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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2015 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 93 pts. in 58 notes) - hiding notes with no text | | | Tasted by horn-dog on 12/19/2020 & rated 94 points: Great cork/seal. Day 1 - pop and swirl, this wine had a complex nose of pencil shavings, black cherry, cassis, smoke, forest floor, peat, and a touch of bell Pepper. Midpalate was almost nonexistent. Overall, muted flavors similar to what others have stated, but was unbalanced and awkward. Very disappointing overall. Got slightly better after 2 hours.
We left 2/3 of the bottle corked at room temp and day 2 was stunning. Nose is very similar to day 1, but now has a huge blue fruit and earth midpalate. Beautiful medium acid and medium plus tannins. Long, complex, with delicious creaminess. Quite a transformation! Drink this after a long decant, or just let it sit open a day. 1 more bottle in the cellar... I don't see this getting better. (628 views) | | | Tasted by idonotlikeliver on 9/12/2019 & rated 90 points: thesternowl nailed it. no major differences from that note a year ago, just perhaps slightly more muted. maybe even a slight bit of almond, or balsa, or eucalyptus. good stuff. drink em if you got em. (801 views) | | | Tasted by thesternowl on 6/17/2018 & rated 90 points: Stored in my passive cellar since release. Cork was perfect. Loads of tobacco, cedar chest and black cherry on the nose. Black cherries, currants and olive tapenade on the palate. Tannin has completely integrated. Not quite as spectacular as it was in its youth but still enjoyable none-the-less. Drink now. (1326 views) | | | Tasted by dietermm on 10/1/2017: Best cab in years. Consumed at the cabin with steak. (1332 views) | | | Tasted by Diane (LI) on 11/14/2015: I wasn't planning to open this, but I needed a replacement for an oxidized 1993 Araujo Eisele. This one did the trick. Dark cherry, olive brine, and a delicious mountain wine. This has come together nicely from a less impressive bottle opened a couple of years ago. It has the fruit and structure to go out many more years. (2103 views) | | | Tasted by pjbeans on 4/8/2015 & rated 93 points: Drinking fantastic right now. Dark fruit on the nose with a bit of forest floor and funk (in the best possible way). Fully integrated tannins, medium acid, dark fruit on the palate (1786 views) | | | Tasted by Rich.Herbs on 2/17/2015: This wine has mellowed since my last tasting. Most of the edge is gone (and I miss it a bit), but the fruit and mellow finish is very good. (1675 views) | | | Tasted by oenophilemoose on 12/22/2014 & rated 88 points: Just a little too much acidity going on. Will cellar another year before trying again. Update 01/27/2016: Acidity has calmed down but the wood dominates. Needs food to consume. (1846 views) | | | Tasted by Diane (LI) on 12/25/2013: Aromas needed aggressive swirling to coax the cherries and spice. Palate was medicinal at first, but smoothed out with air showing dark fruit, hints of vanilla, good acidity, and good length. Very enjoyable. (2521 views) | | | Tasted by Rich.Herbs on 6/9/2013: Opened and poured (a mistake: Should have decanted for an hour). At first the nose was like fresh sourdough, but after some vigorous aeration, I got some fruit. Similar in the mouth - the fruit took some coaxing, but I enjoyed the strong attack, the balance, and the long finish. As the wine breathed, it seemed to relax and show off its balance and complexity, but remained vigorous. This wine can work alone, but I enjoy it with food - it is strong enough to pair with many options, but I think of crisp, bold, natural vegetable flavors that would show off the wine's classy edge and complexity. The 2006 is great now and should remain so for 2 or 4 years. (2784 views) | | | Tasted by jetfan on 4/21/2013 & rated 93 points: really well integrated spring mountain wine classic (2407 views) | | | Tasted by Winoluver on 3/31/2013 & rated 93 points: AGM
This bottle was better than last. Drinking as well as '06 Reserve wt same Velvet silk it is known for. Excellent. (2264 views) | | | Tasted by WI WineLover on 2/14/2013 & rated 93 points: Awesome Valentine's Day dinner wine!!! (2288 views) | | | Tasted by Winoluver on 1/16/2013 & rated 92 points: AGM-----needs long decant...at least 2 hrs. Tobacco, earth tones wt dark fruit finish. Great if given time to open. (1771 views) | | | Tasted by BGK810 on 4/26/2012 & rated 91 points: Rich black currant and black cherry fruits. Long finish. (1642 views) | | | Tasted by pcotton on 1/1/2012: - Ruby color - Drank withn James and Jenn. New years eve 2011 (1956 views) | | | Tasted by JP2 on 12/31/2011 & rated 95 points: What a fabulous wine! Or maybe it's because we drank it on NYE 2011 with Paul and Melissa. (1748 views) | | | Tasted by thesternowl on 11/24/2010 & rated 93 points: Decanted 1 hour. Deep garnet in color. The bouquet from this Guilliams is incredible: tobacco, cedar box, vanilla bean, currants and even some anise? Full bodied. Coated the glass quite nicely. Ample, but not overbearing weight with a wonderfully silky mouthfeel. Layers of dark berries and chocolate on the palate. The finish lasted at least 45 seconds. Seemed to express more and more as time went on with no loss in momentum for the three hours we enjoyed it. The 2006 Guilliams is an outstanding wine that is really showing balance and poise in its youth so one would not be disappointed to drink now. Hopefully, age will reward it further. (2391 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Cabernet 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)Spring Mountain DistrictWikipedia article on the Spring Mountain Distric AVA. |
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