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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.7 pts. and median of 93 pts. in 16 notes) - hiding notes with no text | | | Tasted by FullPolicyLimits on 6/17/2017: Fading but still good. Still in balance. Attribute to real fruit from Pritchard Hill and Titus knowing his craft. (1939 views) | | | Tasted by Coachron13 on 8/19/2015 & rated 92 points: Drinking nicely, still has enough fruit left. Probably another year or two at most before this changes to less fruit and more earth. (2425 views) | | | Tasted by Javachip on 5/22/2014 & rated 92 points: Clear inky garnet color. Powerful aromas and flavors of sweet cherry-blackberry-rhubarb pie, plus cloves, cocoa, and vanilla bourbon. Dense, extracted, packs a wallop, with excellent balance and structure. (2969 views) | | | Tasted by AlexHop on 2/8/2013 & rated 91 points: Nice and still has plenty of body. Dark currant. (3404 views) | | | Tasted by KenYz on 4/23/2012 & rated 94 points: Decanted and allowed to open up for 2hr. Wow! Purity of fruit, balance, length, and complexity. (3888 views) | | | Tasted by KenYz on 5/30/2011 & rated 93 points: Coming into its prime only just now. The last try a year ago was just too young. Overall there's great depth and purity, with delicious layers that transition better than ever. Booming blackberry on the nose, rounded out with cherry, leather, baking spices, and smooth vanilla. Loads of fruit - blackberry, raspberry, and cherry - on the attack with vanilla, lush for a mountain wine. The mid-palate continues and adds that leather and herbs; I'd agree with the other note that found a something missing, still very good though. The finish has improved in length and is medium-long now, though the franc note is not so harmonious with the rest. This should mature over the next couple of years and integrate some more. It has all the elements and structure to tighten into a complete package. (2737 views) | | | Tasted by beezer6 on 10/18/2010 & rated 93 points: Nice wine. Not quite up to par with other vintages of the Pritchard Hill bottling from Chappellet. It still showed classic cult Napa qualities but the layering wasn't as complex and the finish wasn't quite as complete and well balanced as I would expect. Dark creme de cassis, big fruit, chocolate, espresso, vanilla bean, some leather. Has a lot going on but the mid palate is a bit hollow. The finish shows good acid and a lot of structure, but the mouth feel could be creamier and there is a drying back end that could be only a bit better. A solid bottle, but I wanted to be really wowed as I was in the past. (2135 views) | | | Tasted by AlexHop on 6/3/2009 & rated 92 points: A classic phev, good fruit, leather. Good nose with sage oregano and a hint of tropical. (2088 views) | | | Tasted by GolferChris on 10/19/2006 & rated 94 points: Wine Spectator Grand Tasting (Marriott Hotel, San Francisco, CA): Deep purple color. Nose of exotic vanilla, black cherry, blackberry, and currant. Lush, well balanced tannins. Lots of depth and complexity. Long finish. (8505 views) |
| Chappellet 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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