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| Drinking Windows and Values |
| Drinking window: Drink between 2007 and 2014 (based on 10 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 91 pts. in 18 notes) - hiding notes with no text | | | Tasted by JNJ0905 on 2/14/2013 & rated 92 points: Nice nose. Nice fruit forward with dark cherry and smooth finish with light tannins. (2223 views) | | | Tasted by Ilikadajuice on 8/12/2012 & rated 90 points: After dinner bond fire with the Murphys. Excellent nose. Deep dark fruit colors. Smooth mouthfeel. Probably a bit over its prime, but still going strong. Elegant finish. (2392 views) | | | Tasted by cbbrown3 on 3/6/2011 & rated 90 points: Decanted for about an hour. Deep ruby color with very light color at the edge. Blackberries, cedar, dried herbs, black cherries, eucalyptus, and a bit of licorice on the nose. Medium body with soft, ripe tannins and very nice acidity. Nice and refined on the palate, not a fruit bomb. Very food friendly. On the finish the fruit turns more towards cherry and raspberry. Not as much oak on the palate as the nose would lead you to believe but a bit does pop out on the finish. I think this is as good as it gets, drink over the next couple of years. (2648 views) | | | Tasted by biggwater on 1/24/2011 & rated 91 points: Needed at least an hour to open up and when it did...wow...smooth, rich, deep, fruit... (2727 views) | | | Tasted by cbbrown3 on 8/16/2008 & rated 91 points: Decanted about 2 hours.
Medium to dark ruby color.
Licorice, black cherries, black berries, coffee, vanilla and a bit of mint on the nose.
Medium bodied with solid, ripe tannins and very nice acidity.
Spicy berries, cherries, and a bit of dried herbs, on the palate.
Long finish with the spicy berries and dried herbs slowly giving way to a bit of oak.
Overall, a very nice cab that would benefit from a couple more years of cellar time. The 14.7% alcohol was not evident.
Solid 91 points, potential for another point or maybe two with some cellar time. (3137 views) | | | Tasted by mleidner on 6/18/2007 & rated 92 points: Still young. Needs more aging. Great potential (1926 views) | | | Tasted by matthen on 9/30/2006 & rated 89 points: Nice aromas of deep fruit, oak and cherry. Flavors of currant, spice, cherry and berries. The tannins clamp down, but with 20 minutes of air they show that this wine will continue to age well over the next 2 to 3 years. I really like this wine young compared to some of the 10 year old Arroyo's that I have enjoyed. (2023 views) |
| Vincent Arroyo Producer websiteCabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Napa Valley Napa Valley Wineries and Wine (Napa Valley Vintners)Napa ValleySt. Helena |
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