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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.6 pts. and median of 91 pts. in 32 notes) - hiding notes with no text | | | Tasted by sdwineguru on 2/1/2023 & rated 90 points: Napa, Calif., Heitz 1986 Bella Oaks Cabernet Sauvignon. Light-mid ruby, amber edges (13.5 alc.); leather, red fruit, old wood, dried leaves, herbaceous nose; low-mid acids; low-mid tannins; semi-long old world leather and cedar finish. Past its prime a bit. 16-16.5 UC Davis scale, 90-91 others. (790 views) | | | Tasted by forceberry on 2/19/2020 & rated 87 points: Bottled in August 1990. Bottle #35518 of total 59688 bottles. 13,5% alcohol.
Deep, somewhat translucent and quite concentrated dark ruby red color with a developed rusty hue and a pale brick-orange rim. Savory and very tertiary nose with aromas of sweet plummy fruit, some raisiny tones, a little bit of savory oak spice, light developed notes of dried figs, an oxidative hint of soy sauce and a sweet, lifted touch of balsamic VA. The wine is dry, dense and full-bodied on the palate with a rather chewy texture and quite tertiary flavors of sour cherries, crunchy redcurrants and sweeter forest fruits, some amaro bitterness and minty green tones, a little bit of licorice, light oxidative notes of soy sauce, a gamey hint of meat and a lifted touch of balsamic VA. The wine is enjoyably high in acidity, but the tannins have resolved fully and become almost nonexistent. The finish is dry, long and very subtly grippy with complex, tertiary flavors of soy sauce and hoi-sin, some sour cherry bitterness, a little bit of gamey meat, light earthy tones, a hint of tobacco and a touch of wizened blackcurrants.
A very developed and rather tertiary Napa Cab that has started to go downhill. There is some fruit left here and the wine is still quite enjoyable with some nice sense of complexity, but the tannic structure has softened to the point that the wine is coming across as a bit too soft, and the fruit department has dried up for the most part, turning rather pruney. Most likely the wine was just opened 10 years too late. Still relatively good stuff, but obviously isn't showing its best anymore. If you have any bottles, this is better drunk sooner rather than later. (2183 views) | | | Tasted by glucker on 6/24/2018: - Crimsom color. (2685 views) | | | Tasted by mflesh on 3/24/2018 & rated 92 points: Compared this to a 2003 Bella Oaks and a 1999 Heitz Napa Cab. 86 was a pretty good year for Napa cab. Comparing itself to these two above, this one is starting to show its age (no surprise there). This bottle still has great structure, fading fruit. Starting to show some vegetal notes, a little bit of a brett-ish quality. But the blackberry is definitely more "grandma's closet" kind of fruit. Still gets a solid score from me at 32 years of age! (2768 views) | | | Tasted by glucker on 9/4/2017 & rated 92 points: - Crimsom color and has flavours of coffee - Drinking well.Probably at its peak.Will level off for a a few more years. (3190 views) | | | Tasted by DoubleD1969 on 8/9/2017 & rated 95 points: Tasted from multiple bottles, all from magnum formats, during several days. The wines are fresh and very Bordeaux like. The color has a dark maroon color that becomes translucent at the edges. Aromas of macerated cherries, tobacco, cedar, and leather. Palate is rich with fresh plums and silky. Delicious. (2832 views) | | | Tasted by Mrbuzz on 4/10/2017 & rated 91 points: shows its age, nutty walnut oil, high toned acidity, sour skin fruits, dried tobacco/herbs, actually darkened up later on in the night. (2621 views) | | | Tasted by glucker on 11/19/2016 & rated 95 points: Beautiful nose.Was soft with long aftertaste.Drinking well now. (1922 views) | | | Tasted by tmhouse on 7/31/2016 & rated 92 points: Hallmarks of a very mature red wine. Still drinking well. I recommend slow-ox to give it the air it needs to be wonderful. It will last a couple hours in the glass but not much longer. (2160 views) | | | Tasted by NoTrollingerPlease on 4/24/2015 & rated 92 points: Ripe California Wines (Private Location): *** Please see this note only in the context of the whole tasting ***
Glass: Riedel Vinum Syrah
Wine: Double decanted
Clear, medium+ ruby/garnet color. Clean, medium- intense and fully developed nose with typical CabSauv notes from BDX.
Dry with medium+ acidity and medium+ tannins which were very well integrated. Medium alcohol and a medium+ body. Lots of licorice and red fruits on the medium+ finish.
Very good wine, it might stay at this level for some more years but wan’t develop any more. So enjoy drinking! (2532 views) | | | Tasted by m_arcon on 4/24/2015 & rated 93 points: California (Private Location): Nose: Iron, blood, a bit of oak, wet earth. With more time in the glass I recognize more red fruit notes alongside some eucalyptus. A subtle, not a "in your face" nose. Maybe the most elegant one in the whole tasting.
Palate: Although this wine is nearly 30 years old, the acid is still super lively. Tannins are nearly full integrated but still recognizable. Medium body, good tension on the mid-palate, medium+ finish with great red fruit aromas. For me the best wine of the evening to drink RIGHT now. (2658 views) | | | Tasted by mavictorpinho on 10/23/2014: Nice (2240 views) | | | Tasted by Derek Darth Taster on 4/26/2014 & rated 95 points: Generously shared by my friend Clarence. Cork broke and we had to push the last small bit in and filter it out later.
Tasted blind. Pop and poured.
Appearance is clear, deep intensity, garnet colour. Long legs.
Nose is clean, medium+ intensity, sweet earthy aroma that is warm and comforting. Also aromas of toasted oak and ripe black fruit. Developed nose, well integrated.
On the palate, dry, medium+ acidity, high tannins that are already quite velvety, high alcohol, full body. Pronounced flavour intensity, with lots of primary fruit pretty much alive - ripe black fruits (blackberry and black cherry). Also other flavours of leather and sweet earth. Long finish.
I guessed this was a high quality 15+ year old Brunello from a warm and ripe vintage. Surprised to find a 1986 Napa Cabernet. Very nice.
Outstanding quality. Drink now, but can still keep well for another 4-5 years. Fruits alive and kicking. (2810 views) | | | Tasted by clairenclarence on 4/4/2014 & rated 91 points: pop n pour:slight earthy nose.spice.palate:amazing freshness of red fruits dominate.firm wine.bright with ernergy despite 20 plus yrs in the bttl.good concentration of red fruits.pretty nice intensity with some smoky n slight toast.decent finishing.show some capsicum here too.show onli slight tertiary notes some floral n minerality.in the beiginning frm the bttl.frm the decanter:gets denser n more complex showing black fruits.conclusion:i reali find tis bttl is simply amazing with so much life ahead showing show much fresh fruits despite such a back vintage.with more tertiary notes wil definitely gve tis wine more complexity.if u hve last bttl,my advice keep for another 3 to 5 yrs.in spore,i wud like to call tis bttl "no horse run".keke (2398 views) | | | Tasted by texag96 on 12/31/2011 & rated 92 points: Good life and lots of fruit. Short finish and probably time to drink whatever is left. Nice color and just a bit of bricking on the edges. (3366 views) | | | Tasted by petitblanc on 9/25/2011 flawed bottle: This bottle showed very faint TCA, just enough to make it tough to drink. Too bad, as there was otherwise an underlying berry pie quality to this wine that seemed very promising. (3372 views) | | | Tasted by Mr T on 8/2/2011: Opened for my wife's birthday, we have had this bottle for 16 years but it was a gift bought in PA, so hard to know about storage prior....reminescent of aged BDX in terms of cedar adn cigar but it does drink short and the fruit is limited...OK for what it is but did not do much for me (3179 views) | | | Tasted by Brsed on 1/7/2011 & rated 93 points: At Joe's Seafood in Chicago from magnum so no formal notes. Terrific color and nice nose of red and black fruits with some eucalyptus. Still a good deal of fruit left with black cherries and black currants with some earth. Wonderful bottle. (3065 views) | | | Tasted by G_H on 11/27/2010 & rated 90 points: Heitz and deer (Heitz und Hirsch mit René Gabriel) (Restaurant Sempacherhof): Berries, cassis, tomatoes, cinnamon... good wine (3417 views) | | | Tasted by rpenn77 on 9/5/2010 & rated 92 points: Cedar and cigar box on the nose. Silky refined tannins. Just a little thin on the mouthfeel (2643 views) | | | Tasted by ticktock on 1/29/2009 & rated 91 points: Deep and rich. We loved it, however it feels to be at a presumable peak. (3013 views) | | | Tasted by M DU VIN on 1/12/2008 & rated 90 points: Fruit is still there and tannins totally tamed. I very nice, mature cabernet. Should hold for a few mor eyears. (3459 views) | | | Tasted by bestdamncab on 2/9/1992 & rated 88 points: I opened one of two bottles in my cellar after tasting the Marthas earlier in the week. On the nose was a touch of mint, earth, and dark cherry fruit, more of the same in the mouth with a hint of white pepper, medium/big body compared to the Marthas, tasty, long, long finish. Easier to drink this wine and age the Marthas. (1211 views) | | | Tasted by MicklethePickle on 7/26/1991 & rated 88 points: With Said Abuzayyad, Terry O'Hara, Lori Kish, and Lance Smith at Stars restaurant after the firm's St. Francis Yacht Club dinner. Dark ruby. Coats the glass. Viscous. Good fruit in the nose. Good core of cassis and mint. Licorice. Flavor is dark chocolate; elegant and rich. Tannic finish. Good wine. 5-11-15-7: 88/100. (449 views) | | | Tasted by MicklethePickle on 5/3/1991 & rated 72 points: At Singer & Foy survey of '86 Cabs with BLR and MPL. Medium-dark ruby. This nose is objectionable too. Bubble gum, musty. Green. Only marginally better than the "Napa." Oaky, tough, with few redeeming qualities. How can there be such a gulf between these wines and the "Martha's?" 5-6-8-3: 72/100. (446 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Anna Lee C. Iijima
Decanter, Bella Oaks Retrospective (5/18/2023)
(Heitz Cellar, Bella Oaks Cabernet Sauvignon, Cabernet Sauvignon, Napa Valley, Rutherford, California, USA, Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Mar/Apr 2022, Issue #98, Recently-Tasted American Wines Spring 2022
(Cabernet Sauvignon “Bella Oaks Vineyard”- Heitz Wine Cellars (Napa Valley)) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Decanter and View From the Cellar. (manage subscription channels) |
| Heitz Cellar 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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