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Sebastiani Cabernet Sauvignon Sonoma County 2005

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2005 Vintage

15.19 USD

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Sebastiani Cabernet Sauvignon Sonoma County (2005)
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3.5 Star Rating

Starting at: $14.99
16 Reviews


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What to Expect

Cabenet Sauvignon: Originally of French origins, this versatile grape produces exceptional wines around the globe. It's usually medium to full bodied with a fine structure that supports black and red fruit flavors with typical notes of olive, chili and herbs that add complexity.

Winemakers Notes

With over a century of winemaking experience in Sonoma, Sebastiani Vineyards & Winery focuses on crafting small lots of super-premium wines from the great growing regions of Sonoma County, becoming one of California’s most highly praised and awarded wineries for its Bordeaux and Burgundian varietals. For this wine, Sebastiani sourced the Cabernet Sauvignon from three Sonoma County sub-appellations known for their outstanding quality grapes and long-lived wines: Dry Creek Valley, Alexander Valley and Sonoma Valley. In keeping with classic Bordeaux style, they blended in Merlot, read more...

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Reviews

Not aged enough yet, but powerful and promising, a lot of tannins


October 2008

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Scents of vanilla and cedar. Leather, oak, and dark berry flavors.


April 2009

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Sonoma Harvest Fair 2008 - Silver Medal


November 2008

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nice moderate level of spiciness


November 2008

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Based on a previous tasting, I expected not to like this when I tasted it again in Feb. '08, but, oddly, I thought it was pretty nice. Perhaps the bottle I tasted before was not stored properly.


February 2008

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This dark garnet-colored wine has black tea and black cherry aromas with hints of cigar box and mocha from barrel aging. Full-bodied, with silky tannins and a hint of juicy blackberry, this wine is well balanced with flavors of cedar, raspberry and cocoa. The finish is long, carried by the toasty oak, forest floor character and structured tannins that promise this wine’s potential in the next several years. Enjoy now, cherishing the fine grained tannins and full body, or cellaring up to five years for a softening of the tannins and emergence of more spice, leather, vanilla and chocolate notes.


October 2009

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