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| Drinking Windows and Values |
| Drinking window: Drink between 2016 and 2023 (based on 13 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.9 pts. and median of 90 pts. in 21 notes) - hiding notes with no text | | | Tasted by whudock on 2/22/2021 & rated 89 points: good, not great. A bit thin in extraction and not as complex as the Howell Mountain (194 views) | | | Tasted by Bob in NC on 12/26/2020 & rated 90 points: One of our project wines from the 2011 vintage. This one named after our youngest son. It is really drinking great right now. Very smooth and balanced with nice dark fruit black pepper. The finish is smooth with light tannins. Went great with our beef stew. (185 views) | | | Tasted by grayfont on 12/12/2020 & rated 89 points: Quite nice. Not as good as the 2010 enjoyed earlier tonight, but clearly identifiable as Napa Cab and one I’m happy to drink (or gift as I do most of the CT barrel wines with our personalized labels.) (193 views) | | | Tasted by ClausP on 11/10/2019 & rated 91 points: no formal notes, as this was consumed at a family dinner.
slow ox for about 5 hours, but second half of the bottle definately better than first, so I'll go for a 2 hour regular decant next time.
Very well balanced bottle with cherry and baked plum as the main fruit impression, med+ aftertaste.
In a very good place now and will likely hold for a couple of years. (401 views) | | | Tasted by whudock on 10/26/2019 & rated 92 points: Ran through an aerator five times to provide air and then left for an hour. Lots of strong black cherry and blueberry fruit, leather, oak and earth. Nuanced and long- finished. (325 views) | | | Tasted by fingers on 10/19/2018: From a 375ml, and drinking wonderfully. Seems to be in its prime window with a good amount of gas left in the tank. (865 views) | | | Tasted by Fugu Me on 1/16/2018: PnP. Drinking nicely on initial pour. Tannins are nicely resolved, and the oak has integrated nicely here, still plenty of fruit remaining. No downside to drinking now, but wouldn't be hurt by some additional age, either. (715 views) | | | Tasted by fingers on 9/6/2017 & rated 90 points: This was nice right from the pop and filled out even more as time passed. Silky and easy to drink with enough nuance to be thought-provoking. A wine where the oak is symbiotic to the fruit and I gotta say, I really love this now should work off remaining inventory over the next two years. Only a short aeration needed, no sediment. 4+12+16+8= 90 (1307 views) | | | Tasted by fingers on 12/21/2016: Doing really well now. I see no reason to hold longer (1125 views) | | | Tasted by GalvezGuy on 5/8/2016: Decanted one hour. Nose of black currant, sour cherry, signature dust, hints of spice and vanilla. On the palate, rich with red and black cherry, currants, spicy oak, and a hint of vanilla. Long finish with plenty of grip. Well done for a tough vintage. (1141 views) | | | Tasted by fingers on 10/9/2015 & rated 90 points: Followed for about 8 hours open. From 375ml
Very dark ruby core, clear and slow legs, no sediment.
Berries and lavender top notes, profound at the pop and then settled in with mild tobacco, some sea spray freshness, and the aroma of Testers model paint (but not VA), which I always love in a Cab.
Palate is smooth and open for business. Good depth, character, and class, as I get the sense that the grapes were picked at a perfect ripeness to display their charms. The prudent oak treatment is appreciated. Certainly ready to go, at least in half-bottle format. No need to wait.
5+11+16+8= 90 (1552 views) | | | Tasted by caeleric on 11/28/2014: 30 minute slow ox and consumed over 4 hours. this was rocking for the first hour, shut down for the next 2, then came around for the last. at its best it had echoes of Caymus but with structure, no jammy qualities and less masculinity. maybe that's just rutherford coming through. when it was good, it had no hard edges. when it shut down, tannin and acid overpowered the fruit. I feel like this will be good to go in another 12-18 months, but can certainly be enjoyed now. if scoring, 90-91. we really enjoyed this. (1755 views) | | | Tasted by GalvezGuy on 11/17/2014: Decanted 4 hours. Nose of sour cherry, earth, currants, hints of vanilla and spice. On the palate dense with currant, blue fruit, herbs, hints of vanilla. Lots of tannin and acid on the finish. Great potential here but needs a lot of time. Hold at least five years to smooth out the rough edges. (1355 views) | | | Tasted by caeleric on 6/12/2014: pnp consumed over three days. pretty rough around the edges on day 1, too tannic and acidic on day 2, but pretty on day 3. old school, missing some of the vanilla and chocolate overtones I like in napa cab, but focused on day 3 with soft, feminine red and black fruits, brick dust, spice, and some dirty herbs. old school, not big and brash and overblown. I do like it. if scoring, 87-88. probably needs a few years to soften up, or a healthy decant. doesn't taste young, just "angular." (1384 views) |
| 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)Rutherford Rutherford,
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