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Bottle Values USD 24.99 750ml
NH Liquor & Wine Outlet USD 18.99 $15.99 750ml

St Francis Cabernet Sauvignon Sonoma 2007

Winemaker's Notes:

The grapes in our Sonoma County Cabernet Sauvignon come from our estate vineyards in Sonoma and Russian River valleys, as well as from growers in Sonoma County’s other top appellations, including Carneros, Dry Creek Valley, Alexander Valley and Rockpile. Each carefully selected vineyard contributes distinctive and individual qualities to the finished wine. All grapes are hand-harvested, gently de-stemmed and crushed before cold-soaking for three days to extract optimal color and flavor. The fruit is then inoculated with many different yeast strains to build complexity, then fermented in separate lots using a combination of pumpovers and delestage to soften tannins. Secondary malolactic fermentation occurs in 50% American and 50% French oak barrels – 25% of which are new.

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St Francis Wine Company Ltd:
  When Joe and Emma Martin purchased the 100 acre Behler Ranch Vineyard in Sonoma Valley in 1971, they never could have expected the success that their vineyard would achieve. After several years of making grapes for other wineries, they decided to start their own winery in 1979, and they have been producing quality wines ever since. They called the winery St. Francis Winery, named aft... Read more
  When Joe and Emma Martin purchased the 100 acre Behler Ranch Vineyard in Sonoma Valley in 1971, they never could have expected the success that their vineyard would achieve. After several years of making grapes for other wineries, they decided to start their own winery in 1979, and they have been producing quality wines ever since. They called the winery St. Francis Winery, named after St. Francis of Assisi, protector of the natural world, and in honor of the Franciscan order, thought to be the first to bring European grape cultivation to America. St. Francis currently has 600 acres under vine in Sonoma County, with many partnerships with other vineyards in the area, including Rockpile Vineyard, Amman Ranch, Leras Ranch, and Pagani Ranch. Each of their wines are produced from 100% hand-picked Sonoma fruit, but that’s not enough to produce such bold, full-bodied wines. It is the hard work of Tom Mackey, Director of Winemaking, and the other winemakers at St. Francis Winery & Vineyards that allows these great wines to be produced, year after year. Read less

External Reviews for St Francis Cabernet Sauvignon Sonoma

External Review
Source: NapaCabs.com
04/13/2011

Tasting Notes - Full-bodied Sonoma County Cabernet Sauvignon with rich mouthfeel, moderate tannins, and deep color accentuating the taste of black currant, plum, blueberry, and spicy oak


External Review
Source: Prestige Wine & Spirits
09/27/2011

Grapes for this Cabernet come from four different vineyard areas within Sonoma County, each contributing distinctive qualities to the finish wine. Aged for 16 months in French and American oak, the wine is smooth and generous, with black cherry, raspberry, black pepper and toasted oak aromas and flavors.


External Review
Source: Astor Wines & Spirits
08/18/2011

From Sonoma County comes this solid, traditionally made Cabernet Sauvignon. Rich and deeply fruited with great structure, this wine is sure to please at your next backyard barbeque. Will continue to improve with up to seven years of ageing.


External Review
Source: WineExpress.com
03/14/2012

St. Francis was established in Sonoma back in 1971 when Joe Martin, a San Francisco businessman and his wife Emma purchased the 100 acre Behler Ranch Vineyard in Sonoma Valley, located in the historic town of Kenwood. A winery was built after several years of growing and selling grapes to local wineries, and they gained a reputation for producing vibrant, bold-flavored Sonoma wines from the best regions in the county. 2007 was a stellar year for Cabernet and this one shows the quality and value this winery is known for. Selected from four prime Sonoma sub-regions, the grapes for this Cab were ferment over two weeks and the aged 16 months in French oak barrels. Wine Enthusiast Magazine said about it "Good price for a nicely complex Cabernet for drinking now. Dry and smooth in tannins, it shows ripe blackberry, cherry, licorice and herb flavors, with a kiss of oak." On Sale!!


External Review
Source: Prestige Wine & Spirits
09/27/2011

A blend of the big three Cabernet valleys, Alexander, Sonoma, and Dry Creek. Polished and elegant, with good berry flavors balanced with green olive, dill, unsweetened chocolate and earth. Feels plush in the mouth, smooth and soft, but complex. Good enough for your best fare.


External Review
Source: Prestige Wine & Spirits
09/27/2011

Currant, plum and black currant tones have firm structure, with roasted herbs and cedary notes on the finish. Drink now through 2006.


External Review
Source: Prestige Wine & Spirits
09/27/2011

(Barrel tasting) Firm and structured, with angular tannins and a tight core of earthy currant, tobacco and cedar, Tightens up, with a touch of mustiness.


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Tasting Notes:

This Cabernet Sauvignon has rich varietal character and body. The wine’s firm structure, generous tannins, and depth of color complement classic aromas and flavors of ripe black currant, spicy tobacco, cassis and cedar. It doesn’t get much better than 2007. Sunny and warm all summer long, but never scorching hot, milder temperatures allowed grapes to develop slowly and evenly. An unusually dry winter prompted early budbreak in the spring, resulting in smaller than usual berries and a long, smooth growing season. Harvest began in mid-August at a fast and furious pace, then slowed when cooler temperatures arrived in early September. The last of the fruit was picked in late October, ending a nearly three-month harvest. Not only was it one of the longest harvests in history, but also one of the best in terms of quality.

The grapes in our Sonoma County Cabernet Sauvignon come from our estate vineyards in Sonoma and Russian River valleys, as well as from growers in Sonoma County’s other top appellations, including Carneros, Dry Creek Valley, Alexander Valley and Rockpile. Each carefully selected vineyard contributes distinctive and individual qualities to the finished wine. All grapes are hand-harvested, gently de-stemmed and crushed before cold-soaking for three days to extract optimal color and flavor. The fruit is then inoculated with many different yeast strains to build complexity, then fermented in separate lots using a combination of pumpovers and delestage to soften tannins. Secondary malolactic fermentation occurs in 50% American and 50% French oak barrels – 25% of which are new.

Notes: 50% American Oak, 50% French Oak


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