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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 93 pts. in 15 notes) - hiding notes with no text | | | Tasted by Klugi Wine on 7/26/2020 & rated 92 points: Positives surprised by the development of this wine. Still very fruit driven with benchmark cassis (no its not from Chile ;-)). But more balanced than a couple years ago, this wine is a positive example for an entry into serious Napa Cab Sauvs. Should hold at this level for another decade. (358 views) | | | Tasted by Alro on 11/17/2019 & rated 94 points: this wine, stored properly for its lifetime exhibits excellent qualities of excellent aged Zinfandel. Fruit forward, full bodied, and absolutely delicious! Enjoyed this bottle with BBQ Chicken and Pork......excellent complement. (423 views) | | | Tasted by gjv115 on 12/21/2017 & rated 92 points: Decanted for a couple hours and drank over a couple more. It needed all four hours to finally show it's stuff. Bright rich berry fruit. Thick. Really good at the end. (750 views) | | | Tasted by gjv115 on 11/18/2017 & rated 90 points: It's a little thin. Good but probably past peek. No complexity. Was getting fuller at about the four hour mark. (713 views) | | | Tasted by Klugi Wine on 5/11/2014 & rated 91 points: First, when opened up a very expressive nose of cassis and blueberries. On the palate a little jammy and one dimensional and missing some structure and minerality. 2 days later it paired very well with a nice piece of grilled flank steak, I would say its a summer barbacue wine which can hold its own against some barossa shiraz. I would recommend to drink it at or below 16 C to keep the fruit. (1778 views) | | | Tasted by Jeffrey Scott on 4/2/2014 & rated 77 points: One & done! (1716 views) | | | Tasted by JDV.DDSPHD on 5/19/2013 & rated 88 points: All the wines tasted were very young but some stood out. This was tight & the nose didn't really open up. After the bottle was open for about 45 minutes the nose started to give way to some black cherry but that's all I could really pick up on. Round, softer tannins than most other young wines. Very approachable for its age but the lack of tannins didn't allow this to have enough backbone to stand up on its own. This would pair well with a nice piece of red neat or even some sliders. We actually had it paired with wagyu beef sliders and it really was nice but by itself its lacking something. Maybe it just needed some time to open up. (2137 views) | | | Tasted by Alro on 2/8/2013 & rated 93 points: Dark Garnet color, viscous feel on the palate, long finish. Deeply complex flavor profile.
Quite impressive. Still young......give an hour to open up as it was tight. (1945 views) |
| Hunnicutt Producer websiteCabernet 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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