External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
1995
1994
1993
1992
1991
1990
1989
1988
1987
1986
1985
1984
1983
1982
1981
1980
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.2 pts. and median of 91 pts. in 15 notes) - hiding notes with no text | | | Tasted by jlgnml on 1/25/2024 & rated 95 points: 40 yr old wine for a friends 40th. Awesome color, seriously…great palate, timeless, delicious after 2 hours. WOW. (182 views) | | | Tasted by johnnylaw1222 on 12/24/2022 & rated 93 points: Drinking quite well. Fruit is still surprisingly lively and complimented nicely by the tertiary notes showing through. Acidity is still present, and the tannins are well integrated. (375 views) | | | Tasted by MJM4032 on 9/29/2018 & rated 93 points: This wine has been stored in 55 degrees since purchased - deep red with slightly matured edges - still (1128 views) | | | Tasted by MC2 Wines on 12/22/2016: DIY Holiday BYO Dinner (Amali in NYC): First sip is very open and fruity but it dies quickly on the palette. Think prob a bit over the hill. (2145 views) | | | Tasted by ehodin on 7/25/2015 & rated 76 points: Gone (2148 views) | | | Tasted by Burgundy Al on 10/24/2013: Magnum (Mostly) White Dinner (GT Fish & Oyster - Chicago IL): Magnum. Nothing interesting remaining here. (3489 views) | | | Tasted by dgaiser on 3/23/2011 & rated 91 points: (from memory) Definitely no fears of having to pop this one now. Took some time to develop. Rich, ripe and mature. No questions about whether this is old-school Cali or Bordeaux. Very well made. (4132 views) | | | Tasted by zscheiner on 11/25/2010 & rated 89 points: From magnum. Opened and slow-ox'ed for ~4 hours prior to Thanksgiving dinner, decanted immediately before. Mature nose of baked cherries and plums. Light-to-medium body, cassis, more baked fruits, barely adequate acidity, silky texture in the midpalate but some drying tannins showed up through the finish. Nice. (3091 views) | | | Tasted by rjonwine@gmail.com on 2/4/2010 & rated 90 points: 1984 Cabernets Blindtasted Pt. IV (and last) (Tom's House, Palo Alto, CA): Group's #2 (my #5) – 59 pts; 3, 2, 3, 1 - medium red violet color; rich, berry, currant, cassis, raspberry nose; mature, raspberry, berry, currant palate that's beginning to dry out; medium finish 90+ pts. (2230 views) | | | Tasted by yhn on 2/4/2010 & rated 93 points: Nose - cassis liqueur, smooth, shy, hint of white pepper.
Smooth intense mature plum, with tobacco, redwood, zest, cedar, black currant. (2638 views) | | | Tasted by buckeye76 on 6/28/2003 & rated 92 points: BLACKBERRIES AND CURRANTS IN THE NOSE AND FLAVOR WITH LEATHER AND TOBACCO. ORANGE ON THE EDGE. MEDIUM TO LONG FINISH. (239 views) | | | Tasted by bestdamncab on 11/26/1991 & rated 86 points: 8 Cabernet sauvignons tasted blind-seventh place. Cabernet nose with hints of briar, rich, big, intense fruit, medium finish. (991 views) | | | Tasted by bestdamncab on 10/26/1990 & rated 94 points: Tasting 7 Dunns, 2 Spottswoode, and a Girard Carbernet Sauvignons. (Walnut Creek, Ca.): Tasting of 10 Cabernet Sauvignons. Was the hit of the evening and brought back memories of tasting this wine with Steve Girard. Buttery and peppery on the nose suggests it would go good with a steak and a baked potato, big, rich, briary, cabernet fruit, long, pleasant but not weedy finish. My #5 and Group #1. (619 views) | | | Tasted by bestdamncab on 2/8/1989 & rated 90 points: Client Luncheon Tasting.
slightly closed nose, fruity, open, tannic, fabulous taste.
My #2 tied of 4. (407 views) |
| Girard 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 Napa Valley Napa Valley Wineries and Wine (Napa Valley Vintners)Napa ValleySt. Helena |
|
