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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 44 notes) - hiding notes with no text | | | Tasted by studleytrey on 10/24/2023 & rated 90 points: My only one, out of half bottle. Dense, opaque coloring with ruby to garnet edges. Smells like cedar, wood spice, graphite, dark fruits, and orange peel. Full body, medium acid and finish, with flavors of dark fruits, but tart, lemon, orange, and black tea. Tannins are still a little grippy, but the fruit is faded and I don't think it'll outlive them. It's actually a little long in the tooth now. I'm still enjoying it, but I like 'em dusty. (129 views) | | | Tasted by Dave and Mo Cellar on 4/23/2023 & rated 90 points: Still drinking well. Licorice undertones, but still typical miner big bold cab. Much better than the white Sox! Decanter for an hour and enjoyed with SNR filet. (261 views) | | | Tasted by gman4commerce on 5/25/2020 & rated 91 points: Aged to perfection - right from the bottle, opened up well - true Miner wine that met every expectation. (1050 views) | | | Tasted by wmccone54 on 9/2/2019 & rated 92 points: This is the last of six 375’s purchased back in early 2015. All were excellent and consistent from bottle to bottle. Discernible as being a mature Oakville Cabernet with very, dry dusty tannins; mostly dry, red, and some cooked black fruits, with dry, red, cracked earth and a well framed structure. “Old school” style and a long finish. If you’re looking for a big, modern, juicy fruit bomb, this isn’t it! (1142 views) | | | Tasted by wmccone54 on 5/14/2016 & rated 92 points: Dark ruby color. Drank from a 375. Smokey cherry, with a mix of black and red currant, dark berries, and sour dark earth. As expected dry mouthfeel and bit on the austere side. Old school style. Still showing plenty of structure, some charred oak, and an acidic backbone. Long finish. Lots of life left in this. (2758 views) | | | Tasted by Steve&Carolyn on 1/1/2016 & rated 91 points: Sadly, we only bought one bottle of this and now it is gone. Black fruits, blackberry, blueberry very structured. Some violets along with black fruits and pine in the fragrance. (2915 views) | | | Tasted by John O' on 11/12/2015: delightful. from split, 1 hour in large glass to air. no signs of any fading (2886 views) | | | Tasted by wmccone54 on 5/9/2015 & rated 92 points: Love Oakville Cabernets, structured, dry, earthy, and lots of spicy red currant, arguably the Heart and Soul of Napa. Serious wine! (2948 views) | | | Tasted by fredfromny on 2/17/2015 & rated 93 points: Wonderful restraint of lush fruit and berries. Refined backbone with lingering finish. (3131 views) | | | Tasted by John O' on 2/8/2015 & rated 93 points: from a split. serious juice. has many years ahead of it. (1745 views) | | | Tasted by Utility on 2/4/2015 & rated 92 points: Good stuff. Sediment on cork, big nose, big flavor. (1559 views) | | | Tasted by John O' on 1/27/2015: serious juice. popped and poured from a split. would have benefitted from more air, but it just tasted so good. (1520 views) | | | Tasted by danielbleier on 12/29/2014 & rated 93 points: Even better than the notes of 12/31/2013 - great balance of currant and plum with herb and toasty oak (1550 views) | | | Tasted by nzinkgraf on 9/30/2014: 90% Cabernet Sauvignon, 10% Cabernet Franc. 21 months, 60% new French oak. med/+ tannin. still pretty tight aromas after being open for 2+ hours. black fruit, candied cherry, luxardo maraschino on the palate. grassy and an earthy note on the palate too. (1555 views) | | | Tasted by danielbleier on 12/31/2013 & rated 91 points: Really liked this. Big flavors of plum, currant, toasty vanilla oak. Well balanced and mature. (1947 views) | | | Tasted by Soche on 2/9/2013 & rated 87 points: Just ok. Decanted for a few hours but never mellowed out. Tart cherries and very dry and tannic. Maybe needed more time jn the bottle. (2521 views) | | | Tasted by cbkamp on 1/25/2013 & rated 91 points: Decanted for 6 hrs. Black current, black licorice, mocha, hint of tobacco, and spices. Really nice. Deep dark black fruit, black tea, spice on the palate. Round tannins. Really interesting cab. Drink or hold. (2442 views) | | | Tasted by mcubed on 2/19/2012 & rated 91 points: Very enjoyable and solid "Napa cab. Generous fruit flavors and tannins in good balance. Long finish. Drinking well but has plenty of time. (2861 views) | | | Tasted by rmgambrel on 1/26/2012 & rated 91 points: A little more restrained than the 2006 Stagecoach Cab. Well integrated with a more subtle nose. drinking well but not as bold as I would prefer with a good piece of beef. (2789 views) | | | Tasted by Dave and Mo Cellar on 8/30/2011 & rated 92 points: Good structure and balance. Let breathe for a few hours. Lots of age left on this bottle. (2656 views) | | | Tasted by bobpsi on 7/14/2011 & rated 91 points: drank along side the 07 and found it almost identical. Dominated by sweet black fruits and vanilla and drinking very well. (2262 views) | | | Tasted by jonwill on 7/4/2011 & rated 92 points: Opened and decanted with a vinturi for 3 hours prior to drinking. Wonderful bouquet of floral, cherry and dusty oak. Had a lot of oak flavor which mellowed as we consumed. Did not notice the high alcohol content as others did, so this may just be a function of time in bottle and the decanting. Drinking wonderfully now and seems to have staying power for years to come! (2275 views) | | | Tasted by mclgreenville on 6/1/2010 & rated 88 points: Partially my fault. Pop and pour is a huge FAIL w. this wine. You need 3-4 hrs in the decanter at least to blow of the alcohol and let the wine open up. The tannins were out of control. This is an age worthy wine. I did not enjoy this on night one - all green and a tad sour but it did much better on night 2 and 3. Lots of blackberries is what I can recall. For the cost, $45, not sure I would buy again. I've enjoyed other Oakville's more. (2840 views) | | | Tasted by Colima74 on 2/7/2010 & rated 91 points: Opened to have with spaghetti and meatballs. A bit angular and showing some oak on night 1. Next night, with an elk steak, this had become very nicely integrated. In balance and very flavorful, this has some time ahead of it before it hits its peak. Glad to have 3 more bottles. (3029 views) | | | Tasted by rjoyer on 12/20/2009: What an expansive, plush and full mouthfeel this wine has. Lots of mocha, blackberry fruit and extract. Hedonistic without being too flabby or blousy, though I was not expecting such a full throttled Napa Cab experience based on previous vintages. Lots of time in the decanter recommended if you're going for a spin now (I had this in a decanter for ~5 hours before having a glass, and it still showed better on day 2). (3107 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Miner Family Producer Website2006 Miner Family Cabernet Sauvignon OakvilleAppellation: Napa Valley
90% Cabernet Sauvignon 10% Cabernet Franc
Alcohol 14.5%
pH 3.57
TA .63
Harvested October 23-26, 2006
Picked 25.4 Brix Average
Oakville Ranch Vineyard (83%) Eastern Hills, Napa Valley(10%) Busceli Vineyard (7%)
21 Months
60% New French Oak
Production: 1,360 cases of 750ml
Bottled: August 14, 2008
Release: January 2009Cabernet 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)Oakville |
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