Wine & Spirits 90 points - Bold, supple blue fruit gives this cabernet an impression of simple, healthy richness, while that exuberance is held in check by a tannic grip that seems to come from fruit skin as much as oak. It’s already accessible, but may gain additional dimension with a few years in bottle. Well-priced and smartly crafted, it’s a wine for roast beef.
A blend of 93% Cabernet Sauvignon, 3% Merlot, 2% Malbec, 1% Cabernet Franc and 1% Petit Verdot.
Dark red with a ruby cast. Ripe plum and sweet raisin aromas laced with blackberry, soft cedar and spice. Fresh berries and cassis with undertones of tobacco and lush, ripe tannins ending in a long, velvety finish.
|Wine maker notes
|Alexander Valley was shaped by dramatic geologic activity-from an ancient landslide that changed the course of the Russian River, to earthquake upheavals that redistributed whole sections of land. The incredible diversity of soil types and microclimates produces wines with velvety textures and bright, luscious flavors. Simi Alexander Valley Cabernet Sauvignon reflects the best of Alexander Valley, with the bright fruit character and elegance that made this world-class growing region famous.
|We made our first wine from Sonoma County grapes in 1876 and have been continuously making wine in the same stone cellar in Healdsburg, California since 1890. As we have from the beginning, our wines reflect Sonoma County - a small, scenic and stunningly diverse region along the Pacific Coast.