“93 Points. Aromatic treasures of blackberry spice and espresso… smooth, silky palate. Delicious.” – The Tasting Panel June 2017 – Vintage 2014
“90 points. BEST BUY. Excellent, chunky… full-bodied…” – Wine Enthusiast, June 2016 – Vintage 2013
“Four Stars. Excellent Cabernet: Ripe in character, supple in texture, and full bodied.” – Restaurant Wine, 9.1.14 - Vintage 2012
“Best Buy. Lush dried fruit and chewy on the finish. Very pleasant. 88 Points.” – World Value Wine Challenge, 10.1.13 - Vintage 2011
Noble Vines 337 Cabernet Sauvignon exhibits lively aromas of black cherry, ripe currant, fresh herbs and lightly roasted coffee. Supple tannins and balanced acidity support core flavors of blackberry, black cherry and toasty oak, intertwined with spicy black pepper accents. It is rich and complex, and so may be enjoyed on its own or with a range of cuisine. We particularly suggest herb roasted pork loin, baked chicken or barbecued steak and sautéed mushrooms.
Beyond the Numbers
337 Cabernet Sauvignon berries are noticeably smaller than average, which results in longer hangtime, smaller yields and more concentrated flavors than other more restrained vine selections of Cabernet.
Vines perform at their best when they are put to work in the type of soil and climate from which they develop. 337 Cabernet Sauvignon originated in Bordeaux, France, and flourishes in the similar soils and climate of our aptly named Clay Station Vineyard. Composed of deep, pebbly clay soils, Clay Station lies at the top of the most elevated knoll of Lodi, catching the cool afternoon breezes from San Francisco Bay. This vineyard produces grapes of such quality that, before Noble Vines, it supplied Cabernet Sauvignon to other prestigious wineries to fill in their own much more expensive blends.
Harvesting Cabernet Sauvignon is usually “a waiting game between ripeness and fall weather,” says winemaker James Ewart. “But because 337 ripens early, you have the opportunity to pick when you want to. It’s a partnership with the grapes, rather than impatiently asking them, ‘Are you ready yet?’” In the winery, James likes to ferment Cabernet at a slightly warmer temperature than for other red varieties. This hastens the process and allows him to control extraction. “It’s easier to go faster and then apply the brakes than it is to give it the gas,” he explains. James gives the wine added complexity by blending lots from different spots within the vineyard.