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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.1 pts. and median of 90 pts. in 10 notes) - hiding notes with no text | | | Tasted by mattym19 on 10/1/2022 & rated 91 points: By the bottle at Noreetuh in NYC. In the decanter for about an hour. Nose is quite seductive: dusty clay, gravel, earthy, umami, slightly smoky. Palate is red berries, cocoa powder, dusty herbs, rich and sweet but balanced with good acidity and a smooth medium finish. Paired well with all manner of foods; no reason to hold it at this point so drink up! (537 views) | | | Tasted by AllRed on 8/27/2022 & rated 93 points: 4th Saturday Brown Bagger (EBCC): Double blind. Opens with a whiff of brettanomyces funk, giving way to a mix of red and black fruit, rose and currants. Softened tannins with an abundance of red berry fruit on the palate. Lovely. We all thought Bordeaux, and I had suggested late '90s at one point, so at least I wasn't far off on its age. A terrific showing for this bottle from G&L's cold cellar. (812 views) | | | Tasted by Dancing with bottles on 1/17/2016 & rated 89 points: A fine scent and a good body after half an hour in the glass. With more air the flavour, structure and body evaporates a bit and the wine appears a bit diffuse and floppy (concerning the origin). But decent grip and length. Mysteriously without loss or even a bit better on the second evening. Consistent Impression to a bottle I had a couple of years ago. A good wine, but you can easily find much better wines on this price level. So a bit disappointing. No hurry to drink but it won´t improve. (1855 views) | | | Tasted by Adventr.us on 8/17/2012 & rated 90 points: Put thru the Venturi and still took a while to open up; once it did, shows nice deep secondary fruits, a hint of mint, nicely resolved, better for sure than last time I tried it 4-5 years ago. (2908 views) | | | Tasted by zoeldar on 2/21/2009 & rated 90 points: Solid older cab; entry was smooth. Nose somewhat muted; palate was a full aged CA cab. Still decent acidity on the finish - we kept a glass on the counter for 15 hrs - still drinking great, even smoother...save the last bottle for 2-3 years. (3576 views) | | | Tasted by Mark on 9/12/2007 & rated 88 points: No tasting note, my impression was consistent with previous tasting. (3174 views) | | | Tasted by KevinS on 1/9/2007 & rated 91 points: Good, solid cab, drinking great now. Worth rebuying at the value price... (3301 views) | | | Tasted by Mark on 3/7/2006 & rated 89 points: Tasting note from memory. I was impressed with this Newton, a much better cabernet than I’m used to from this property. Tasted best during the first 1.5 hours, with some nice ripe cherry notes. (2599 views) |
| 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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