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 Vintage2005 Label 1 of 9 
TypeRed
ProducerV. Sattui Winery (web)
VarietyCabernet Sauvignon
Designationn/a
VineyardPreston Vineyard
CountryUSA
RegionCalifornia
SubRegionNapa Valley
AppellationNapa Valley

Drinking Windows and Values
Drinking window: Drink between 2009 and 2013 (based on 7 user opinions)

Community Tasting History

Community Tasting Notes (average 88.5 pts. and median of 89 pts. in 46 notes) - hiding notes with no text

 Tasted by Anonymous on 12/12/2014 & rated 91 points: Drank with friends alongside the 2003. Waited 90 minutes after popping the cork before pouring.Great dark, intense nose in the glass. Great core of dark cassis/black cherry/plum fruit.Soft, but solid tannins. Improved with age. (491 views)
 Tasted by michaelandmichaelson on 8/15/2014 & rated 91 points: Dark fruit on the nose. Tannins have mellowed - this wine is coming into prime drinking time. Tart cranberry, blackberry. Full body. Dry, crisp finish. (772 views)
 Tasted by Miller993 on 6/21/2014: - Garnet color. It's in total harmony and has flavours of oak, dusty and black currant with a medium/full body. Smooth texture with a long finish. (888 views)
 Tasted by Miller993 on 5/17/2014 & rated 90 points: Very smooth, great finish. (975 views)
 Tasted by Wineman3 on 5/16/2014 & rated 93 points: Smooth, full flavored cab (584 views)
 Tasted by Tmjdoc on 11/6/2013 & rated 70 points: Past it's prime. Too much after taste. (380 views)
 Tasted by RJandGB on 4/21/2012 & rated 93 points: This wine likely has plenty of time in the bottle, but it is drinking perfectly right now and there may not be a gain in holding further. The balance of fruit and tannin/oak is spot on for a Napa Cab. Very little sediment, smooth from start to long finish. Medium+ red color - not turning to brown and a medium+ weight mouth feel. Paired pefectly witn bone-in riby-eye, grilled broccoli and sauteed hedgehog mushrooms. We don't/rarely decant unless we are worried about sediment. Sometimes we use a decanter for dinner parties as it's pretty and can be easier to pour. We do open and pour the first glass about 20 minutes before dinner will be ready, tasting as we go and doing more swirling if needed to open the wine. And we drink slowly over a long meal. Pour through a filter for sediment, but I don't think decanting adds to this wine. (2596 views)
 Tasted by chris_3 on 2/12/2012 & rated 85 points: Very good wine, as others said it is solid. Pleasant mix of aged fruit and tannins. Very soft and gentle at this point. (2335 views)
 Tasted by blgilbey on 2/12/2012 & rated 90 points: Decanted for two hours. Not much on the nose, but this wine did not disappoint with dark restrained fruit, possessing substantial body and finish. (2503 views)
 Tasted by philipmac on 2/4/2012 & rated 90 points: Decanted for 2 1/2 hours. Gentle tannins - fruit was fine. (2258 views)
 Tasted by texag96 on 1/19/2012 & rated 90 points: V. Sattui always makes solid wines. These are very solid wines. I actually found a good bit of fruit in this wine and a solid tannin base. It had a very long finish to me and was a very nice wine. (2253 views)
 Tasted by Mattvino on 9/4/2011 & rated 83 points: I completely agree with prior notes on this Cab. Crazy big tannins and little to no fruit. (1641 views)
 Tasted by flying_wineau on 4/13/2011 & rated 87 points: I would agree with many of the recent notes expressing an unfortunate dearth of fruit, but I can still extract some sweet spiced plum and blackberry. The tannins to me are not overly astringent, especially after a little air, but they have certainly held up for the past six years. Most prominent is an almost vegetal note that can be further deconstructed to more pleasant licorice and sage. More time in the bottle may be interesting, as the tannins can probably support it, but at the risk of the further diminution of fruit. (1954 views)
 Tasted by mtaczak on 3/22/2011 & rated 84 points: even after an hour or two in a glass this is still just a brambly wall of tannins. there's pretty much no fruit to speak of, only tannins and brambles and some acidity. not sure what to think of this one. will revisit on day two.

day two: tannin, tannin, and more tannin. like sucking on vaguely wine-flavored cotton balls. given the lack of balance here I'm not sure age will cure this, but I haven't followed enough tannin-monsters through the long term to know. (2080 views)
 Tasted by Prof B on 2/2/2011 & rated 83 points: Surprising lack of fruit, even after the tannins fade following several hours of decanting. Some subtle flavors of tobacco and pepper but I found this to be lacking complexity. A decent wine but a terrible QPR. I hope my other bottle shows better. (2181 views)
 Tasted by Mattvino on 1/17/2011 & rated 86 points: At first it was very disappointing but once it opened up(about 30 mins) it became ok. Soft tannins and not a ton of fruit. Had some tobacco, earth, oak, and flat cherry. Finish died off fast too. (2276 views)
 Tasted by drphil on 11/21/2010 & rated 89 points: Very tart and tannic upon opening. Decanted two hours. Black purple color with dusty nose. Dry, earth, cassis, and black cherry on the palate with medium long finish. (2444 views)
 Tasted by dstraub on 5/24/2010 & rated 91 points: Excellent wine - we decanted and everyone loved it with our steak. Can't wait to drink the rest of our stock. (2754 views)
 Tasted by mrpeabody69 on 5/2/2010 & rated 92 points: Decanted fro 2 hours. Served with steak and horseradish mashed potatoes. An excellent cab with amazing balance. Blackberry, wood, velvet leather and black cherry. Smooth and rich. Just enough fruit. (2733 views)
 Tasted by jsapping on 4/11/2010 & rated 93 points: Started out a bit closed but opened into an excellect cab with outstanding balance. Tast of black berry and cassis. Aroma of floral and black cherry. Smooth and rich mouthfeel with tannins well balanced with fruit. Great wine! (3281 views)
 Tasted by isaacjamesbaker on 12/25/2008: dark garnet colored. lots of dark plums and cassis on the nose with some spicy tobacco as well. big and dense, it opened up more with time. extracted currant and black berries explode on the palate. firm tannins and medium acid. notes of mocha and toast linger on the finish. very nice wine that will show better in the decanter or with several years in the bottle. (3332 views)
 Tasted by bricksofwine on 12/4/2008 & rated 88 points: Nice aromas of cassis, mocha and spice. Bold dark fruit and anise with nicely balanced tannins and acid. Good lingering finish. Improved over the next hour and would be best if decanted. I would expect it to age nicely for 3 to 5 more years. I enjoyed the Preston Vineyard better than the higher rated Morisoli Vineyard. (3443 views)
 Tasted by jamieirving on 3/27/2008 & rated 84 points: Deep violet in colour this Cab showed minerality on the nose. The rich palate contained white pepper, tobacco, smoke and subtle spice characters. Dry. Nice.

Tasted at V. Sattui Winery, Napa Valley, California. (3661 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

CellarTracker Wiki Articles (login to edit | view all articles)

V. Sattui Winery

Producer website

Cabernet Sauvignon

Wikipedia

USA

WineAmerica (National Association of American Wineries) | Free the Grapes!

California

California Wines (Wine Institute of California)

California is one of the most diverse wine regions in the world, with almost 100 grape varieties grown in over 100 viticultural areas, including dozens of ­different microclimates and soil types, as well as a very individualistic set of ­winemakers, many with international experience, which adds to and deepens that diversity.

Napa Valley

Napa Valley Wineries and Wine (Napa Valley Vintners) | Article in CellarTracker

Napa Valley

Napa Valley AVA

 
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