1881 Napa

Oakville Cabernet Sauvignon

Our powerful boldest premium reds, dark, age-worthy wines of substance. Regardless of their grape, these heavyweights are barrel-aged and quite concentrated in flavor.

FOOD PAIRING: These big reds perform best with rich, high-protein foods such as AGED CHEESES & RED MEATS and work brilliantly with RICHER, BOLDER SAUCES too.

$68 Member Price*
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The cherished Napa Valley landscape is planted to 47,000 acres of wine grapes and segmented into 16 district AVA’s, each lauded for their unique and diverse terroir. Ranging from cool, coastal influences to warmer temperatures, mountainous terrain to valley floor, clay soil to volcanic rock, the Napa Valley American Viticulture Areas are truly remarkable. The wines of 1881 Napa honor the rich history, legacy and heritage of this world-famous winegrowing region from its district wines to select wines blended with fruit from across the valley to create the ideal expression of a Napa Valley wine.

Tasting Notes

With grapes primarily from Oakville, this 2020 Napa Valley Cabernet opens with aromas of cocoa and a ripe dark plum.


The palate is rich and inviting with complex flavors of blackberry pie, dark chocolate, espresso and a hint of vanilla. Fine-grained tannins are robust but soft and silky, with balanced acidity lead to a long and rewarding finish.

Vintage Notes: 

2020 kicked off with ideal growing conditions. Mild temperatures led to evenly developed clusters and an early budbreak was followed by a warm to hot summer. Low winter rains resulted in smaller berries with concentrated flavors. Harvest started in early August and all things pointed to normal yields and exceptional fruit quality.

Tech Notes
  • Appellation: Oakville, Napa Valley
  • Varietal:
    • 96% Cabernet Sauvignon
    • 4% Petit Verdot
  • Alcohol: 14.5%
  • pH: 3.21
  • TA: 6.1g/L
  • Ageing:
    •   10 Months in French oak
    • 21% New 
Pairs Well With
Meats & Fish:
Grilled Flat Iron Steak with Blue Cheese Butter
Cheese & Nuts:
Hard Cheeses & Brie and Gruyère
Baked Eggplant with Mushroom Tomato Sauce
Pasta al Pomodoro