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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.3 pts. and median of 89 pts. in 11 notes) - hiding notes with no text | | | Tasted by mflesh on 10/18/2021: Last one of these. Definitely starting to show some age but definitely needs the time. Most of the palate is roasted figs and aged blackberry. It definitely improved with about 30 minutes of air. At first, the nose was a little bit brambly and nitrogenous. But, that quickly faded with some air. Medium+ density wine. Very good balance, and finished with resolved tannin, a little bit of black pepper. At first, it seemed as though the best years of this wine are behind it, but was still extremely enjoyable nevertheless. Went better with saltine crackers that kind of helped wake it up a little bit versus all by itself where it was a little bit tart. But then, 2 hours later, this one blossomed into a well-aged brambly black cherry and fig pie monster. So, if you open this one up, give it time. This still has plenty left. (445 views) | | | Tasted by mflesh on 3/31/2021: This is on its way down. I will tell you after 30 minutes there was a lot more life here. Blackberry, saddle leather and smoke with some ash is the backbone. Still some food black pepper on the finish. This one is a little more varied vs the last bottle which seemed to have a bit more fruit. (433 views) | | | Tasted by mflesh on 12/10/2020: Okay, so this one has probably lost about 40% of its mojo. I would call this one on the decline. But you could definitely tell what this one used to be. I'm not so sure it was ever a black fruited 'napacab' that seems to be so popular these days. But definitely red and black cherry fruit used to abound, and really sort of did today after about 1 and 1/2 hours of decant time. The nose makes this one seem more youthful than it is on the palate. But on the palate, this one is showing a little bit of raisin. It still has a moderate bit of that red fruit and black cherry, but there is a fair amount of tart, and the finish of this one is a little bit flat.....Short. Fruit has lost its punch. I have a couple of these so I definitely feel there is probably some bottle variation with the others. If you're holding on to these, I would open them now because it is not at peak anymore. (504 views) | | | Tasted by MKHarris1 on 8/4/2018: Needs to be drunk, fading. (516 views) | | | Tasted by JOEABR on 8/29/2011 & rated 92 points: Drinking well now. Great texture and mouthfeel, full with cassis and dark fruits. Oak integrated well. Should hold up well for another 10 years. (2794 views) | | | Tasted by pdadams66 on 9/11/2010 & rated 89 points: Drinking very well. (2770 views) | | | Tasted by pdadams66 on 7/3/2010 & rated 89 points: Excellent cabernet. Had shown very poorly at the winery over the last couple of years (closed, off flavors). Now has opened up into a wine full of ripe cherries and cassis. Good balance and length. Will last a couple more years with no problem. (2792 views) | | | Tasted by ctbob on 4/6/2008 & rated 79 points: If I had more, I'd wait and hope; this wine showed quite poorly in a blind tasting of 9 '04 Napa Valley cabs -- but, tellingly, the winner was a ringer, an '00 Stags Leap; this is not drinking well right now -- smells like asparagus, is disjointed and out-of-focus, and has little structure (2972 views) | | | Tasted by Maz on 12/17/2007 & rated 91 points: I really enjoyed this wine. Great fruit. Good tannins. Long finish. Should continue to improve. (3112 views) |
| William Harrison 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)Rutherford Rutherford,
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