Conn Creek Anthology 2015 attracted our attention because we love Cabernet Sauvignon! Don’t you?
The rich bouquet of complex blends where Cabernet Sauvignon dominates the palate is always intriguing.
Can it offer a memorable finish? Can it pair well with spicy meat dishes? Can we store it for at least two years? Analyzing its aromas and flavors in connection with two kinds of oak (French and American) it was aged in was also on our list of questions.
Conn Creek Winery Story
Conn Creek was established in 1968 by Bill and Kathy Collins when they purchased 45 acres of vineyards in Napa Valley. At that time, the vineyard was planted to Carignane, Chasselas, Sauvignon Vert, and Zinfandel. As soon as they completed the purchase, they replanted it with Cabernet Sauvignon.
The winery made its debut in 1974 with legendary 1973 Steltzner Vineyard Cabernet Sauvignon and a 1974 Cabernet from Eisele Vineyard. In 1986 Stimson Lane Wine & Spirits bought the winery.
Today Conn Creek sources the grapes from vineyards in nearly all of Napa Valley’s renowned sub-appellations. The winemaker Elizabeth DeLouise-Gant blends them to Conn Creek perfection. Hence the name: Anthology.
Anthology is a Greek word that refers to a collection of literary or artistic works. It is the inspiration behind Conn Creek’s Cabernet sauvignon we tasted.
Conn Creek Anthology 2015 Cabernet Sauvignon
We decanted the wine for 30 minutes before we recorded the notes. You might find it somewhat different if you analyze it right after opening the bottle.
In The Blend
Cabernet Sauvignon 93%, Cabernet Franc 3%, Merlot 3%, Petit Verdot 1%
Aromas
The nose is slightly fresh and yet a little jammy. Black currant, cherry, licorice, and blackberry notes are intertwined with smoke and dusty ones. Red flowers and cotton candy were a bit unexpected for California Cabernet sauvignon.
Palate
On the palate, Conn Creek Anthology expressed itself as juicy, yet elegant wine. The structure built more on acidity than tannins. Although the tannins seemed to be more pleasing.
Black currant, caramelized plum, and blueberry mixed in equal amounts and topped with cocoa make it hard to find the accent. Exactly what we like about good wine.
Finish
The finish is luxurious, lingering, and jammy.
Conclusion
This full-bodied and high alcohol cabernet sauvignon might spend some time in our cellar before we taste it again. Well incorporated tannins make it a good wine ready to drink now. Moderate acidity suggests it would pair well not only with meat but also with cheese dishes.
We paired it with our home-cooked lazy version of pilaf: ground beef with Middle Eastern spices and rice.
Date of tasting: January 24, 2020
