2006 Freemark Abbey Cabernet Savignon

Freemark Abbey Cabernet Savignon

Freemark Abbey kicks it with their ’06 Napa Valley Cabernet.

Rating: 91 | $38 | 14.5% ABV

Find this wine to buy: Vinquire | WineZap.com


About the Author:

Marc has held almost every position in the food & wine industry and is committed to Celebrating Hospitality with Pride. In addition to being the co-founder and editor-at-large for Enobytes, Marc is a wine blogger contributor to OregonLive.com (Wine Bytes) and writes the Wine Knowledge column in the print magazine About Face. The Contra Costa County Times, San Jose Mercury News, Tacoma Times Tribune and Washington Post have either interviewed or quoted Marc on his viniferous and culinary opinions. Marc has also appeared on Portland's "Vine Time" on News Radio 750 KXL and on California's Central Coast "From the Growing of the Grape to the Glass" on KUHL-AM 1410. He is also the author of A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy. While continuing to tenaciously search for what he may finally proclaim as his favorite wine Marc is relentless in his quest for the ultimate food and wine experience.


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  2. Geoff Mackay September 29, 2010 at 5:37 PM - Reply

    Great articles post. Keep up the good work.

  3. Eric V. Orange January 1, 2011 at 6:51 AM - Reply

    I sold Freemark Abbey for years as a rep for Paterno Imports and in fact, proposed to my wife at the house of FA winemaker, Ted Edwards. Their cabs will always be on my list of favorites. Thanks for the reminder to get some of the 06 in the cellar.

  4. Macdaddy marc January 1, 2011 at 4:59 PM - Reply

    Eric, Thanks for the comment my history w/Freemark abbey goes back to when I was stationed at Castle AFB in the early seventies I visited them on my first trip to Napa.
    It was not until 88 I was in a position to purchase them regularly and soon after that quality was up and down. It is nice to see they are back where they should be. Does anyone ever confuse your initials with Extra Virgin Oil, maybe it’s just a chef thing. Happy New Year.

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