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Rombauer Cabernet Sauvignon Napa Valley 2014

External Review by We Speak Wine:

Cabernet Sauvignon was the first wine produced by Rombauer Vineyards when the winery was founded in 1980. This bottling is made exclusively with Napa Valley fruit from vineyards owned by the Rombauer family, along with carefully selected sites from some of the region’s top growers. VINEYARDS: The fruit for this wine comes from vineyards in the Stags Leap District, Atlas Peak, Mount Veeder, St. Helena, Calistoga and Rutherford AVAs. WINEGROWING: The 2014 vintage brought a perfect growing season with warm, dry conditions that allowed the fruit to develop full, concentrated flavors. Sustainable farming practices throughout the growing season were tailored to each block with the assistance of aerial photos produced using NDVI (Normalized Difference Vegetation Index) technology. All fruit was hand-picked and sorted in the vineyards. WINEMAKING: The grapes were carefully destemmed and optically sorted to ensure only perfect fruit made it into the wine. A cold soak extracted color and flavor, before a combination of tank and barrel fermentation was used to provide a richer, more textured palate. The wine was gently basket-pressed before being racked to French oak barrels for malolactic fermentation and aging. TASTING NOTES: This wine has dark purple core wth a magenta rim. The nose is expressive with aromas of cherries, blackberries, plums, rosemary and sweet tobacco. The wine is medium- to full-bodied, brimming with flavors of black cherries, blueberries and plums, along with notes of bramble, violets and vanilla. Supple tannins carry through to a lingering finish. FOOD PAIRINGS: Our favorite Joy of Cooking® pairings* for this wine include Grilled Steaks (Pgs. 471-472) with Mushroom Ragout (Pgs. 283-284) or Osso Buco (Pg. 489) with Risotto Milanese (Pgs. 360-361). VARIETAL COMPOSITION: 79% Cabernet Sauvignon 11% Petit Verdot 5% Cabernet Franc 5% Merlot COOPERAGE: 17 months in 70% new French oak ALCOHOL: 14.5%

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Rombauer Vineyards:
Richie Allen was raised in Melbourne, Australia, in a leafy suburb approximately 40 minutes east of Australia’s infamous wine region, the Yarra Valley. Influenced greatly by his parent’s keen interest, Richie grew up with a greater appreciation of wine than the average young Australian male. Upon graduation from high school in 1996, Richie chose to explore his knowledge in an alternate area of... Read more
Richie Allen was raised in Melbourne, Australia, in a leafy suburb approximately 40 minutes east of Australia’s infamous wine region, the Yarra Valley. Influenced greatly by his parent’s keen interest, Richie grew up with a greater appreciation of wine than the average young Australian male. Upon graduation from high school in 1996, Richie chose to explore his knowledge in an alternate area of interest: Molecular Biology. Always the model student, he graduated at the top of his class, however, not convinced with the path he was laying down for himself, Richie embarked on a four-month rock climbing holiday to the United States to clear his thoughts. It was on this adventure that fate came knocking in the form of an invitation to a day of wine tasting. Richie was so taken and inspired by the Californian wines he tasted that day that it was suddenly clear to him what he needed to do. He promptly returned to Australia and spent the next few years engrossed in winemaking studies at Australia’s prestigious ‘The University of Adelaide’. After graduating in 2003, he then set about gaining as much practical winery experience as possible from top Australian and New Zealand producers including: Penfolds, Oakridge, Church Road and Vavasour. He eventually found himself back in California, on the doorstep of Rombauer Vineyards to undertake cellar work for a single harvest. However, Richie’s enthusiasm, vast and growing knowledge, and attention to detail were keenly identified and he was asked to continue on at Rombauer to see this potential expertly developed and nurtured. Having worked his way from the ground up, Richie now assumes the position of Rombauer’s Winemaker. In this role, Richie strives to achieve consistency of style and continual improvement in winemaking techniques by melding both traditional and modern approaches. Away from the winery, you’re likely to find Richie pursuing his passion for rock climbing. Read less

External Reviews for Rombauer Cabernet Sauvignon Napa Valley

External Review
Source: We Speak Wine
10/12/2017

Cabernet Sauvignon was the first wine produced by Rombauer Vineyards when the winery was founded in 1980. This bottling is made exclusively with Napa Valley fruit from vineyards owned by the Rombauer family, along with carefully selected sites from some of the region’s top growers. VINEYARDS: The fruit for this wine comes from vineyards in the Stags Leap District, Atlas Peak, Mount Veeder, St. Helena, Calistoga and Rutherford AVAs. WINEGROWING: The 2014 vintage brought a perfect growing season with warm, dry conditions that allowed the fruit to develop full, concentrated flavors. Sustainable farming practices throughout the growing season were tailored to each block with the assistance of aerial photos produced using NDVI (Normalized Difference Vegetation Index) technology. All fruit was hand-picked and sorted in the vineyards. WINEMAKING: The grapes were carefully destemmed and optically sorted to ensure only perfect fruit made it into the wine. A cold soak extracted color and flavor, before a combination of tank and barrel fermentation was used to provide a richer, more textured palate. The wine was gently basket-pressed before being racked to French oak barrels for malolactic fermentation and aging. TASTING NOTES: This wine has dark purple core wth a magenta rim. The nose is expressive with aromas of cherries, blackberries, plums, rosemary and sweet tobacco. The wine is medium- to full-bodied, brimming with flavors of black cherries, blueberries and plums, along with notes of bramble, violets and vanilla. Supple tannins carry through to a lingering finish. FOOD PAIRINGS: Our favorite Joy of Cooking® pairings* for this wine include Grilled Steaks (Pgs. 471-472) with Mushroom Ragout (Pgs. 283-284) or Osso Buco (Pg. 489) with Risotto Milanese (Pgs. 360-361). VARIETAL COMPOSITION: 79% Cabernet Sauvignon 11% Petit Verdot 5% Cabernet Franc 5% Merlot COOPERAGE: 17 months in 70% new French oak ALCOHOL: 14.5%


External Review
Source: We Speak Wine
05/15/2018

Cabernet Sauvignon was the first wine produced by Rombauer Vineyards when the winery was founded in 1980. This bottling is made exclusively with Napa Valley fruit from vineyards owned by the Rombauer family, along with carefully selected sites from some of the region’s top growers. VINEYARDS: The fruit for this wine comes from vineyards in the Stags Leap District, Atlas Peak, Mount Veeder, St. Helena, Calistoga and Rutherford AVAs. WINEGROWING: The 2014 vintage brought a perfect growing season with warm, dry conditions that allowed the fruit to develop full, concentrated flavors. Sustainable farming practices throughout the growing season were tailored to each block with the assistance of aerial photos produced using NDVI (Normalized Difference Vegetation Index) technology. All fruit was hand-picked and sorted in the vineyards. WINEMAKING: The grapes were carefully destemmed and optically sorted to ensure only perfect fruit made it into the wine. A cold soak extracted color and flavor, before a combination of tank and barrel fermentation was used to provide a richer, more textured palate. The wine was gently basket-pressed before being racked to French oak barrels for malolactic fermentation and aging. TASTING NOTES: This wine has dark purple core wth a magenta rim. The nose is expressive with aromas of cherries, blackberries, plums, rosemary and sweet tobacco. The wine is medium- to full-bodied, brimming with flavors of black cherries, blueberries and plums, along with notes of bramble, violets and vanilla. Supple tannins carry through to a lingering finish. FOOD PAIRINGS: Our favorite Joy of Cooking® pairings* for this wine include Grilled Steaks (Pgs. 471-472) with Mushroom Ragout (Pgs. 283-284) or Osso Buco (Pg. 489) with Risotto Milanese (Pgs. 360-361). VARIETAL COMPOSITION: 79% Cabernet Sauvignon 11% Petit Verdot 5% Cabernet Franc 5% Merlot COOPERAGE: 17 months in 70% new French oak ALCOHOL: 14.5% ** Only 2 in Stock **


External Review
Source: We Speak Wine
10/23/2018

Cabernet Sauvignon was the first wine produced by Rombauer Vineyards when the winery was founded in 1980. This bottling is made exclusively with Napa Valley fruit from vineyards owned by the Rombauer family, along with carefully selected sites from some of the region’s top growers. VINEYARDS: The fruit for this wine comes from vineyards in the Stags Leap District, Atlas Peak, Mount Veeder, St. Helena, Calistoga and Rutherford AVAs. WINEGROWING: The 2014 vintage brought a perfect growing season with warm, dry conditions that allowed the fruit to develop full, concentrated flavors. Sustainable farming practices throughout the growing season were tailored to each block with the assistance of aerial photos produced using NDVI (Normalized Difference Vegetation Index) technology. All fruit was hand-picked and sorted in the vineyards. WINEMAKING: The grapes were carefully destemmed and optically sorted to ensure only perfect fruit made it into the wine. A cold soak extracted color and flavor, before a combination of tank and barrel fermentation was used to provide a richer, more textured palate. The wine was gently basket-pressed before being racked to French oak barrels for malolactic fermentation and aging. TASTING NOTES: This wine has dark purple core wth a magenta rim. The nose is expressive with aromas of cherries, blackberries, plums, rosemary and sweet tobacco. The wine is medium- to full-bodied, brimming with flavors of black cherries, blueberries and plums, along with notes of bramble, violets and vanilla. Supple tannins carry through to a lingering finish. FOOD PAIRINGS: Our favorite Joy of Cooking® pairings* for this wine include Grilled Steaks (Pgs. 471-472) with Mushroom Ragout (Pgs. 283-284) or Osso Buco (Pg. 489) with Risotto Milanese (Pgs. 360-361). VARIETAL COMPOSITION: 79% Cabernet Sauvignon 11% Petit Verdot 5% Cabernet Franc 5% Merlot COOPERAGE: 17 months in 70% new French oak ALCOHOL: 14.5% ** Only 1 in Stock **



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