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| Drinking Windows and Values |
| Drinking window: Drink between 2007 and 2012 (based on 12 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 94.5 pts. and median of 95 pts. in 11 notes) - hiding notes with no text | | | Tasted by kenhoeve on 6/8/2014 & rated 96 points: Following a dazzling Tolo Chard, this was another superstar bottle. It has shed all of the forward primary fruit and landed in a place that is lighter and perfumed and demands food to bring out layers with an as yet just strong enough line of acidity and light tannin. Cassis and grilled herbs float lightly with red plums and spice, very bordeaux. Finishes with cedar and subtle black cherry. A beautifully aged cabernet with real elegance. (1107 views) | | | Tasted by bretrooks on 5/26/2014 & rated 92 points: Generously brought by my in-laws to share alongside a special occasion dinner of rib-eyes and fixings. Decanted ~4 hours, consumed over 1 1/2 hours. Dark berries, dried Italian spices, black olive and anise, something on the nose reminding me of a hot afternoon in the Sierras.
The concentrated fruit and healthy level of acidity mask the 15.3% alcohol well and makes this seem remarkably young - the only signs of age were the amount of sediment and the very slightest touch of a brownness in the color. This has everything it needs to keep going for years to come.
Overall, maybe not quite as harmonious as our bottle from a few years ago, but still something special. (965 views) | | | Tasted by kenhoeve on 12/11/2013 & rated 95 points: Pop and pour into decanter. Freaking delicious. No signs of age in color or on the palate, this bottle is immortal. Fresh berries, stem and forest floor, bubblegum, perfume/florals, black currant, cedar, exotic spices. Round and full, with good proportion and excellent line. Medium long finish of perfume, berries, and tannic grip. This will make old bones, the tannins and the acid are still there, and the bottle still is not throwing much if any sediment. Hands down, classic cab for the princely sum of $35. More notes to come... (1629 views) | | | Tasted by kenhoeve on 6/26/2012 & rated 92 points: Double decanted 8hrs and brought to dinner. This shows no signs of age in color and still has tremendous legs. Smooth, round tannin, and some tertiary flavors of olive and leather are making their way into the black cherry and currant with slight herb. Still tastes like something from Oakville. I put a cork in it at half full and was hoping to get the same experience as last time after 24 hours. No such luck this time. I have no problem letting the last couple sit for awhile. (1587 views) | | | Tasted by bretrooks on 8/4/2011 & rated 93 points: Decanted 4 hours, consumed over 2 hours. This was the star bottle of our recent anniversary trip. Enticing, if not effusive aromas of blackberry pie, leather, and a hint of toasty oak. On the palate, a lovely spiciness comes out, cinnamon and allspice along with reduced blackberries, cherries, and currants which persist into a nice long finish. Tannins are present but subdued, and a little acidic edge does help to balance out a subtle perceived sweetness.
Excellent now, but this has years ahead of it. One of the best cabs I've ever had. 93+ (1645 views) | | | Tasted by kenhoeve on 11/5/2010 & rated 95 points: Consumed over two days. Opaque at the center, a soft dark crimson on the rim. Day One pnp- A nose of asian spice, oak, and dark berry you could smell from the garage. The cork smelled so strongly of cinnamon, clove, and oak that I could have rubbed it on my neck for a night out. On the palate the flavors repeat the nose along with strong oak treatment, a little sweetness, and still some tannin on the finish. Very good but lacking depth as the oak and sweetness are a touch cloying. Full bodied, full flavored, good balance. First day 91. Wine was sealed, no vac, and stored at room temp. Day two- stunning change. Blaring nose of dried herbs, cedar, leather, milder spice, all covering a cup of cherry balsamic reduction. Again, everything on the nose gets on the palate and it is smooth. In fact, what is so shocking about this wine is that it carries itself in a fairly delicate manner at 15.3%abv(after a day open!). The body remains, the tannins are there but round and resolved, and the balance is perfect. The tannins remain on the finish and slowly build grip for what seems like forever. This is ultra high dollar Oakville Cab from... San Luis Obispo. Like the previous guy, I have never rated a wine this high on CT. But I've had enough cabs to know that this IS classic. And I have three more bottles. Josh my man, send me the next Opus! (1828 views) | | | Tasted by la_bacchus on 11/8/2009 & rated 96 points: Wickedly good. Filled with layer upon layer of berries, spice, leather, tabacco. The nose was so salubrious, I was able to smell the nose two to three inches away from the glass. And the wine had an extremely pleasant aftertaste that just didn't quit. After having so many disappointments from my cellar, this wine helped remind me why I love wine so much. I have never rated a wine as high as this on Cellartracker. As a previous post said, anyone lucky enough to have one of these should savor it (or sell it to me!). (1245 views) | | | Tasted by EJZ on 4/8/2009 & rated 96 points: GREAT!! This wine would stand up well against anything from Napa. Beautiful nose of black fruit and exotic spice, smoke, tobacco, and cedar. Mouth feel was soft and finish was smooth and lasting. The palate was full of fruit and spice, a wine that you wanted to last forever. If anyone is lucky enough to have a bottle of this wine, savor it! (1409 views) | | | Tasted by fmoehl@yahoo.com on 3/9/2009 & rated 91 points: Excellent Cab! (1005 views) |
| Tolo Cellars 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 Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA WikipediaPaso Robles Paso Robles Wine Country Alliance
Set apart by unique climate and geography, Paso Robles Wine Country provides prime growing conditions for more than 40 varietals planted over 26,000 acres of vineyards. More than 300 wineries craft this fruit into premium wines, gaining recognition around the world. The fruit, the wines and the distinct environment have quickly made Paso Robles California's third largest and fastest growing wine region. |
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