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Vineyards Our Cabernet Sauvignon is produced from grapes grown in carefully selected North Coast Vineyards. These te...Read more...
Rotting wood, old barrel, burnt sugar, with lots of vegetal, pepper and tomato notes underneath. Rather easy in the mouth with a bbq sauce, ketchu... Read more
Wildly exotic, at first taste, very warm with 'sensual' overtones...(honest)! Goes well with a variety of foods, and its character seems to cha... Read more
Wine Tasting NotesThe wine is medium bodied with a bouquet of herbs and ripe berries. On the palate are complexing characters of anise, sage and to... Read more
Food Pairings for Toasted Head Cab
Editorial Reviews for Toasted Head Cab
Rotting wood, old barrel, burnt sugar, with lots of vegetal, pepper and tomato notes underneath. Rather easy in the mouth with a bbq sauce, ketchupy quality to the wine. Acid seems elevated, tannin non-existent on the palate but a little clingy on the lightly fruity finish. 77pts
Wildly exotic, at first taste, very warm with 'sensual' overtones...(honest)! Goes well with a variety of foods, and its character seems to change a bit depending on the cuisine. An exciting, heady offering from the North Coast. *Dangerous*...!
External Reviews for Toasted Head Cab
Wine Tasting NotesThe wine is medium bodied with a bouquet of herbs and ripe berries. On the palate are complexing characters of anise, sage and tobacco. The wine is ready to drink now, but the full, rich tannins create excellent aging potential too.
Wine Tasting NotesOur Barrel Reserve Cabernet Sauvignon offers concentrated black cherry and blackberry fruit aromas with cocoa,cedar,clove,and toasted oak scents adding complexity. On the palate,the wines mouth filling cassis and berry flavors have an intriguing smoky, spicy tone, with firm but supple tannins providing structure for aging.
Vineyards Our Cabernet Sauvignon is produced from grapes grown in carefully selected North Coast Vineyards. These temperate sites allow our Cabernet grapes to ripen slowly and evenly throughout the growing season, developing concentrated varietal flavors balanced by ripe tannins and bright acidity. Winemaking After the grapes are crushed and destemmed, we cold-soak the juice at 55ºF for 24 hours before inoculating the juice with the D254 yeast strain (which accentuates the rich fruit of Cabernet Sauvignon), to instigate fermentation. The juice is fermented in stainless steel tanks at 85ºF for 7 to 10 days to fully extract color and flavor. A secondary malolactic fermentation softens the wine’s acidity and enhances its rich mouth feel. Aging for 18 – 20 months in 59-gallon French and American oak barrels, with about 20% new barrels, mellows our fine Cabernet Sauvignon adding a toasted vanilla tone to its rich, dark-fruit flavors. Winemaker's Note Our Cabernet Sauvignon offers fragrant cherry and cassis aromas framed by toasty, spicy oak scents. On the mouth filling palate, the wine’s juicy, red-fruit flavors are balanced by firm, supple tannins and a savory, toasted oak tone. Delicious now, our Cabernet’s depth and structure will enable it to age well in bottle for several years.
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