 2007 R&B Reserve Napa Valley Cabernet Sauvignon is an extraordinary wine with remarkable depth and complexity. It exhibits a huge core of dark black cherry fruit with elements of dark black currant, tea, blackberry and violets in the bouquet. The small addition of Cabernet Franc enhances the structure, the color and adds a touch of sweet cherries. The flavors of dark black berry, currants, chocolate, and cassis are evident, with a huge juicy blackberry finish. This wine is a classic Cabernet Sauvignon with all of the exotic spice and layers of fruit you would expect from a Reserve wine.

Perfectly ripe grapes were harvested in late October early November 2007. They were crushed into a stainless tank and cold soaked at 50F for 5 days. The temperature was increased to 70F, and cultured yeast fermentation started and lasted thirty days at a peak temperature of 90F. The grapes were gently pressed and the resulting wine racked into barrels, which were 100% new French oak 60 gallon barrels from ten different French coopers: Vicard, Seguin Moreau, St. Martin, Billon, Trieul, Ermitage, Boutes, Jarnac, Bel Air and Chalufour. The Cabernet was blended in the classical way with small amounts of Cabernet Franc from the same vineyard. The wine was aged for 36 months in oak and given an additional 12 months of bottle age prior to release.

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1000 produced.

Closure: Cork

Aged 36 months in French Oak.

Aged 12 months in Bottle.

Notes: 100% new french oak

Wine Specs:

Alcohol: 14.0%

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