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Obsidian Ridge Cabernet Sauvignon
2006
Cabernet Sauvignon
Smooth
United States
Meat
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The Mayacamas Mountain range that produces many of Napa's best Cabernet Sauvignon continues north through Napa Valley into Lake County. In the last decade, savvy growers have planted thousands of acres of new vineyards in the highlands of Lake County at mountain altitudes of up to 3,000 feet. These lean mountain soils produce small berries with thick skins that make concentrated, complex Cabernets that are comparable in class to those produced in nearby Napa Valley.
It's hard to beat red meat with Cabernet Sauvignon. The protein of a good steak or cut of lamb tempers the tannins of a young Cabernet Sauvignon, as does the salt that seasons the meat. Cabernet also tends to have "green" notes like bell pepper, tobacco and mint that match well with herb seasonings.
Peter Molnar's Obsidian Ridge Vineyard is planted at the top of the Red Hills AVA in the Lake County Mayacamas Mountains at elevations of 2,500 to 3,000 feet. His Cabernet and Syrah grapes are some of the finest this rising-star region has to offer. With vines first planted in the late 1990s, this property is just beginning to hit its stride, and lately critics have dubbed this winery one to watch.
Lake County has a slightly shorter growing season than Napa does. In fact, it's more like that of Bordeaux, and Lake County Cabernets often display a bit more elegance than those left to hang late into the fall in Napa. This delicious Cabernet has great color, black currant, blueberry, licorice, chaparral and graphite aromas, and ripe plum and black cherry flavors that finish with a crisp flash of minerality and polished tannins.