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2009 Cakebread Cellars Cabernet Sauvignon
- Napa Valley, USA
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- Avg Price (ex-tax)
- $ 279 / 750ml
- Red - Bold and Structured
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Critic tasting note: "Oak dominates this wine, with toasty charcoal aromas and flavors. The underlying wine seems pretty simple, with blackberry fruit flavors. Doesn't seem capable of aging, so drink up." - 86/100, Wine Enthusiast
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Highlights
- From Napa Valley, USA
- Avg. Price (ex-tax) $ 279 / 750ml
- Red Wine – Bold and Structured
- Cabernet Sauvignon
- Pairs well with Beef and Venison
Winery
Cakebread Cellars, in the Rutherford AVA of Napa Valley, is one of the best-known family-owned and operated producers in California. It is best known for wines made from Chardonnay and Cabernet Sauvignon and is a popular featur...
Details
- Region or Appellation
- Alcohol ABV
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14.1%
- Sweetness
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Dry
- Acidity TA
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6.7 g/L
- Acidity pH
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3.68
- Blend
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76% Cabernet Sauvignon, 13% Merlot, 3% Petit Verdot & 8% Cabernet Franc
- Maturation
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Oaked
- Oak Type
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French
- Winemaker
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Julianne Laks
- Ownership
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Jack and Dolores Cakebread
- Harvest date
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28 September - 21 October
- Closure Type
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Cork
- Vineyard Notes
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Our 2009 Napa Valley Cabernet Sauvignon is a blend of superior grapes from throughout the valley’s finest Cabernet Sauvignon appellations, with 95% coming from the warmer northern region of the valley and 5% from the cooler Carneros district in the south. Sourcing fruit from multiple, diverse microclimates allows us to craft a rich, yet elegant Cabernet Sauvignon that marries the lush black fruit character and sturdy tannins typical of the valley’s warmer northern microclimates with the bright fruit tones and crisp acidity characteristic of its cooler southern reaches. In 2009, we blended in 13% Merlot, 8% Cabernet Franc and 3% Petit Verdot to amplify the complexity of this classic Napa Valley red.
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- Vintage Notes
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In 2009, plentiful spring rains in Northern California deferred the need for early irrigation, resulting in small berries with deeply concentrated flavors. Summer was consistently cool, which allowed for slow, steady ripening and the parallel development of grape sugars and flavors, fostering maturity at moderate sugar levels and resulting in superbly balanced wines. We harvested the grapes for our 2009 Cabernet Sauvignon between September 28th and October 21st with an exemplary balance of ripe fruit flavors, supple tannins and bright acidity.
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- Harvest Notes
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September 28 – October 21, 2009
- Winemaking
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The key to the quality of Cakebread Cellars Napa Valley Cabernet Sauvignon is the specialized care we lavish on each component of the blend. Our 2009 bottling is a cepage of dozens of lots of grapes, each separately harvested, crushed, fermented and barrel-aged. Each lot was cold-soaked prior to fermentation for between 36 and 48 hours to enhance extraction of color and flavor. We then fermented and aged the lots separately, tailoring tank size, yeast strain, fermentation temperature and barrel type to the fruit character of each lot. Some of the wines underwent an extended maceration (keeping the fully fermented wine on its skins for several weeks to extract more flavor and soften tannins) while others were pressed off the skins immediately. Each lot spent six months aging in French oak barrels, 35% new, prior to blending. The blended wine aged another 12 months in barrel prior to bottling in May, 2011.
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- Ageing
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18 months in French oak barrels, 35% new.
- Producer Tasting Notes
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Fragrant boysenberry, blackberry, dark cherry, cassis and Mission fig aromas comprise the fresh, fruitful nose of our 2009 Napa Valley Cabernet Sauvignon. The first sip of the wine reveals a big, boldly structured Cabernet with deeply concentrated black fruit flavors and intriguing dusty, loamy and mineraly tones that add wonderful dimension and complexity. Boasting an undercurrent of soft, plush fruit that will emerge further with aging, this sophisticated, yet approachable Napa Valley Cabernet Sauvignon will reward another 5-7 years’ cellaring.
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Awards
(5)About the Wine
Suggested Dishes to Pair With This Wine
- Salt and pepper ribs Starter Course
- Contains: pork ribs, Szechuan pepper, five spice
- Chinese
- Black Angus bone-in-ribeye Main Course
- Finely marbled and juicy beef from small Scottish Highland breed
- Western
- Lamb chop with rosemary Main Course
- Italian
- Mimolette Cheese Course
- French
Related News
(1)No Brakes on the Rise of Cakebread
User Ratings
(3)Compare vintages
Vintage quality: Good
Current condition: Ready to drink
The 2009 vintage for California was good with some particular highlights.
The growing season began with a wet spring for most regions, although Sonoma remained dry, and heavy May rains helped to rejuvenate the drought-stricken soils. Regions like Central Coast saw nasty ...
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