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2014 Scarecrow M. Etain Cabernet Sauvignon

Retail: $199.99

$159.99

per bottle
This is a PRE-ORDER
Estimated Arrival: 12/09/2016

Rating
N/A

Color
Red

Size
750 mL

ABV
14.0%

Closure Type
Cork

Vintage
2014

Varietal(s)
Cabernet Sauvignon, Petit Verdot


Organic

BioDynamic

Collectable

Kosher

Sparkling

Dessert


Taste

currant, blackberry, cherry, bell pepper, olive, asparagus, spice, ginger, oak, vanilla, lead, cedar, molasses and dark fruit

Nose

currant, blackberry, cherry, cedar, cigar box, mocha, leather, vanilla and tobacco

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Product Description:

"The 2014 rains came late in the season, providing enough soil moisture for the vines to grow well. It was a warm vintage, over all, but without damaging heat spikes, which allowed the fruit to ripen slowly and completely. There was a bit of time to catch our collective breath after the August 24th earthquake, as the fruit continued to ripen evenly, in spite of the chaos. Harvest was accomplished over an extended period of time, beginning on 9/19 and wrapping up on 10/13. Thanks to the temper ate weather, there was no sense of urgency about harvest timing or logistics. 2014 yields wer e near historical norms, with the younger blocks of the J.J. Cohn vineyar d coming into their own, and performing very well. Throughout the property, maturity was very uniform, and over all fruit quality was exceptional.

Winemaker Celia Welch writes of the 2014 M. √Čtain:
Lovely fresh raspberry notes float above base tones of sweet anise, vanilla, faint smok ey notes and a hint of clove. Surprisingly supple at entry, this young Cabernet shows tremendous flow across a bright palate, with consistently full body throughout and a broad, satiny finish. Cocoa, dark cheery, and r aspberry jam flavors linger along with the polished, silky tannins, leaving a sense of both bright fruit and of gr avity.

This Cabernet (96% Cabernet Sauvignon, 4% Petit Verdot) was harvested entirely by hand from the J.J. Cohn Estate in Rutherfor d, Napa Valley, during a harvest period lasting from September 14 until October 14, 2014. The wines wer e fermented on skins for approximately four weeks, then gently dr ained, carefully pressed, and transferred to new French oak barrels for approximately 17 months. The wine was bottle without fining or filtration in March, 2016." -Winery

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