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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 87 pts. and median of 87 pts. in 3 notes) - hiding notes with no text | | | Tasted by sawira on 4/12/2015 & rated 94 points: Decanted one hour and served alongside a 91 Mondavi Reserve Cab, with Braised Short Ribs with Salsa Verde and Feta. Fully saturated cork, that shows as if it had leaked or seen some heat in the past, but still a perfect fill level. Interestingly, at the end of the evening, after it had dried, the cork was very hard and heavy, and showed shiny almost mica like crystalline flakes all over it, as if someone had sprinkled it with glitter. Huge, still almost primary nose and palate of blackberries, blackberries and more blackberries, with subtle mocha notes showing towards the end. Simple in some ways, huge, but phenomenally pristine - is this still very young???? This was still shining after 4 hours in glass, and it stole the show from the more closed 91 Mondavi Reserve, but eventually succumbed to that brilliant wine, not because this faded, but because the Mondavi roared ahead after a couple hours. Stupendous wine, and an amazing pairing, showcasing the more Bordeaux styled Mondavi and the more Cali oriented Raymond. I'd drink up, but there's no rush - probable another 5-10 years for well stored bottles. 94pts. (1682 views) | | | Tasted by Eric on 11/21/2007: A decadent 30th birthday for Justin Wells (Sammamish, WA): A birth-year wine for Justin. We had little expectation for this, and upon initial decanting this was all horse and brett without much other nuance. However, this unfolded beautifully for 3-4 hours and held its own against a shockingly good lineup of Bordeaux. Great notes of graphite emerged from the horse and continued onto the palate with beautiful minerality. There is a really sweet, Napa core to the fruit, but at ~13% this was so at home with the Bordeaux, nothing like today's typical California Cabernet. Relative to the Bordeaux consumed next to it, this didn't offer the persistence and depth of palate. Still this was just outstanding, pure, mature Cabernet. With time there are nice notes of mint and other green/vegetal flavors that I found quite pleasing. Justin mentioned "celery seed". (4222 views) | | | Tasted by bestdamncab on 2/2/1991 & rated 80 points: Aged Cabernet Sauvignon (Walnut Creek, Ca.): 7 Cabernets and Rack of Lamb. Was nice wine that featured faded fruit, probably past its prime 4 years ago, too much tannin on the finish. Their wines normally go about 7 years and this one proved it to me. My #5. (1896 views) |
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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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