2006 Pride Cabernet Sauvignon
The 2006 vintage produced some of the most expressive, unctuous wines ever from our Spring Mountain estate, and the Cabernet Sauvignon is no exception. Grapes from individual vineyard blocks ranging from 0.25 to three acres in size were meticulously hand picked, and were then fermented in stainless steel vats and aged separately for 18 months in French oak. The final blend of 88% Cabernet Sauvignon, 10% Merlot and 2% Petit Verdot conveys delectable flavors of cassis, dark cherry, coffee and black tea layered upon a textural palate. After a barrage of up-front fruit, the inky liquid lolls on the mid-palate before finally exploding into a hefty, minutes-long finish. Pushing the limits of concentration as far as possible without sacrificing balance, this is the pure expression of mountain fruit – a wine that needs no justification.Back to Full Wine List
|Blend:||88% Cabernet Sauvignon, 10% Merlot, 2% Petit Verdot|
|Release Date:||August 20, 2008|
- January 25, 2010 The Wine Advocate, December 2009, Issue 186
The top end offerings include the 2006 Cabernet Sauvignon. Last year I reviewed the 2005 (although it was listed as the 2006), which did not turn out nearly as well as the 2006. The deep ruby/purple-hued 2006 exhibits notes of cassis, tar, crushed rocks, chocolate, and berry fruit in a full-bodied, fleshy format. It should drink nicely for a decade.
- December 12, 2009 Wine Enthusiast, July 2009
Richness is what this Cab is all about. It bursts on the palate with superripe blackberry jam, cassis, currant and chocolate flavors. Shows some unorganized structure right now, but should age for a number of years, to judge by the voluminous tannins.
- April 22, 2009 Connoisseurs' Guide, April 2009
All of the latest Pride offerings are wines of real richness that are very much fixed on fully ripe fruit and flamboyant oak, and, like each of its mates, this wine never becomes beholden to ripeness alone. It is so rich that it is easy to taste in spite of its ample young tannins, but we will bet that as it softens, it will develop more richness and range, and it will only reach its full potential if it is aside for at least another five or six years.