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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.3 pts. and median of 89 pts. in 77 notes) - hiding notes with no text | | | Tasted by wormfarmer on 2/20/2023: Still in great shape, lots of shroomy, leathery tertiary notes; a kiss of sweetness to the finish but not oxidized/madeirized or in any other way on the downhill slope. Had with roast beef and all were thrilled. (759 views) | | | Tasted by NYC_Maenad on 12/1/2020: Consumed on its own in Riedel Bdx stems. Quite a nice surprise. Classic CA cab with excellent balance, good dark fruit, integrated tannin, adequate acidity, tiny touch of eucalyptus. Youthful still. Perhaps not the most complex, but very nice overall presentation and a pleasure to drink. Would likely have been even better with a nice steak. (2055 views) | | | Tasted by The Bronx Wine Guy on 12/24/2018 & rated 93 points: A beautiful expression of cabernet sauvignon. My second Cab from Renaissance, this 1999 was full of flavor and tannins. All sorts of dark berries, leather, oak with tannins still providing structure and a very long finish. The wines aroma was full of fruit and age. Easily could wait another 5 years, but drink now for a delicious experience. (2587 views) | | | Tasted by z_willus_d on 12/18/2018 & rated 93 points: Renaissance Cabernet wine from the late 90's are really still in their early evolution by my thinking. The complete synthesis of stone and fruit exhibited by this bottle is staggering and a superb example of the varietal form from this remote appellation. With another 10 or 20 years, I imagine this will silken up on the mouthfeel. Currently, it is mouth-puckering with its blue-red fruit up front followed through by tobacco, tar, and soupy stone. As per usual, the bouquet evolves in the glass, providing a transparent, thought-provoking experience with every lift. (2879 views) | | | Tasted by Jahull03 on 10/19/2018: Very interesting experience to try this wine at this age. Color is fresh and beautiful. (Hypothetical) blind I think I’d know it’s new world, old-ish... has a touch of VA ... I’m not sure I’d guess this as cab, though. Tannins are basically gone/resolved, and the fruit- while bright- is fading.
Not what I want every night, but a really interesting and worthwhile experience (2593 views) | | | Tasted by aero on 7/21/2018 & rated 89 points: A sight past peak, it has hollowed with time. Perhaps was intense, now more whispers. Hints of freshness remain alongside plenty of dried fruit, smoke, animal, blood, with slight balsamic and reduction aspects. 1st of 2 bottles. (3183 views) | | | Tasted by mvande21 on 2/24/2018 & rated 89 points: Short decant. Purple with some bricking. Fresh red fruit notes. Medium body. Nicely integrated tannins. Medium length finish. Throwing a lot of sediment. This is one of the more approachable Gideon Beinstock wines I've sampled. (2017 views) | | | Tasted by CMN on 12/22/2017 & rated 92 points: Dark purple and slightly muddy. Nose of red and purple berries with an appealing herbal note. Flavors of purple berries and herbs with well-integrated tannins. Restrained and elegant; a beautiful version of Cabernet. 13%abv. (1691 views) | | | Tasted by Steelestack on 4/2/2016 & rated 91 points: This wine is still holding its own. Some bricking, but not yet orange in coloration. Hints of bright fruits, chocolate, with a medium graphite finish. No decanting necessary. (3279 views) | | | Tasted by ekenneth on 7/26/2015 & rated 92 points: Very nice cab with a little age. (3806 views) | | | Tasted by Kaerhoeg on 7/1/2014 & rated 89 points: Well matured cab sav. Lots of dark fruit and some animail notes, leather, tobacco and vanilla even some chocolate. Relatively long aftertaste. I think this wine might have passed its peak, but it is certainly still a good glass of wine. Very pleasant and good QPR (4885 views) | | | Tasted by Beerzebub on 1/15/2014: Decanted and began to drink within half an hour. Smells pretty delicious - tart red cherries and raspberries, concentrated but not overripe, with black pepper, black tea, meat broth, and fleeting notes of pine resin and hoisin. Tastes similar, with fresh red fruit being the dominant flavor, along with blackberry, peppery radishy spice, and a bit of savory meat broth. Tea, pine, and mineral earth develop in a medium length finish. Excellent acidity keeps it fresh and quite drinkable. Tannins are medium strength, grippy but fairly smooth. A good general sense of purity. Quite tasty and a good value at $27.
However, with about 1.5-2 hours in the decanter, it's losing freshness - still tasty, developing nicely in some ways, but the fresh, vibrant fruit seems fragile. Decanting may have been a bad idea, apart from getting rid of the sediment. Maybe decant and drink fast. (5342 views) | | | Tasted by James Kim on 1/5/2014 & rated 92 points: Initially, tobacco, earth, and currant flavors. After 3 hrs in decanter, wine firms up and gains depth. Aromas of black cherries, currants, tobacco, cedar, and earth. Flavors follow with beautiful fruit throughout the midpalate and driving to the finish of fruit, tannins, and earth. Initially tasted a bit old but now with more air, still very youthful. Mid-weight texture. Really nice acids. Just amazingly enjoyable. (903 views) | | | Tasted by pa81 on 1/4/2014: Nice aged cab. This was better than the last bottle I opened a couple of months ago. Very nice aged cab. Drinking well. Loses a bit of the fruit and structure as it is opened for a longer period of time, but nice on first pour. Lots of sediment and unfiltered variety. Good wine and nice value to try an aged california cab. Picked it up on K&L in Fall 2013. (5028 views) | | | Tasted by James Kim on 5/13/2013 & rated 90 points: Drank this with Meredith and Janet. From memory, nice acidity with litheness and lightness. Tannins are mostly resolved. Fruit was definitely in background. Still nicely done. (887 views) | | | Tasted by christyler on 4/27/2013 & rated 90 points: Very appealing and open from the beginning - showing its age but not at all tired. Beautiful cabernet that was less about the fruit. (4959 views) | | | Tasted by thunderfly on 4/15/2013 & rated 80 points: I didn't write the notes right away, but I remember it being very average at best. (3417 views) | | | Tasted by gazinho on 3/8/2013 & rated 88 points: Even after careful decanting & filtering this unfiltered wine has an opaqueness to its purple/garnet colour.
Minerals, fruit & herbs in aroma.
Certainly this needs to be drunk but there is still a nice freshness to the red fruit and herbyness. Shades of chocolate too.
Acidity & tannins in good balance.
All in all, an enjoyable North American CabSauv. (2086 views) | | | Tasted by Sauvyfan on 2/26/2013 & rated 91 points: Splash decanted through a Vinturi to remove sediment. Smells of damp basement, small amount of black fruits, earth. and wet mushroom. Silky soft with notes of dark plum, black truffles, graphite and blackberry. Tastes like 20 years old Bordeaux. Really great stuff. Added note: completly lost all fruit overnight. Rather undrinkable on day 2. (3108 views) | | | Tasted by James Kim on 1/6/2013 & rated 92 points: Upright for 24 hrs, then decanted. After 1 hr in decanter, just beautiful aromas of tart red fruits, currants, tobacco, mushrooms, earth. Palate follows with an elegant mouthfeel and great acidity. Amazing to have such lightness. Aromas became more lively and intense after ~2 hours in decanter. Just lovely stuff. (877 views) | | | Tasted by timewithwine on 12/18/2012: Neither plum nor brick in color, but not really either. It certainly has a more youthful appearance than its nose or palate reflect. Nothing is sharp or focused about the flavors in this wine: some plum, some cassis, some mocha, some rosemary, and yeah, some raisin. It’s not too old, but it’s nothing to get worked up over. But the wine is more about texture than flavor at this point. Just shy of flabby, it’s soft, fleshy mouthfeel coats and wraps the palate with a near velvet like feel. It’s a satisfying if little bit naughty mouthfeel. Yet, the flavors bump around like awkward geeks a school mixer. Some gains of sediment n the last couple of pours. 13.5% alc. With pan seared New York strip steak and mushroom ragout. In its prime this might have rated higher, but now the highest it can hope to achieve is Recommended with reservations. (493 views) | | | Tasted by closdupapes on 11/9/2012 & rated 69 points: Sour. Not too old- just turned. Was a gift- maybe too much heat. (3519 views) | | | Tasted by tyvoodoo on 11/3/2012: Classically styled CA cab with tons of finesse. Great balance and length with nice earth and fruit integration. I'm curious to see where this goes with more bottle time but it is an absolute treat right now. (3300 views) | | | Tasted by Koluda on 9/22/2012 & rated 89 points: A surprisingly different - and better - experience than the last bottle I had. (3607 views) | | | Tasted by Wicker Parker on 8/22/2012: Drinking just beautifully right now. The acidity has harmonized gently into the wine's structure and blackcurrant fruit profile; the brothiness has sublimated into savoriness; the tarry tannins have relaxed into a deeper shade of mellow, with only a hint of their previous rusticity. The dynamic range is wide and the wine floats almost effortlessly across the palate, with a silken texture that you could never mistake for oak-driven polish. At least as lovely on the second night as on the first. (2980 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Renaissance 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 Sierra FoothillsAmador |
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