Wine detail

Scarecrow

Cabernet Sauvignon

Rutherford

2006

Vintage

Varietal

Cabernet Sauvignon

Peak 2013-2034

Where it is, October 2026

At Peak: inside the peak window (2013-2034), within the full drinking arc.

This bottle is in its peak window through 2034, with a drinking horizon to 2043.

The ‘06 Cabernet Sauvignon.

Scarecrow Cabernet Sauvignon 2006 is from Rutherford, United States.

Cellared Ageability Index (CAI) drinking timeline

Full drinking arcYou are here · at peak, 2026

Storage and bottle condition can shift the experience.

Full drinking arc 2011-2043Peak window 2013-2034

The peak window sits inside the broader full drinking arc.

Tasting note

Scarecrow Cabernet Sauvignon 2006 has a full body, balanced acidity, and firm tannins.

The 2006 vintage

Scarecrow's 2006 Cabernet Sauvignon comes from Rutherford, United States.

About Scarecrow

Scarecrow's Cabernet Sauvignon comes from Rutherford, United States.

From the cellar: pair with

Roasted prime rib with horseradish cream

The pairing is scaled to the wine's full body.

Seared duck breast with pomegranate reduction

The wine's balanced acidity keeps the pairing lively.

Aged Gruyère and black truffle crostini

The pairing leaves room for the wine's firm tannins.

More from Rutherford

Frequently Asked

What is Scarecrow Cabernet Sauvignon 2006?

Scarecrow Cabernet Sauvignon 2006 is from Rutherford, United States.

What does Scarecrow Cabernet Sauvignon 2006 taste like?

Scarecrow Cabernet Sauvignon 2006 has a full body, balanced acidity, and firm tannins.

When should Scarecrow Cabernet Sauvignon 2006 be opened?

The canonical CAI full drinking arc is 2011-2043. Within that arc, the peak window is 2013-2034. 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 Scarecrow Cabernet Sauvignon 2006?

Pair this wine with Roasted prime rib with horseradish cream; Seared duck breast with pomegranate reduction; or Aged Gruyère and black truffle crostini.