- clear, just bright - moderate concentration ruby with red at the rim, fading to garnet - no gas or sediment - moderate tears
- clean - [forgot to note intensity] - some signs of development - earth-driven in nature - fruit - blackcurrant, dried black cherry, dried blackberry - herbaceousness - notable baked bell pepper, suggesting pyrazines from a Bordeaux varietal - earth - there’s some baked earth - [forgot to note florals] - [forgot to note oak] - complexity is moderate plus
- [forgot to note dryness] - medium plus body - medium plus alcohol - 14-14.5% (correct - 14%) - high tannins - elevated acidity - echoing the blackcurrant on the nose, but mostly driven by earthiness and a fair dose of herbaceousness - no signs of brettanomyces - slight presence of new oak - pretty well integrated though. [forgot to quantify oak]
- cabernet or cab-dominant - use of new oak takes me to Bordeaux or California. - Bordeaux blend with some age - Napa Cab with some age - alcohol is elevated which suggests Napa - the intensity of cassis fruit isn’t as much as I’d expect from Napa - so I think this is from Bordeaux - Left bank, cab-dominant with merlot - has some development, and is pretty ripe structurally - 2010, based on the tannic structure
- 2010 Cabernet blend with merlot, Bordeaux, Left Bank, Classified Growth [didn’t specify Medoc, and didn’t specify what level of classified growth]
Actual - 2002 Viader Napa Red Blend - 51% Cab, 49% Cab Franc - Howell Mountain, 14% alcohol.
The wine looks garnet colored. The legs are medium. There is heavy sediment in the bottle. It smells like black pepper and green olive. It tastes like flint, mineral and red currant. The body is medium/full. The wine has coarse texture. The wine finishes long. The wine has medium acidity.
Noticeably tight at first, but after being open for two hours, became more integrated and balanced. Full bodied, with lots of black fruit notes along with more meaty qualities. The cab franc adds lots of structure at first, but it blends in exceptionally well given enough time open. I was a bit surprised by this bottle, expecting to be at peak and perhaps even on the downside. Instead, it was drinking quite well (given two hours), seemed much longer than it actually is and really delivered on the fruit and structure.
Was expecting something a little less decayed. Not using the word decayed in a bad way, it was just more over the hill than I'd have thought for such a structured wine. The cork was a shambles, and it was a tad musty. Otherwise it was a lovely expression of mountain fruit at a ripe old age. Dark fruit, cedar, and what can maybe be described as tomato vine or dry spice, or forest floor. If you have it, please, drink it!!! Now. That' an order.
2002 is a BIG vintage in Cali and this wine is a good example of that. Inky purple color. Rich nose of cassis, meat (sautéed chicken livers), leather, some wood spices and a hint of chocolate. The nose is much more Cab Sauv than Cab Franc even though the proportions are close to being equal (of course the Dare Cab Franc is nothing like a Bordeaux Cab Franc). Black raspberries wrapped in melted valrhona chocolate on the palate. The finish shows a little orange rind. A bold, ripe masculine wine.
Impressed especially for the $25/btl I paid for it. Their is no denying the influence of Cabernet Franc but this was a good thing for me, providing something different. Still lots of life but drinking very well right now with a 30 min decant. - 2016
Poured with short decant. Nice aroma, good fruit. The percentage of Cab Franc made this an interesting diversion from the other blends tasted at same time. Seemed a little lighter on the palate. This is probably at its optimum drinking period.
Deep red, nearly opaque, showing dark garnet to the rim. Heavy sediment. Very full bodied. On open, strong black fruit aromas, with oak and chocolate. Eleven years old on opening and it still needs 2+ hours of decanting, at which point you'll be rewarded with intense black fruit along with more subtle elements of fresh herbaceous and a whiff of licorice and red cherry note on your back palate and wafting into your nose on the finish. Tannins are still a bit grippy, but integrated nicely adding to a lengthy finish. The blend is 51% Cab Sav, 49% Cab Franc, which is a higher percentage of Cab Franc than you might be used to. But Delia Viader grows some of the best Cab Franc in the valley and wields it like a master. That said, I wonder what this would have been like with more Cab Sav, maybe a 60/40 or 65/35. But she had her reasons for the heavier blend that year and it's still a very satisfying expression.
This wine was throwing a lot of sediment. Deep ruby garnet, voluptuous mouthfeel, very integrated tannins. Front, mid, and back palate was fully coated. I agree with the other reviewers - decant for 2+ hours.
I felt that the closeness of blend between the Cab Sauv and Cab Franc slightly muddled the overall wine. Perhaps this is only showing that way now, and when younger the wine was more balanced, when it would have been fruitier.
Took to gary danko and was great with all courses, deep inky purple, dark fruit, tobacco, full bodied. we asked for decanting while we started with cocktails and i think we didn't get to the wine soon enough, it was still awesome but was losing its edge by end of meal. better to drink as opened and drinking well now.
Rich and decadent with nicely age softened tannins. The 2002's from Napa are all drinking wonderfully now and this is no exception. Blackberries with mocha and black licorice and now showing hints of the loamy, earthy Howell Mountain terroir, with a long and complex finish. Plenty of stuffing to hold several years longer but it's dynamite now.
Decanted and poured, aromatic nose, problably due to the high percentage of cab franc (49%). Quite rich and ripe flavors of plum, red cherry, oak and a nice touch of earth on the palate.. Not overly complex, however smooth and elegant. Drink over the next couple or three years. Obviously weak QPR!
More balanced and elegant than the '04, a little more "old world'ish" w/ some earthiness on the palate. Cassis, oak, plum, black berry, and a hint of tobacco are seamless but not amazingly deep or long. Just really nice!
Brought to dinner at Ella...opened and poured. Beautiful dark color, with slight earth/must on the nose. Wine evolved nicely throughout the dinner. Rich black fruits with velvety mouthfeel and moderately long finish.
This is obviously influenced by its high Cab Franc component. Had I tasted this blindly, I would have guessed 100% Cab Franc. Minty, floral and fruity, the nose matches the palate perfectly. Medium bodied, without too much concentration, lacking tannin and in a perfect drinking window. A good surprise since Viader has always come across as thin and diluted to me.
My first Viader. Decanted for an hour, poured back into the bottle, and brought it to a friend's house. Somewhat vegital nose like a Bordeaux. But tastes New World. Big, lush, mouthfilling cherry with spicy (mostly ppeppery) taste. Vey well balanced. Continued with a velvety, lush red fruit/cherry finish for a while. Simply stated, the wine was excellent.
A very enjoyable wine, straddling old world and new. Loads of chocolate and cherry on the palate, but the wine is not flabby nor extracted. All the fun of a California wine, but not dumbed down. Recommended. B-
Impressive, bold, rich wine. Deep purple color. Even tastes like a Bordeaux - loads of smoke and earth. Long lasting finish. Since seeing Viader's amazing reviews in the late 90's, I had always desired a taste. This was my first Viader, and while I liked it a lot, I was not completely blown away. Frankly, you could probably get better value elsewhere, but it is still a very good wine.
Worried this would be young, I was pleasantly surprised. The wine was not sharp at all and had a good structure and soft tannins. I noted the usual dark fruits, buttered toast, and a touch of herb that came in layers with a drop of cocoa on the finish. I gave this one 91 pts…My girlfriend loved it and rated it much higher at 95 pts. My rating: 91 pts (Also posted on foodandwineblog.com)
Worried this would be young, I was pleasantly surprised. The wine was not sharp at all and had a good structure and soft tannins. I noted the usual dark fruits, buttered toast, and a touch of herb that came in layers with a drop of cocoa on the finish. I gave this one 91 pts
Medium ruby color. The nose was initially dominated by an animal fat aroma. With time, it developed a floral, fruity nose. The wine is medium bodied, clearly on the elegant campus, with very soft tannins and an easy drinking quality. It received 3 votes as red WOTN.
Served at a tasting and suffered by pouring order. This is a nice well-rounded cab blend with a pretty color of light garnet. The tannins are well-integrated and the wine is drinking quite nicely now although should last another 3-5 years.
Very nice wine... had from a split. Took about 30 minutes for the flavor to open up. Nice soft nose of cassis and a hint of floral. Medium to full body... flavors of dark berry, espresso and vanilla were integrated quite nicely. I would wait maybe 2-4 years for a 750mL, but a split could be enjoyed now (I will decant next time for about 45 minutes for better results). Could save a split for 2 years as well. I always enjoy these wines... they are just becoming a bit pricey for what they are (like everything else in the wine world).
Rich and elegant aromas of new leather, earth, currant and tar. Big, integrated tannins surround the black cherry, currant, earth and herb flavors. Unbelievable balance with tons of depth and complexity. Long, luxorious finish.
Tasted unblinded at the Vintage Wines, Ltd. wine bar. Bright disc. Opaque purple/ruby robe with violet rim. Clean nose, showing moderately intense aromas of black currants, ripe plums, vanilla and dry earth. Full-bodied on the palate, with low acidity and big sweet tannins. The flavors are fruit-forward and mirror the nose. Medium, smooth finish. This wine may ultimately merit a higher score as it develops some complexity with age.