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Conncanon Vineyards has about the most significant history with Cabernet Sauvignon that you can have in California. When James Concannon immigrated to America over 130 years ago, he began importing Cabernet Sauvignon vines directly from Château Margaux in Bordeaux. Years later, in 1965, his grandson, Jim, collaborated with UC Davis in selecting cuttings from one of those vines. These dynamic, virus-resistant vines later became known as Concannon Cabernet Clones 7, 8 and 11. Today, an estimated 80% of California's Cabernet Sauvignon is planted with Concannon Clones. They have of course produced estate Cab from their Livermore vineyard since the beginning but now they have branched out to source Cabernet grapes from the some of the best vineyards to the south in Paso Robles. This 2014 is just the second bottling and it's a real standout. 100% Cabernet Sauvignon, the grapes were harvested and cold soaked at night to keep the fruit cool and provide additional extraction of color and tannin. Fermented in upright pumpover tanks to extract aromatics and allow for softer tannins producing a fragrant fruit forward wine. It aged 14 months in French and American oak barrels. This is an "Editors' Choice" in Wine Enthusiast Magazine. They scored it 91 points saying "This is a strong wine for the price, unfolding with caramelized berries, kirsch, black cassis, wet river stone and tight plum skins on the dense nose. Cooked blackberries and black-cherry jam show on the palate, where elegant graphite tannins make for a very silky, earthy wine."