2016 Smith-Madrone Cook's Flat Reserve

Community Tasting Notes (2) Avg Score: 94 points

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  10/13/2021 - Otaku Oenophile Likes this wine: 95 Points

  First try of Smith-Madrone's Cook's Flat.
  
  This is definitely up there with the likes of Chappellet Pritchard Hill Estate, Pahlmeyer Napa Valley Proprietary Red or Joseph Phelps Insignia which is interesting since this isn't 100% cab.
  
  The barrique exudes fine french oak with vanilla, hints of tobacco on the nose. On the palate the fruit is concentrated black and red fruit. Some minerality.
  
  Would agree that this would reward cellaring. Would love to try the older vintages.

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  7/3/2020 - Martin Redmond Likes this wine: 93 Points

  Virtual Smith-Madrone Tasting with Stu Smith: Opaque garnet with effusive aromas of black and blue fruit, cassis, tobacco and spice. On the palate it's medium-bodied, elegant, and complex with a supple texture and well -integrated polished, sweet tannins. It shows rich black cherry, ripe black and blueberries, and spice flavors with a long, and very appealing delicious finish. A blend of 54% Cabernet Sauvignon (46%) Cabernet Franc. The wine is made in very limited quantities from the best vintages from their best blocks. 130 cases produced|14.3% abv|SRP ~$250. This is an exceptional wine that is approachable now, but will handsomely reward cellaring.
  
  The proprietary name "Cook's Flat is an homage to George Cook, the first owner of the property. 'Cook's Flat' was the local oldtimers' name for the eight-acre plateau-like vineyard block which was replanted in 1972. The wine is modeled after first-growth Bordeaux. Stu told us that he and his brother Charles believed "we can do that and we can do it better"

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