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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.1 pts. and median of 90 pts. in 21 notes) - hiding notes with no text | | | Tasted by Badfish on 6/27/2023: Pretty amazing for a modest Sonoma Cab over 20 years old. Stunning bouquet of cassis, crushed stones, creme brulee, violets, currant leaf, forest floor, and a touch of heat. The fruit on the palate is still so vibrant with notes of blackberry, plum, slate, along with sweet firm tannins. I am surprised this is still showing so much structure. Would be interesting to see how this is doing after another 10 years but sadly it is my last bottle. (327 views) | | | Tasted by Badfish on 12/1/2020: Dark opaque purple core turning to garnet at the rim. The nose is explosive and ripe with aromas of creme de cassis, blackberry compote, burnt sugar, slate, and violets. The palate is similarly constructed with rich black and purple fruits, sweet still firms tannins, and new world balance. Surprisingly big and brawny for a wine of this age and station. A bit over the top for my taste but would recommend aging for another five to ten years. (863 views) | | | Tasted by stoneb on 8/31/2014 & rated 90 points: Decanted an hour before serving; consumed over 2 hours. Opaque purple, lightening toward rim. Nose of cabernet fruit and oak. Velvety texture, nearly fully resolved tannins (just enough to keep things interesting), and ripe cabernet flavors. not much in the way of secondary flavors or aromas, but an excellent straight-up CA cabernet. Drink or hold. (2614 views) | | | Tasted by doshi99 on 7/26/2010 & rated 85 points: Heavy cork damage and sediments before even attempting to decant. Once decanter smell of applied wine.....however once I started drinking wine tasted great. Wine is either at it's peak now or just recently passed it. If I left longer it would have completely spoiled. Bright fruit flavors pleasing to the throat. (4112 views) | | | Tasted by Badfish on 7/25/2010 & rated 92 points: Really really nice, plenty of herbs, tobacco, chocolate, and currant on the nose with sweet dark fruit on the palate. The structure is still firm which matches well with the density and acidity. This wine seems to have plenty of life ahead of it and I imagine the complexity and texture will pop with additional age. I would recommend revisiting in five years. (3803 views) | | | Tasted by 1WineEsq on 4/4/2009 & rated 90 points: Just the right amount of tannins with a well structured fruit profile. Good nose. Drinkable now, but I would hold on to it a little longer. This cab will definitely get better with time. (4140 views) | | | Tasted by mliszt on 12/20/2008 & rated 91 points: product has aged well and is very good right now......smooth.. no after taste..well balanced (3727 views) | | | Tasted by solo1968 on 4/1/2008 & rated 90 points: soft, very mellow. tannins are well balanced against well structured fruit. overall a very enjoyable wine. not the biggest cab, but it does not strain in pretending it is. (2762 views) | | | Tasted by spotfin on 7/30/2007 & rated 88 points: Good, simple Cali Cab. (2110 views) | | | Tasted by PJA726 on 4/7/2007 & rated 90 points: Excellent QPR on this Cali cab with lots of fruit and earth and leather on the nose. Full flavor at the midpoint with berries and fruits and lots of structure. A strong cali cab finish that got better 1 hr. after decanting. (2205 views) | | | Tasted by ROrmand on 2/19/2007 & rated 91 points: Concentrated and deep. Will improve for a couple of years. Stronger, tougher and more complex than I expected. Very good buy at $30. (2245 views) | | | Tasted by umazz on 2/18/2007 & rated 90 points: wow. (1959 views) | | | Tasted by Big_Al on 12/26/2006 & rated 87 points: Dark deep red ruby color. Big nose. Thick flavor, but thin on mouthfeel and finish. Very fruit forward, little to no earthy/dirt components which I like to see in my cabs. Don't see much aging potential. Overall not bad, just nothing spectacular. (2191 views) | | | Tasted by BailliSacks on 9/5/2006 & rated 84 points: Cabby McCab, big and juicy as advertised. Little to distinguish it from others of its ilk, but certainly worth the thirty bucks. Ok, I overpaid. (2300 views) | | | Tasted by johnphinney8 on 6/20/2006 & rated 89 points: Some woodsiness, could develop into a fine cabernet. Very drinkable. Nice nose, cherry hints. A good buy at 30. (2445 views) | | | Tasted by Badfish on 1/13/2006: Great color of deep purple ruby. After about an hour in the decanter there are superb aromatics of spicy currant, tobacco and sage. This is full-bodied in the mouth showing dark ripe currant, berries, and pencil shavings; the fruit becoming more sweet and concentrated with time. Deftly balanced between the fruit and tannins at this point. Smooth and flavorful on the lingering finish. I am hopeful this will evolve nicely and it provides staggering value especially if you can find it under $30. (2825 views) | | | Tasted by annsalisbury on 12/28/2005 & rated 88 points: Dark red and opaque. Legs that go on forever. Thick plum and cherry flavors and smooth tannins (when given about 2 hours of air). Better than an everyday wine, but not quite a classic. Perhaps with more bottle time? I plan to pick up a bottle or two and lay them down awhile to see. (2894 views) | | | Tasted by loriannkru on 11/3/2005 & rated 87 points: big, spicy, sharp, almost peppery nose. a distinct nose Jim and I couldn't put our finger on...eucalyptus? Smooth, full bodied. Dry as a bone. Nice finish - you definitely get layers of finish - spice, then mellows to fruit. Pretty nifty. Drank with chocolate - not my favorite pairing, though not bad. Brought out some cherry flavor with dark chocolate. BAD with milk chocolate - made the chocolate taste vegetal! (2811 views) |
| Roth Estate 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 Sonoma CountyMendocino CountyAlexander Valley Alexander Valley Winegrowers Association | Wikipedia
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