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2014
Cabernet Sauvignon
Sonoma County
Dry Creek Valley
October 8, 2014
5.65 g/L
3.87
Aged for 22 months in a blend of French and American oak, including 60% new oak
Fermented in small stainless steel tanks and oak barrels with their heads removed
July 26, 2016
14.4
91
2014 Flambeaux Dry Creek Valley Cabernet Sauvignon
91 Points- Vinous; 91 Points- Wine Enthusiast

Vibrant with aromas of currants, dried cranberries, black cherry, and a beautiful higher-toned spice. Aromatic hints of tea leaf, cedar, and cacao nibs complement a pleasing minerality on the lively finish.

AK, AZ, AR, CA, CO, CT, DE, DC, FL, GA, HI, 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
$60.00
The Dry Creek Valley Cabernet Sauvignon is vibrant with aromas of currants, dried cranberries, black cherry, and a beautiful higher-toned spice. The aromas come to life on the palate with tastes of tea leaf, cedar, and cacao nibs. A nice minerality complements the lively finish. This wine will age beautifully.
91 POINTS "A powerful, burly wine, the 2014 Cabernet Sauvignon (Dry Creek Valley) offers plenty of depth and intensity. Beams of tannin give the wine its grip and overall palate feel, while hints of smoke, plum, coffee and licorice add quite a bit of nuance. This is another intriguing Cabernet Sauvignon from Flambeaux." - Antonio Galloni, Vinous ~ 91 POINTS - Wine Enthusiast
GOLD - 2017 San Francisco Chronicle Wine Competition ~ SILVER - 2017 TEXSOM International Wine Awards ~ GOLD & 95 Points - 2017 California State Fair
The Flambeaux Vineyard in Dry Creek Valley is located in the sweet spot for vineyard elevation – about 350 ft above the valley floor. The soils are the Boomer Loam series which is a Metamorphic soil and our particular area has the redder, more iron rich soils. This soil type is especially good with Cabernet Sauvignon grapevines and leads to great minerality and natural acidity. The rolling hillside provides great drainage and being up the hill from the valley allows the vineyard to stay a bit warmer – perfect for ripening Cabernet Sauvignon.
The grapes were picked at dawn in a cool fog and were brought immediately to the winery. There, the grapes were sorted, destemmed, then the berries were sorted again before being put into the small stainless steel tanks for fermentation. The grapes were cold soaked for five days before fermentation to allow for some natural color and phenolic extraction. The wine was then fermented and allowed to sit on the skins post fermentation for two weeks. They were then pressed and put into barrel where they underwent malolactic fermentation, then were gently racked off of their heavy lees and put back in barrels where they sat in the cellar to age for the better part of two years.
The Dry Creek Cabernet Sauvignon from Flambeaux Vineyard sings with a beautiful ribeye – the vibrant fruit and minerality in the wine perfectly balances the richness of the cut and this interplay evolves as the meal goes on.
Flambeaux are the dancing torchbearers of New Orleans Carnival. For a century and a half, they have illuminated the New Orleans night parades, dancing and twirling their torches so as to cast a magical, flickering light over the spectacle. To many New Orleanians, the Flambeaux are the quintessential symbol of Carnival, representing tradition, light, dance and most of all, joy. We have named our Cabernet Sauvignon after this time-honored symbol of our native New Orleans, as the Flambeaux best represents all that we love about Cabernet-light flickering in a dark glass, complex flavors dancing across the palate, and celebration of life.

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