Processing Your Order...
   

 

Due to state regulations, we cannot ship wine to California

Clos du Bois Cabernet Sauvignon 2006

Cabernet Sauvignon from Sonoma County, California
    Ships Wed, Aug 2
    Limit 0 bottles per customer
    Sold in increments of 0
    Currently Unavailable $19.99
    Try the
    19 99
    19 99
    Save $0.00 (0%)
    Add to Cart
    1
    Alert me when new vintages are available
    Rate for better recommendations
    No Rating

    Winemaker Notes

    A blend of 80% Cabernet Sauvignon, 10% Cabernet Franc and 10% other Bordeaux varietals.

    The wine's deep, ruby red hue hints at an inky black--the first clue to its blockbuster intensity and exceptional Cabernet Sauvignon character. Vibrant aromas of blackberry and vanill mingle with notes of roasted coffee and toast on the nose. Full-bodied and velvety on the palate, the flavors are bright and juicy, with well-integrated layers of blackberry, plum, mocha and clove spice. The... View More

    Critical Acclaim

    View More

    Clos du Bois Winery

    View all wine
    Clos du Bois Winery, , California
    Clos du Bois
    When Clos du Bois was founded in 1974, Sonoma County was better known for its prunes, walnuts and dairy farms than for its wine grapes. With more soil types than France, Founder Frank Woods recognized the potential of Sonoma County as a world-class wine growing region, and it is here in Sonoma's Alexander Valley where Clos du Bois has been making outstanding wines for more than three decades. Woods' vision was to marry the best... View More

    Cabernet Sauvignon

    View all wine

    A noble variety bestowed with both power and concentration...

    View More

    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

    In the Glass

    High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

    Perfect Pairings

    Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

    Sommelier Secrets

    Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.