Needs to sit open as long as possible. I did 6 hours and it was good. Wine is barely holding on. Definitely past its due date on the back end, but still really enjoyed. Open now if sitting on, like right now, like tonight.........
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Bottle in good condition, bought off of winebid. I've had it cellared for the last 5 years.
Initial open, seems to be a bit of ascetic finish, wondered if it was past prime. It is definitely at the tail end. After being opened for 10 to 15 min, the ascetic faded and we got notes of fruit compote, vanilla, cedar. No tannins worth noting.
Its a good old Cab, and at this point we started pairing with various things. Tallegio cheese, Iberico Chorizo, a Goat Brie, leftover Gyro meat. We went sweet - goat brie with honey, dried apricots, dried cherries. There was an almost basalmic profile to the wine, so we tried a good aged balsamic, then a bit of balsamic on some cheese. Finally we hit semi sweet chocolate chunks, and then the chunks dipped in raspberry sauce.
Ah hour after opening, its starting to loose the fruit and go predominantly of the barrel flavors, cedar, tobacco and vanilla.
However, there was a crazy surprise - we had a Syrah that was left in glass from earlier. After a sip of the Cab, we then had a sip of the Syrah. Wow, the Syrah went completely smoke and BBQ. Really brought out a taste of bacon and smoked meat.
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Grand old Napa cab. Nice fruit in the red spectrum with a smoky meaty aroma. Delicious to drink. Tasted at the chateau as a special treat from our tasting guide. Then drank jcb champ with Jean Charles. Not a bad day for the most forward marketing winery in Napa valley. Recommended.
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Drinking really well considering the age. Red cherry, tobacco, leather, and subtle earth flavors. No oxidation, acidity still holding, dry tannins on the finish.
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Way past it's prime. Some residual tannin left but not much. Still somewhat fruit forward but what I love about old wines is how they develop and take on those secondary characteristics of the terroir. This did not bec it just was not that complex to start. If you start with a one dimensional wine then after a few decades you still have only that. Decent but nothing to write home about.
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This is past it's prime but still worth trying. I used an ah-so (hope I spelled that right) to open the bottle. The corn came out intact with only a few minuscule pieces of cork slipping through. I then used a filter to decant to remove any sediment as well. Initially this was at cellar temp (55) & I really got fig & date on the nose. After this warmed up the secondary characteristics came into play. Some bing cherry, raspberry & fig along with a little leather and loam. Acidity was as expected from a wine this old and the tannins were so soft that I really didn't even notice them. The finish was decent but didn't last over 15-20 seconds. Decent but not great. Drink now don't wait any longer.
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fully mature nose of cherries and plums just beginning to move into older aromas. Medium body, full on flavors of red cherries and berries and just enough tannin and acid to hold everything together. Considering its age - a noteworthy bottle.
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When opening I was very delicate, however the cork still came undone. Initial pour. Nose was cough medicine smelling. the color is slightly browner than the '88, but still hold that deep crimson. Palate was thin, less structured, dry. After decanting, the wine still never got any better. Tannin structure was flat and short on the palate. It tasted like old wine, but not leathery and not spoiled. A little past its time I think. Lets see what the decanting brings us when we have our Pork Tenderloin.
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delicate cork, but cleanly sealed without seepage. barely got it out. decanted, with a small off smell during the pour. aroma in the glass was floral, leathery, sweet earth. taste was quite dry, no sugar or fruit here. austere, with no alcohol. showed the best, above the 87 and 89.
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Somewhat of a disappointment because I've had great bottles of Raymond reserves from the 70's and 80's, but this was just over the hill. Not sure what happened here, it was a great vintage in the valley and the wine was purchased directly from the producer's cellars in 2004, and I bought it after that. Oh well, glad I didn't buy more than one bottle
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10/22/2018 - jrhonda160 Likes this wine: 89 Points
Needs to sit open as long as possible. I did 6 hours and it was good. Wine is barely holding on. Definitely past its due date on the back end, but still really enjoyed. Open now if sitting on, like right now, like tonight.........
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4/22/2017 - Wicked Panda Likes this wine: 89 Points
Opened in preparation of big cab tasting.
Bottle in good condition, bought off of winebid. I've had it cellared for the last 5 years.
Initial open, seems to be a bit of ascetic finish, wondered if it was past prime. It is definitely at the tail end. After being opened for 10 to 15 min, the ascetic faded and we got notes of fruit compote, vanilla, cedar. No tannins worth noting.
Its a good old Cab, and at this point we started pairing with various things. Tallegio cheese, Iberico Chorizo, a Goat Brie, leftover Gyro meat. We went sweet - goat brie with honey, dried apricots, dried cherries. There was an almost basalmic profile to the wine, so we tried a good aged balsamic, then a bit of balsamic on some cheese. Finally we hit semi sweet chocolate chunks, and then the chunks dipped in raspberry sauce.
Ah hour after opening, its starting to loose the fruit and go predominantly of the barrel flavors, cedar, tobacco and vanilla.
However, there was a crazy surprise - we had a Syrah that was left in glass from earlier. After a sip of the Cab, we then had a sip of the Syrah. Wow, the Syrah went completely smoke and BBQ. Really brought out a taste of bacon and smoked meat.
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3/10/2017 - wineloverla wrote:
This was ready to turn so glad i drank it.
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11/18/2016 - eschaefer Likes this wine: 90 Points
Grand old Napa cab. Nice fruit in the red spectrum with a smoky meaty aroma. Delicious to drink. Tasted at the chateau as a special treat from our tasting guide. Then drank jcb champ with Jean Charles. Not a bad day for the most forward marketing winery in Napa valley. Recommended.
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9/13/2015 - ecola Likes this wine: 90 Points
Drinking really well considering the age. Red cherry, tobacco, leather, and subtle earth flavors. No oxidation, acidity still holding, dry tannins on the finish.
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3/20/2014 - stubbie999 wrote: flawed
Whee-yew. One of the most TCA flawed bottles I've had in a long, long time. Too bad, seemed like there was something interesting underneath...
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2/27/2014 - JDV.DDSPHD wrote: 88 Points
Way past it's prime. Some residual tannin left but not much. Still somewhat fruit forward but what I love about old wines is how they develop and take on those secondary characteristics of the terroir. This did not bec it just was not that complex to start. If you start with a one dimensional wine then after a few decades you still have only that. Decent but nothing to write home about.
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12/9/2013 - JDV.DDSPHD wrote: 86 Points
This is past it's prime but still worth trying. I used an ah-so (hope I spelled that right) to open the bottle. The corn came out intact with only a few minuscule pieces of cork slipping through. I then used a filter to decant to remove any sediment as well. Initially this was at cellar temp (55) & I really got fig & date on the nose. After this warmed up the secondary characteristics came into play. Some bing cherry, raspberry & fig along with a little leather and loam. Acidity was as expected from a wine this old and the tannins were so soft that I really didn't even notice them. The finish was decent but didn't last over 15-20 seconds. Decent but not great. Drink now don't wait any longer.
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6/16/2013 - Druidh wrote: 89 Points
fully mature nose of cherries and plums just beginning to move into older aromas. Medium body, full on flavors of red cherries and berries and just enough tannin and acid to hold everything together. Considering its age - a noteworthy bottle.
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3/25/2012 - hecvil wrote: 87 Points
decanted as well, cork broke. tart, cherries, little aroma, less dry than my last bottle. very austere, but over the hill. still enjoyable.
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3/1/2012 - NapaDave wrote: 82 Points
When opening I was very delicate, however the cork still came undone. Initial pour. Nose was cough medicine smelling. the color is slightly browner than the '88, but still hold that deep crimson. Palate was thin, less structured, dry. After decanting, the wine still never got any better. Tannin structure was flat and short on the palate. It tasted like old wine, but not leathery and not spoiled. A little past its time I think. Lets see what the decanting brings us when we have our Pork Tenderloin.
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12/25/2011 - hecvil wrote: 88 Points
delicate cork, but cleanly sealed without seepage. barely got it out. decanted, with a small off smell during the pour. aroma in the glass was floral, leathery, sweet earth. taste was quite dry, no sugar or fruit here. austere, with no alcohol. showed the best, above the 87 and 89.
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4/24/2009 - pmevans wrote: 86 Points
Somewhat of a disappointment because I've had great bottles of Raymond reserves from the 70's and 80's, but this was just over the hill. Not sure what happened here, it was a great vintage in the valley and the wine was purchased directly from the producer's cellars in 2004, and I bought it after that. Oh well, glad I didn't buy more than one bottle
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