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93POINTS

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Actual label may vary.

Cabernet Sauvignon Napa Valley by Cakebread Cellars 2014

Cabernet Sauvignon Napa Valley

by Cakebread Cellars 2014

Producer : Cakebread Cellars

Region : California (USA), Napa Valley (USA)

Bottle Per Case : 1 x 750 ml

Food Pairing : Breads, Cured Meat, Hard Cheese, Red Meat, Roasted Vegetables

Tasting Notes

"This famous Napa cab sports a very fine, lifted and complex nose of well stitched and proportioned blackcurrant jam, oak chocolate, soya, pepper, roasted rosemary, capers and nutmeg. It is medium-full bodied, quite svelte with fine tannin, good acidity and considerable alcohol. But it is nicely contained, with fine if drying tannin and some graphite. Not a powerhouse, but a study in poise. Excellent length."

93 points - WineAlign.com, Aug 2017

Specs

Bottles Per Case Single Bottles
Point Score 93
Bottle Size 750 ml
Producer Cakebread Cellars
Region California (USA), Napa Valley (USA)
Alcohol 14% alc./vol.
Style Warm and spicy reds
Vintage 2014
Farming Method Sustainable
Grapes 6% Cabernet Franc, 87% Cabernet Sauvignon, 4% Merlot, 3% Petit Verdot
Food Pairing Breads, Cured Meat, Hard Cheese, Red Meat, Roasted Vegetables
Descriptors Earthy, Floral, Fruity, Mineral
Wine Type Red
Wood Presence Oaked
Body Medium
Price of Case $139.00

The Producer

Cakebread Cellars

Cakebread Cellars began in 1973 with the vineyard lands on the original 22-acre property in Rutherford. Over the years, the family has acquired additional vineyards throughout Napa Valley and the North Coast. Today, the winery owns 15 sites totaling 560 vineyard acres in Carneros, Rutherford, Howell Mountain and Anderson Valley as well as other prime locations in Napa. The original property was predominantly pasture. Consultation with the University of California at Davis determined that the best varieties to plant were Cabernet Sauvignon and Sauvignon Blanc. Jack Cakebread enrolled in the viticulture and enology program at UC Davis and made all his own wines until 1978, when his son Bruce joined him as winemaker. The first harvest from Cakebread's own vines yielded a small bottling of 1976 Sauvignon Blanc.

In 1977, the original 3,500-case winery was expanded, and in 1980 an existing barn was refurbished to create a press and barrel-aging room that now serves as offices. In 1985, the winery expanded again, increasing capacity to 28,000 cases. As of 1995, capacity had risen to 45,000 cases and a new expansion began that now allows tremendous flexiblity in production, including the separate fermentation and maturation of each vineyard lot to maximize grape and terroir expression before blending.

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