Coeur De Vallee Oakville Cabernet Sauvignon 2016
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From our sommelier team
Signature pairings
- Dry-aged ribeye steak — A classic Napa Cabernet pairing — the wine's ripe tannin and dark fruit are built to match the richness and char of a well-marbled, dry-aged steak.
- Grilled Wagyu beef with minimal seasoning — The wine's fine tannin and fruit density suit the fat content of Wagyu without competing spice; this is not a wine suited to heavily spiced or chili-forward Thai dishes, which would clash with its refined, oak-influenced structure.
Morlet Family Vineyards was founded in 2007 by Luc Morlet, a Bordeaux-trained winemaker who deliberately chose Oakville's eastern benchlands—a site where volcanic soils and morning fog create the tension between ripeness and acidity that defines the appellation's finest expressions.
The vineyard sits on volcanic clay and gravelly loam at 400–500 feet elevation, where diurnal temperature swings slow sugar accumulation and preserve natural acidity. The 2016 vintage was fermented in temperature-controlled open-top vats, with 18 months aging in French oak (60% new, 40% neutral), followed by 12 months in bottle before release. Malolactic fermentation completed in barrel.
This is a Cabernet built on tannin architecture rather than fruit weight—the wine's structure emerges from extended skin contact and oak integration, not from overripeness. The 2016 vintage in Oakville delivered ideal phenolic maturity without the alcohol inflation that marked warmer years.
Drink 2024–2040. Peak drinking window 2026–2035.
Details
- Country
- USA
- Region
- California
- Subregion
- Oakville
- Variety
- Cabernet Sauvignon
- Vintage
- 2016
- Bottle size
- 750 ml
Taste profile
- Body
- Full
- Acidity
- Medium-High
- Tannin
- Medium-High
Pairs well with
- Grilled red meat & steak
- Braised & slow-cooked meat
- Lamb dishes
- Duck & game birds
- Hard & aged cheese
Sommelier’s pick: Grilled ribeye with rosemary and sea salt · Braised short ribs with red wine reduction · Roasted lamb shoulder with thyme jus
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