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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 31 notes) - hiding notes with no text | | | Tasted by rocknroller on 3/10/2018 & rated 91 points: A Last Minute Saturday Evening: Very dark red color. Decanted for 90 minutes. Drank 1 glass over 90 minutes. This still took some glass time to flesh out. There was some heat initially on the nose and palate, and while it settled in, it wasn't completely gone either. Full bodied, glycerin, cassis, fairly long with pretty oak spice notes, dark with tar and scorched earth. Good, could use even more time really. (1938 views) | | | Tasted by hosscrow on 12/29/2016 & rated 95 points: Dark, opaque, ruby red to the rim with color moving slowly to the center. At its peak now but will hold for several years. Aromatic nose of dark blue fruit, leather, cedar, a hint of clove. complex and powerful as the wine emerged on the second day. Rich taste of blackberry and spices, like a delicious pie but with a powerful structure, tart acidity, dusty and ripe tannins. Beautifully balanced with a moderately long finish with the floral scents coming in right at the end. Sonoma with its More tightly structured and lighter mouthfeel than a juicy, herbaceous Napa cab. Definitely decant. As someone wrote, legendary stuff. (1759 views) | | | Tasted by xxquadxx on 11/7/2016 & rated 94 points: This just keeps improving with age. At 13 years it still has probably 5 years until it reaches its peak and mellows out. Thought it reached its peak last time I tried it about 2 years ago, but was wrong - it has dramatically improved. Fantastic showing from Sonoma. Too bad Dick Arrowood sold the winery to bozos. This stuff is legendary. (1769 views) | | | Tasted by brucegolfer on 6/5/2016 & rated 91 points: Very deep red color, well balanced, drank well with barbecue. (2049 views) | | | Tasted by xxquadxx on 9/14/2014 & rated 92 points: Very nicely aged wine with tannins that are beautifully integrated and balanced with just the right amount of fruit. This is not a "fruit bomb", this is a 100% classic Sonoma Cabernet structured in a Bordeaux style. Reached its peak and likely will hold at it for another 3-4 years. Long finish. Paired well with beef wellington. I'm really glad I have 4 more bottles. (3075 views) | | | Tasted by smcg on 8/17/2013 & rated 85 points: Didn't quite work for me; lacking much complexity or interest, and getting a bit astringent after 10 years. (2862 views) | | | Tasted by skurtz on 12/26/2012: Acid, spice, pepper. Cab nose at open after double decanting. (1883 views) | | | Tasted by Mennotas on 4/27/2012 & rated 84 points: At 9 years old still quite a mouth full. Should age for years to come, plenty of tannins left. Berries on the nose, deep dark red hue. Requires a knife and fork to cut through. Not my cup of tea. (3905 views) | | | Tasted by bobpsi on 3/12/2012 & rated 90 points: 1 hr decant. Expressive nose of blackberry, plums, spicy oak and sweet tobacco. Medium body of black currants, blackberry, vanilla bean, graphite and cocoa. Medium plus smooth finish. (3362 views) | | | Tasted by Shapnyc on 3/7/2012 & rated 88 points: Has an edge (2633 views) | | | Tasted by firenzecole on 2/25/2012 & rated 83 points: Overly excessive oak. I can enjoy a well-oaked Cali cab but this treatment was not handled well. On day three, wood and tannins had subsided and some fruit was present. Either employ a long decant or hold for many years. Unsure whether this will ever come together, but am certain this wine is not worth the price. (2519 views) | | | Tasted by Arch57 on 2/24/2012 & rated 89 points: Not digging this wine especially after an outstanding 2005 Trefethen Cabernet that really showed what a top-notch Cali-cab can accomplish. (2103 views) | | | Tasted by mgstull on 1/14/2012 & rated 92 points: Based on some of the reviews I have seen, i drank this with a bit of trepidation as I expected this to be a bit tight and I couldn't decant. The wine offered up a big plum nose with black pepper, pencil lead, cassis, and black fruits. The tannins were evident but well integrated. While this was much more approachable than I expected, it has plenty of aging potential and will drink well for another 5 to 10 years. (1879 views) | | | Tasted by iamandyc on 12/24/2011 & rated 90 points: This bordered on outstanding by the last glass. Needed four hours to start to come together - disjointed early. Plenty of life left. Flinty and oaky early but nicely integrated later. Some red and dark fruits that were deep but not sweet. (1940 views) | | | Tasted by iwadasn on 10/29/2011 & rated 90 points: Fruity and flavorful. Lovely color. A bit peppery and minty. Nicely made. (2074 views) | | | Tasted by J2K on 7/18/2011 & rated 93 points: Rich fruity nose, great cab flavors on the palate, thought ita an 03 it still ahs plenty of life and potential. Fantastic wine and good Cali Cab for $45. (2181 views) | | | Tasted by ecola on 7/17/2011 & rated 91 points: Very well made. Explosive red and black fruits. Gets very dry on the finish with dry tobacco flavors. needs food. (2148 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Arrowood Producer web siteCabernet 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 Sonoma CountyMendocino CountySonoma ValleySonoma County, California, is one of the most important winegrowing regions in the whole of the United States. Vines have been planted here since the 1850s and, apart from the inevitable hiatus brought about by Prohibition, the county's relationship with wine has been prolific and unbroken.
Viticulturally speaking, Sonoma County is divided into three distinct sections: Sonoma Valley, Northern Sonoma and Sonoma Coast. Each of these has its own AVA title and encompasses several sub-AVAs within its boundaries. |
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