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Cabernet Sauvignon Wines

Cabernet Sauvignon Wines

Cabernet Sauvignon Wines

Known for its traditional flavor, full-bodied Cabernet Sauvignon wine is the most famous dry wine to be served with food. As a world’s most dominant red wine-grape variety, it is cultivated all around the world, although many might predominantly associate it with the red wines of Bordeaux, where it is combined with Merlot to create many crucial and influential blends. Besides Bordeaux, this grape varietal is mostly present in Tuscany, Napa Valley, Australia, and Chile.

It doesn’t take a veteran wine-lover to enjoy Cabernet Sauvignon wines on the surface, as their flavor is unique and compelling. It does, however, take an expert to pick up on all the subtleties and fully appreciate the complexity, craftsmanship, and dedication that radiate from a wine of this quality. Cabernet Sauvignon wines have an alcohol content that hovers around 13.5%, and a signature deep, dark color – the very blood of the grapes, bottled and preserved for our enjoyment and dissection. The thickness and richness of the texture only add to this comparison, making the crimson nectar feel alive in the glass. The level of tannin present in the wine will sap the moisture from your mouth, and what better way to fix that issue than with another glass? Tasting Cabernet Sauvignon is tasting a large portion of winemaking history, and very few people can turn down a glass. A must-have for your collection, for sure.
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2007 Kapcsandy Cabernet Sauvignon Grand Vin State Lane Vyd

Very deep purple in color, the 2007 Cabernet Sauvignon Grand Vin State Lane Vineyard is still a baby on the nose, sporting extravagant crème de cassis, blueberry pie and spice box notes with hints of dried lavender, aged meat, tilled soil and Sichuan pepper notes with a touch of tobacco. Medium-bodied and firm with fine-grained tannins and wonderful freshness, it gives layer upon layer of black fruit and earth notions, finishing very long. Give it another 4-5 years in bottle and drink it over the next 20+.Robert Parker Wine Advocate | 100 RPSaturated dark ruby. Less expressive and more medicinal and brooding on the nose than the Roberta’s, offering extremely primary scents of cassis, licorice, bitter chocolate and violet. Then fat, full and strong on the palate, showing the sweetness of the Roberta’s but not that wine’s plushness of texture. Currently dominated by intense black fruits, spices and violet. Finishes with a savory dryness and slightly tough, chewy tannins that still need time to resolve. This wine strikes me as being in a rather clenched phase of its evolution, but it has the mid-palate extract to support its serious tannic load. (14.4% alcohol; 98% new French and 2% new Hungarian oak)Vinous Media | 95+ VMThis is a very dense and layered wine with blackberry, stone and currant character. Full body, chewy tannins and angular tannins. Holding on beautifully.James Suckling | 93 JS

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