Very nice Napa Cab. Full body, hits all the marks. As always, overpriced for the quality. Comparable to a well made Bordeaux blend from the Haut Medoc, but at 3x to 4x the price of the Bordeaux. Good wine, poor QPR. Gift from family... I truly do appreciate the thought, but...
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One-hour decant through a screened and aerating funnel. Fairly dark from bowl to rim. No sediment as of now. Classic Cabernet Sauvignon nose: black currant, vanilla, and peppercorn. Same in the mouth. Very strong; quite deep. A touch of herbs at the end of a long finish. Ready to go but will last a while.
Since my note of 12-19-2019, the cherries had morphed into black currant but otherwise the profile not all that different, though a touch smoother.
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Two years ago, I reviewed this same wine, I was fortunate to have another bottle and decided that it would be the wine I would bring to the birthday party for my God Parents (in Greek Orthodoxy they’re called koumbaros or nonós which is Godfather and koumbara or noná for Godmother). Fascinating that their birthdays fell on the same date, but not the same year. Then I tell people that another remarkable fact is that their anniversaries fall on the same date as well. I’ll let that one sink in a moment.
The wine was a great choice, the
Rombauer Napa Valley Cabernet Sauvignon 2016
Family-owned and operated since 1980, the winery is a well-known commodity in the wine world. This wine is a blend of 87% Cabernet Sauvignon, 8% Petit Verdot, and 5% Cabernet Franc, coming from select vineyards in Napa. The wine was lush and vibrant with those traditional cassis notes along with black fruit and just a hint of earthiness and ending with peppery spice notes. The winery also works hard to ensure its operations are as environmentally friendly as possible.
Their daughter hosted this extravaganza and presented the main treat of beef tenderloin. Perfect with the wine. An assortment of side dishes were also prepared with yours truly lending a hand. I volunteered; even though I still remember from my time in the Navy the motto: “Never Volunteer!” There’s something about food and wine that draws me in and I just can’t help myself; sounds a little obsessive…
Two years in and the wine is still going strong, a testament (not referring to the old or new one here) of a wine and winery’s commitment to producing quality wines; give them a try.
Cheers
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I wanted to try this when I found it in the cellar section of one of the PA state stores. It was “on sale” for $52 which is a considerable markdown from what they apparently were selling it for before but still overpriced but it is the state store so might be able to be found for less. I actually like their chard though it also tends to be a bit pricey and has a funny nickname in south jersey (that is not very PC so I won’t say it but here’s the initial-“C” juice) This is a good cab. Coravin pour to see if I wanted to drink it and consumed slowly so allowed to air and it changed minimally over a few hours as I sipped. Good enough That I did refill a bit. Very dark in the glass. Aroma mainly a nice mix of dark fruit and flavor the same. Fruit forward and a bit too much so but not jammy. Not very tannic so can definitely drink now. Not much else going on though. Would be a crowd pleaser for many cab fans but even at this price, there are many cab-based wines from napa and of course other places (like France and Italy) that are way better for my taste. I doubt this has much capacity to improve but maybe. I won’t buy more but it was pleasant. Will open and drink the rest of the bottle with a grilled steak or something soon. Seeing average price of $66 and low of $60 on wine searcher-no, that’s crazy. 88-89+?
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Rombauer gets knocked on their Chard a lot but I find their cab to be not bad in taste, price is another story.
blue florals, plum, black currant, vanilla, peppercorn, toasted oak, underbrush and raspberry.
Fairly intensive mouthfeel although it comes in a little hot, slight herb finish.
Not a bad wine given an hour or two of decant. Better values out there for sure though, just feel like they don't necessarily deserve the hate that gets associated to this brand because of the Chard
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Agree with the previous review, very average. Was actually better as a P&P, the flavor was better and more pronounced right out of the bottle than after an hour in the decanter. Would recommend as a P&P and just let it breathe in the glass.
Definitely think the price is way too high here. You can get St. Supery, Black Stallion, or Freemark Abbey for $30-$35 cheaper and they are all right in line with this wine. Not a bad wine just very overpriced.
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Wine served by the glass at a restaurant so unsure how long opened or how it was maintained. Wine was clear; deep garnet from bowl to rim. No bricking. Nose was fruit forward: ripe black cherries, milk chocolate and a touch of vanilla. The wine's taste delivered what the nose promised: blackberries and cherry fruit, cocoa with beautiful balance and a long long finish. Great wine. I suspect it will get better with a few more years of age and last for a decade. This wine showed so well I am buying a case for the cellar.
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Winebar [4 Whites, 8 Reds, & 2 *shared* bottles] from 11/15/19 (Vintage Wines Ltd., San Diego, CA): "87% C.S., 8% P.V., & 5% C.F. from vyds in the Stags Leap District, Atlas Peak, Mt. Veeder, St. Helena, Calistoga, & Rutherford AVAs, harvested 9/19–10/10/16 @ 26.7° ave Brix; The grapes were carefully destemmed & optically sorted to ensure only perfect fruit made it into the wine. A cold soak extracted color & flavor, before a combination of tank and barrel fermentation was used to provide a richer, more textured palate. The wine was gently basket-pressed before being racked to FR oak barrels for malolactic fermentation & aging for 16 mos in FR oak (80% new)." 10,000 cases made & released July 2018.
N: RIPE, almost jammy berries, with hints of pyrazines? Intensity lurking?
P: Med, poss MF, body; RNDISH entry with NICE, ALMOST swtish frt met by a BIT of astringent pucker which QUITE works itself out by the LONG, BALANCED finish with a tangy/swtness to the FEW, relatively unoffensive, dusty tannins. Nicely done for now & through '22. 14.5% ABV; My EXC-, & I'd @ least LISTEN to a plea for more based upon drinkability & QPR for this AVA (*assuming* one is able to purchase this @ the lower end of its WIDE spectrum). 91 pts Suckling, 90 ea WS, WA, & Dunnuck, and the ff'ing '19 Contest results: Double Gold @ Hilton Head Wine & Food Int'l, & Silver @ Rodeo Uncorked!, both @ $65. [Be wary if buying this, as wine-searcher's LARGE # of postings are HIGHLY skewed, ranging from $42-$65!]
Note: 1st tasted on 9/7/19
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Rombauer Five Course Dinner (Flemings, Walnut Creek, Ca.): Flemings Rombauer Dinner, exciting nose of black berry, boysenberry, and black cherry, same on the palate, big body, mouth filling fruit, needs 4 years to peak drinking, and a long finish. Paired with Filet Mignon.
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On the nose- Dark fruits, cassis, blackberries, plums, dark blueberries, boysenberry, sweet tobacco, dark chocolate, cigar box spice, sweet vanilla, baking spices
On the plate- Dark fruits and cassis, blacberries and plums, dark blueberries and boysenberry, sweet tobacco and dark chocolate, cigar box spice and sweet vanilla, as well as baking spices, the finish is really lush and smooth with great mouthfeel, this wine is drinking well now but could age shorterm but why wait
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Ox blood in color. Nose of dark cherries, purple fruit, and tobacco. Taste of dark cherry, blueberries, Leather, and hint of earth. Good balance and medium tenants. I would wait to drink for 3 to 5 years with a 5 to 7 your window.
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Winebar [1 Rosé, 3 Whts, & 8 Reds] from 09/6/19 + 2 Shared, Milton Freewater (Aka: The Rocks) AVA Reds (Vintage Wines Ltd., San Diego, CA): "87% C.S., 8% P.V., & 5% C.F. from vyds in the Stags Leap District, Atlas Peak, Mt. Veeder, St. Helena, Calistoga, & Rutherford AVAs, harvested 9/19–10/10/16 @ 26.7° ave Brix; The grapes were carefully destemmed & optically sorted to ensure only perfect fruit made it into the wine. A cold soak extracted color & flavor, before a combination of tank and barrel fermentation was used to provide a richer, more textured palate. The wine was gently basket-pressed before being racked to FR oak barrels for malolactic fermentation & aging for 16 mos in FR oak (80% new)." 10,000 cases made & released July 2018.
N: Slightly closed; RIPE berries with notes of earthiness
P: Med, poss MF, body; RNDISH entry with NICE, ALMOST swtish frt met by an acidity which keeps things in check into & through the LONG, balanced finish with an attractive tangy/swtness to the FEW, firming, dusty tannins. For now & through '22, + MIGHT improve a bit for 3-6 mos. 14.5% ABV; My VG+/EXC- in its IMMEDIATELY approachable style. 91 pts Suckling, 90 ea WS, WA, & Dunnuck, and the ff'ing '19 Contest results: Double Gold @ Hilton Head Wine & Food Int'l, & Silver @ Rodeo Uncorked!, both @ $65. [Be wary if buying this, as wine-searcher's LARGE # of postings are HIGHLY skewed, ranging from $42-$70!]
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This week’s “Wine of the Week” stirred many thoughts about wine reviews and reviewers. That’s sort of a problem as “I be one of them.”
The cause for my trepidation happened when I started looking at reviews on this week’s wine:
Fortunately, most of my research was done AFTER I started drinking the wine. I won’t tally on the reviews except to say that I do understand that wines can have things like bottle variations not to mention a reviewer’s personal taste. It did get me thinking that since reviewers usually know some specifics about a wine (region, grape, vintage, etc.) that another issue may be that one or more factors may enter into “expectations.” The 2016 Vintage in Napa Valley is a good example.
I have high hopes for wines from that region and that vintage; favorable weather being high on the list. So when I sit down with a wine from that vintage do I also set up certain “expectations” for that wine? Am I not expecting to be amazed, swept off my feet and ready to plunk down whatever I need to obtain that wine? So when I see scores that might not reflect certain greatness, I wonder why.
Such is the case for this wonderful Cabernet from Rombauer. From the moment I popped the cork, the wine assailed me with aromas that I could have picked up from what seemed like across the room, rich dark berry fruit that lingered. A few moments and a few swirls to allow the wine to open, and I take my first sip. Again, that darker berry and rich fruit that combined with certain rustic qualities; but not so much as to mask the fruit. Softer tannins create a mellow finish to this medium to heavy-bodied wine. The 16 months of French Oak aging in 80% new oak contributing to that weight. While I do sometimes like wine with slightly more tannin, this effort is worthy of a generous score, easily 92 or 93 in my book.
Coming up on its 40th Anniversary, and still family run, Rombauer has established itself as a mainstay for quality and consistency, lending itself to appear on practically every wine list out there. Even though Cabernet was the first wine they produced, they are known equally as well for their Zins (see my review of their Zin here) and even more so their Chardonnay.
So this is my review of this wonderful wine.
That’s my story, and I’m sticking to it!
Cheers
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Bright purple color. Aromas of juicy, warm black cherries and cassis, laced with lavender, clove, coffee, earth, touched with cedar and vanilla. Full-bodied with a velvety, slightly chewy mouthfeel, but clean, refreshing acidity keeps it lively. Cassis, black cherries and plums are mixed with a good amount of espresso, mint, lavender, bay leaf scorched earth – really nice mix of flavors. An underlying rocky/mineral element underneath, rich but lively. Drinking well now but could age. Includes 8% Petit Verdot and 5% Cabernet Franc, aged 16 months in 80% new French oak.
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7/16/2023 - fresso Likes this wine: 91 Points
Very nice Napa Cab. Full body, hits all the marks. As always, overpriced for the quality. Comparable to a well made Bordeaux blend from the Haut Medoc, but at 3x to 4x the price of the Bordeaux. Good wine, poor QPR. Gift from family... I truly do appreciate the thought, but...
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2/20/2023 - ShadowIII wrote: 88 Points
red fruits, unidimensional, no structure/backbone, simple, fruity quaffer
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12/5/2022 - chapleff Likes this wine: 91 Points
Better
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10/31/2022 - OenophilistMN Likes this wine: 90 Points
One-hour decant through a screened and aerating funnel. Fairly dark from bowl to rim. No sediment as of now. Classic Cabernet Sauvignon nose: black currant, vanilla, and peppercorn. Same in the mouth. Very strong; quite deep. A touch of herbs at the end of a long finish. Ready to go but will last a while.
Since my note of 12-19-2019, the cherries had morphed into black currant but otherwise the profile not all that different, though a touch smoother.
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10/20/2022 - JHalvorson Likes this wine: 90 Points
Not a bad wine by any stretch of the imagination BUT not very compelling either
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5/11/2022 - JSolo Likes this wine: 92 Points
Ready tto drink now.
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4/13/2022 - jermsd Likes this wine: 90 Points
A heavy cab, but still tasty. And heavy. Not a first bottle (or second ;).
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10/30/2021 - chapleff Likes this wine:
Better
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10/8/2021 - Hi.its.Don.4.Wine Likes this wine: 92 Points
A Testament To Quality
Two years ago, I reviewed this same wine, I was fortunate to have another bottle and decided that it would be the wine I would bring to the birthday party for my God Parents (in Greek Orthodoxy they’re called koumbaros or nonós which is Godfather and koumbara or noná for Godmother). Fascinating that their birthdays fell on the same date, but not the same year. Then I tell people that another remarkable fact is that their anniversaries fall on the same date as well. I’ll let that one sink in a moment.
The wine was a great choice, the
Rombauer Napa Valley Cabernet Sauvignon 2016
Family-owned and operated since 1980, the winery is a well-known commodity in the wine world. This wine is a blend of 87% Cabernet Sauvignon, 8% Petit Verdot, and 5% Cabernet Franc, coming from select vineyards in Napa. The wine was lush and vibrant with those traditional cassis notes along with black fruit and just a hint of earthiness and ending with peppery spice notes. The winery also works hard to ensure its operations are as environmentally friendly as possible.
Their daughter hosted this extravaganza and presented the main treat of beef tenderloin. Perfect with the wine. An assortment of side dishes were also prepared with yours truly lending a hand. I volunteered; even though I still remember from my time in the Navy the motto: “Never Volunteer!” There’s something about food and wine that draws me in and I just can’t help myself; sounds a little obsessive…
Two years in and the wine is still going strong, a testament (not referring to the old or new one here) of a wine and winery’s commitment to producing quality wines; give them a try.
Cheers
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6/24/2021 - Triforwine Likes this wine: 89 Points
I wanted to try this when I found it in the cellar section of one of the PA state stores. It was “on sale” for $52 which is a considerable markdown from what they apparently were selling it for before but still overpriced but it is the state store so might be able to be found for less. I actually like their chard though it also tends to be a bit pricey and has a funny nickname in south jersey (that is not very PC so I won’t say it but here’s the initial-“C” juice) This is a good cab. Coravin pour to see if I wanted to drink it and consumed slowly so allowed to air and it changed minimally over a few hours as I sipped. Good enough That I did refill a bit. Very dark in the glass. Aroma mainly a nice mix of dark fruit and flavor the same. Fruit forward and a bit too much so but not jammy. Not very tannic so can definitely drink now. Not much else going on though. Would be a crowd pleaser for many cab fans but even at this price, there are many cab-based wines from napa and of course other places (like France and Italy) that are way better for my taste. I doubt this has much capacity to improve but maybe. I won’t buy more but it was pleasant. Will open and drink the rest of the bottle with a grilled steak or something soon. Seeing average price of $66 and low of $60 on wine searcher-no, that’s crazy. 88-89+?
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1/27/2021 - pkouchu wrote: 90 Points
Rombauer gets knocked on their Chard a lot but I find their cab to be not bad in taste, price is another story.
blue florals, plum, black currant, vanilla, peppercorn, toasted oak, underbrush and raspberry.
Fairly intensive mouthfeel although it comes in a little hot, slight herb finish.
Not a bad wine given an hour or two of decant. Better values out there for sure though, just feel like they don't necessarily deserve the hate that gets associated to this brand because of the Chard
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6/15/2020 - EMess wrote: 78 Points
Smooth, fruit forward. Let it sit another couple of years
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6/8/2020 - msf6msf6 wrote: 89 Points
Agree with the previous review, very average. Was actually better as a P&P, the flavor was better and more pronounced right out of the bottle than after an hour in the decanter. Would recommend as a P&P and just let it breathe in the glass.
Definitely think the price is way too high here. You can get St. Supery, Black Stallion, or Freemark Abbey for $30-$35 cheaper and they are all right in line with this wine. Not a bad wine just very overpriced.
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1/17/2020 - B&PBaker Likes this wine: 86 Points
Average in all respects. Nothing bad. Nothing memorable.
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12/18/2019 - OenophilistMN Likes this wine: 89 Points
Wine served by the glass at a restaurant so unsure how long opened or how it was maintained. Wine was clear; deep garnet from bowl to rim. No bricking. Nose was fruit forward: ripe black cherries, milk chocolate and a touch of vanilla. The wine's taste delivered what the nose promised: blackberries and cherry fruit, cocoa with beautiful balance and a long long finish. Great wine. I suspect it will get better with a few more years of age and last for a decade. This wine showed so well I am buying a case for the cellar.
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11/16/2019 - srh Likes this wine:
Winebar [4 Whites, 8 Reds, & 2 *shared* bottles] from 11/15/19 (Vintage Wines Ltd., San Diego, CA): "87% C.S., 8% P.V., & 5% C.F. from vyds in the Stags Leap District, Atlas Peak, Mt. Veeder, St. Helena, Calistoga, & Rutherford AVAs, harvested 9/19–10/10/16 @ 26.7° ave Brix; The grapes were carefully destemmed & optically sorted to ensure only perfect fruit made it into the wine. A cold soak extracted color & flavor, before a combination of tank and barrel fermentation was used to provide a richer, more textured palate. The wine was gently basket-pressed before being racked to FR oak barrels for malolactic fermentation & aging for 16 mos in FR oak (80% new)." 10,000 cases made & released July 2018.
N: RIPE, almost jammy berries, with hints of pyrazines? Intensity lurking?
P: Med, poss MF, body; RNDISH entry with NICE, ALMOST swtish frt met by a BIT of astringent pucker which QUITE works itself out by the LONG, BALANCED finish with a tangy/swtness to the FEW, relatively unoffensive, dusty tannins. Nicely done for now & through '22. 14.5% ABV; My EXC-, & I'd @ least LISTEN to a plea for more based upon drinkability & QPR for this AVA (*assuming* one is able to purchase this @ the lower end of its WIDE spectrum). 91 pts Suckling, 90 ea WS, WA, & Dunnuck, and the ff'ing '19 Contest results: Double Gold @ Hilton Head Wine & Food Int'l, & Silver @ Rodeo Uncorked!, both @ $65. [Be wary if buying this, as wine-searcher's LARGE # of postings are HIGHLY skewed, ranging from $42-$65!]
Note: 1st tasted on 9/7/19
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11/15/2019 - Jwmumm Likes this wine: 93 Points
Wow. Amazing black cherry, plum and blackberry flavors with a long finish. Really enjoyed this. Will buy again and again.
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10/18/2019 - bestdamncab Likes this wine: 92 Points
Rombauer Five Course Dinner (Flemings, Walnut Creek, Ca.): Flemings Rombauer Dinner, exciting nose of black berry, boysenberry, and black cherry, same on the palate, big body, mouth filling fruit, needs 4 years to peak drinking, and a long finish. Paired with Filet Mignon.
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10/12/2019 - WineGeek1989 Likes this wine: 91 Points
On the nose- Dark fruits, cassis, blackberries, plums, dark blueberries, boysenberry, sweet tobacco, dark chocolate, cigar box spice, sweet vanilla, baking spices
On the plate- Dark fruits and cassis, blacberries and plums, dark blueberries and boysenberry, sweet tobacco and dark chocolate, cigar box spice and sweet vanilla, as well as baking spices, the finish is really lush and smooth with great mouthfeel, this wine is drinking well now but could age shorterm but why wait
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9/27/2019 - efeldhake@yahoo.com Likes this wine: 91 Points
Ox blood in color. Nose of dark cherries, purple fruit, and tobacco. Taste of dark cherry, blueberries, Leather, and hint of earth. Good balance and medium tenants. I would wait to drink for 3 to 5 years with a 5 to 7 your window.
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9/7/2019 - srh Likes this wine:
Winebar [1 Rosé, 3 Whts, & 8 Reds] from 09/6/19 + 2 Shared, Milton Freewater (Aka: The Rocks) AVA Reds (Vintage Wines Ltd., San Diego, CA): "87% C.S., 8% P.V., & 5% C.F. from vyds in the Stags Leap District, Atlas Peak, Mt. Veeder, St. Helena, Calistoga, & Rutherford AVAs, harvested 9/19–10/10/16 @ 26.7° ave Brix; The grapes were carefully destemmed & optically sorted to ensure only perfect fruit made it into the wine. A cold soak extracted color & flavor, before a combination of tank and barrel fermentation was used to provide a richer, more textured palate. The wine was gently basket-pressed before being racked to FR oak barrels for malolactic fermentation & aging for 16 mos in FR oak (80% new)." 10,000 cases made & released July 2018.
N: Slightly closed; RIPE berries with notes of earthiness
P: Med, poss MF, body; RNDISH entry with NICE, ALMOST swtish frt met by an acidity which keeps things in check into & through the LONG, balanced finish with an attractive tangy/swtness to the FEW, firming, dusty tannins. For now & through '22, + MIGHT improve a bit for 3-6 mos. 14.5% ABV; My VG+/EXC- in its IMMEDIATELY approachable style. 91 pts Suckling, 90 ea WS, WA, & Dunnuck, and the ff'ing '19 Contest results: Double Gold @ Hilton Head Wine & Food Int'l, & Silver @ Rodeo Uncorked!, both @ $65. [Be wary if buying this, as wine-searcher's LARGE # of postings are HIGHLY skewed, ranging from $42-$70!]
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7/6/2019 - Hi.its.Don.4.Wine Likes this wine: 91 Points
This week’s “Wine of the Week” stirred many thoughts about wine reviews and reviewers. That’s sort of a problem as “I be one of them.”
The cause for my trepidation happened when I started looking at reviews on this week’s wine:
Fortunately, most of my research was done AFTER I started drinking the wine. I won’t tally on the reviews except to say that I do understand that wines can have things like bottle variations not to mention a reviewer’s personal taste. It did get me thinking that since reviewers usually know some specifics about a wine (region, grape, vintage, etc.) that another issue may be that one or more factors may enter into “expectations.” The 2016 Vintage in Napa Valley is a good example.
I have high hopes for wines from that region and that vintage; favorable weather being high on the list. So when I sit down with a wine from that vintage do I also set up certain “expectations” for that wine? Am I not expecting to be amazed, swept off my feet and ready to plunk down whatever I need to obtain that wine? So when I see scores that might not reflect certain greatness, I wonder why.
Such is the case for this wonderful Cabernet from Rombauer. From the moment I popped the cork, the wine assailed me with aromas that I could have picked up from what seemed like across the room, rich dark berry fruit that lingered. A few moments and a few swirls to allow the wine to open, and I take my first sip. Again, that darker berry and rich fruit that combined with certain rustic qualities; but not so much as to mask the fruit. Softer tannins create a mellow finish to this medium to heavy-bodied wine. The 16 months of French Oak aging in 80% new oak contributing to that weight. While I do sometimes like wine with slightly more tannin, this effort is worthy of a generous score, easily 92 or 93 in my book.
Coming up on its 40th Anniversary, and still family run, Rombauer has established itself as a mainstay for quality and consistency, lending itself to appear on practically every wine list out there. Even though Cabernet was the first wine they produced, they are known equally as well for their Zins (see my review of their Zin here) and even more so their Chardonnay.
So this is my review of this wonderful wine.
That’s my story, and I’m sticking to it!
Cheers
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4/20/2019 - isaacjamesbaker wrote: 90 Points
Bright purple color. Aromas of juicy, warm black cherries and cassis, laced with lavender, clove, coffee, earth, touched with cedar and vanilla. Full-bodied with a velvety, slightly chewy mouthfeel, but clean, refreshing acidity keeps it lively. Cassis, black cherries and plums are mixed with a good amount of espresso, mint, lavender, bay leaf scorched earth – really nice mix of flavors. An underlying rocky/mineral element underneath, rich but lively. Drinking well now but could age. Includes 8% Petit Verdot and 5% Cabernet Franc, aged 16 months in 80% new French oak.
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