Attributes:

Charles Krug Winery

Napa Valley, United States

Cabernet Sauvignon

750 ML

2003: CGCW Rating: 84

clean

simple

berry-like

2002: WineSpectator Rating: 83

2002: CGCW Rating: 86

light

focused, simple

drinkable

cherry, oak, wild berry

2002: WineEnthusiast Rating: 88

low acidity

smooth

2001: Tastings Rating: 87

black currant, earth, oak

good concentration

2000: Tastings Rating: 88

full-bodied

rich

stylish

1999: WineSpectator Rating: 88

fresh

solid

fragrant

1999: WineEnthusiast Rating: 87

soft

light

complex

black cherry, black currant, herb, herbal, spice

Food Matches:

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.

This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.

Attributes:

Honig Vineyard

Napa Valley, United States

Cabernet Sauvignon

750 ML

2003: CGCW Rating: 87

coffee, oak, roasted herbs

sweet

2003: WineSpectator Rating: 88

focused

black cherry, currant, herb, sage, wild berry

creamy, fleshy, viscous

2002: WineSpectator Rating: 88

complex, rich

chocolate, herbs, oak, spice

2001: WineSpectator Rating: 88

black cherry, black currant, chocolate, coconut, mocha, toasty oak, vanilla

concentrated, ripe

2001: WineEnthusiast Rating: 87

soft

blackberry, chocolate, currant, root beer

ripe

2001: Tastings Rating: 90

lively acidity

2001: WineAdvocate Rating: 89

soft

deep

black currant, clove, earthy, herbal, jammy, oak, pepper

2001: CGCW Rating: 90

oak, spice

fleshy, round

Food Matches:

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.

This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.

Attributes:

Caymus Vineyards

Napa Valley, United States

Cabernet Sauvignon

750 ML

2005: WineSpectator Rating: 92

rich, supple

berry, cedar, currant, mineral, oak, sage

concentrated

2004: CGCW Rating: 90

deep

oak

2004: WineSpectator Rating: 92

cedar, currant, earth, herb, herbal, sage, vanilla

sweet

2004: WineAndSpirits Rating: 90

meaty

2004: WineSpectator Rating: 92

huge

2003: Tanzer Rating: 89

char

supple

blackberry, cassis, cola, currant, mocha, oak, plum, tobacco

juicy, sweet

2003: CGCW Rating: 90

2003: WineAndSpirits Rating: 87

*-scented

spice

creamy

Food Matches:

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.

This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.