2014 Alexander Valley Cabernet Sauvignon
California: Sonoma County: Alexander Valley
Today’s delicious SIMI Winery 2014 Alexander Valley Cabernet Sauvignon hails from the winery’s own premium vineyard sources.
This is SIMI’s entry-level Cab, but it drinks like a high end Reserve wine that commands a far higher price. This is budget-minded Cabernet at it’s very finest.
Very fragrant, with a lush bouquet that jumps right out of the glass to greet you on the nose, with bold blackberry, plum, raspberry, mocha, chocolate covered cherry, spice box, black currant, plum and a hint of flint.
Bold and juicy on the palate, with richly layered flavors of blackberry juice, blueberry, red currant, mocha, spice box, flinty mineral, plum and black pepper.
Alexander Valley in northeast Sonoma County is located on the western side of the Mayacamas range and extends westward to the edge of the Russian River Valley. This appellation was formerly considered a part of Dry Creek Valley, but became its own appellation in November 1984. The region is best known for exceptional Cabernet Sauvignon and Merlot, but recently people are starting to discover its Sangiovese, Nebbiolo and Chardonnay as well.
Very limited. Very highly recommended.
Deep, dark garnet at the heart of the wine. Ruby gem at the edges.
Blackberry, plum, raspberry, mocha, chocolate covered cherry, spice box, black currant, plum and a hint of flint.
Blackberry juice, blueberry, red currant, mocha, spice box, flinty mineral, plum and black pepper.
Firm tannins seem to lock flavors onto the palate forever. Eventually, a plush dryness spreads across the palate, leaving you longing for another flavorful sip.
Moroccan spiced lamb is recommended by the winery - and we couldn’t agree more heartily! Big Yum awaits those who partake of this recommendation.
What the Winery Says
- Director of Winemaking
- Susan Lueker
- Cabernet Sauvignon
- 85% Cabernet Sauvignon
- 10% Merlot
- 2% Cabernet Franc
- 2% Petit Verdot
- 1% Malbec
- Alexander Valley
- 6.1 g/L
- 0.6 g/L
- 100% stainless steel; average of 26 days on the skins
- 100% malolactic
- 14 months
- 15% new French oak
- 10% new American oak