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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 13 notes) - hiding notes with no text | | | Tasted by rjquillin on 9/20/2020: Really can't add much to prior notes, just a wonderful aged cab now 36. Foolishly only purchased three in '11. (1413 views) | | | Tasted by srh on 11/30/2019: Winebar [4 Whites, 8 Reds, & 7 *shared* bottles] from 11/29/19 (Vintage Wines Ltd., San Diego, CA): Oscar & José, THANK you for making it possible for me to taste this! :)
N: Initially VERY Madeira-like: IF tasted blindly, I'd have guessed 'twas fortified. However, over time carmelized notes emerged, & eventually raisins. Not at all "classic", but distinctive nonetheless, & seemingly > attractive with addt'l air.
P: LM body; Rndish entry with NICE, ALMOST swtish frt met by a BIT of astringent pucker which stays in contact with the init frt as it fairly seamlessly transitions into a LONG, beautifully BALANCED finish with an attractive tangy/swtness (55:45) to the few, TOTALLY unoffensive, yet still firming, very, VERY fine tannins. For now, + should still work with lighter fare (though not improving) through '21, poss '22. My EXC+, & I might even consider more save for the unusual aromas. (1414 views) | | | Tasted by BrunelloBob on 10/13/2018 & rated 90 points: Port like flavors with a lighter body would have had me guessing a Portuguese red table wine. Significant acidity and tannin for the age. Way outplayed a 1993 from earlier in the evening. (1449 views) | | | Tasted by Apollo_Creed on 11/26/2014 & rated 92 points: Hard to believe this wine is 30 years old. (3651 views) | | | Tasted by thesternowl on 5/13/2014 & rated 92 points: Popped poured. Similar to my previous notes on 1/1/2013. Not a whole lot has changed since I last visited this wine...maybe it's lost a little bit of steam? It's still a great drink right now. Take advantage while you can. Sadly, this was my last bottle. (3987 views) | | | Tasted by davidwhitedc on 11/18/2013: Wow. I never expected this to be more than a decent, well-aged Cab. But it blew my mind. Popped and poured -- the nose is aged cab, but could easily pass for a ripe-ish Bordeaux or a much more expensive Cali Cab. Fresh, young, and in a perfect spot. Lots of fruit and every developed note you could want. Very impressed. (6033 views) | | | Tasted by heimbach on 7/13/2013 & rated 93 points: Agree with review from January 2013. This wine is outstanding for a wine and that is now 28 years old absolutely still has time to go. (3373 views) | | | Tasted by thesternowl on 1/1/2013 & rated 93 points: Popped and poured; consumed over 16 hours. Cork was saturated halfway through and pulled apart below that point. Some careful fishing got most of the remaining cork out of the neck. Color is showing some visual sign of age but only just a hint of browning; still very nice looking wine though! Just a small amount of sediment. The bouquet was a little reticent upon the initial pour...with a little old funk mixed in with the fruit. I think temperature was also a factor as I didn't give this any time to warm up from cellar temp which is currently around 10C. With half a bottle remaining, I put the remaining half of the cork back in to see how she faired over night. The next day, with the wine up to temperature, this was really hitting its stride. Forest floor, ripe dark fruit, cocoa, leather, some spice box...most of this following suit on the palette. Tannins are still present but soft and fine at this point. Sufficient acid for food and went very nicely with pork butt, beans and potatoes. This wine is outrageously good for being 28 years old. It's not getting better but it should hold for a few more years I would suspect. Drink now but decant for a few hours for maximum pleasure. (4035 views) | | | Tasted by DRS-Inc on 12/25/2012 & rated 93 points: Let sit for 45 minutes after uncorking, and consumed over 1.5 hours. Cork was halfway saturated, but intact upon uncorking. Amber brick hue & moderate amount of sediment in bottle. So smooth & velvety with good life yet. Nice bouquet & complex flavors of cassis fruit, black cherry, black olive, cocoa caramel, leather and toast. Tannins present & well integrated, moderately soft acidity, rich & balanced, full-bodied & nice lingering finish. WOTN among most at dinner table. (1588 views) | | | Tasted by jdabrowski1027 on 6/8/2012 & rated 92 points: Popped, and filtered into a glass as the cork was 3/4 saturated and broke. Slight bricking around the edges. The nose is definitely aged Cali cab, but seems fresh and young. Blueberry, dark cherry, dill, and chocolate all can be smelled from a few feet from the glass. Moderate in mouthfeel, there are polished tannins and firm acidity present. The fruit is still alive and kicking, while secondary characteristics really shine through - tobacco, damp earth, leather, and tar. Very interesting wine, and definitely a well cared for bottle that was a great qpr at $40 from invino. (1880 views) | | | Tasted by Ben Christiansen on 12/2/2011: Leather and cab and just perfect and beautiful. (2088 views) |
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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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