Attributes:

Heitz Wine Cellars

Napa Valley, United States

Cabernet Sauvignon

750 ML

2001: WineSpectator Rating: 85

rich, supple

elegant

2001: CGCW Rating: 85

cedar, currant, herb flavors, spice

2000: WineEnthusiast Rating: 84

blackberry, herb flavors

2000: Tastings Rating: 86

lively acidity

medium-bodied

straightforward

black currant, blackberry, oak, tar

2000: WineSpectator Rating: 85

ripe

2000: CGCW Rating: 83

light

leather, medicinal

1999: WineSpectator Rating: 88

black cherry, currant, spicy

1999: WineEnthusiast Rating: 84

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:

Merryvale Vineyards

Napa Valley, United States

Merlot

750 ML

2002: CGCW Rating: 88

supple

well-balanced

oak

fruity

2001: WineSpectator Rating: 84

tightly wound

currant, earthy, licorice, red plum, spicy

2001: WineEnthusiast Rating: 88

soft

cherries, new oak, raspberries, smoky, vanilla

fruity, ripe

2001: CGCW Rating: 91

fresh

solid

deep, rich

smooth

2000: WineSpectator Rating: 83

awkward

currant, earth, flinty, oak

2000: WineEnthusiast Rating: 87

lean

smoky, vanilla

sweet

2000: CGCW Rating: 89

focused, supple

tasty

briar, herbs, oak

1999: WineSpectator Rating: 88

cedar, currant, earth, mocha, tobacco

Food Matches:

(mer loh) Deep in color, high in alcohol and low in tannins, this grape is grown mostly in California, France, Washington, New York and Chile. The aromas and flavors can be plummy, chocolaty, and even redolent of tea leaves. It is often blended with Cabernet Sauvignon although it is the most prevalent grape variety in Bordeaux.

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:

Grgich Hills

Napa Valley, United States

Cabernet Sauvignon

750 ML

2003: WineSpectator Rating: 86

blueberry, currant, herb, mint, sage

austere

2003: Tanzer Rating: 87

cedar, chocolate, chocolatey, dark berries, graphite, licorice, oak, plum, spicy

juicy, sweet

strong

2003: CGCW Rating: 86

2003: Tastings Rating: 91

soft, tangy

deep, supple

pleasant

berry, buttery, cassis, cedar, nuts, smoky, spice, toffee

sweet

2003: WineAndSpirits Rating: 94

bright, clean, fresh

floral

elegant

round

2002: WineSpectator Rating: 88

black cherry, red cherry, red currant, red fruits

2002: WineAndSpirits Rating: 88

2002: WineEnthusiast Rating: 87

drinkable

chocolatey

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.