Seductive aromas of dark currant, spicy cedar and cardamom mingle with rich vanilla oak notes. The dark cocoa with op...Read more...
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Food Pairings for Wilson Winery Cabernet Sauvignon Dry Creek Valley Reserve Sydney Vineyard
External Reviews for Wilson Winery Cabernet Sauvignon Dry Creek Valley Reserve Sydney Vineyard
Some winemakers in Dry Creek Valley say that the Cabernet Sauvignon is “just as good as the Zinfandel, if not better,” but I think they say that just to get wine writers to quote them. (Woops, I fell for it.) Seriously, the Cab is pretty good at a lot of Dry Creek wineries, and worth exploring for its combination of character and value. If you can’t afford Napa Valley prices, Dry Creek Valley has some wines it would like to show you. This is one of them, grown in a mature, high-elevation (1500 feet) vineyard on a southwestern facing slope. Sydney Vineyard generally produces one of Wilson’s better bottlings in most vintages, and it certainly shone in the heat of 2003.There’s just a splash of Merlot in this Cab, highlighting the insistent aromas of red plums and cherries. The wine is full, rich and sweet on entry and plush yet firm as it drapes itself over your palate. The strong structure becomes evident mostly past the mid-palate, but soon enough the wine is returning to its aromatic roots and echoing its succulent entry. I would decant for at least a couple of hours for current drinking or let this stallion run for 7-10 more years. Costs about half what comparable Napa Cab would set you back.
Hand-harvested and fermented in open-top vats with three daily punchdowns. Aged in French oak barrels for approximately 30 months, 60% new oak.
Seductive aromas of dark currant, spicy cedar and cardamom mingle with rich vanilla oak notes. The dark cocoa with opulent blackberry and currant entry leads into a solid structure from polished tannins and fine-grain oak. Additional dark fruit, subtle spice and creamy coffee appear in the lingering finish. This elegant wine is drinkable now, but worthy of aging as the flavors continue to evolve.
140 cases produced.
|Alcohol: 14.7%||pH: 3.75|
|Total Acidity: 6 grams per liter|
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