Sebastiani Cabernet Sauvignon Sonoma Valley 2002

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Winemaker's Notes:

Winemaking We crushed and fermented in stainless steel tanks (7-15 days), using Fermivin and Fermirouge yeasts. The w...

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One of my favorite wines of all time!!! Amazing finish and every time I open a bottle I realize what Cab should taste like!!! Read more

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User Reviews for Sebastiani Cabernet Sauvignon Sonoma Valley

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Snooth User: drj102
8817529
5.00 5
09/24/2008

One of my favorite wines of all time!!! Amazing finish and every time I open a bottle I realize what Cab should taste like!!!


Ratings & Tags for Sebastiani Cabernet Sauvignon Sonoma Valley

32175 Snooth User: mkd247
rated this wine
4.00 5
07/24/2009

Winemaker's Notes:

Winemaking We crushed and fermented in stainless steel tanks (7-15 days), using Fermivin and Fermirouge yeasts. The wine finished malolactic fermentation in the tanks, then we racked it into barrels from November 2003 until April 2004. It was aged in mostly American Oak barrels for 12 months. We extracted the wine from barrel at the end of the summer in 2004 for assemblage. We blended in small amounts of Merlot, Cabernet Franc and Zinfandel in order to soften up the palate and make it more aromatically complex. The end result is a wine with well-balanced tannins, nice upfront fruit and a nice soft finish. Winemaker’s Notes With a very dark garnet color, this wine offers ripe, opulent black cherry fruit, for which our Sonoma County Cabs are known. The cooler vintage provided us a wine with finesse, elegance and intoxicating aromatics, akin to a Bordeaux from the Medoc. The nose is filled with brown sugar and blackberry aromas topped with coconut and vanilla from the oak regime. The blackberry continues on the palate and carries through to the finish. This wine will definitely improve with age; however, it is incredibly “drinkable” now and hints at being an earlier maturing wine. Technical Data Appellation Sonoma County Composition 80% Cabernet Sauvignon, 9% Merlot, 6% Cabernet Franc, 5% Zinfandel Cooperage Aged 12 months in mostly American oak barrels Alcohol 13.5% TA 0.54 g/100ml pH 3.78

Winemaking We crushed and fermented in stainless steel tanks (7-15 days), using Fermivin and Fermirouge yeasts. The wine finished malolactic fermentation in the tanks, then we racked it into barrels from November 2003 until April 2004. It was aged in mostly American Oak barrels for 12 months. We extracted the wine from barrel at the end of the summer in 2004 for assemblage. We blended in small amounts of Merlot, Cabernet Franc and Zinfandel in order to soften up the palate and make it more aromatically complex. The end result is a wine with well-balanced tannins, nice upfront fruit and a nice soft finish. Winemaker’s Notes With a very dark garnet color, this wine offers ripe, opulent black cherry fruit, for which our Sonoma County Cabs are known. The cooler vintage provided us a wine with finesse, elegance and intoxicating aromatics, akin to a Bordeaux from the Medoc. The nose is filled with brown sugar and blackberry aromas topped with coconut and vanilla from the oak regime. The blackberry continues on the palate and carries through to the finish. This wine will definitely improve with age; however, it is incredibly “drinkable” now and hints at being an earlier maturing wine. Technical Data Appellation Sonoma County Composition 80% Cabernet Sauvignon, 9% Merlot, 6% Cabernet Franc, 5% Zinfandel Cooperage Aged 12 months in mostly American oak barrels Alcohol 13.5% TA 0.54 g/100ml pH 3.78

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