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| Drinking Windows and Values |
| Drinking window: Drink between 1997 and 2003 (based on 19 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 93.6 pts. and median of 94 pts. in 12 notes) - hiding notes with no text | | | Tasted by rhit on 12/2/2017: Some woody tones and VA layered on deep fruit that's held up incredibly well. Burnished and sweet, but not terribly robust or nuanced. Lots of tannin, and relatively bright. While not a revelation, a real treat and a pleasure to drink. (1758 views) | | | Tasted by JWG on 10/16/2017 & rated 94 points: Final bottle, and still a winner. Big dark nose of rich cherries and chocolate. Palate is chewy, earthy, tobacco. (1896 views) | | | Tasted by JWG on 5/15/2017 & rated 93 points: Nose is big with dark rich cherry fruit and leather. Palate is chewy, earthy, menthol, tobacco with a drying subtle tannic finish that keeps on going. A remarkable QPR. (1994 views) | | | Tasted by NYC_Maenad on 9/20/2016: This is totally intact and quite pleasant. Not showing its age in both good and bad ways. Good in that it is not deteriorating. Bad in that it shows no wisdom. Fruit, redolent of black cherries and brambles, is youthful and vibrant, and the acid frame is firm and elegant. There are also some slight menthol notes that I don't find off-putting. And yet, these elements do not come together into a cohesive whole. It's a bit disjointed. That said, I was very happy drinking it with the end bits of a leg of lamb. This is our last bottle of the '84, which was gifted to JR by the winery. If I had more, I would be pleased to drink them, and in no rush, but I will not seek out more. Overall, a very interesting and satisfying experiment. (2393 views) | | | Tasted by James Kim on 9/18/2016 & rated 94 points: Last bottle on Dad's death anniversary. Stood up for 1.5 wk, decanted for 1 h. Some initial mustiness, tart cherries and lots of acid. But after the decant, really nice aromas of plums, dried cherries, currants, cedar, earth, leather, bark. Palate follows with more dry fruits, earth, leather, tobacco all harmoniously blended together. Tannins still come in on the back end although more an accent than a heavy dose. More fruit than last bottle although it was starting to fade a tick 3 hr after opening. Lovely bottle again. (1584 views) | | | Tasted by JWG on 1/23/2016 & rated 94 points: Still going strong. I'm going to push back the drink date another year. Nose is big with dark rich cherry fruit and a whiff of barnyard at the beginning. Palate is chewy, earthy, menthol, tobacco with a drying subtle tannic finish that gets more intense for a while before tapering off. Excellent QPR. Needs at least two hours to really start showing. (1089 views) | | | Tasted by Chiantihound on 7/27/2015: From memory. Loved it. Not over the hill at all. Mineraly(?) dusty cab with structure and a medium long after-taste. (1196 views) | | | Tasted by JWG on 1/22/2015 & rated 94 points: Another remarkable bottle of this cab. Nose is huge with dark rich cherry fruit and a whiff of barnyard every so often. Palate is chewy, earthy, menthol, tobacco with a drying subtle tannic finish that gets more intense for a while before tapering off. Excellent QPR. No clear sign of being at its peak, though it could be nearing a peak. (1355 views) | | | Tasted by JWG on 10/17/2014 & rated 94 points: Dusky cab nose with juicy fruit. Still very alive and "young". Dark earthy fruit, herby, smoke, with very dusty tannins at the finish. A luscious lush extremely satisfying, extremely elemental cab. (1332 views) | | | Tasted by James Kim on 1/5/2014 & rated 94 points: Initial taste of cherries, tobacco and spicy cedar. After decanted for 3 hrs, aromas of dried cherries, currants, earth, spices. Palate follows with sweet dried cherries, currants, tobacco, warm baking spices, earth, minerals. Really complex and beautiful. Still very alive and getting stronger with time. Nice moderate finish and still with some tannins. Just amazing. (388 views) | | | Tasted by GoBlue2002 on 3/28/2013 & rated 93 points: Caribbean Cruise - Flights and Bottles; 3/23/2013-3/30/2013 (Caribbean): Birth year wine for my wife, consumed over several hours before, during, and after dinner.
Prior to this cab, the oldest cab we've ever consumed was a 10-yr old bottle. So jumping to 29 years was an entirely new experience for us.
Dark purple, with bricking on rim, although it still looked youthful. The aromas and flavors were of leather, oak, anise, spice, tobacco, and a touch of dark dried fruit -- much different than we've ever had before. The finish is long and drying. After dinner the finish was so drying it detracted from the wine too much for my taste.
Overall a very interesting experience, and one we'll have to do again! (2441 views) | | | Tasted by JWG on 12/8/2012 & rated 92 points: Dusky cab nose with juicy fruit despite its age. Dark earthy fruit and citrus contrast, with very dusty tannins at the finish. Needs hours to open. (1842 views) |
| 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 SauvignonReserve The Wine News | Wine Country This Week | Wine Lover's PageUSAAmerican 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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