Our 2016 Vaca Red Blend, a combination of 95% cabernet sauvignon and 5% cabernet franc, reveals bright aromas of boysenberry and blackberry, with just a touch of minerality and perfumed oak. The ripe dark fruit carries over onto a round, mouth-filling palate, joined by notes of cassis and supported by firmly structured tannins. Rich blackberry and sweet oak distinguish the long, succulent finish. Full and lush, this unique Napa Valley red blend is ready to drink now, but will continue to develop in bottle over the next decade. Enjoy with burgers, roasted chicken, pulled pork, or hearty pasta dishes.
News & Acclaim
December 14, 2018 – The 2016 Red Blend Vaca, Cabernet Sauvignon with a touch of Franc, is another standout from Cakebread. Deep and resonant on the palate, the 2016 is certainly not lacking in size. Bittersweet chocolate, mocha, menthol, blackberry jam and grilled herbs convey an impression of gravitas. This is one of the most overt, flamboyant wine I have ever tasted from Cakebread. Best of all, the 2016 will drink well with minimal cellaring.
VINOUS – 2016 VINTAGE
December 30, 2016 – 2014 Proprietary Red Vaca, a blend of 96% Cabernet Sauvignon and 4% Cabernet Franc, is a beauty with loads of loamy soil notes intermixed with blackberry and cassis, spice box and Christmas fruitcake. It shows plenty of fruit, relatively restrained oak (60% new French oak) and a dense ruby/purple color. It is full-bodied, fleshy and, like most 2014s, drinkable now, but capable of evolving for another 15 or more years. Cakebread Cellars has been on quite a qualitative roll of late and continues to demonstrate a Midas touch with all of its wines. Their first vintage was 1973, so they are coming up on the 43rd/44th harvest.