External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.6 pts. and median of 90 pts. in 22 notes) - hiding notes with no text | | | Tasted by Skbooden on 3/13/2023 & rated 91 points: Surprisingly, this had a great nose and body after all of these years. Decanted for an hour, but was immediately consumable. (313 views) | | | Tasted by grumi62 on 8/21/2017 & rated 90 points: still good, older, lighter, elegant, bit shorter finish, might be 91 next time (2597 views) | | | Tasted by JNK Pereira on 3/14/2014: - It's balanced with a medium/full body with a long finish - Still there. (5696 views) | | | Tasted by LingBing on 12/15/2013 & rated 91 points: Pulled the cork out of this one for a filet and asparagus dinner. Remarkably well preserved. Lost a bid of complexity but really was mellow and wonderful with the entre. Maybe should have been consumed in 2007 but didn't disappoint 6 years later. I'd like to take credit for above average cellaring, but have got to give credit to the vintner. Thank you for making this above average dinner superior. (5833 views) | | | Tasted by jsebiri on 10/11/2011: Nice , has lost some Cali punch imh ......used to be special wine not as much anymore....nice For sure (8391 views) | | | Tasted by Brimster on 9/4/2011 & rated 70 points: I hate to give this wine such a low ranking. The low score is really more attributable to the wine collector - not the winemaker. I kept this bottle - signed by Bruce Cakebread at a wine tasting very early in my wine love affair - for WAY too long more as a momento than as a bottle of wine. I paid the price because it was undrinkable. The cork was soft, but the ullage was minimal. My fault! (7510 views) | | | Tasted by gavinesq on 4/25/2011 & rated 89 points: Slight oxidation, still plenty if fruit but drink 'em if you got 'em. This bottle was a little muddy and hadn't been given enough time to stand and settle, and I think it would be better with a longer rest and a better decanting. Drank at Ad Hoc in Yountville: dinner was "chateau briand" and roasted marrow bones with sauteed romaine lettuce and radishes and crispy sauteed Rrussett potatoes and was a great match. (4286 views) | | | Tasted by SEP on 1/29/2011 & rated 90 points: While past its prime, still quite a bit of character, great color and a nice palate of dark berries and pepper. A little less complexity than a couple years ago, but has done well against the test of time. (4338 views) | | | Tasted by DrHootOwl on 1/6/2011: Superb (4325 views) | | | Tasted by dmedford on 9/27/2010: Very mature and smooth (3662 views) | | | Tasted by Radboy on 7/12/2010 & rated 91 points: We started drinking this wine before dinner and were surprised at the subtle complexity of its fruit. Not bad at all for an old Napa Cab. Then when having it with some beef it was simply overwhelmed and the subtle fruits were washed out. So for the first time in awhile I set it aside, finished my meal and resumed drinking in 10 minutes or so. Ah, much better again. It was quite good on its own and we smoked down the rest of the bottle. Decanted 90 minutes prior to tasting. (3526 views) | | | Tasted by sirswami on 5/30/2010 & rated 91 points: Drank over two nights and it consistently improved with the passage of time. On night one it came across as an interesting, almost brooding Napa cab but with a strange/funky flavor twang that was difficult to identify or definitively call desirable. However, on night two this wine seemed to loose its rough edges and sang in perfect harmony with dark fruit flavors having melded into a full mouthful of enjoyment that culminated in a long, smooth finish...very nice! (3824 views) | | | Tasted by KHILL on 11/27/2009 & rated 95 points: Wow. Old School (4408 views) | | | Tasted by jsanko on 11/3/2009 & rated 86 points: Probably a little past it's prime but still very drinkable. (4702 views) | | | Tasted by winemaker on 3/15/2009 & rated 93 points: Excellent Cab. This wine is not an overpowering fruit bomb. It is a restrained, elegant cab compared to what is made today. Happy I had it. (4696 views) | | | Tasted by SGS on 12/12/2007: Bad cork, to the drain. (5055 views) | | | Tasted by jsebiri on 4/9/2006 & rated 91 points: Very good> this is what i remember hoping these 94's would taste like. smooth , , not big and fruity but certainly fruity ( older style Cali ) . (5904 views) | | | Tasted by flashvictor on 12/21/2005 & rated 86 points: Holiday's with Pam's family; 12/20/2005-12/25/2005 (East Lansing, Michigan): Slightly past its prime with fading fruit, but definately more drinkable than the 1996. (7048 views) | | | Tasted by Danny Joe on 11/20/2005 & rated 90 points: Nice wine. Maybe past its prime. Chocolate tones, not many tannins. Good, round mouthfeel. This was a gift, and an appreciated one (6206 views) | | | Tasted by Spencer on 5/27/2004 & rated 90 points: The night I opened this it came across as a bit thin and astringent, albeit with a nice, elegant palate. The second night however, it was much improved. The tannins had rounded out, and were well balanced by bright acidity. It was still an elegant, refined wine, but with clearly defined flavors of iodine, shoe polish, currants, and plum. Nice mouthfeel and finish. Clearly not a blockbuster '94 California cabernet, this is an enjoyable wine that seems to have come into it's own and developed some complexity. It should hold, and perhaps even improve, for another five to ten years. (6219 views) |
| 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 |
|
