Chateau Montelena
The Montelena Estate Cabernet Sauvignon
Calistoga
2008
Vintage
Varietal
Cabernet Sauvignon
Where it is, October 2026
At Peak: inside the peak window (2014-2028), within the full drinking arc.
This bottle is in its peak window through 2028, with a drinking horizon to 2034.
The ‘08 The Montelena Estate Cabernet Sauvignon.
The Montelena Estate Cabernet Sauvignon 2008 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 2008 has a full body, balanced acidity, and firm tannins.
The 2008 vintage
Chateau Montelena's 2008 wine comes from Calistoga, United States.
About Chateau Montelena
Chateau Montelena's wine comes from Calistoga, United States.
Pairing suggestions
Cellared suggestions based on the wine and dish descriptions.
Herb-crusted rack of lamb with mint gremolata
The pairing is scaled to the wine's full body.
Roasted duck with cherry-port sauce
The wine's balanced acidity keeps the pairing lively.
Grilled porterhouse steak with rosemary butter
The pairing leaves room for the wine's firm tannins.
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Frequently Asked
What is The Montelena Estate Cabernet Sauvignon 2008?
The Montelena Estate Cabernet Sauvignon 2008 is from Calistoga, United States.
What does The Montelena Estate Cabernet Sauvignon 2008 taste like?
The Montelena Estate Cabernet Sauvignon 2008 has a full body, balanced acidity, and firm tannins.
When should The Montelena Estate Cabernet Sauvignon 2008 be opened?
The canonical CAI full drinking arc is 2012-2034. Within that arc, the peak window is 2014-2028. 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 2008?
Pair this wine with Herb-crusted rack of lamb with mint gremolata; Roasted duck with cherry-port sauce; or Grilled porterhouse steak with rosemary butter.