Ruby in color with visible sediment and bricking. Cork disintegrated during extraction. Nose of raspberry, cranberry, dark fruits, baking spices, dried herbs, forest floor, graphite, and stewed meats. The palate is rich with flavors of strawberry, currant, Bing cherry, raspberry, white pepper, earthy forest floor, dried herbs, astringency, tobacco, fig, and violet. Medium-full bodied with pretty long finish. Tannins are well integrated but some heat is present.
Blend of 63% Cabernet Sauvignon and 37% Cabernet Franc. Has held up really well. Bottle and cork were both in perfect condition. Texturally a little thin due to the vintage. Herbal nose of sage, forest floor, and wood is backed by a sweet palate of stewed black cherry, menthol, and bitter raspberry. Not going to improve with addition age but has 5-10 years left.
Decanted and consumed over 2 hours. Some bricking. Surprised how much life this had left. Well integrated tannins. Fruit continued to emerge over 2 hours. Secondary notes - cedar, cigar box. Plenty of acidity left. Late in its life, but still drinking quite well.
Lush and dark looking. Aromatics are subtle, but complex and engaging. Plum jam, black cherry, fig, and a note of chartreuse flavors satisfy. Disjointed acidity, tannins, and mouthfeel, but not tragically. Slightly ferrous nose.
Opened for a memorable evening at the Hartstone. Impeccably stored since we purchased this directly from Delia on Howell Mountain, the cork was clean and long and the bottle was ready to roll. Mature secondaries on the nose included dusty leather, cedar, licorice, black cherry, antiques, old wood. Definitely the franc coming through. Velvety texture and fully resolved tannins, this was smooth and elegant. Traces of fine sediment. Delicious.
Anyone still holding any of this, fear not, it still tastes great. I am not prone to describing wines in terms of "hints of lead, followed by cow pat and sheep dung finally giving way to a long pooch poo finish"....it just tastes really nice, certainly not past it's best as long as it has been kept well.
Medium red with amber bricking. Well, the nose has become more cab franc... at least on this bottle. Bell pepper and green notes dominate.There is subdued red fruit but not really in balance. Noticable acid with very soft tannins. Still, was OK with a grilled tenderloin steak. Definitely a downhill bottle, yet stored at 55 since release. Last 750; 2 mags left that I need to come to terms with one of these days.
Decanted about 90 minutes. The cork was in excellent condition at opening. Garnet color with just a hint of bricking. Cedary nose with a little cigar box; very interesting. Pleasant enough taste, smooth with balanced acidity and resolved tannins, but difficult to pick out any distinct flavors. Light red fruit, a little gravel, a little tobacco. I guess there's just not much 'there' still there. I've got another bottle and the word of the day is drink them now.
Tasted non blind alongside 4 other 90s napa cabs/bord blends. Great nose but there's not much else left here. Aromas of grape, dark fruit, sawdust and menthol. Flabby mouthfeel with no structure. Disappointing, took 5th out of the 5.
Still drinking well but will head downhill soon. Decant 3 hrs. Bricking on the rim only. Lovely aromas of cassis, dried berries, vegetables, hints of blackberry. Pretty focused. Good structure with a few tannins remaining. A little bite of acidity but otherwise enjoyable mouthfeel and medium finish.
A nose of tobacco and some dark fruit, a bit muted, medium brick amber in color. A smooth, dry, full bodied blend. I wanted to try an aged wine for an experiment, was a bit of a disappointment, you could guess that this was much better a few years younger when there was more fruit there. Still an elegant wine with some tar, tobacco, some spice, limited finish due to the lack of tannins and fruit.
Rating is for day two. Cab franc dominates on day 1 and isn't well balanced or sophisticated. Angular and edgy. Day two it all comes together much better, especially after two more hours of air. Very dirty, earthy blending with reddish fruits. Nice finish. Think it still has plenty to go. Nose nicely presents the cab franc.
From magnum. Not as good as the 1997 even though Wine Spectator gave them both 95 points. In this difficult vintage in Napa only Maya, Les Pavots, and Araujo made wine in the same class. Beautiful garnet color with sight slight bricking. Initial aromas of blueberry, cherry, violets, black olive, and stone. Great weight and and a sexy soft viscous feel. Very balanced with still fresh acid, ripe tannins, and still plenty of fruit. Soft tannins pushing through the medium length finish. Drink your 750's, but magnums still good for another five plus years.
Blackberry and soy sauce nose. Tastes of blackberry, black cherry, currant and violet with plenty of charred oak treatment. Green with rustic, drying tannins. Sour cherry finish. Not representative of the two examples I've tried in the past. Either an off bottle or on a steep downward slope. Drink up.
Opened for diner tomorrow evening (slow oxidation). Small sip to check: chocolate, herbs, a lactic element and black fruit. On the palate fresh berry fruit, vanilla, good acidity and still somewhat biting tannins. Promising.
Bottle was a B-day present from Bone. She said she bought it at the local liquour store (purchased 12/2006), don't know how it was kept up 'till then. When I got it, I layed it down for an entire year and stood it up a few days before New Year's. I took no formal notes, too busy enjoying the evening. Decanted with some visible sediment, poured a taste right away. A little bricking on the edges and a GREAT funk going on. Bone did NOT like the funk (this is the oldest bottle we have drunk so far) but I loved it. She said it was corked cuz it smelled like wet cardboard (we had just opened a bottle of 2006 white Bordeaux only to find a moldy cork and a bottle of 'vinegar') so she was VERY suspect of this one. I said this is what good fermented grape juice probably smells like after being bottled up close to a decade - and went for a BIG sip. Fantastic, plenty of acidity, and fruit, tiny tiny bit of tannin- a great wine. My buddie came over a little later and I poured him a glass, he hit the nail on the head when he said it smelled like a cidermill, it was like barnyard crossed with oxidizing apples, bingo! A great wine. Thanks Bone.
8/05 Good nose - probably because of the cabernet franc - medium to thin bodied - acidic on the front - the cabernet franc was obvious - not a smooth blend - the finish bit of the petit verdot - was expecting alot more out of it considering it was a top rated '98 - time won't help. 3/07 Re-tasted - Cherry earthen nose - fruit starts flat and bland with long-lasting structured bitter finish - it evolves within and hour of decanting into a more balanced aged ready now wine - the fruit steps forward showing sweetness with slight acidity - the finish emerges with layers of chocolate and softened tannins - the bitterness leaves - the wine blooms. A definite drink now. 92 pts.
Read the RP review for spot on description. We really liked the cabernet franc in this wine; the tar, earth, vanilla flavors balancing the dark berry. Judging by the fact that the wine was much better two hours after it was opened, this could use some more time. Tasted in .375.
Elegant and refined, this is easily the best '98 I have had. Smooth, balanced and polished, with smoky exotic spice notes, finely textured tannins amidst a hearty core of rich dusty berry flavors. This one is better than the last Viader '97 we had (as I recall).
Had this at Domaine Chandon with dinner in April 2005.
Their wine list has some really well-priced items on it, by the way. We'd had this bottle once before several years ago and I really enjoyed it at the time, and Mrs. TJ still believes it was the best bottle she's ever had up to that point. So when we saw this on the list, we had to try it again. I do know many of you here don't share the same opinion of this wine, but I enjoyed this bottle once again.
No formal notes were taken, but here's what I do remember....Currants, brambly fruits, with some floral elements, integrated oak and just a great mouthful of lovely wine. 92-93 pts. Mrs. TJ loved this as much as the last time so I guess her rating would be a bit higher than mine.
Great color. Deep deep red with lightening at the edge. So so nose of black currant, pepper and oak. Intermitted cedar and a little ash try. Really nice mouthfeel though and everything feels in balance. Maybe just a little weak on the midplate. Nice mouth coating tannins but a little astringent on the nice finish.
Medium bodied. Raspberry, tobacco, some chocolate, and some oak. A touch bitter. Basically, a nice wine, but nothing special. We had it with roasted chicken. It probably would have showed better with red meat.
Cal-Cabs Blind at Campisi's: Blind Red 3 - A touch tawny and aged looking in the glass. The nose suggests this is a meritage blend. John Kight described it as "bitter violets" and that seemed like an apt description to me. Cassis liqueur. Has a sweet attack but comes up a bit short. The nose also shows an edge of astringency or greeness. Okay.