2007 White Oak Cabernet Sauvignon

Year: 2007
Appellation: Napa Valley
Country: USA - California
Connoisseurs' Guide: 91
Red Wine
Price :
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"Cabernet of this quality more often than not comes at considerable cost-but not here. We like everything about the wine from its precise varietal fruit to its rich, carefully placed oak to its fleshy feel and its very fine balance, and we like it all even more at the price. The wine is at once easy to taste now but shows the structure for aging, and it will continue to grow and improve for another ten years. When the topic turns to Best Buys, this one vies for top honors. Reviewed: April 2011. GOOD VALUE" (CG)

"Now that the economy is thawing out, it’s getting much harder to find good Napa Cabernet under $25. In fact, the last one I wrote up was on November 1st of last year. As a point of reference, I’ve written up several Bordeaux and Rhone blends under $25 since then. So I was thrilled to taste White Oak’s 2007 Napa Cabernet.

With most wineries realeasing 2009s, I’m not sure why this ’07 is still around but I have an idea. 2007 was such a great vintage (arguably the best of the decade) and the economy was in the crapper. So there were an excess of great values on the market at the time. Fast forward to today and the economy has improved and two good, but not exceptional, vintages have been released (at higher prices). How do those ’07s look now?

This is super dense and concentrated with a perfect balance indicative of the 2007 vintage. Ripe black fruit and sweet oak on the nose leads into mouth coating richness on the palate and a lengthy finish. Kind of like digging out an old album you used to love, I think I’ve rediscovered why I like the 2007 vintage so much!" (Nickel & Dime)

Winery Notes:
Varietal Blend: 86% Cabernet Sauvignon, 12% Merlot, 2% Cabernet Franc.

Soil: Volcanic soils, strong gravel outcroppings with 20% Serpentine soil and shale deposits. Elevation: 1400 feet.

Harvest: Manually harvested. Picked at optimum ripeness.

Technique: Destemmed and crushed into stainless fermentation tanks. Inoculated with Pasteur Red yeast with fermentation completing in 12 days. Pumped over twice daily, the wine was then held on the skins for an additional 10 days. Gently pressed in a bladder press, then racked off the gross lees into barrels. The wine was racked quarterly to allow for natural clarification.

Aging: Aged in 50% new oak barrels for 20 months. 60% French, 40% Hungarian.

Tasting Notes: Classic, elegant wine with aromas of black cherry and toasty oak that are complimented by rich vanilla bean. Mouth filling with layers of pomegranate, dark cherry and currant that unfold with supple tannins on the lingering finish.

Production: 6475 Cases