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2006 Cabernet Sauvignon, Sonoma Valley, Amapola Creek Estate

95+ Points - Robert Parker
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2006 Cabernet Sauvignon, Sonoma Valley, Amapola Creek Estate
Varietal: Cabernet Sauvignon
Appellation: Sonoma Valley
Vineyard: Amapola Creek Estate
Brix: 25.0°
TA at harvest: .779gm/l00ml
pH at harvest: 3.56
Barrel Aging: 26 months in new and seasoned French and American oak
Alcohol: 14.7%
Winemaster: Richard Arrowood
Production: 996 cases


Spread along 600 vertical feet of a sun-washed western slope of the Mayacamas range, our 110 acre Amapola Creek ranch borders the highly acclaimed Monte Rosso Vineyard. The red, iron-oxide volcanic soils we share with our esteemed next-door neighbor have yielded superb wines for over a century. All 20 acres of our mountain estate vineyards are CCOF certified organic. Two of our four estate blocks, China Wall and Fox Trot Meadow, provided the 2006 Cabernet Sauvignon and our Bob Cat Run block the small amount of Petit Verdot blended into this vintage.


After a cool, wet spring that delayed bud break, the 2006 vintage set a good crop before late May brought more rainfall. Moderate June weather gave way to a July heat spell that included a 116°F. spike on the 16th. Then the vintage settled down and we had smooth sailing. Phil Coturri, Sonoma 's leading organic viticulturist, instructed his team to carefully hand-thin the clusters during the growing season in order to ensure that the crop is proportional to the vigor of each vine. Our grapes were hand-harvested on September 25th and 28th and October 2nd at an average of 25.0° Brix.


We spare no effort in the vineyards or in the winery to make the best wine that can possibly be made. That commitment shows in this Cabernet Sauvignon made exclusively with mountain-grown fruit from our organically farmed estate vineyards. To encourage uniform ripening of the clusters, we thin the leaves of each vine's canopy during the growing season and limit yields by dropping a considerable amount of crop. At harvest, the grapes are hand-picked and de-stemmed but not crushed. After fermentation, the newly fermented grapes are pressed at a pressure slighter than that of a human fist and then aged for 26 months in a combination of new and seasoned French and American oak barrels. We neither fine nor filter.

Tasting Notes

This concentrated Cabernet Sauvignon displays a harmonious medley of intense fruit aromas, including ripe blackberry, black cherry, boysenberry, plum and currant with hints of mocha and spice. Wonderful weight in the mouth and firm structure give way to supple, velvety textures and layers of dark berry flavors that are rich and vibrant, long-lasting and impeccably balanced

Drink now or hold for 10-15 years.