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October 5, 2016
Aged for 22 months in a mix of 50% new and aged oak, comprised of 60% French and 40% American oak
Fermented in small stainless steel tanks
August 9, 2018
NEW! 2016 Flambeaux Dry Creek Valley Cabernet Sauvignon
PRE-RELEASED TO THE CLUB DEC 2, 2019
General Release February 2020 JOIN CLUB ►
Rich and silky, bright and brooding—the newest vintage of Flambeaux Dry Creek Valley Cabernet Sauvignon is a study of Cabernet Sauvignon's most classic and enduring qualities.
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
Subtle vanilla and black raspberry notes are met with clove and cinnamon spice on the nose. The rich and silky tannins on the palate are both bright and brooding. Classic cassis and currant come through the velvety mid-palate, while the finish has flashes of bright spice, leaving a long and delicious impression. ~ 99% Cabernet Sauvignon, 1% Petit Verdot
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. ~ 99% Dry Creek Valley, 1% Fountaingrove District
The 2016 Flambeaux Dry Creek Valley Cabernet Sauvignon grapes were harvested at night and thoroughly sorted prior to being put in small stainless steel tanks for fermentation. We punched down the ferments multiple times a day until the wine went dry and then pressed and put them to barrel for malolactic fermentation and then aging. The 2016 Dry Creek Valley Cabernet Sauvignon started off with a great growing season with cooler days and cold nights. This allowed the Cabernet Sauvignon to ripen slowly and consistently throughout the year. The grapes were harvested at night and thoroughly sorted prior to being put in small stainless steel tanks for fermentation. We punched down the ferments multiple times a day until the wine went dry and then pressed and put them to barrel for malolactic fermentation and then aging. I like to use some American oak on this wine as I think it adds some nice palate weight and balances some of the natural acidity that we get from Flambeaux Vineyard.
2016 was a kind and generous vintage from a grape growing and wine-making perspective. We had great weather during bloom and set and growing conditions continued to be favorable throughout the season. Temperatures were warm in July and cooled down in the month of August, allowing the grapes to ripen slowly and build wonderful phenolics by the eventual harvest time in early October. I like to use some American oak on this wine as I think it adds some nice palate weight and balances some of the natural acidity that we get from Flambeaux Vineyard. ~ Winemaker Ryan Prichard
Classically paired with aged steak or grilled meats, this wine also excels in its diversity of pairing. The brightness that shows through on the wine will cut through and balance out the fat in a number of dishes.
Flambeaux are the dancing torchbearers of Carnival night parades. A quintessential symbol of New Orleans Mardi Gras tradition, Flambeaux represent all that we love best about wine—light flickering in a glass, complex flavors dancing across the palate, and a celebration of life.