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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 153 notes) - hiding notes with no text | | | Tasted by 3daywinereview.com on 4/13/2024 & rated 93 points: Day 1: excellent again. Not typical Napa which is always a good thing. Dried cherries, earth, minerals, tobacco and mild spice. 93 points
Day 2: very similar to day 1.
Recommendation: look for these on auction. Great value. (345 views) | | | Tasted by 3daywinereview.com on 3/30/2024 & rated 94 points: Tom & Bruna's Wine Tasting (Edina, MN): Excellent showing with cherry, dried herbs, blueberries, oak, minerals, oak and earth. Not a massive Napa Wine but very solid overall.
Day 3: Holding form and for sure not a over the top offering at all. Mild oak, dried herbs, cherry, blueberries, earth and a touch of spice. Medium finish. Not as good as day 1 but solid. 91 points
Recommendation: An excellent but under $70 via auction. (345 views) | | | Tasted by mtaczak on 2/11/2024 & rated 93 points: drinking very well, definitely softened a bit with fruit fading, but holds together well. give at least 30 mins of air. (434 views) | | | Tasted by NutmegNative on 1/23/2024 & rated 95 points: A superb Cabernet. Gobs of berry fruit with soft tannins and a depth of flavor. Very enjoyable now, and will likely continue to soften and improve in the next 5 years or so. If you have a few of these, recommend drinking one now to see where it is on the aging spectrum, and decide for yourself when to open the remaining bottles. (428 views) | | | Tasted by cliffkol on 8/30/2023 & rated 93 points: huge nose: red fruits, floral. Deep concentrated dark red fruits. Tannins jump out, yet restrained. well structured. mouth filling. Long finish. (853 views) | | | Tasted by Arch57 on 11/10/2022 & rated 93 points: Drinking well. Creamy vanilla notes and gobs of red fruit. (1545 views) | | | Tasted by malbrecht on 9/29/2022 & rated 90 points: At 10 years old, this is still fruit forward. Opens with notes of blackberry and plum, transitioning to notes of chocolate and anise. Good tannic grip. This is still developing, and can go for at least 10 years, hopefully filling out those tertiary notes. 15% ABV. Aged 22 months in French Oak. (1256 views) | | | Tasted by JCGuthrie on 3/28/2021: From 375. Dark red and black fruit on the nose, palate shows some stewed fruit notes. Based on everything else I've had from ACV from this time period, I don't think this bottle is representative. (3687 views) | | | Tasted by Arch57 on 2/14/2021 & rated 93 points: Another wonderful ACV that is in its prime drinking window. Decanted for an hour and consumed with family for a Valentine’s Day dinner of braised beef short ribs. The wine complemented the dinner perfectly as the smooth tannins provided a great way to wash down the beef. There was a creamy cassis texture on the finish that you get from Napa Cabs as they mature. Glad I have a few more. (3143 views) | | | Tasted by CWilliam on 11/1/2020: Drank over 2 nights - better on night 2 and agree with La Cave D'Argent this wine should age very well. On night 1, it was too fruit primary and only drank 1.5 glasses. Note from night 1. Dark red color. Sweet cherry, vanilla (gone on night 2), red currants and tobacco on nose. On palate, black cherry, red currants and touch of tobacco. Medium+ tannnins, medium acidity and full body. 90+/- on night 1, 92+/- on night 2. Drank next to an '08 Brunello (Ucceleria) and this tasted "sweet" by comparison. If I had alone may have rated higher on night 1. Much preferred the Brunello, but this wine needs another year or two to be at peak. (3474 views) | | | Tasted by La Cave d'Argent on 7/30/2020 & rated 93 points: Anderson's Reserve Cab remains a youthful opaque ruby and sports an equally youthful package of crème de cassis, dark bramble fruits, baking spices, licorice, graphite and savory herbs. Full-bodied, freshly acidic and with well-integrated alcohol (listed as 15%), it weaves in a judicious amount of oak and stays dense on the mid-palate. Closing with a lengthy finish, this is still on the ascending limb of its maturity. Well-cellared bottles should easily reach their twentieth birthday. Drink 2022-2032. (3374 views) | | | Tasted by D3S on 12/15/2019 & rated 93 points: Big, bold full bodied wine which greatly improved following a 2 hour decant. (3602 views) | | | Tasted by Philasinger on 11/29/2019: This was really nice. Drank very will with a couple hours in a decanter but was really showing well the second day. Tannins were still giving a bite but plenty of fruit showing through. Should have several years left in the tank. (2562 views) | | | Tasted by wtianseter on 9/14/2019 & rated 93 points: Medium body full of black fruits, some dark chocolate and dark cherry; smooth and a bit sweet tasting. it fills the mouth with flavor. Finish is lighter than I expected but long and smooth with tannin and oak showing off.
This will drink nicely for 15 years (2689 views) | | | Tasted by Slaz on 8/2/2019 & rated 92 points: Appears to be approaching its peak but is likely to evolve for another year or so. Hedonistic style even if not as overly ripe as many other Napa Cabs. Notes of red berries (raspberries, perhaps), some iron/minerality, cloves, smoke, and discernible alcohol (around 15%). Evolved over several hours of decanting. (2634 views) | | | Tasted by SMHalps on 4/7/2019 & rated 93 points: Dinner at a NYC Steakhouse with my wine group. 8 people, 1 white wine, 4 reds. All the reds were opened, but not decanted for at least 45 minutes before pouring.
The last wine of the night, and it was a close call between this and the Betz for WOTN. I think the group preferred this one. Long finish. Great nose. Full bodied. Seemed less overpoweringly fruit and oak driven than other Napa Cabs. A very nice balance. (2931 views) | | | Tasted by jimyeni on 2/23/2019 & rated 92 points: Softening up nicely with some age. A leaner wine with restrained fruit and a nice balance. This wine will continue to improve but is also enjoyable to drink now. (2473 views) | | | Tasted by iamandyc on 1/25/2019 & rated 92 points: Very smooth beam of black cherry compote with some creamy caramel notes emerging over time. Balanced to the point that I'm not sure it will age much longer. Medium body with fairly long finish. Some tobacco and light oak notes. Better without food. (2372 views) | | | Tasted by Slaz on 11/10/2018 & rated 91 points: Drinks well with some decanting. 15% alcohol, however, bites with some heat (a bit better at lower temp, say 67-69F). Stylistically, this is fairly ripe (the more I tasted the less I liked the ripeness). Likely to be at its peak in a year or so. (2578 views) | | | Tasted by Ecoenophile on 10/5/2018 & rated 92 points: Decanted. No detailed notes, but well integrated and enjoyable. (2496 views) | | | Tasted by matthew.gluth on 9/13/2018 & rated 87 points: High alcohol burn. Not ready yet. (2480 views) | | | Tasted by Arch57 on 9/4/2018 & rated 93 points: I did a Coravin taste-off between 2010, 11 & 12 vintages. The one word that I would use is consistency.
2010 - (92) Smoothest tannins (likely as the oldest of the trio) and a very rewarding finish but a bit shy on the nose.
2011 - (91) Detected a bit of "stewed" fruit on the nose but otherwise was a solid performer in a weaker vintage
2012 - (93) Most robust nose, with spicy notes and the tannins were evident still. Longest finish and likely a long life ahead.
Overall I spent a good 45 minutes going over each one side by side and if tasted blind I could have easily been convinced they were all the same bottle but maybe the 2012 would have stood out.
I view this as a strong testament to outstanding wine making and vineyards as WS rates the Napa Cab Vintages 2010 and 2012 at 96 while the 2011 only garnered 86. That is why CVV is always one of my go to producers. (2657 views) | | | Tasted by SMHalps on 6/24/2018 & rated 93 points: One of 4 red wine magnums I had with my wine group at dinner. Popped 'n poured at a NYC steakhouse. I got to compare this to the 2014 vintage (also from a magnum), and while the group preferred the 2014, I liked the 2012 better. I just think the few extra years of age allows the wine to come together. (2788 views) | | | Tasted by ecola on 6/10/2018 & rated 93 points: Dark fruit with oak spice, gripping tannins, long finish. Very well made wine. Tastes more expensive than it is. (2478 views) | | | Tasted by dmccann3 on 5/20/2018 & rated 93 points: This is definitely one of my go to wines. Anderson makes a fruit forward full bodied wine with an incredibly long finish (2600 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Napa Valley Trilogy: 2014, 2015 & 2016 (Dec 2016) (12/1/2016)
(Anderson's Conn Valley Vineyard Cabernet Sauvignon Estate Reserve Napa Valley) Subscribe to see review text. | By Antonio Galloni
Vinous, 2013 Napa Valley: Once Upon a Time in America… (Oct 2015) (10/1/2015)
(Anderson's Conn Valley Vineyard Cabernet Sauvignon Estate Reserve Napa Valley) Subscribe to see review text. | By Antonio Galloni
Vinous, New Releases from Napa Valley: 2012 and 2013 (Dec 2014) (9/1/2014)
(Anderson's Conn Valley Vineyard Cabernet Sauvignon Estate Reserve Napa Valley) Subscribe to see review text. | By Antonio Galloni
Vinous, 2011 Napa Valley Cabernet Sauvignon: Terroir Matters - Updated (Nov 2013)
(Anderson's Conn Valley Cabernet Sauvignon Estate Reserve Napa Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Anderson's Conn Valley Vineyards Producer website
Anderson's Conn Valley Vineyards Winery is managed and operated by Todd Anderson and his wife, Sarah. Both of whom share an immense appreciation for fine wines and their creation. Todd's passion and expertise for producing world-class cabs and bordeaux-style blends, however, did not come overnight. Since 1984, when he began staking-out the vineyard's trellis system with his father, Gus Anderson, Todd has been involved with every phase of planting, growing, harvesting and crushing their estate grown grapes as well as vinification - the transformation of grapes into wine. The Anderson Winery staff also includes chief vintner, Mac Sawyer, who was recruited to spend a year in France mastering the fine art of wine making at the Superior School at Montpellier. He studied the Bordeaux, Provence and Alsation wine making styles and is the second American to ever attend this school. Mac's assistant, Cuko, continually tests and re-racks vintages so only the finest barrels of our wine are bottled. Traci, the office manager, keeps shipments moving and the office running like a Swiss watch. During the fall harvest, dozens of part-time laborers pick the grapes while Miguel and Cuko help Todd and Mac to crush the harvest and to process tons of grapes into juice.
BACKGROUND: Since 1983 Conn Valley Vineyards has been family owned and operated by the Anderson's, and since their first release in 1987, Conn Valley Vineyards has been dedicated to producing world class wines. The 40 acre Estate is located just south of Howell Mountain in Conn Valley. When you visit, they provide a personal and highly educational experience. Located just 3 miles or 10 minutes east of downtown Saint Helena, you'll feel worlds away from the hustle and bustle of busy tasting rooms.
TODD ANDERSON: After graduating from University of Pacific in Stockton, CA with a degree in Geology Todd went to work for a small geophysical firm that was on the cutting edge of technology for seismic oil and gas exploration. Todd soon realized the corporate world was not for him. Although he loved the industry he was in, he continually had thoughts of the outdoors and getting back in touch with the soil. These thoughts, along with the mention from his parents of starting a “small vineyard”, are what led to the creation of Anderson’s Conn Valley Vineyards.2012 Anderson's Conn Valley Vineyards Cabernet Sauvignon Estate ReserveColor: Dark purple and red
Aroma: Super ripe red raspberries, cloves, mocha and licorice are some of the many notes that emerge from the 2012 Cabernet Sauvignon Estate Reserve.
Palate: The 2012 Cabernet Sauvignon Estate Reserve flows across the palate with layers of expressive dark red fruit, spices, new leather and licorice. The style is rich and enveloping throughout, with notable silkiness and exceptional polish. Hints of white pepper and orange peel add an attractive upper register on the finish. Here the fruit is a bit more red-toned than in either the 2010 and 2011.
2012 Weather Conditions: The 2012 vintage is already being touted as superexcellent in quality as well as quantity. Maybe even the best ever, some growers say. The
optimism for this year’s vintage springs from a perfect growing season, comparable to 1997 and 2005. Tonnage records were set in both years. had moderate weather during the year and right at the end of September we had a cool period where you get flavor development without sugar accumulation. So we saw balanced and ripe fruit.
The Wine: The 2012 Estate Reserve Cabernet Sauvignon is 100% Cabernet Sauvignon and 100% from our estate. It is a blend of multiple blocks planted with different Cab clones and rootstocks culminating in a complex aggregate.
Harvest: October 4 - October 30, 2012
Brix: 23.6
TA/pH: 6.9/3.76
Bottled: September 2014
Released: March 2015
Varietal: 100% Cabernet Sauvignon, 100% Estate grown
Alcohol: 15% ABV
Appellation: 100% Napa Valley
Maturation: 100% French Oak for 22 months bottled unfined & unfiltered
Source: Winery web siteCabernet 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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