This Cabernet Sauvignon has rich varietal character and body. The wine’s firm structure, generous tannins, and depth ...Read more...
Aromas of mocha, currant, dill and herb are rich and concentrated on the palate, revealing a dense, complex core of flavor that keeps building on a... Read more
Softly tannic, this Cab is full-bodied and has some complexity. The black cassis and cherry flavors have layers of spice and smoky oak, with a fine... Read more
This is a pretty good Cab with some pleasant features. It's dark, very dry and rich in tannins, with blackberry and earthy-tobacco and a touch of o... Read more
Food Pairings for St Francis Cabernet Sauvignon Sonoma
External Reviews for St Francis Cabernet Sauvignon Sonoma
Aromas of mocha, currant, dill and herb are rich and concentrated on the palate, revealing a dense, complex core of flavor that keeps building on a long, integrated finish. Very impressive. Drink now through 2009.
Softly tannic, this Cab is full-bodied and has some complexity. The black cassis and cherry flavors have layers of spice and smoky oak, with a fine, sweet finish that lingers. Drink now through 2010.
This is a pretty good Cab with some pleasant features. It's dark, very dry and rich in tannins, with blackberry and earthy-tobacco and a touch of oak. A good example of a decent countrywide blend.
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.
(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.
Currant, plum and black currant tones have firm structure, with roasted herbs and cedary notes on the finish. Drink now through 2006.
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.
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.
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.
Notes: 50% American Oak, 50% French Oak
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