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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 92 pts. in 78 notes) - hiding notes with no text | | | Tasted by ericindc on 2/17/2022 & rated 92 points: Big black fruit, solid mineral and tannic spine, solid acidity. Quite tasty. More moderated fruit and tannins than a few years ago, did have some early maturity leather and earth components. Some light Oak influence, but it was reasonable. Good with with Argentinean BBQ. (1665 views) | | | Tasted by Charlie Carnes on 1/17/2022: The 2007 is great right now. Wish I had more! (1771 views) | | | Tasted by jonboy74 on 11/5/2021 & rated 93 points: Quite fitting for my 1000th bottle consumed (per CT), it turns out by happenstance it is this wine. And it is another winner by EMH. I can't believe this wine is 14 years old. Similar fruit profile as the newer vintages I've become familiar with, red and dark fruits. The youthful fruit and the acidity were just fantastic. Only one of these left in my storage, think I'll hold it for 5-10 years and see where it goes. Bravo, Merrill! (1714 views) | | | Tasted by bobpsi on 7/19/2021: Hard to believe this is 14 years old, strong acidic spine supporting an amazing balance of fresh red and black fruits, tobacco and spice. Long finish . (1882 views) | | | Tasted by odds on 4/4/2020 & rated 94 points: There are some good reasons to open outstanding wine in life--celebrations, birth years, special milestones… this season, the good reasons are simply for being together and enjoying a great weekend and meal. So, what would upgrade it more than EMH 2007? Honestly, I do not know. On the fourth bottle I get to taste it from , I would say that by all means, shapes and forms it is a top-end companion for steak and meats meal. Very bold with the sirloin steak, great secondary tastes have developed since the last time I tasted it—more of the leather, peppers, and balanced smoke. The oak smoke in the background was not overwhelming, just a perfect match to the meal. Longer finish than I recalled in ’15 and in ’17 when I tasted the wine before. . Over the course of two nights not only that it did not fade, but actually it got better. Even much better. That’s after a 2-3 hours decant on the first night. The aroma of the spices kept developing the second night. It’s interesting as I noted to myself on the side notes- berries, peppers, currant, blackberries in particular, and three of the four where there in my ’17 tasting as well. What makes this one more of a meat companion compared with other EMH I recall? The secret is the combination. A more bold wine for meat, but one that does not overwhelme you with secondary tastes and over dominates the palate. The finish that gets longer with that chewy sirloin that you put on top of the salad for the lunch on day two. The nose that is blossoming, even day two,even from the other side of the living room. Drink it or hold it more, just give it the air time.
It certainly is one that drinks well (WELL) above its price range. I actually feel I almost ‘robbed’ the winery. This has been an upgrade for our weekend, and well upgrades since I tasted it last in 2017. Well meauw.
(94+ but a single number does not capture the finish and the match to meats. For a meat dominant meal, give it a 95) (2213 views) | | | Tasted by mlawren1 on 2/23/2020 & rated 93 points: Beautiful cherries and currants, over a leather and cedar core. (1642 views) | | | Tasted by JOsgood on 12/9/2019: Tasted blind - the oak treatment stood out. A solid Cali cab. Drinking really well. (1836 views) | | | Tasted by fred o. on 12/8/2019: Decanted.
Opaque inky violet color. Nose dark fruit.
Palate refreshing, dark fruited yet a clarity to the flavors that's striking.
Hint of anise. Still chalky firm tannins.
Still drinking well, and good with some red meat. 92 pts (1241 views) | | | Tasted by mlawren1 on 11/9/2019 & rated 91 points: Fruit is fading. Cherries and currants giving way to cedar and leather. Drink up. (1580 views) | | | Tasted by mlawren1 on 8/11/2019 & rated 92 points: Deep blackncherries and currants. Hint of green pepper on the finish. (1493 views) | | | Tasted by Charlie Carnes on 6/2/2019 & rated 95 points: This is so delicious! It starts with fresh and pretty aromas and impressions of dark, cool cabernet fruit and pretty light spices, imbued with secondary and tertiary age traits. As I drink the wine I am so pleased with the cool fruit profile and tasty red and black fruit. There are some tannins present, but they are well within the lines, not bracing, just adding depth, and crunchiness. Great job Merrill and Art! (1703 views) | | | Tasted by dbg on 3/18/2019: Decanted several hours before drinking. Dark red, nice nose of cassis, red fruits, bit of complexity. Medium body, ripe lush fruit, excellent balance,no apparent alcohol, tannins well integrated, medium finish. Drinking really well. We all preferred it to the 2012. Excellent. (1509 views) | | | Tasted by J o e on 11/8/2018 & rated 94 points: Still quite dark in color, the 2007 Black Cat gives off aromas of cassis, aromatic herbs along with hints of flowers and bittersweet chocolate. There is medium body, a generous mouthfeel and loads of dark berries, earth, minerals, as well as a trace of vanilla bean. A very long finish, accented by gently gripping tannin and good freshness—especially for a 2007 Napa Cab—caps things off in style. I would say that this is early in its drinking window, and will certainly last for another decade or more. Sadly, this is my last bottle. A Wonderful drink. 94. (1603 views) | | | Tasted by S1 on 6/23/2018: There was no way we were not buying a bottle to show our appreciation for the generosity of our afternoon hostess. This is classic 2007 Napa—black fruited, big, alcoholic, and fun. We decanted the bottle for several hours and enjoyed it for several more. It shows every bit of its 14.5% ABV, but there is still plenty of fruit to make it work. It was a fun foil to the 2008 and 2011 from earlier in the day. (1728 views) | | | Tasted by awineo on 11/22/2017 & rated 94 points: I have a lot of vintages of the Blackcat. The 2009 has been drinking good so I decided to drink one of my 2007. WOW... what a treat. It was one of those wines where you just sit there saying how good it is. A teriffic bottle.... smooth solid fruit and tannins. Just a winner. (2115 views) | | | Tasted by Tim Heaton on 11/7/2017: In a very good spot now, with a lovely, complete offering of perfumes and complexity - more on the nose than the palate - but that's saying a lot, as the palate is impressive, too. The lighter side of full-bodied, the fruits are mostly red, with some soil tones rounding out the flavor and aromas. Very enjoyable as a food wine, this (PnP) kept getting better with each pour (i.e. a 90~ decant would have been best, I think). My best experience with a BC so far - perhaps because it's in a perfect place of maturity; not sure I'd hold too much longer, the trade off might not be worth it. Good balance still, with gently lingering flavors. Easily recommended (2755 views) | | | Tasted by fred o. on 10/21/2017: full aromatic nose, strikingly full/deep fruity flavors, cherry lightness, some violets/florals to the flavors. My personal WOTN. 93 pts (2237 views) | | | Tasted by EMTAME on 5/14/2017 & rated 93 points: Gave this 2.5 hrs in the decanter. Great color at age 10 - a very dark, velvety ruby in the glass. The nose is fresh and clean, and the palate offers a mix of mature red and black berries backed by a streak of tangy acidity. Faint notes of dried oregano, subtle spice and tobacco show in the long finish. It's been 5 years since my last bottle and this has developed very well in the interim. (2341 views) | | | Tasted by galewskj on 4/9/2017 & rated 92 points: Blind Cabernet: Drank a small pour blind at a tasting. I guessed modern Bordeaux as I really liked the complexity here. There's a fair amount of earth and tobacco, with good balancing acidity. 2nd out of 8 for me, groups 1st place. (2579 views) | | | Tasted by GoBlue2002 on 4/8/2017 & rated 90 points: Cabernet Sauvignon (Blind Tasting) (Prior Lake, MN): Tasted Blind.
Wine A.
Vegetal, earthy, heavy tannins, yet smooth. Fruit forward nose, cocoa, leather, spice. Very good.
This was my starting wine of the night, and I preferred it more when I came back to it later in the evening.
Me - 88/89, Wife - 90/91
My 5th place wine, Wife's 5th place, Group's 1st place (42 pts: 3 - 1st place, 1 - 2nd place, 1 - 2nd to last place) (2311 views) | | | Tasted by odds on 2/25/2017: I agree with DH, David T and others who noted on the wine for the last few months. It is getting better, and does not seem to fade anytime in the foresee future. Drank over two nights at home (first night, with some fresh Italian Pizza and herbs, second night with meats and veggies). The currant, berries and peppers are well balanced and noted both from PnP but especially after few hours decant (even more second night). The violet showed up more second night. Well balanced as other noted. The cassis and smoky notes were not overloading. Especially towards the end of the first evening (~3 hours into decanting) they integrated perfectly, and stayed stable for the second night as well.
No rush to drinking, but if you do I would say open 2-3 hours prior. Enjoyable, and one of the best drinking EMH at this time.
(93 or plus, but I realized I graded it before few times, hence I will not add a score to avoid biasing the scale) (2135 views) | | | Tasted by David_T on 12/9/2016 & rated 93 points: Gorgeous nose of black currant, blackberry/raspberry, black cherry, and violets/potpourri. The palate matches all of the fruits/florals and adds a bit of herbs/earth. Drinking very well now but no hurry, this is medium-bodied and the medium acid/tannins are integrating nicely; very balanced. A well-made Napa cab that shows everything the grape/region should while restrained to that and nothing more. (2283 views) | | | Tasted by Richard P Howden on 12/7/2016 & rated 93 points: Gorgeous rich cherry and red fruit nose, smooth and silky palate with more red fruit. Excellent. Tasted alongside a 2014; the two share similar aromatic profile, but clearly shows how a few years of age allows for amazing softening and integration of the wine's elements. Very strong. A long life ahead for this wine. (1901 views) | | | Tasted by J o e on 6/2/2016 & rated 93 points: The 2007 EMH Black Cat opens up with a powerful nose of black raspberries, cherries and a hint of violets. Medium-bodied and suave in the mouth, with solid structure, good minerality and acidity. Some serious tannins still linger on the long finish, and my suspicion is that the wine will improve for a number of years. While tasty now, I will wait a few more years before I open my last bottle. Good stuff! 93+. (2306 views) | | | Tasted by dhammer53 on 5/29/2016 & rated 93 points: I drank this at Berserkerfest at Peking Duck House in NYC. This wine has come a long way since my first note in October 2009. My first impression was Oh My! This isn't a heavy California Cabernet. It's an elegant, smooth, feminine wine. Light on its feet. No tannins at all. I shared a glass with my friend Diane. She liked this too! I managed to save a short pour for Sunday/Monday. This was the last of my '07's. (2258 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| EMH 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 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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