Noble Wines

2004 Napa Valley Cabernet Sauvignon

Cabernet Sauvignon

California: Napa Valley

Offer Expired:Dec 08, 2012 at 11:59 pm
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Mission Briefing


The King's Ransom

Welcome to another Elite Operative Saturday. Each Saturday, we showcase an ultra-premium wine - at an exclusive discount.

Today, we are very proud to be featuring a delectable, classic Napa Valley Cabernet from Noble Wines. Their perfectly-aged 2004 Napa Valley Cabernet Sauvignon took our entire tasting panel by storm. Bold and rich, without being overpowering, this wine shows perfect balance. Impeccably aged, this delicious Cabernet is ready to drink, now, but it also shows additional aging potential. We’d recommend laying a few bottles down for the next few years.

The 2004 vintage was a stunner for Napa Cabernet, having earned a giant 94 Points - and we give this wine our heartiest recommendation.

Pair with a ribeye steak with melted bleu cheese or a spelt souffle with asparagus and wild mushrooms.

Tasting Profile


Dark ruby red, deep, and opaque at the core of the wine. At the very edge of the glass, a soft hue of brick red glistens.


Intense aromas including dried dark cherry, dark chocolate, blueberry, vanilla and dark toffee, layered over black licorice, cigar box, and a soft hint of caramel.


Silky and rich with prominent flavors of caramel and blueberry. As the wine opens up it reveals deeper aromas of cinnamon, mixed spice, dark cocoa dust and a hint of earthy minerals.


Long, dark, and elegant with a gradually drying and slightly sweet ending.


What the Winery Says

Wine Specs

Blend: Cabernet Sauvignon (95%), Petite Sirah (5%)

Aging: 30 Months in 80% French Oak Barrels (50% new)

Cases Produced: 212

Alcohol: 14.8%

Tasting Notes

The color is opaque brick red and the wine oers copious amounts of cedar, spice and black currants nicely buttressed by toasty oak. After some time in the glass, other avors will develop such as leather, wet leaves and tobacco. Medium to full-bodied on the palate, the tannins are present without being astringent. Well-balanced with an aged “Bordeaux-like” character, this wine is showing remarkably well now and yet will age 10-15 years.


The fruit from Rutherford (60%) is chosen in vintages that appear to be earlier than normal and helps to mitigate the monstrous tannins from mountain fruit in warm years. Pritchard Hill fruit (35%) contributes a prominent and consistent character to Noble Wines Cabernet Sauvignon. Clone 337 provides the intensity and backbone of this vintage, while Clone 7 brings the flesh and fruitiness to the wine. The remaining 5% is Petite Sirah which helps round out the blend’s structure.

Vintage Notes

Bud break occurred earlier than many vintners could remember and the trend carried forward throughout the growing season. Heat spikes occurred in June and at scattered intervals throughout the summer season. Growers held on as acid balance eventually caught up. Temperatures were steady into one of the earliest harvests in Napa Valley. Grape quality was very good with a crop that was smaller than average.

About the Winery

While finishing his degree in Microbiology at Oregon State University in 1981, David was working with a German graduate student isolating cold-tolerant malo-lactic bacteria from Oregon Pinot Noir and Chardonnay. It was this graduate student who suggested that he become a winemaker after graduation. It was one of those “aha!” moments when everything foggy becomes clear. He had already spent several years abroad while growing up and seen where wine was grown around the world, so he knew he’d end up in a beautiful place. He was studying yeast and bacteria, so he realized that 4 years of college would not go to waste. He was minoring in German and had studied French and Italian, so he might get a chance to use some language skills. And most importantly, he already loved to cook and drink wine!

After weighing several options for further study, David applied to and was accepted into the Masters of Enology program at UC Davis. While at Davis, he met Larry Brooks of Acacia Winery who was auditing the Wine Microbiology class and for which he was the Teaching Assistant. Larry convinced him to take 6 months off to intern at Acacia for the harvest of 1984. That was it. The winemaking bug had sunk its fangs deep and there was no turning back. Six months of living and making vineyard-designated Pinot Noir and Chardonnay gave him his first appreciation of site specificity in winemaking, and what he learned with that first harvest has stuck with him to this day.

After completing his studies, he turned in his thesis and headed off to France for the harvest of 1985. He picked grapes and eventually landed a job in the cellar of Troplong-Mondot in Saint-Emilion. After returning to the States, he worked as Enologist at Robert Pecota Winery in Calistoga, spent a short time as Enologist at Storybook Mountain Winery, and was eventually hired back as Enologist at Acacia Winery in 1987. In 1992, he was promoted to Winemaker, and in 1997 to General Manager/Winemaker of Acacia Winery. He left Acacia in 1998 to pursue winemaking on a much smaller scale for his own brand, CL Wines. In 2002, he took on what first was a consulting job for Kuleto Estate, but he quickly fell in love with the incredibly complex property and has remained there as Winemaker ever since.

His relationship with Kuleto Estate has offered him the possibilities of working with a few small custom clients, one of which is Noble Vineyards. He and proprietor George Noble hit it off immediately and share the same philosophy when it comes to site selection and winemaking. In addition to the Noble Estate vineyard, small sites on Pritchard Hill, Rutherford, and St. Helena have been chosen as sources of Cabernet Sauvignon for his wines.

Offer Expired:Dec 08, 2012 at 11:59 pm
Avg. Price
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