Chateau Montelena
The Montelena Estate Cabernet Sauvignon
Calistoga
2004
Vintage
Varietal
Cabernet Sauvignon
ABV
14.1%
Where it is, October 2026
Mature: past the peak window, but still inside the full drinking arc through 2031.
This bottle is beyond its peak but remains within its drinking window through 2031.
The ‘04 The Montelena Estate Cabernet Sauvignon.
The Montelena Estate Cabernet Sauvignon 2004 is from Calistoga, United States.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
The Montelena Estate Cabernet Sauvignon 2004 has a full body, balanced acidity, and firm tannins.
The 2004 vintage
Chateau Montelena's 2004 wine comes from Calistoga, United States.
About Chateau Montelena
Chateau Montelena's wine comes from Calistoga, United States.
From the cellar: pair with
Grilled ribeye steak with chimichurri
The pairing is scaled to the wine's full body.
Braised lamb shanks with rosemary and garlic
The wine's balanced acidity keeps the pairing lively.
Wild mushroom risotto with shaved Parmigiano
The pairing leaves room for the wine's firm tannins.
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Frequently Asked
What is The Montelena Estate Cabernet Sauvignon 2004?
The Montelena Estate Cabernet Sauvignon 2004 is from Calistoga, United States.
What does The Montelena Estate Cabernet Sauvignon 2004 taste like?
The Montelena Estate Cabernet Sauvignon 2004 has a full body, balanced acidity, and firm tannins.
When should The Montelena Estate Cabernet Sauvignon 2004 be opened?
The canonical CAI full drinking arc is 2008-2031. Within that arc, the peak window is 2010-2025. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with The Montelena Estate Cabernet Sauvignon 2004?
Pair this wine with Grilled ribeye steak with chimichurri; Braised lamb shanks with rosemary and garlic; or Wild mushroom risotto with shaved Parmigiano.