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| Community Tasting History |
| Community Tasting Notes (average 92.9 pts. and median of 93 pts. in 105 notes) - hiding notes with no text | | | Tasted by Apeek19 on 12/25/2023 & rated 100 points: Popped and poured a magnum for Christmas Eve and shared it with 10 family members at a party. Initial funk on pnp scared me but it quickly blowed into something amazing. Refined velvet tannin paired with nice fruit. (289 views) | | | Tasted by Julius. on 9/15/2023: First impression - WOW! This wine is delicious.
It's amazing how a wine with more than 15 years of bottle age could be both so youthful and complex at the same time. The vibrancy of black fruit and the development of secondary and tertiary characteristics come together beautifully, making it the best wine I've had this year. (517 views) | | | Tasted by sfwinelover1 on 6/13/2023 & rated 95 points: Recent one off ($150) from cellerage operation #3. Wow, what a crazy wine, from a producer I adore. On the palate, classic Ovid—I’m convinced I could recognize it blind—with anise, leather, forest spice, truffles, wildflowers, loam, espresso and dark chocolate—amazingly intense, beautiful notes. But unlike the ‘08 and ‘12, the other vintages I’ve tried, less even on the palate, with too prominent oak and alcohol off the pour, and, while excellent on the front palate, a falloff in delivery mid-palate. Beautiful deep purple with the slightest brown, medium body off the pour, filling out with air, thick legs. Medium+ tannins and acidity, some heat per the below. Excellent complexity and persistence, VG+ intensity. Not unlike the ‘12 but to an even greater extent, and far more surprising with the time from the vintage, this came out of the bottle big and unbalanced, but while the oak and alcohol integrated over the 3 hours I had it open on night #1, it never really hit optimal balance. Much like the recent Colgin ‘05 CIX, this balled back up again on night #2, then after an hour or so, hit its best glide, elegant, perfectly balanced, just not quite the structure (making it really good, but below the ‘08 and ‘12 with food, in this case, broiled lamb chops, etc.) and depth of the other vintages. I’d have struggled to grade this off the pour, put it at 93-94 at the end of night 1, 95-96+ at the end of night #2, outstanding, but not quite extraordinary like the other 2 vintages (I’ll have more data points soon, with bottles of the ‘10 and ‘14). I’d buy more at this price, but, are you listening CS, who’d probably have consumed this during the Bush presidency?, I’d hold for 3-5 years more. I don’t know how old AE was when he made this, but it was his second vintage here, I believe, and his later wines here and at Favia indicate that, while he may have been a talented young winemaker, he kept learning as he went along (I hope to have some Screagles one of these days to test out this hypothesis, are you reading this, my tasting friends? :) ). Lesson here: even an Ovid that’s not the best, not at its apogee, is pretty damned good. 94-95++ (1319 views) | | | Tasted by CourtlyDoc on 5/25/2023 & rated 98 points: Nose - Smokiness, dark deep red and black fruit, dark cranberry color. Full body. Smooth as silk. All the best red and black fruits are mirrored on the palate. Pairs very well with pork tamales, homemade by local Mexican family.
6/2/23- Rest of the bottle tonight with mediterranean pizza, a shmear of pesto, with sun-dried tomatoes, Kalamata olives, sauteed onions, garlic and mushrooms. And salad of mixed greens. Heavenly! (801 views) | | | Tasted by Kavine on 10/29/2021 & rated 93 points: Aired it for 4 hours before a decant for 1 1/2. Medium bodied and agree with the previous notes of a Bordeaux comparison. This is what I am enjoying more off these days vs the typical bold Napa cabs. Searching for more Napa options of the same. Soft, round and darkish ruby coloured. We drank this before a Hundred Acre Cab over a steak dinner. Preferred this. (1613 views) | | | Tasted by Rich S on 10/19/2021 & rated 93 points: Decanted for about 1 hour. Dark purple color. Lots of black fruit on the nose with blackberry, cassis, a bit of cigar box and just a touch of oak. Still very primary for a 16 year old wine. Very lush and pure black fruit on the palate with just the right amount of oak to frame things out. Medium+ acid and tannin. Silky smooth mouthfeel and long finish. This is extremely well crafted, delicious wine with room to grow. Questionable QPR though. (1458 views) | | | Tasted by dkentaustin on 12/14/2020 & rated 91 points: Opened and decanted - huge body and fruit explosion ... decided to table for a few nights. TBD (1759 views) | | | Tasted by slywka7 on 8/30/2020 & rated 95 points: Decanted for 2 plus hours. Aromas of cherry, plum, chocolate, currant and cinnamon. Flavors of cherry, blackberry, cocoa, plum and touch of iron. Ends with a 40 second finish with blackberry and cocoa notes. Most fruit forward wine of the night so far but just a step behind the Abreau and Heitz. (1761 views) | | | Tasted by Bachus Maling on 12/21/2019 & rated 94 points: Drank this from a mago unreal after an hour decant. Nice hillside juice close to Melanson and Colgin. Very Bordeaux like characteristics. Winner! (2083 views) | | | Tasted by RMundell on 12/21/2017 & rated 80 points: Strong alcoholic wine with a very bitter finish. Not corked just not good. (3098 views) | | | Tasted by wise on 11/4/2017 & rated 93 points: I loved this wine. So bright and lively, I wish I would had waited another year or two, as the wine had enough acidity to hold at least another 5 years. First vintage for OVID, a winner no doubt. (3093 views) | | | Tasted by retired_and_roving on 1/27/2017: DIY BYO Dinner - Notes from another taster (Amali, NYC): This is still very youthful with black and red fruits and bramble. Definitely more new world in style with a full mouthful of fruit, yet it is still achieves a balance with the fruit, tannin and acid. Another lovely wine in a lineup tonight that just doesn't quit. (3766 views) | | | Tasted by MC2 Wines on 1/27/2017: DIY BYO Dinner II (Amali (115 E 60th Street, NY, NY)): Poured from a magnum. Opened and poured and let it sit in the glass for probably an hour before I got to it. Still going very strong. This was probably much too early to open it. Lots of fig and plum. A bit more muscular of a wine. Changed a lot in the glass. Definitely a very enjoyable wine on a night of a lot of very enjoyable wines. (3502 views) | | | Tasted by Procurare on 12/6/2016 & rated 93 points: I thought this wine excellent. A bit closed on the nose. with subtle hints of leather and dark fruit. I thought it tasted youthful, with a bit of dark fruits. Tannins resolved. Extremely well balanced. Excellent finish. A long life ahead.
A: 5 N: 3 B: 9 T: 17 F: 4 (2933 views) | | | Tasted by KenK on 12/5/2016 & rated 96 points: Oentrians Holiday Dinner. This is a great Napa Cab with a long life ahead, but early in a good drinking window. Clearly well made serious stuff and very polished giving tremendous pleasure. Lovely aromas of dark red cherry, loamy earth, and baking spice. Rich and concentrated with layers of depth and complex flavors. Fruit forward style with very good brightness and solid frame of sweet tannins. (2121 views) | | | Tasted by Screameagle on 1/2/2016 & rated 92 points: Not my cup of tea but has a great nose and a long life ahead of it. A very well made wine that will be appreciated by the bordeaux drinkers (2878 views) | | | Tasted by walkerjfw on 12/30/2015 & rated 97 points: Belated 50th Birthday Dinner w/Wendy and Joe (Princeton, NJ): Haven't had this vintage in some time, remembering how good but primary it was on last tasting I wanted to give it time. Great to visit it at 10 years...Decanted for close to 4 hours prior to drinking, last wine of the evening after an 08 Checkerboard.
Dark crimson color. Nose was dark cherry, black tea, cedar and floral notes. Dark and red fruits, blackberry, blueberry, vanilla oak, a distinctive mid palate of raspberry liquor (Noted by other tasters), smoke...Tannins are sweet and resolved
Ovid (IMO) is always a spectacular wine, this would be the most aged version I have had...the wine has retained the rich fruit profile while adding secondary and tertiary characteristics with age. Really impressive wine, was my WOTN against some strong competition... (2639 views) | | | Tasted by Mark H. LeQuire on 12/23/2015 & rated 96 points: So, so ready to drink! Perfection! Enjoy! (2224 views) | | | Tasted by pauljr1121 on 12/11/2015 & rated 97 points: Decanted and consumed over a few hours. Beautiful floral aromas and well integrated oak is a hallmark of these wines. The high percentage of cab franc lends to some of the beautiful aromas of tea, cedar and tobacco. The fruit is plush with notes of dark stone fruit and a liqueur like raspberry. The finish is creamy and lasts well over a minute. This was a fabulous way for the wife and I to celebrate our tenth anniversary. Drink or hold this gem for ten or more years. Paired well with chateaubriand and bison carpaccio. (2446 views) | | | Tasted by rwstorer on 2/25/2015 & rated 96 points: Popped and poured from a magnum. Beautiful aromas of black fruits, tea and tobacco. Flavors of black cherry, vanilla and dark chocolate. Nicely integrated and drinking extremely well. Wish I had more. (3073 views) | | | Tasted by Mark H. LeQuire on 8/29/2014 & rated 94 points: Beautiful. No flaws. No sediment. Mild to Moderate rim variation. Beautiful nose of dark fruits and flowers. Very burgundian. No tannin. No acid. Low to medium alcohol. Medium to long finish. Paired perfectly with Vicki's Van hamburger (sorry you'll have to come see us to enjoy one). Hard for me to judge, but I think it is at maturity (peak). Very, very drinkable. (2817 views) | | | Tasted by Aenie on 6/26/2014 & rated 93 points: Hi class cabernet , great oak , great wine , toast , cigar box and smoke , pure and clean , elegant dark fruit. In mouth is show power with hi class and complex . Balance and fruit is great. Enjoy it with lamb rack. Yummy . (3037 views) | | | Tasted by Just Grapes on 12/31/2013 & rated 94 points: This wine was consumed over 3 days ( a glass each day). The 2005 still has plenty of life in it. Thus the reason I didn't consume it all in one night. I wanted to see where it would go and it didn't disappoint. This was the only vintage that I purchased from the winery. It was a shame that they raised the price $75 a bottle. I will hold my last bottle for 2 years minimum. Dark fruit, oak was well integrated on the first and second night but showed itself on night 3. (3432 views) | | | Tasted by MattTM on 6/2/2013: WS Offline (Pastis - Vancouver, BC): Super rich and concentrated on the nose with tons of ripe blackberries and blueberries, along with some spicy black pepper and a touch of menthol. The richness carries through onto the palate flashing more rich blackberry jam and a core of black pepper spice. Along comes some fresh mint, raspberry liquor, and charred oak. This is an absolute monster of a wine showing a touch of heat on the finish. There is no doubt this is well made wine, but not for everyone nor is it necessarily my style. No shortage of fruit here, a bit too sweet and cloying for me. Very good- (4988 views) | | | Tasted by beezer6 on 5/23/2013 & rated 94 points: Jill's 31st celebration with EVERYONE at the crib! (Talman Avenue): Fantastic. Extremely elegant and well layered purple fruit, flowers and some touches of smoke.
Limited notes but lived up to the reputation and Pritchard Hill elegance. (3891 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jonathan Cristaldi
Decanter, Ovid producer profile (12/8/2022)
(Ovid, Cabernet Sauvignon, Napa Valley, California, USA, Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Ovid: The First Nine Years 2005-2013 (Feb 2017) (2/1/2017)
(Ovid Ovid Napa Valley) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2009, IWC Issue #144
(Ovid Cellars Red Wine Napa Valley) Subscribe to see review text. | By Ben Narasin
Sommelier Journal, December 2009
(Ovid Napa Valley) The dark, blood-red color mesmerizes with its deep glimmer; the intense bouquet seduces with pomegranate aromas, dancing with red fruits, dark plum, and cherry behind a thin veil of licorice. For a native of California or perhaps Tokyo, the nose may call forth memories of Sweet Osmanthus flowers, similar to ripening apricots. Although the aromatic intensity does not carry through fully to the palate, elements of mocha and dark cacao lead to dark-cherry notes, blending with dusty spice, graphite, and tightly wound tannin in a well-structured wine with a rich chocolate finish. Winery Spotlight: Ovid |
NOTE: Scores and reviews are the property of Decanter and Vinous and Sommelier Journal. (manage subscription channels) |
| Ovid Producer websiteRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.USAAmerican 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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