- Lokoya, "Diamond Mountain", Napa Valley, California, 2007 $375.00
- Rudd, “Oakville Estates”, Napa Valley, California, 2006
$162 - Robert Mondavi, “Reserve”, Napa Valley, California, 2006 $160
- Beringer, “Private Reserve”, Napa Valley, California, 2008
$145 - Duckhorn, “Estate Grown”, Napa Valley, California, 2005 $125
- Silver Oak, Alexander Valley, California, 2006 $98
- Etude, Napa Valley, California, 2005 $135
- Ehlers, “1886”, St. Helena, Napa Valley, California, 2005 $140
- Caymus, Napa Valley, California, 2008 $120
- Cakebread Cellars, Napa Valley, California, 2007 $127
- Chappellet, “Signature”, Napa Valley, California, 2007 $62
- Conn Creek, "Collins Vineyard", Napa Valley, California, 2005 $78
- Beringer, "Knights Valley", Sonoma, California, 2008 $57
- Summers, “Andrianna’s Cuvee”, Napa Valley, California, 2008 $42
- Mettler, Lodi, California, 2008 $45
- Heavyweight, Lodi, California, 2007 $27
- Robert Mondavi, "Private Selection", Central Coast, California, 2009 $24
About Cabernet Sauvignon
Cabernet Sauvignon is a variety of red grape mainly used for wine production, and is, along with Chardonnay, one of the most widely-planted of the world's noble grape varieties. The particularly thick skin of the Cabernet Sauvignon grape results in wines that can be high in tannin which provides both structure and ageability. As a group, Cabernet Sauvignon wines are generally full-flavored, with a stronger flavor than Merlot for instance, and with a smooth and lingering "finish".
Cabernet Sauvignon has a well defined aroma. In Old World wines, particularly those made in Bordeaux, this is characterised by a smell of violets, blackcurrant, cedar and spice. New World wines of this grape can often share the aromas of their Old World counterparts, but are more often dominated by aromas of chocolate, ripe jammy berries, oak, pepper and earth. In Australia, there is often a strong smell of eucalyptus, particularly in wines made in Coonawarra. One of the most characteristic aromas of warm-climate examples is cassis (blackcurrant), while cherry and other red berry notes are not uncommon. Cooler-climate examples often reveal greener, herbaceous notes, such as eucalyptus or green pepper/capsicum. There is, however, a great deal of variation in flavor depending on the region, winemaking technique, seasonal weather, and bottle age. Nonetheless the wines retain a remarkable ability to be recognizably Cabernet.
Cabernet wines go well with hearty red meats, rich and flavorful pastas (red sauces), lamb, strong-flavored cheese, and chocolates, especially dark chocolates.
