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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 11 notes) - hiding notes with no text | | | Tasted by joshbryer on 1/23/2016: Very nice bottle, no need to wait, but probably will continue to gracefully wane. Nose of soft red fruits, plums, baking spice, cedar, definitely could be a good left bank Bordeaux ringer. Really well balanced wine, pretty light on its feet but still showing medium weight and nice acidity, more mature red fruits, brown sugar, savory finish with some grip that comes out with air. I'll definitely drink my last bottle within the next few years. (2175 views) | | | Tasted by WoodieBayArea on 3/1/2014 & rated 91 points: very nice aged cali cab, still alive and kicking with some fruit and also some secondary stuff -- leather, cedar, plum compote, it was also elegant -- funny that we commented about the fact that it was more understated than the D. Laurent '93 burg we had alongside (2658 views) | | | Tasted by WoodieBayArea on 1/17/2014 & rated 90 points: very nice old cab, some fruit left but underneath a healthy amount of secondary palate, still has a rich'ish mouthfeel and palate, very nice for the price from K&L ($69) (2638 views) | | | Tasted by vanpe003 on 12/11/2011 & rated 92 points: Pop/pour. Initially a bit tight and tired both on the nose and palate. 45 minutes in the glass really opens this up. On the nose, secondary aromas, Dentyne-like cinnamon, sweet leather and cedar, all of which carry to the palate. Palate is medium-bodied and fully resolved. Not particularly lush mouthfeel, but continues to add weight and lushness even as it passes the hour mark. Medium to medium long finish. Based on this bottle, an hour decant would be in order. (3707 views) | | | Tasted by vanpe003 on 12/31/2008 & rated 92 points: New Year's Week 2008/9; 12/28/2008-1/4/2009 (Northwoods): Almost floral on the nose. Medium-bodied on the palate. G's favorite red of the night. (5447 views) | | | Tasted by mrabinowitz on 4/24/2006: Cork fell apart on me, but this was a yummy wine. Nice and soft but full bodied. Great fruit. (3315 views) | | | Tasted by OneLastSyrah on 3/2/2002: Very balanced and well integrated/well-made with a tart finish. (2025 views) | | | Tasted by bestdamncab on 4/29/1993 & rated 93 points: 6 California Cabernets Tasted (Hi-Time Wine Cellars, Costa Mesa, Ca.): Rich, luscious, sweet, briary, in both the nose and mouth, lovely, long finish. (72 views) |
| Anderson's Conn Valley Vineyards Producer website
Anderson's Conn Valley Vineyards Winery is managed and operated by Todd Anderson and his wife, Sarah. Both of whom share an immense appreciation for fine wines and their creation. Todd's passion and expertise for producing world-class cabs and bordeaux-style blends, however, did not come overnight. Since 1984, when he began staking-out the vineyard's trellis system with his father, Gus Anderson, Todd has been involved with every phase of planting, growing, harvesting and crushing their estate grown grapes as well as vinification - the transformation of grapes into wine. The Anderson Winery staff also includes chief vintner, Mac Sawyer, who was recruited to spend a year in France mastering the fine art of wine making at the Superior School at Montpellier. He studied the Bordeaux, Provence and Alsation wine making styles and is the second American to ever attend this school. Mac's assistant, Cuko, continually tests and re-racks vintages so only the finest barrels of our wine are bottled. Traci, the office manager, keeps shipments moving and the office running like a Swiss watch. During the fall harvest, dozens of part-time laborers pick the grapes while Miguel and Cuko help Todd and Mac to crush the harvest and to process tons of grapes into juice.
BACKGROUND: Since 1983 Conn Valley Vineyards has been family owned and operated by the Anderson's, and since their first release in 1987, Conn Valley Vineyards has been dedicated to producing world class wines. The 40 acre Estate is located just south of Howell Mountain in Conn Valley. When you visit, they provide a personal and highly educational experience. Located just 3 miles or 10 minutes east of downtown Saint Helena, you'll feel worlds away from the hustle and bustle of busy tasting rooms.
TODD ANDERSON: After graduating from University of Pacific in Stockton, CA with a degree in Geology Todd went to work for a small geophysical firm that was on the cutting edge of technology for seismic oil and gas exploration. Todd soon realized the corporate world was not for him. Although he loved the industry he was in, he continually had thoughts of the outdoors and getting back in touch with the soil. These thoughts, along with the mention from his parents of starting a “small vineyard”, are what led to the creation of Anderson’s Conn Valley Vineyards.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)Napa ValleySt. Helena |
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