External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2012
2009
2006
2005
2002
2001
2000
1999
1998
1997
1996
1995
1994
1993
1991
1988
1987
1986
1985
1984
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 7 notes) - hiding notes with no text | | | Tasted by rhit on 4/11/2019: Deep, tertiary flavor, beautiful texture and freshness, and a perfect amount of unresolved tannin for some NY strips. So good. (751 views) | | | Tasted by pryby on 3/16/2019 & rated 94 points: Gorgeous. There is a clarity and lightness which is striking for a cab. With the lightness, even at 24 years old, there is real tannin that provides texture and interest. The nose is black cherry, chocolate and coffee. On the palate, bing cherries, cherry liqueur, and sous bois. Still lovely acidity. (782 views) | | | Tasted by Davetroup on 3/1/2019 & rated 92 points: This wine is still going strong! Deep dark red in color with only the slightest hint of amber. Still noticeable tannins and I don’t think the wine is finished developing. Some of the comments and drinking windows here pressured me to open the bottle before I really wanted to, and now I wish I’d waited a little longer. Drinking beautifully though, and I’ll bet what’s left will be even better tomorrow night.
Don’t believe the drinking window estimates here, this wine is still in its prime. (787 views) | | | Tasted by Saint-Exupéry on 6/10/2014 & rated 94 points: Dark garnet, no bricking. Nose of blackberry, smoke, cassis and a tiny bit of lead pencil. Palate is dense, layered. Very smooth texture. Sweet red and black fruits, oak toast, graphite, herbs and some black pepper. Great balance and length. Tannins are now quite resolved. Excellent, long finish with a spicy twist. This is now (and probably for the next three to five years) drinking at its peak. (2041 views) | | | Tasted by Saint-Exupéry on 4/16/2013 & rated 91 points: Deep purple with a slightly brownish rim. Warm berry nose (boysenberry, raspberry, black currants) with just a little sweet oak which quickly disappeared after opening. Very firm, acid-driven structure upon opening, medium body. Lots of sediment. After 3 hours in the decanter the wine softened and more flavors such as dried herbs, black cherry and chocolate emerged. Tasted blind, I would have mistaken this for a mature Bordeaux, perhaps a St.Estèphe. Great to drink now, but both the tannins and the acidity are there for another 5 years. Lovely. (2186 views) | | | Tasted by Wicker Parker on 5/24/2009: High-toned nose of exotic brown spice, candied cherries, dried leaves, and bittersweet chocolate. Very refined on the palate, with elegant red fruits (cherry, currant, açai), a medium bodied texture that's somehow both supple and austere, and an acid-driven structure that's somehow delicate but firm. While the long finish carries good fruit (incl. bitter cherry) and tannins that suggest Indian spices, secondary characteristics like the aforementioned dried leaves are just beginning to show, so this has some time to develop further. Note, this was bottled in 1997 but is a library release ca. spring 2009. (2414 views) | | | Tasted by wineaboutit on 1/2/2008 & rated 88 points: Dark cherry and chocolate on the nose. A full bodied wine, w/some solid tannic structure. Should continue to improve for 7-10 years. Opened 12/31, left in fridge, and let warm up today before tasting. Tastes much better today than New Year's Eve, when we drank it alongside a Robert Mondavi '81 cab.. More like a bordeaux than a cabernet. If you can find, Renaissance wines, well worth a try. (2467 views) |
| Renaissance 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 Sierra FoothillsAmador |
|
