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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.8 pts. and median of 93 pts. in 37 notes) - hiding notes with no text | | | Tasted by soyhead on 2/4/2022: nose- deep, dark, cassis, brooding
mouth - unctuous and mouthcoating, this wine has a dense wall of concentrated fruit veering to the cocoa and charcoal spectrum. i can only imagine what it might have tasted like 20 year ago on release. Still a tannic beast, and something deep down in my palate memory made me thing of some hundred acres i have had (all quite some while ago BTW). interestingly parker in his review said the same. this wine can last another twenty years i suspect, easily (1342 views) | | | Tasted by Coach C. on 10/26/2021 & rated 91 points: Downgraded from prior tasting notes in the last 4 months mainly due to the vanilla/oak notes. Also the structure was very good, not excellent - acidity threw it off for me.
Blueberry, black currant, fair amount of vanilla, spice, leather and chocolate.
A lovely wine, don’t get me wrong/. (1185 views) | | | Tasted by Coach C. on 9/26/2021 & rated 94 points: Medium/dark ruby. Dried black fruit, black pepper and white chocolate on the nose. Full bodied, almost jammy on the palate. I’d peg this in the first half of its ideal drinking window. Enough tannins to suggest it can age some more. Drinking very well. This was bottle 3/6 and I’ll be on the lookout for more given price to age is decent value (1133 views) | | | Tasted by Coach C. on 8/13/2021 & rated 93 points: Impressive dark, inky color for a 19 year old wine. Bold, yet a mature and silky profile. The black fruit, while hard to ignore for a wine of this style, has softened and notes of chocolate, leather and vanilla are very much present. Soft tannins, very long finish. This wine is very smooth and is in it’s prime drinking window. After drinking side by side with a 2012 I’m a bigger fan of this wine.
Edited 8/19/21 after drinking another bottle next to a 2012 vintage. (1137 views) | | | Tasted by cpl100n on 7/7/2018 & rated 93 points: Dark fruit forward lot of life 2 hour decant (2196 views) | | | Tasted by Barnaby33 on 4/1/2017: I suppose with taste there is no argument, but this was not to my taste. It was a goopy over the top over extracted fruit bomb. If you like the Parker deluxe style, this is it on steroids. For 100 dollars I felt duped. (2196 views) | | | Tasted by Geaux Tigers on 1/14/2016 & rated 95 points: Much better than bottle 1. Dark purple, thick and chewy. Tannins fully integrated and subsided. Perfect hints of oak and red, blue and black fruit on the nose with some perfume. Palate was blue and red fruit with acid at near ideal levels. Some oak, but in harmony with fruit. (3211 views) | | | Tasted by Geaux Tigers on 1/8/2016 & rated 91 points: Pencil shavings, cedar box, mocha and chocolate dominated on the nose and palate with a medium finish. Expected a lot more fruit from a Coombsville wine. On the downward part of the curve, drink me if you got em. (3012 views) | | | Tasted by DTWOB on 8/16/2015 & rated 93 points: Last of three bottles. In addition, I had a vertical of Buccella from this, their first release (2002) to the latest release, 2011. But then, wine was meant to drink, so my wife and I shared the bottle to celebrate our son's 40th and my 65th birthdays. This wine has aged very well and has not really changed that much since my first tasting of the wine eight years ago. The nose and fruit is clean, distinctive and pronounced. The tannins and acidity have softened slightly. The backbone and overall structure is fantastic. I would dare say this wine will keep another 30 years! So, the 2003 and the rest of my remaining vertical is very safe. I keep my Buccella wines in a single, undercounter style, 36 bottle capacity wine cooler set at 59F in a corner of my basement. (3445 views) | | | Tasted by TastesGoodToMe on 10/28/2014 & rated 94 points: The wife always wants Buccella on her Bday. Cork snapped in half upon opening - got nervous, but wine was perfect. Decanted 4 hours, re-bottled and took to restaurant. Teeth staining, almost black in the glass and thick. Currant, blackberry, cassis, blueberry and some licorice. 90 second finish. The perfect compliment to our perfectly cooked steaks. This wine has several good years left - but why wait when it is drinking so good right now. Not going to get any better. Sadly, my last of the '02. (3387 views) | | | Tasted by TastesGoodToMe on 5/25/2013 & rated 94 points: Love Buccella. This wine is full throttle on all fronts - starting with the 10 pound bottle, which leads to a pour that reveals black lushness in the glass, to the nose that is intoxicating to me like a pheromone is to an insect in the Spring, on finally to that big, thick mouthfeel that coats your entire palate and lasts for 45 to 60 seconds. Such a slutty wine. I can't resist. I want more... (4212 views) | | | Tasted by MJTed on 3/23/2013 & rated 94 points: My last bottle. Wish I had more. Flashy and fat with a big attack of blackcurrant, blueberry and cassis. Great balance and oak integration. Follows through the midpalate with layers of licorice, mint and kirsch. All there is to love about big Napa cab done right. (3242 views) | | | Tasted by tp096255 on 1/1/2013 & rated 94 points: So putting everyone on notice that from this note forward unless I score a wine in the 9.2+ range or above, I will probably not be posting a detailed tasting note. Too little time.
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COLOR: Opaque garnet with garnet rim
NOTE: Lovely mélange of blackberry liqueur, wet limestone, black cherry compote, Saigon cinnamon and crème fraiche. Just beautiful and fresh. Mouth is very rich, sweet with glycerin but still dry. Same black fruits are present in finish, but tannins are soft on a velvety body. Oh my, this is so gratifying. Finish is still dominated by fruit and goes on for 45+ seconds. 70% dark cocoa. Great!
Drink now - 2016+.
Very pleasurable. Schrader-like quality with total balance.
DECANT: 0-6 hours
GLASS USED: Bordeaux
TASTE: 9.4-
OTHER:
COST: 80
VALUE: 9.3
PREVIOUSLY TASTED:
TRY AGAIN: now - 2016
PAIRING:
Inquiries can be addressed to troypeterson@usa.net
--- (3447 views) | | | Tasted by tp096255 on 11/1/2012 & rated 94 points: Great stuff. Getting more if I can find it below $100/bottle. (3259 views) | | | Tasted by toddster on 5/26/2012: silky smooth superb fruit (3167 views) | | | Tasted by Topper on 10/6/2011 & rated 90 points: A bit raw the first night, it developed beautifully on the second day with sweet berry notes and velvety texture, then fell apart one day later. Probably best with an hour of decanting over the next year or two. (2567 views) | | | Tasted by flashvictor on 9/2/2011 & rated 93 points: Big cab with dark, sweet fruit but plenty of tannin to keep sweetness in check. Drinking at plateau currently. (2417 views) | | | Tasted by Hbgsurgeon on 4/15/2011 & rated 95 points: Wow (2898 views) | | | Tasted by MJTed on 6/24/2010 & rated 93 points: Big and beautiful with explosive nose of blue fruit, and a fleshy palate- currant, mint and licorice. Great finish and lots of life. (3019 views) | | | Tasted by Share 67 on 4/10/2010 & rated 95 points: Devine (2947 views) | | | Tasted by DTWOB on 3/12/2010 & rated 90 points: With Tom and LInda at the Old Stone Inn - seemed a little thin, but great flavor! (2998 views) | | | Tasted by pikemasterflash on 8/4/2009 & rated 84 points: Waited a long time to try this one and was utterly disappointed. Next time I run out of pancake syrup I am going to use this one. (3172 views) | | | Tasted by Topper on 2/19/2009 & rated 87 points: I was pretty disappointed in this. Started off quite restrained with a very modest nose and a medium bodied, slightly sweet but very laid back flavor profile. As the evening progressed, it developed an off note of iodine in both the nose and palate that really detracted from the wine. I have two more and will try one soon to see if this was an off bottle. (3415 views) | | | Tasted by shaferguy91 on 1/19/2009 & rated 92 points: Decanted 2 hours. First Buccella that I've ever had and it was delicious. (3243 views) | | | Tasted by carlwhat on 11/3/2008: big fat delicious cab. concentrated without any herbal elements.... a bomb... (3485 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, May/June 2005, IWC Issue #120
(Buccella Cabernet Sauvignon Napa Valley) Subscribe to see review text. | By Richard Jennings
RJonWine.com (8/22/2005)
(Buccella Cabernet Sauvignon) Rich, concentrated, tasty, black fruit, plum palate with integrated oak; medium-plus finish 94 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| Buccella 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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