As a blend of their best Cabernet Sauvignon vineyard sites, The 2016 Stonestreet Estate Cabernet Sauvignon Estate bottling is one of the most compelling illustrations of the Stonestreet Mountain. This starts with savory aromas of blackberry, dark plum, blood orange, Star Anise, and black cherry. As the wine opens, deep fruit flavors of blackberry cobbler, dried cherry, pomegranate, cassis, and milk chocolate begin to show. The palate is rich and inviting with framed tannins, incredible length, and plenty of concentration.
2016 Stonestreet Estate Cabernet Sauvignon
93 Vinous: The 2016 Cabernet Sauvignon Estate is a gorgeous entry-level wine in this range from Stonestreet. A whole range of floral and savory notes give the Estate aromatic nuance to play off a core of vibrant red fruit. Medium in body and impeccably polished, 2016 is flat-out delicious, even in the early going.
93 Wine Enthusiast: Made entirely varietal from a vineyard scaling from 400 to 2,400-feet elevation, this red is balanced and elegant in style. Peppercorn, cedar, and celery seed accent a mineral-driven intensity nuanced in black olive, currant, and clove.
92 Robert Parker’s Wine Advocate: Deep garnet-purple in color, the 2016 Cabernet Sauvignon Estate bursts from the glass with vivacious cassis, black cherry preserves, and wild blueberries with hints of chocolate box, dried mint, and black loam plus a waft of tapenade. Medium to full-bodied, the palate gives a firm frame of lively freshness and grainy tannins supporting the bright, juicy fruit, finishing long with a minty lift. Elegantly played at just 14.1% alcohol. 12,115 cases were made.
The Jackson family acts as stewards of the land, caring for this 5,500-acre mountain estate that towers high above the Alexander Valley in the Mayacamas Mountain Range. Ranging 400ft to 2,400ft in elevation, the estate showcases a dramatic array of mesoclimates on peaks, valleys, and ledges. The geological diversity of the mountain, which contains more soil types than all of France, confers a strong mineral character in the fruit, while the challenges of farming at elevation produce smaller, more concentrated berry clusters. Winemaker Lisa Valtenbergs uses artisanal winemaking practices — fruit is harvested by hand, Chardonnays undergo native yeast fermentation, and Cabernets are fermented in upright French oak tanks to tame tannins — that ensure the best expression of mountain terroir. The resulting wine is dynamic and intensely flavorful with bold structural integrity and the distinctive flavor profile of the Mayacamas Mountain Range’s Black Mountain.
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