Attributes:

McManis

California, United States

Cabernet Sauvignon

750 ML

2005: WineEnthusiast Rating: 84

full-bodied

2004: WineSpectator Rating: 84

cherry, herb flavors, licorice, raspberry, spice

2003: WineEnthusiast Rating: 84

soft

cherries, chocolate

2003: WineAdvocate Rating: 85

soft

ripe, sweet

2002: WineEnthusiast Rating: 84

soft

light

pleasant

candied, cherry, mocha, smoky

2001: WineEnthusiast Rating: 82

soft

simple

banana, black cherry, currant, mocha, oak, vanilla

2000: WineSpectator Rating: 86

soft

2000: Tastings Rating: 81

lean, medium-bodied

deep

blackberry, cedar, currant, herb, mocha

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.

California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.

Attributes:

Napa Valley Vineyards

Napa Valley, United States

Cabernet Sauvignon

750 ML

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:

Chimney Rock Winery

Stags Leap District, United States

Cabernet Sauvignon

750 ML

2004: WineSpectator Rating: 87

anise, cedar, currant, dried berry, herb, mocha, sage

2003: WineAndSpirits Rating: 92

light

2002: WineAdvocate Rating: 90

medium-bodied

complex nose, deep, rich

elegant

2002: CGCW Rating: 91

full-bodied

complex, deep

earth, licorice, subtle oak

2002: WineSpectator Rating: 88

berry, cherry, oak

sweet

2002: WineEnthusiast Rating: 93

black currant

ripe

smooth

2002: WineAndSpirits Rating: 93

clean

smooth

2001: WineSpectator Rating: 92

zesty

complex, rich

blackberry, hazelnut, wild berry

ripe

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.