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2008
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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2015 (based on 13 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 86.4 pts. and median of 86 pts. in 97 notes) - hiding notes with no text | | | Tasted by klezman on 3/9/2023: This was in great adolescent shape. Still plenty of density and fruit, but with plenty of secondary notes. It was a touch sharp at times, but that seemed to smooth out with air as well. Should have at least another 4-5 years in the tank. (807 views) | | | Tasted by merryberry on 2/13/2016 & rated 89 points: Slightly brickish magenta. Blackberry, earth, and vanilla coke nose. Medium bodied, plums, black cherries, resinous tannins, eucalyptus, tobacco, and a nicely fruited, medium to long finish. Best on night 2. Plenty of time left on this one. (2220 views) | | | Tasted by ericclem on 2/23/2015 & rated 86 points: This one has mellowed out tons. Strong taste of chocolate. I do believe it's time to drink this one if you haven't already. Great QPR and great per se. Pairs great with Netflix. (3372 views) | | | Tasted by hcnate on 3/16/2014 & rated 87 points: Fruit bomb, for sure. Good wine, good value. Pedrocelli makes good stuff. (3416 views) | | | Tasted by Wicked Panda on 12/21/2013 & rated 90 points: Great QPR. It's drinking very well. That flavors have blended, tannins mellowed. Really nice blend - CS 84%, CF 15%, Malbec 1%. Not sure what the Malbec brings to the wine, but it must be in there for some reason. (3668 views) | | | Tasted by merryberry on 9/13/2013 & rated 88 points: Garnet-tinged magenta, not particularly dark or inky. Blueberry, oak spice, and forest nose. Medium bodied, blackberries, cassis, pepper, leather, rustic tannins, tobacco, decent acid, and a medium length, black cherry finish. Good wine, great value. (3861 views) | | | Tasted by cmaldoon on 8/30/2013 & rated 87 points: Getting better with age. Has lost most of its commercial aspects. (2800 views) | | | Tasted by MerlynXLII on 8/7/2013 & rated 88 points: Seems more integrated than it was a year ago, glad I'm still sitting on most of them. Lots of spice on the nose, mostly pepper, backed by some cherry. The taste mirrors the nose well. Medium bodied. Not complex but also not disappointing. Overall a decent wine for a weeknight dinner. (2141 views) | | | Tasted by grdnbrrtt on 1/15/2013 & rated 84 points: Bramble dark berries, pepper, and moderate tannins go well with steak. Not much nose, and the fruit flavors are faint, but the tannins and pepper are pretty clear. (2218 views) | | | Tasted by Wicked Panda on 11/16/2012 & rated 87 points: Turning into the decent weeknight drinking wine. Took about an hour to mellow. Initial tannins mellowed to nice fruit on the entry with a fair finish. Hole in the middle, but enjoyable wine (2197 views) | | | Tasted by BlackIce on 10/29/2012 & rated 83 points: This is really a disappointing Woot Cellars offering (actually Pedroncelli). Good but not up to standards... Way too much bottle variation. Some seem good and others not so good... (1968 views) | | | Tasted by foobarski on 10/23/2012 & rated 88 points: Really seems to be hitting its stride now. Lots of fruit and spice notes. (1958 views) | | | Tasted by mncellar on 10/12/2012 & rated 85 points: Nose is much better than the actual taste. This is the first bottle of this wine I've opened in over a year. I don't think its getting any better with age, and in fact, I think its on the downturn. It may need to become cooking wine. But, I'll try opening another to see if its any different. (2332 views) | | | Tasted by trifecta on 10/10/2012 & rated 85 points: Getting better. Still going to wait another 6 months or so for the next one. (1365 views) | | | Tasted by BlackIce on 10/1/2012 & rated 87 points: Wide variation in bottle quality. This one was quite good. (1199 views) | | | Tasted by BlackIce on 9/26/2012 & rated 83 points: This vintage is varied in its quality. A few have been corked. This bottle became better after being opened for 3 days. Not sure if this will get better in time with bottle age. Disappointed. (1105 views) | | | Tasted by Wicked Panda on 9/15/2012 & rated 87 points: Took an hour to open up. Still hot, with alcohol on the nose. Tobacco and sour cherry notes? (1173 views) | | | Tasted by cmaldoon on 8/14/2012 & rated 85 points: Interesting combination of "commercial cab" flavor with an overlay of cedar, a touch of tobacco and a medium vanilla finish. It's like a guy in jeans and a tee putting on a sports coat. Stylish in the right places but not acceptable for a formal party. (1413 views) | | | Tasted by BlackIce on 7/29/2012 & rated 88 points: Just drank my first bottle (I originially bought a case from Woot). Love the varietals that make up this blend. As with most Woot Cellars branded wines, it is best to let them sit in the bottle for awhile. This first bottle has nice fruit balanced with acid. Only 14.1% alcohol. As with most wines made by Pedroncelli Winery, great QPR. This is very very good! (1404 views) | | | Tasted by jdhart306 on 7/15/2012 & rated 87 points: Notes come from after letting it sit in the decanter for about two hours. Hints of dark fruits on the nose. Upon tasting, there is a lot of fruit here... especially raspberries, but I would definitely not call this a fruit bomb. After about two seconds the acid begins to hit and leads towards a decent finish. Not a ton of complexity, but I think that this is definitely a pretty solid QPR for $11. It definitely beats anything you can get at the local store for the same price. (1485 views) | | | Tasted by hcnate on 6/26/2012 & rated 87 points: Good blend, with a decent QPR. I think this is peaking now as it seems to be losing some of its fruitiness. (1452 views) | | | Tasted by foobarski on 6/2/2012 & rated 87 points: Think I'm liking this a little big more now. Lots of fruit, although just a touch of astringency as well. (1477 views) | | | Tasted by ckeilah on 4/21/2012 & rated 87 points: Big nose of pinesol and yeast. Mouth is full of flavors: bursting with black cherry, spice, and wood. Good acid, but not too much. Good alone, or with fatty foods. This may be drinking as good as it's going to get. Cheers! (1695 views) | | | Tasted by foobarski on 3/23/2012 & rated 85 points: Solid. (1728 views) | | | Tasted by North316 on 1/26/2012 & rated 85 points: Color: Bright clear garnet
Nose: Dark dark cherry/berry nose, not very prominent though. More spice and tart on the nose then anything
Taste: Agree with previous notes, a little thin in the mouth. Taste of spice, tartness, light fruit, but not much sweetness here. Nice lingering finish with a little bit of warmth.
I haven't had many cabs to compare this to, but an overall decent wine, more of a everyday drinker to me. Will be interested to see how this turns out over the next year or two. (2310 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Woot Cellars Producer website
2008 Woot Cellars Cabernet Sauvignon Monkey 2nd Prize Here is Woot's blog about this wine. Pedroncelli Winery is the actual producer.Woot Cellars Cabernet Sauvignon Monkey 2nd PrizeThis Woot Cellars Monkey 2nd Prize is composed of the following: 84% Cabernet Sauvignon, 15% Cabernet Franc and 1% Malbec. Vinted and bottled by Pedroncelli Winery.Cabernet 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 Sonoma CountyMendocino CountyDry Creek Valley Winegrowers of Dry Creek Valley | Dry Creek Valley Association | Appellation America | San Francisco Chronicle Article |
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