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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.9 pts. and median of 91 pts. in 30 notes) - hiding notes with no text | | | Tasted by Justinlsilver on 10/10/2018: Too old. (1762 views) | | | Tasted by normanfekrat on 7/21/2018 & rated 60 points: Stored professionally and what little fruit was left quickly disappeared and the bottle went from dry to bitter. Definitely waited to long but gave it a try. (1875 views) | | | Tasted by ljl on 5/29/2015 & rated 85 points: Very dark with no hint of browning. But alas it was past its prime. It is drying out with very little fruit. (3707 views) | | | Tasted by lhrawls on 1/1/2015: Gave to Dave Ciambella (3929 views) | | | Tasted by McDaniel312 on 8/2/2014 & rated 94 points: Aged great, very smooth, dry. (4304 views) | | | Tasted by pdemaio on 2/25/2014 & rated 94 points: Really aging well. This is an wine from a great year and certainly the best Cakebread I've tasted. Smooth silky tannins lead a lovely mouth feel. Long finish. Clear cab character. Lots going on, but not a huge wine. Just a touch of rough edges keep it from being even better. (3423 views) | | | Tasted by Brownvino on 7/9/2012 & rated 91 points: Enjoyed with Salibut (half Salmon and half Halibut). Very smooth; still a little bit of fruit. Taste improved 30 min after opening. (5010 views) | | | Tasted by CADomer on 1/29/2010 & rated 91 points: Rich and supple blackberries and plum on the nose with a luscious mouth of black fruit and a hint of dark chocolate. (5074 views) | | | Tasted by wineshaman on 1/3/2010 & rated 90 points: Popped and poured, dark fuits, road tar, coffee, tobacco and earth in the nose. Richer and more concentrated than the bottle I tasted a year ago, with impressive amouts of black berry, plum, chocolate and a good dose of earth. Moderate finish, that still had some tannins to shed. Based on this bottle plenty of life left, maybe even some improvement with short term cellaring. (4732 views) | | | Tasted by Kurdyaw on 12/21/2009 & rated 85 points: Didn't store very well, so wasn't the best. Still better than average wines. (4452 views) | | | Tasted by last chance on 4/10/2009 & rated 89 points: The nose had blackberry, plum and some spice aromas. The palate showed currant, plum, and herbaceous flavors. Medium bodied with a fairly short finish. I've liked several Cakebread Cabs in the past, but this was my first tasting of a Benchland Select. Not what I expected at all - and not in a good way. (4510 views) | | | Tasted by ideliver2 on 1/3/2009 & rated 91 points: Nose started opening up after 30 min in the glass... Black cherry. eucalyptus, lead pencil . Well integrated fruit with silky smooth tannins. Beautiful nice long finish (3887 views) | | | Tasted by CRAUBER4242 on 8/23/2008 & rated 91 points: Beautiful nose of black fruits, especially plum and blackberry. The slight hint of new oak and/or green flavors blew off after the wine opened up after an hour in the decanter. It had smooth silky tannins and nice dark fruits on the palate. We enjoyed it with filets at Morton's Steakhouse. (3910 views) | | | Tasted by wineshaman on 1/13/2008 & rated 87 points: Decanted for 2 hrs, drank with my Beef Wellington, nice fruit in nose, and elegant wine that is somewhat thin and lacking the concentration I was expecting. Overall a disapointment. (4048 views) | | | Tasted by Hollowleg on 1/19/2007 & rated 94 points: Great nose. At one point I could have sworn I got a whiff of sesame. As it evolved it contained scents of blackberry & coffee. With blackberry & chocolate notes on the pallet & a finish that lasts about 15-20 seconds. This wine is drinking really well right now. I decanted it for about three hours before it really opened up. (4656 views) | | | Tasted by cp5i6x on 12/5/2006 & rated 92 points: What started dry and leathery and closed down when tasted in 05', this has really mellowed out alot in the bottle, the dryness now brings out a clarity in the fruit.
Light hint of tabacco/leather, tastes of black cherry and plum, tannins are smoother but can still use a little more mellowing out to my palate.
Feels like it should drink well 07-02 (4982 views) | | | Tasted by BGOE on 10/24/2005: Brought it to El Gaucho, Seattle. Good potential, but too young to measure up to the steak and heavy meal. Will be better with age. (5401 views) | | | Tasted by JJA on 9/4/2005 & rated 92 points: We enjoyed this wine. It has a great aroma of lead pencil and blackberries and an elegant, Bordeaux-style Cabernet flavor. Very enjoyable. (5388 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Cakebread Cellars Producer website
Over 30 years ago, Jack Cakebread came to photograph the Napa Valley for a book and while there, he casually mentioned his interest in one day owning a vineyard to some family friends who had a ranch in Rutherford. When he returned home that afternoon, the phone rang and it was the family friends offering to sell their property. He headed back up to the valley that same afternoon to make his best offer, and Cakebread Cellars was born. As the Cakebread family reflects upon the many profound changes in the wine industry over the last 33 years, such as innovative farming techniques and new methods of reaching out to consumers, they note that their key values have remained the same. Dedication to making the highest quality wines and a commitment to family has followed a continuum as their first small vineyard has grown into a thriving internationally distributed wine company.Cabernet 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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