2017 Cabernet Sauvignon | Magnum

Available in Magnum (1.5L)

This Cabernet Sauvignon is from Happy Canyon, the easternmost and warmest microclimate in the Santa Ynez Valley where midmorning fog lifts to bright sunshine. Soil is a mix loam and clay loam with red and yellow chert and serpentine cobbles. Vines are dense and small, producing lower yields and a highly concentrated berry of quality.

Ratings

95 pts, Wine Enthusiast  |  Named one of 2020's 14 Favorite All-American Cabernet Sauvignons  |  "Lush Layers of baked cherry ... and black currant meet with ... licorice, star anise and cardamom ... thick, rich mouthfeel ... packing in dark roasted fruit ... and a comforting finish ..." -Matt Kettman

94 pts, Jeb Dunnuck  |  “… the 2017 Cabernet Sauvignon reveals a deep purple color as well as Cabernet-dominated notes of blackcurrants, tobacco leaf, bouquet garni, and lead pencils … this full-bodied, beautifully textured blend has ripe, polished tannins, no hard edges, and a great finish. It's a ripe, sexy Santa Barbara County Cabernet Sauvignon to drink over the coming 10-15 years.” 

A-, VinePair  |  "The fruit is deep, and the tannins are balanced. There are aromas that will remind you of mocha and blackberry jam ... drink one now and one next year. It's worth it." - Keith Beavers

Tasting Notes

Lush and opulent, Copia’s Cabernet Sauvignon brings sweet red and blue fruits along with tobacco and an herbaceous quality. It’s a wine that is generous in its mouthfeel, aromatics and finish. Sultry and addictive, the texture strikes a balance between softness and full body. This Cabernet offers great depth of flavor, complexity and balance. It is highly expressive in its youth and able to age beyond the next decade.

Winemaking

This distinctive Cabernet Sauvignon was handpicked in October at the peak of flavor ripeness and phenolic maturity. Grapes were cluster sorted and 100% destemmed. Fermented in 100% stainless steel. Élevage included punchdowns, pumpovers and délestage. The wine rested for 20 months in 80% new and 20% neutral French oak. A touch of Syrah, with its fleshy fruit quality, was offered in the blending to balance the incredible tannic structure of Cabernet Sauvignon. Bottled on June 11, 2019.

Food Pairings

Applewood smoked brisket
Portobella mushrooms with garlic butter
Aged cheddar cheese
Dry-aged ribeye steak with gorgonzola and crispy fried onions