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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 92 pts. in 43 notes) - hiding notes with no text | | | Tasted by Janstan on 11/11/2019 & rated 91 points: Ready now. Nice fruit. Went well with rib roAST (847 views) | | | Tasted by Baron Slick on 6/22/2017 & rated 93 points: Deep and broad bouquet and showcases black fruit, cassis, and licorice on top of leather and new tires smells. Rich and full bodied, savory and fruity, with lots of length and vitality. Excellent concentration, purity, and a sense of place. A tasty spice note lingers on the long, grippy finish. A beautiful blend. (2009 views) | | | Tasted by cupoverflowing1 on 3/23/2016 & rated 93 points: this is drinking perfectly today.... and from my cellar, far better than when i tried previously... finally out of its shell, but probably ought to drink within next year or so .... be sure to not let it get too warm though, as falls apart quickly with heat... wonderful nose, deep dark red fruit, smooth finish.... one of the best efforts I have tasted from Ferrari (2252 views) | | | Tasted by ageverett on 3/1/2016 & rated 92 points: This is a consistently good wine for me. Nothing that is going to blow your socks off, but also not going to disappoint. Have had it twice recently at restaurants and was quite happy with it. Got better the longer it was open - but I don't know that cellar time is really going to do a whole lot more for it. (2713 views) | | | Tasted by Coachron13 on 9/28/2015 & rated 92 points: Not quite as smooth as the bottle we had a couple years ago, but still an excellent blend that is well worth the price. Rightin it's peak drinking window, probably should drink within the next year or two. (2289 views) | | | Tasted by Janstan on 8/25/2015 & rated 91 points: Cassis, dark berries. Paired well with grilled ribeye steaks (2435 views) | | | Tasted by IconeWino on 8/8/2015 & rated 93 points: Slightly floral on nose with cassis, with a touch of sweetness.
The malbec, however minor in the blend, really comes through.
Cannot taste the alcohol. Very well integrated and drinking beautifully right now. Just the right amount of tannins.
This could easily be confused for a right bank bordeaux. A little more subtle than a typical concentrated Napa cab. (961 views) | | | Tasted by cupoverflowing1 on 9/14/2014 & rated 93 points: pnp very good, but years away from any resemblance of potential.....after 2 days with argon in cellar, this opened up beautifully... i am raising my score to 93+... but clearly needs to lay down for a long time (1145 views) | | | Tasted by cupoverflowing1 on 6/2/2014 & rated 93 points: Pop and Pour- nice depth, color... dark chocolate, rocks, smoke... nose and finish are muted... not balanced and seems to need quite a bit more age to integrate.... after 6 hour decant at 55 degrees, way improved with excellent nose of blackberry, tea, black currant and complex palate... above average finish.... outstanding QPR, but needs to lay down a few years for sure (1053 views) | | | Tasted by chilibear on 4/14/2014 & rated 93 points: Decant for an hour to allow the beautiful bouquet of this wine to fully show. Dark ruby color. Balanced wine with abundant flavors and medium tannins. Long velvet finish. (1191 views) | | | Tasted by Craigbilodeau on 11/16/2013 & rated 92 points: Wonderful red blend. Nicely balanced with nice tannins and a touch of acidity. Lots of room to age. Notes of cassis and candied plum. Incredible value for the price. (1120 views) | | | Tasted by Chris Reppert on 6/1/2013 & rated 94 points: Deep purple coloration
Cherry, red fruit nose w/ underlying earthy/oakey notes a,nd some alcohol noticeable
Smooth and silky mouthfeel, unbelievable finesse across palate
Heavy chocolate covered cherry, rich, decadent, just outstanding on palate
Finish is long and fruity with perfect tannins
This is an amazing wine, the best I have had yet!
Won my CA v FR v VA Tasting easily in my book (3352 views) | | | Tasted by ageverett on 2/14/2013 & rated 92 points: Such a nice wine for the price -- feel that it is under-appreciated. Very dark, opaque color. Heavy wine, but abundance of flavors. This bottle seemed to have more oak that I remember in Tresor, but not too much. Tannins not fully integrated, but nonetheless drinking just fine right now. Notes of cigar box, plum and spice. Let it breathe for an hour or two before drinking if possible. (1497 views) | | | Tasted by Coachron13 on 2/2/2013 & rated 93 points: Decanted for an hour but it was real good right out of the bottle also. Very smooth blend, the cab franc is definitely noticeable in a good way. A little spice on the finish. Definitely worth getting more at this price point. (961 views) | | | Tasted by TannicBeast on 1/13/2013 & rated 92 points: Had it at Chama Gaucha with Brazilian Rodizio. Very smooth Bordeaux-style blend. This wine is a consistently good value and does not get the press that it deserves. (1038 views) | | | Tasted by mflesh on 6/25/2012 & rated 92 points: Consumed at the Reata Restaurant Fort Worth TX. After opening, this is a typical mountain fruit wine, classic Sonoma mountain fruit. This wine is easily one of those that you should call the restaurant, tell them that you're going to be there in two hours, have them pop, decant, and have it ready for you at the start of your meal when you arrive. Uncorked to a deep red, purplish stain on the cork with about 1-2 mm of cork bleed. Intact, slightly longer than average. The wine out of the bottle gives away just about nothing. On the decant is a nice bouquet of vanilla bean and a very interesting, almost earthy and kind of acidic nose that did a good job of stinging the nose hairs. OK, so by the initial taste I wasn't impressed - this was an acidic, souped up red fruit bomb that was horribly disjointed, with a tart back and a finish that took me back to the days as a kid when you were told that putting coins in your mouth was a bad idea but you did it anyway. Wine was decanted - 30 minutes later it was revisited when the entrees arrived. The nose had calmed down a bit and there was a nice blackberry, blueberry, vanilla, honey kind of characteristic. On the palate was red licorice up front, with a sweet vanilla undertone that turned darker in the mid-palate which was when the blackberry and blueberry started to arrive combined with a leathery presence you couldn't shake. Darker, more full licorice, cedar, and black pepper spice emerged and dominanted on the finish but wasn't very long lasting. I'm not sure if the short finish is because it really isn't ready to drink yet and needs another 3-4 years in the bottle, or whether it's just the characteristic of this vintage. Very similar to Kamen Cabernet in a lot of ways (that is my favorite Sonoma Cab) but if I had to guess I'd say that this fruit is either a little higher up the mountain or in a cooler microclimate. About 2/3 cab, then about 10 percent P Verdot, Cab franc, and Malbec. Nice wine - I'd really like another half case to enjoy one every year to see how this does. (4245 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Ferrari-Carano Producer websiteRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.USAAmerican 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 CountySonoma Coast |
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