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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 6 notes) - hiding notes with no text | | | Tasted by Wwinowillie on 6/23/2022 & rated 91 points: Transparent light color garnet with browning edges, inside is still purple and there is a lot of sediment!
Beautiful nose that presents graphite, menthol, oak, old leather, floral notes, wet gravel, baking spices, eucalyptus, licorice and a little bit of wet asphalt. There’s really a lot going on here for a 26 year old wine.
Mouthfeel is light yet milky with a surprising amount of acidity and a nice cigar smoke that leads to a long chewy finish. Surprising amount of tannin left for the age of this, dark chocolate/cacao sticks out along with smokey oak in the finish. A little savory and a very faint taste of fruit remaining.
What a cool experience to drink a wine 5 years younger than I am. (328 views) | | | Tasted by Wwinowillie on 8/21/2021 & rated 93 points: Heavily garnet edges and light purple middle
Nose: licorice, cocoa, fig, tobacco, old leather, cinnamon, touch of mint, broken vine, and cedar.
The velvety mouthfeel hits you first, it is extremely silky, tobacco and leather stand out and while it is still a dry finish you don’t feel the tannins so much. Fruit is pretty much gone at this point, if anything maybe stewed blackberries and strawberries. Chocolate stands out in a kind of chewy dry finish, sip begins with more of a milk chocolate feel that gradually gets darker. The body is like chocolate milk with a smoky toasted marshmallow influence that is pretty unique. It’s getting a lot better with more time open and the cigar smoke sensation is heavy with a chewy cedar finish. Strawberry jam, each sip continues to improve and it’s dusty and grainy texture with some savory help from the sediment.
This is a really good old wine, it’s not quite what I expected but still really enjoyable and a testament to time, it is a wine that’s almost as old as I am which is pretty damn cool (460 views) | | | Tasted by Jarvis Nedwine on 12/26/2013 & rated 92 points: 1 hour decant. Nicely balanced, still has fruit and the muted, dusty tannin that I love. (2140 views) | | | Tasted by peterk on 2/12/2011 & rated 90 points: Good colour, good fruit, quite delicate. Tannins have melted away. I imagine this won't get any better - probably time to drink up. (2681 views) | | | Tasted by Vinacull on 11/28/2008 & rated 87 points: Aerate decant. Bottle top around foil and tip of cork showed signs of seepage, but thankfully no signs of spoil. Color cherry red darkened by extract, with some sediment in bottle. Initial bouquet dominated by oak, but this blew off after an hour, leaving cassis and cherries, earth. Straightforward cab flavor on entry, with mild signs of age. Leather, a little black olive, and earth in the latter stages. Well made and very well balanced, with fully integrated tannins through an extracted finish of about 25s. If I had any more I would drink them in the near term. (2860 views) |
| By Stephen Tanzer
Vinous, Horizontal Tasting of Napa Valley’s 1995 Cabernets (Jun 2016) (6/1/2016)
(Newton Cabernet Sauvignon Unfiltered Napa Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Newton Producer website -
Read more about NewtonCabernet 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)Napa ValleySt. Helena |
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