CADE 2015 Reserve Cabernet Sauvignon Howell Mountain


95+ points Robert Parker's Wine Advocate - "As for the 2015 Cabernet Sauvignon Reserve, this is young and promising with intense crème de cassis and blackberry fruit, licorice, forest floor and earth. It is a blend of 93% Cabernet Sauvignon and 7% Petit Verdot. Powerful (15.6% natural alcohol), the wine is neither hot, nor rustic. Its plush tannins and long finish suggest a future of a good 20+ years, even though it is already approachable."

96 points Vinous - "The 2015 Cabernet Sauvignon Reserve is dark, inky and voluptuous. Super-ripe black cherry, plum, chocolate and cloves are all amped up in this unctuous, inky Howell Mountain Cabernet Sauvignon. There is more than enough fruit intensity to fill out the wine’s ample, full-bodied frame. This powerhouse Cabernet is going to need at least a few years to come into its own."

The wine has aromas of cherry, strawberry jam, raspberry coulis, vanilla, cedar, cassis, coffee, chocolate, and a touch of mint. In the palate the wine has a velvety rich mouthfeel with rounded yet robust tannins and structure. There are flavors of toasted pecans, baking spices, blueberry pie, chocolate covered strawberries, anise, graham cracker, and tarragon. This wine is a blend of the best of the vintage and the best Cabernet Sauvignon and Petit Verdot from our Estate.

The CADE Estate is situated on a 54-acre property with 21 acres planted to vines with an ideal southwest facing exposure. Located in the heart of Howell Mountain, the CADE Estate Reserve vineyard sits at elevations ranging from 1,500 to 1,850 feet and is planted to 19 acres of Cabernet Sauvignon and 1 acre of Malbec and 1 acre of Petit Verdot. The 2015 vintage was a drought year, resulting in low yields, warm temperatures, and our earliest end to harvest on record.

The juice was fermented in a combination of stainless steel tanks 95%, and 500L new French oak puncheons 5%. Fermentation was hot and fast with temperatures reaching a maximum of 90F and the juice macerating on the skins/seeds for 7-9 days.

The wine was aged for 20 months in 100% New French Oak barrels. Only free run wine was used in the blend, no press fractions were selected. Racking occurred immediately after the completion of malolactic fermentation, then on a quarterly basis until bottling.

Varietals: 94% Cabernet Sauvignon, 6% Petit Verdot

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