Our Estate Cabernet Sauvignon is grown in the Northern Napa Valley where we have warm temperatures during the days and cool nights, making a great location to grow Cabernet. The cabernet grapes hang on the vine as long as possible to maximize those deep flavors typical of Calistoga fruit.
The 2012 Vincent Arroyo Cabernet Sauvignon opens with solid fruit structure and is full of rich blackberry, boysenberry, dark chocolate and chewy tannins yielding a medium-bodied, well-balanced wine.
Blend: 100% Cabernet Sauvignon
Appellation: Calistoga, Napa Valley
Barrel Regime: 30% new French oak
Bottled: August 2014
Included in the Box
2x 2012 Vincent Arroyo Cabernet Sauvignon, Napa Valley
12x 2012 Vincent Arroyo Cabernet Sauvignon, Napa Valley
$540 for a Case/$45 MSRP/Not for sale on winery website
Vincent Arroyo has been producing limited quantities of wine from his estate-grown vineyards in Calistoga since 1984. His winemaking style is the embodiment of his philosophy about his land. Take what you have and do the best you can with it. Each wine at the winery is hand-crafted, starting from before the grapes are harvested. Vince decides how the grapes from each vineyard will be vinified, when they will be picked, how they will be crushed, what fermentation regimes they will undergo (pumpovers, extended macerations, pressings), and finally, what percentage of French or American barrels, new or old barrels to maximize the optimum flavors of the wine during the barrel-aging process. The wines produced at the Vincent Arroyo Winery have put a star on many Napa Valley maps as a place that shouldn’t be missed.
AZ, CA, CO, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Well, it was the 2013, not the 2012 offered here, so it was different. Second, if you noticed, shipping was $48.
And tax upped the total to over $300 … $18 sales tax? 6.25%? To my wine locker it would have been $22.32(7.75%), home would have been $32.52 (10.25%)!!
Either way, someone at VA, forgot to pull it before. I’m sure that part of the contract is they don’t offer better pricing (even on a year newer wine) during the offer here. And WCC is pretty good at making sure there’s no other better prices out there.
OK, please bear with me this is dictated to my phone because my computer is on the Fritz again. Red wine and me are not the best of friends. It has never been my wine of choice or something that I’ve gone out of my way to drank. I have drank more red wine in the past year going wine tasting with my daughter and son-in-law then I have the rest of my 64 years of life
So when I got the bottle and I opened the Box I thought well at least I don’t have to worry about waiting for it to get really cold like a nice dessert wines many of whom have to be really cold.
I also don’t eat dinner so I can’t tell you anything about it with food. dinner for me is a protein shake and that’s it.
So I got home and I opened the bottle because red wines are supposed to breathe right? But I did take a nice smell and it smelled really Fruity, berries mostly I couldn’t tell you one berry from another but it smelled like a berry juice but not exactly cause not so sweet.
So I let it sit for a while then poured a small amount in the bottom of a casemates class. Then I smelled it a little bit more and I could still smell the berries and not the sweet berries not like strawberries which I think of as sweet but more blackberries or raspberries the tarter berries. Then I slipped and tasted and I can taste the tannins in the bitter part of my tongue and it I can taste it it’s kind of got I um to me it’s a little heavy bodied it’s not a light white wine. I didn’t like it because I don’t like red wines in general and cab in particular because it’s so overly tannined usually, but I could have drank it if that’s when I needed to do.
So then I actually chilled it down a little bit and the tannins and generic red wine taste I dont like were so strong I didn’t want any part of it. it was much better at pure Room temperature then even slightly chilled.
I did actually Google why don’t I like red wines and came out with a big thing about the bitterness and the tannins and how it strikes your tongue and how some people just really don’t like that and I think that’s me. But for a red wine it weren’t so bad at Room temperature
Wish I could say more about it I don’t taste the berries like I smell them but 90% of taste is smell ( I wonder for drank it through a straw if I’d like it better don’t laugh but I didn’t try that)
Hope I injected some humor into some really bad rattage
@Cerridwyn Well, your rattage is honest at least, if not especially helpful for those who do drink red wine… What I did get that might be helpful is that the wine has noticeable, good tart fruit aromas that are not uncharacteristic of Cabernet (not sure if you would recognize the more typical black currant descriptor) and is at least medium bodied, with significant tannin. To be expected from a generally very good year like 2012. Combine that with the stats at mid-range alcohol levels, good acidity and balanced pH suggests a wine at least worth a solid look.
@rpm thx I obviously couldn’t put it better myself
I have had cabs on wine tasting expeditions with my daughter and son-in-law and this was better than most of the ones I have had.
I don’t really want to say that to me most red wines just taste like red wines with no distinct characteristics. But that’s true. This one was more unique and was less obnoxious to my palette I guess is the word then many of them I have tried
Hello, my good friends!
Joel and Michelle here to give you the downlow on this most excellent bottle.
For starters, the bottle didn’t arrive until about 5pm, which did not provide an opportunity to really determine a good dinner pairing, nor did it allow for the bottle to “rest” from it’s travels. However, we were very excited to receive an aged Cab from a known name winery.
The wine is a nice dark garnet (or “plum” color according to Michelle). There is noticeable tannic residue in the bottle neck, which isn’t hugely surprising for an 8 year old Cabernet.
At pop and pour, initial aromas are pretty tight… hints of chalk and cedar with some dark fruit. I would not call this fruity at all.
First taste was EXTREMELY closed, highly tannic, and very “old” wine profile. I was surprised, as this tasted more like a 12-15+ year old wine than 8 years. I’m not sure if this is consistent with bottle shock or whether that is a real phenomenon. There was leather and cedar and tannins, but just hints of that dark fruit. This wine definitely needs some breathing time! Finish isn’t very long, but definitely bitter dryness.
Michelle tends to appreciate the high tannin, closed profile more than most, and her initial response was “dry but good. I’m having trouble identifying any specific flavors, but it is lovely on it’s own.”
After 10-15 minutes, not much change, though the tannins fade slightly.
Luckily enough, we were able to pair with leftover pot roast and potatoes, and this was an excellent choice.
I think the fattiness of the roast played particularly well against the tannin and started to allow some additional flavors to come out of both the wine and the meat.
After about 30 minutes, the wine shows more acidity, and the dark fruits start to become more clear - cassis and blackberry, among others. The finish grows a bit and the bitterness fades. Still strong leather and more vanilla.
We put the kids to bed, and I came back to the glass after nearly 90 minutes of being open, just standing in the bottle. The wine is much more open, the tannins are very well integrated, there is more of a red fruit or cherry flavor, but it’s also getting lighter bodied and finish is pretty short. There is still some vanilla and leather, but faded.
Clearly this wine is presenting predominantly tertiary flavor profile. If you appreciate wine with some age, this is a good choice. I’m not sure if it is truly in “decline” yet or is entering a “dumb phase” or any sort of “bottle shock”, but it definitely tastes “older” than it’s age. Pairing with pot roast definitely helped enhance both. I was expecting it to price in the $20-30 range, so I think it’s ok QPR for an aged Cab.
I would expect a top classically-made 2012 Cab to have a couple more years in a closed phase, but it sounds like this one is coming out on the drying side. Probably doesn’t betoken a long life, but should be good value for current drinking mature Cab.