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| Drinking Windows and Values |
| Drinking window: Drink between 2008 and 2013 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 85.2 pts. and median of 85 pts. in 14 notes) - hiding notes with no text | | | Tasted by biggie on 9/10/2019: Pasta sauce addition (716 views) | | | Tasted by biggie on 7/7/2016: Used for gravy - didn't ruin the gravy - plastic cork in a $35 bottle of wine... (1387 views) | | | Tasted by SadEdjo on 2/6/2016 & rated 84 points: Salty black olive & soya sauce. Why, oh why, synthetic corks. The naffest invention in wine. A waste of good juice. (1409 views) | | | Tasted by biggie on 9/19/2012 & rated 83 points: From the cellar so still cool... Clear garnet core out to a browning (Coca Cola colour) rim. Clean nose of medium intensity of brown sugar, maple syrup, dark fruit, dill and a touch (just a touch when it's cool) of ethyl acetate. On the palate the ethyl acetate (ea) hits first but is taken over by the plum and oak - the finish is surprisingly clean but each sip brings more and more ea and the saline builds...
Not a very good wine but just drinkable when cool. Will add to this note when it has warmed a bit...
Oh, and I totally agree with DrEdwardo - plastic corks should be banned! or at least the fact they are used should be put on the front label...
Warmer now...
Better nose (plum, oak, a bit of brown sugar and a touch of oxidation) but the palate is lost - flabby, oxidized and a fair bit of Volatile Acidity along with the overripe dark fruit and low acidity. My 83 is a fair score - drink now and keep it cool! (2534 views) | | | Tasted by SadEdjo on 1/29/2012 & rated 87 points: Cab franc flavours but not overly vegetal. Milk shakey texture, dusty sweet tannins but nevertheless, hint of dill, somewhat one dimensional. Synthetic (plastic) corks should be banned! (2789 views) | | | Tasted by Tad GW on 8/9/2011 & rated 85 points: 50+5+10+14+6=85 (2167 views) | | | Tasted by Tad GW on 8/9/2011 & rated 89 points: Amazing bottle variation. Two bottles that I bought at the same time from the winery and were cellared side by side for the whole time proved to be so different. The first was thin, somewhat vegetal and tannic. This one, the second one, was rich, fruity, young and vivacious and very enjoyable if somewhat one-dimensional.
50+5+11+15+7=89 (2642 views) | | | Tasted by Winekrupt on 3/7/2011 & rated 81 points: Hard to say what this wine was once, but it is no longer. I will echo other tasters on this one in saying the nose was dominated by sasparilla. It also had some candied, vanilla and licorice components to it... but the aroma profile stayed in the same vein. On the palate the wine was hot, flabby, and a little raisiny... It had seen its best days already. Not completely gone... but going going going. 81 pts for still being drinkable, but really only average. (2412 views) | | | Tasted by hungrysommelier on 1/31/2011 & rated 79 points: Starts off with some dark salty licorish, then some strong tones of sarsaparilla, followed by some good flavours of root beer, I almost detected some raspberry jam, but that was beat up by some more sarsaparilla flavours. Did I mention the root beer? The palate played the same way with an overwhelming root beer flavour. After 30-40 minutes there was a welcome old world funk that came onto the scene but the palate had a thinness to it and the finish held some bitterness and was rather short. Its interesting that Cab Franc always sparks this debate on typicity and what is deemed as the best example. Loire being the go-to region for reference, the most sought after years are the ones when the grape does not characteristically resemble itself. For that reason, I applaud this expression of Cab Franc, faulted and all, it offered no signs of herbacousness or even the flinty pencil lead. Tasting blind I am leaning towards old world grenache, not a good one, but the point is a Cab Franc by any other name is still a Cab Franc. V-2, N-7, P-18, O-2 = 79pts (1555 views) | | | Tasted by vancouvermatt on 11/23/2009 & rated 85 points: Incredibly average... no character, simple, short finish. (1831 views) | | | Tasted by biggie on 10/28/2009 & rated 86 points: Clear pale cherry core of moderate intensity out to a thin watery rim - still youthful. Pleasant nose of plum, oak, smoke and vanilla of moderate intensity. Dry with a sweet edged entry of very ripe red fruit followed by by oak. Moderate tannin and body with mod+ acid and alcohol but not bad - certainly not like my previous bottle. Moderate length finish - this was a pop and pour - simple and drinkable. Pleasant but not worth the cost. (1917 views) | | | Tasted by biggie on 10/17/2009 & rated 84 points: Verticals of BC wines - Burrowing Owl Cab Sauv, Black Hills Nota Bene, Osoyoos Larsose Grand Vin (Sharon & Guy's): Clear pale cherry core of moderate intensity with a thin watery rim - youthful. Very quiet nose of chokecherry and oak of moderate- intensity. Very grippy tannins (moderate+) with mod+ acid and alcohol with moderate body. Cranberry and red apple flavours of moderate intensity. Hot on the nose and palate with tart acidity. Moderate length finish. Plastic cork - made for immediate consumption. Not worth the money. (3009 views) |
| Burrowing Owl 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 SauvignonCanadahttps://www.winegrowerscanada.ca/
https://en.wikipedia.org/wiki/Canadian_wineBritish Columbia Wines of British Columbia (British Columbia Wine Institute)Okanagan Valley Okanagan Valley (British Columbia Wine Institute)Okanagan Valley VQA Okanagan Valley (British Columbia Wine Institute)
VQA Defined Webpage (British Columbia Wine Institute) |
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