2006 Cabernet Sauvignon
A dark and brooding color points to the black fruit-laden flavors and structure that lie within. Blackberries, cherries and cassis fill the nose with the addition of licorice, mocha and vanilla spice on the palate.
A later than usual budbreak and a mild, foggy summer and fall helped se the stage for another late harvest at Bell Mountain. A nice wave of warm weather topped off this long growing season nicely and brought the fruit to an unhurried optimum ripeness. As always, we waited patiently while carefully monitoring (and tasting) our berries to ensure that each small part of the vineyard puzzle was picked at the right time and our crew worked hard to harvest these prized flavors early in the morning. Each one of the small Cabernet blocks we farm were all picked, sorted and fermented separately to provide us with a variety of components from which to construct this wine. As the wines aged in barrel, the more structured, intense and perfumed examples were identified and then crafted into this wine.
This Cabernet Sauvingon reflects the vintage well – it’s dark, brooding color points to the black fruit-laden flavors and structure that lie within. Aromas of blackberries, cherries and cassis fill the nose, while licorice, mocha and vanilla flavors show on the palate. Overall it has a nice balance between texture, bright acidity and plush, ripe tannins.
In early 2014, we tasted this wine again and it is living up to all of our expectations. There are deeper earth tones and forest floor aromatics on the nose than in its youth. The bright acidity and bold black fruits shine through making this an excellent Cabernet Sauvignon to pair with rich food and aged cheeses. The tannins are still present, but rounder and smoother. This wine will continue to age beautifully for another 5+ years, if you can wait that long.
The Cabernet Sauvignon grown at Bell Mountain is dark and intensely flavored. We favor smaller berried clones that foster these rich and highly structured wines. This means that our preferred food pairings have to be similarly muscular and rich.
Simple pairing: As with other red wines, cured meats and charcuterie can be a great match. Younger vintages work best as the acidity and savory notes of the wine are great with the rich fat flavors. Sometimes a little chocolate can be a fun pairing too - here's some of the best new American chocolate.
Recipes: The joys of slow braised short ribs are hard to rival and are one of the best pairings we've created. Truly delicious. Find a mouth watering variety of recipes here. Just as good is a venison tenderloin dish that we created on the back of a recent visit to a favorite San Francisco restaurant. Incredible and worth the work.
Seasonal Sonoma Pairing: The humble hamburger has yet to let us down. Combined with some black pig bacon and some Point Reyes blue and you have the makings of a truly legendary Cabernet pairing. get the best ingredients and it practically makes itself.
Download Wine Notes
||18 months in French Oak - 70% new