Huge Bear

2006 Huge Bear Cabernet Sauvignon

2006 Huge Bear Cabernet Sauvignon
Vintage: 2006


Connoisseurs' Guide to California Wine
April 2009
"Huge bear on the label. Huge wine in the bottle. Inky in color, full and fleshy in feel, incredibly rich in oak with lots of outgoing black fruit and coffee tones in both nose and mouth, this wine is nothing if it is not outsized. It is bound to bother purists because it owes little to classic structure, and despite its evident tannins, the wine is one for the here and now. Just be sure to pair it up with savory hunks of meat."
91 Points & Two Puffs

Wine Enthusiast
December 2008
"This wine was sent to me with little information about the owners, and their Web Site doesn’t reveal much. The paperwork says it’s from Knights Valley, although the label reads Sonoma County. It’s a dry, fairly tannic wine, quite ripe in currants and dark chocolate, with an herbal edge and a firm structure. Aged in 100% new French oak, it impresses for its richness and depth, and could develop over the next 6–8 years" - Steve Heimoff
92 Points

Contra Costa Times
October 22, 2008
Selected as "Cork of the Week" - "What else does one open on a snowy eve in a cabin at the foot of the Sierra mountains? This big wine is as brawny as the wild, sepia-toned bear on its label. This big wine is as brawny as the wild, sepia-toned bear on its label. It is dense and concentrated in every sense, from its dark purple color to the intensity of the fruit. The nose is full of black fruits like currants and plump blackberries with a back palate of Madagascar vanilla." - Jessica Yadegaran
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Winemaker’s Tasting Notes:
A dense ruby purple color, the wine reveals a gorgeous and intense bouquet of jammy ripe cherry, blackcurrant, and blackberry, interspersed with sweet vanilla, lavender, and smoky oak. Very rich and full-bodied, this wine offers the same bold fruit impressions on the palate. The mouth feel is creamy, with gorgeous velvety tannins, which lead to a long finish.

Winemaking Techniques:
Clusters were destemmed and the temperature was increase for fermentation to maximize color and tannin extraction. The wine was aged in 100% new French oak for eighteen months.

Age of Vines: Seventeen years
Harvest Dates: October 15, 2006
Barrels: 100% New French Oak
Blend: 100% Cabernet Sauvignon
Malolactic Fermentation: 100%
Date Bottled: May 6, 2008
Alcohol: 15.5%
Acidity: 0.53g/100ml
pH: 3.95
Release Date: June, 2008
Total Production: 150 cases
Suggested Retail Price: $55

Food Pairings: Pairs beautifully with hardwood grilled NY steak with roasted-garlic butter, creamy mashed potatoes, and tender baby vegetables. Also a wonderful match for blackberry cobbler and fresh homemade caramel ice cream.