Pulled from a 55 degree cellar to do a non blind comparison with the Heitz 2009 Napa Cabernet. After nine years, the 2005 is still displaying a very youthful hue with a dark crimson color, but not much in the way of sediment when poured into the decanter. Made in a classic style displaying perfumed aromas and flavors of mixed spicy red and black currant, mixed berries, dried cherries, tobacco, caramel, leather, and some herbs. Really starting to show signs of maturity, balance, integration, and refinement. Whereas, the 2009 paired better with the marbled ribeye, this would go better with a leaner filet or NY strip. Finishes long and strong. Still 93 pts.
Didn't really know what to expect, but boy was I pleasantly surprised. Bright blackberry, herbs, a touch of spice. Great acidity, little to no heat showing, some tannins still showing. Oak almost completely non-evident. This was a "food wine" in that it paired perfectly with our steaks and not quite as well on its own, as it was a bit angular (which is what I liked about it). Came off as quite youthful. I wish I had a few more bottles. I disagree that the fruit is fading, at least from my one data point. Very good.
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