Magnum Cabernet Sauvignon Signature 2015
Magnum Cabernet Sauvignon Signature 2015
Viking Estate Vineyard
95pts, Wine Enthusiast
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/ Case of 6

95 points, Wine Enthusiast 
Dense blackberry jam, fresh violets, dewy thyme and a hint of cocoa dust show on the viscous, very impressive nose of this bottling. Black cherry, cola, roasted meat and touches of lilac arise on the palate, which rides a soft silky frame and plays well to multiple palates, from those seeking a serious well-structured wine, to others wanting more hedonistic fun.

93+ points, Robert Parker's Wine Advocate 
Medium to deep garnet-purple in color, the 2015 Cabernet Sauvignon Signature Viking Vineyard has a vibrant nose of crushed black and red currants with suggestions of plums, cedar chest, pencil lead and bay leaves, plus a waft of cloves. Full-bodied, richly fruited and packed with expressive red and black fruit layers, it has a solid backbone of grainy tannins and plenty of freshness, finishing with great length.

93 points, Jeb Dunnuck 
Coming all from their estate Viking Vineyard, the 2015 Cabernet Sauvignon Signature Viking Estate Vineyard is impressive. Fermented in a mix of stainless steel and oak tanks, it spent 20 months in 75% new French oak before being bottled. Notes of black raspberries, peach pit, violets and hints of toasted spice all emerge from this medium-bodied, super elegant, silky wine that has fine tannin and a great finish.

92 points, Vinous
Youthful purple. Pepper-tinged blackberry and cherry aromas are complemented by suggestions of candied rose and cured tobacco. Juicy dark berry and bitter cherry flavors put on weight and take a sweeter turn with air. Finishes energetic and appealingly sweet, featuring harmonious tannins and strong, spicy persistence.

The limited production Signature edition utilizes best sites and is the result of mostly barrel fermented whole berries, a laborious technique that involves removal and replacement of barrel “heads” and regular turning of the barrels in a special racking system with rollers, allowing the fruit to ferment in contact with brand new oak (French barriques).  

Tasting Notes

Tasting Notes
The finished wine, while tightly knit at this stage, is a deep blueish-red with a violet perfume revealing the purity of just-picked mountain blueberries and blackberries accented by vanilla, white chocolate and sweet cedar. Aeration or decanting are recommended for current drinking revealing further aromatic complexity, expanding the range of mid-palate layers and exposing a smorgasbord of liqueur-like blue-black fruits, cocoa and toasty notes. A wine with good bone structure, drink now through 2030.

Food Pairings

Winemaker Notes
Rosemary-peppercorn crusted beef rib roast with porcini jus, grilled lamb chops with blackberry pan sauce and roasted root vegetables, rolled pork loin roast stuffed with olives, thyme and sage

Vineyard Notes

Vineyard Notes
Planted in 1991, Viking Vineyard was Adelaida’s first estate vineyard and is a true Cabernet site. Located in the coastal- influenced Adelaida District, 14 miles from the ocean, Viking Vineyard is planted among the steepest slopes (elevations reached 1900 feet) on the Adelaida property. Sitting on an extremely steep, south facing shelf of limestone, the site presents a challenging environment for growing grapes. Viking Vvineyard is defined by its calcareous limestone soils, south facing slopes, and a mountain micro-climate that elevates UV absorption.

Vintage Notes

Vintage Notes

2015 continued the long drought on the central coast and vine yields were further diminished by a poor fruit-set caused by a cold snap at flowering.  Called “shatter”, only a small part of the cluster develops into grapes, the remainder, called “shot berries” never mature.  Quality, however, was extremely good, as the vine energy went into a smaller crop.   Harvested in mid to late September the fruit was whole cluster sorted, de-stemmed and individual grapes were optically scanned, a new step to cull out any green, unripe or over-ripe grapes.  Fermentation with indigenous yeast continued in small barrels and wood vats with regular integration of the skins into the fermenting juice.

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