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Vintage 2014
Wine Type Red
Varietal Cabernet Sauvignon
Region Alexander Valley
Winemaker Margo Van Staaveren

Sonoma County’s Alexander Valley is best known for the world-famous Cabernet Sauvignon grapes that thrive from the valley floor all the way up the rolling hillsides and mountain ridges. This is the fifth vintage of this wine from Chateau St. Jean and it captures the hallmark characteristics of Alexander Valley Cabernet Sauvignon - rich, fleshy and voluptuous.

90 Points - Vinous Media

​The 2014 Cabernet Sauvignon (Alexander Valley) is bold, punchy and super-expressive. Sweet red cherry, chocolate, plum, licorice and dark spices flesh out in a creamy, ample Sonoma Cabernet that will drink well with minimal cellaring. This is another extroverted, bold Cabernet from St. Jean and winemaker Margo Van Staaveren. Drink it over the next handful of years.  - Antonio Galloni

Tasting Notes

The Alexander Valley Cabernet Sauvignon has a bright and inviting nose with loads of fresh berry aromas; boysenberry, blackberry and baking spice notes. The nose leads to a plush and juicy, full mouthfeel filled with fresh berry jam and dark chocolate flavors. The wine is well-structured with a dense core of fruit and smooth tannins. The balanced acidity gives the wine a long, flavorful finish.  

The fruit was selected from several vineyard sites throughout the Alexander Valley where Cabernet Sauvignon grows best including some of St. Jean’s traditional sources:  Asti Vineyard, Treehouse Vineyard, Stuhlmuller Vineyard as well as Chambers & Hansen, and Belle Terre Vineyards.

The 2014 growing season was long and moderate producing rich, flavorful wines with balanced acidity.  The Cabernet Sauvignon fruit enjoyed the long hang time the season offered as well as the bright sunshine over the course of the dry summer. The resulting fruit that came into the winery had deep color, concentrated flavors and ripe tannins.

Winemaking

This Cabernet Sauvignon is blended with just a small amount of Merlot (7%).  After a combination of open and closed-top fermentation, the wine was barreled to a blend of 63% French oak and 37% American oak, with about 40% overall in new oak.  Following aging for 18 months in barrel, the wine was assembled and bottled.

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