Talk to many a Napa Valley winemaker about what they consider superlative recent vintages for Cabernet Sauvignon, and you’ll most often hear 2007, 2013, 2019 and the soon-to-be widely-released 2021. 

2009, though initially considered elegant and age-worthy, has always been more of a sleeper.

Although 2009 was slightly cooler than average, with later budbreak and ripening, the growing season was long, warm, steady and, apart from a few spots of rain, steady and dry for most until harvest. Still, the threat of rain saw some producers of riper styles make wines that were less ripe, while others picked too soon, to avoid the rains, and ended up with herbal, tannic wines.

Most experts initially advised aging the wines, which were tight and structured upon release. 

We’ve asked some of the most knowledgeable people we know about how the 2009 Napa Cabs are drinking right now. Here’s what they're saying as of June 2023.

• “It was a cool vintage, elegant with good density. I like the 2009 a lot, it has lively fruit, good material, it’s what the French would call un vin de garde, a wine to keep. It’s got easily another 14 years to go, maybe 20.”
  -David Ramey, Founder/Winemaker, Ramey Wine Cellars

• “By and large the 2009s are still tasting very youthful. Our wine, the Robert Mondavi Winery Cabernet Sauvignon Reserve, is sort of my benchmark, as it is the one I get the chance to taste most often. I tasted it a few months ago and it was still showing great power, but lovely elegance. It is slightly riper and richer than many of our wines but has fairly supple tannins and great acidity. I would say it is slightly more elegant than the 2008 vintage, which is still big and ripe and powerful; but less fine and savory than the 2010. And I hope I find a bottle to try before too long – you have me curious to refresh my memory!”
  -Mark de Vere, MW, Director, Constellation Academy of Wine

• “I remember there being some shatter and smaller cluster size. This is what would have caused the beautiful concentration in the wine, that and the not-overly-hot October which led to great tannins from the thicker skins. Those great tannins have allowed the wine to age beautifully. It’s also the type of tannins—we aerate the wine while it is being pumped over the cap which allows for polymeric tannins that break down slower and release amazing aromatics that contribute to the bottle bouquet. Overall, there was no extreme heat and lower yields which helped in the complexity and concentration. We are at a temperature between Bordeaux and the Napa Valley floor up here on Spring Mountain. So we benefit from a more reliable climate than Bordeaux without the higher heat of the valley floor.”
  -David Tate, Winemaker and General Manager, Barnett Vineyards

• “The 2009 vintage was close to ideal for many Napa Valley producers, and those working with Napa Valley grapes. The temperatures were steady and moderate throughout the growing season with no big heat spikes. And yet, it isn’t a vintage that gets talked about a lot. But for those who like a touch more elegance in their Napa Valley Cabernet, it’s hard to beat. Bottlings from steadfast producers like Ramey, Barnett Vineyards and Robert Mondavi are showing lovely fruit components with the beautiful silkiness that can come from aging. This is a vintage with lovely finesse that’s showing nicely now and still has years to go.
  -Virginie Boone, Senior Editor & Critic, The New Wine Review