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If you are not familiar with Andy Phipps...you should be! His wines are extraordinary! Phipps wouldn’t let us in on the exact coordinates of his mountain plateau, but their Cabernet says it all: this is classic mountain terroir with loads of blueberry pie, rich and soft with incredibly sweet tannins. It’ll cellar beautifully for decades, but ready for a viscerally thrilling experience - Right Now!
Inky bluish-black with stunning aromas of purple flowers and crushed black raspberry. This is a fun wine to drink! Great example of a killer vintage, which is not that surprising.
About the wine
In twelve short harvests, Phipp’s family has gone from a micro-producer of Cabernet to an elite, luxury wine boutique--record time by Napa Valley standards. Vintner Andy Phipps, worked under Napa master Andre Tchelistcheff at Beaulieu Vineyards, honing the craft with the wine industry’s best mentor before founding Phipps in 2004.
With a focus on the premier vineyards throughout Napa and Sonoma, Phipps’ Cabernet Sauvignon is a tribute to Napa’s exclusive mountain terroir, where rocky volanic soils and sunshine conspire to create deeply concentrated, rich wines. Sourced from the high Western edge of Napa, The 2015 vintage yielded outstanding fruit, even further concentrated by California’s record-breaking drought. In Phipps’ hands, that means luxurious tannins, velvety smooth berry fruit, and minerality in spades. A rewarding study of mountain terroir, the Phipps Cabernet is ready to educate whenever you are--tomorrow, or in twenty years.
Winemaker: Andy Phipps
Appellation: Napa Valley (Mountain Top)
- 93 pts, Thomas Stafford, Certified Sommelier
- 4.0/5.0, Vivino Users, All Vintages
Grapes: Cabernet Sauvignon
4.0 ★ Vivino Users, All Vintages
"Spectacular well-balanced Cabernet." - Christian M.
"I will definitely buy again." - Leslie S.
93 pts, Thomas Stafford, Certified Sommelier
"Simply compelling. Inky bluish-black with stunning aromas of purple flowers, crushed black raspberry and cherry syrup. This is a fun wine to drink! Great example of a killer vintage, which is not that surprising, but this could be aged for many years to come. It’s very intense with a broad mouthfeel. Keep up the good work! I’d pair this with a fat rib-eye charred and smothered in herbed butter."