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| Drinking Windows and Values |
| Drinking window: Drink between 2019 and 2022 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 86.4 pts. and median of 88 pts. in 26 notes) - hiding notes with no text | | | Tasted by Otis Wine Lover on 9/26/2021 & rated 91 points: This wine is like that “special child” that is quiet and doesn’t demand attention, but when you take the time to get acquainted, you find a surprisingly beautiful, complex, and graceful child.
Light on its feet, but my no means shy, with bright and dark red fruit, some gentle spiciness (cinnamon, nutmeg?), a gentle touch of oak, and fine tannins in perfect balance with the fruit. Still fresh, with a long, lingering finish of bright fruit and hint of spice. “Lovely” and “patience” are the best overall impressions; takes a bit of time to open, but when it does, it’s worth the wait. (966 views) | | | Tasted by Swekman on 8/30/2020 & rated 86 points: Nose of fresh raspberries, cherries, leather, and plum. Tannins are bold yet the wine is a bit hot on the finish. (1353 views) | | | Tasted by Dfortin9 on 1/27/2020 & rated 90 points: Concentrated and structured. Exhibits dark fruits and licorice on the nose. The taste adds vanilla to this well structured cab. Fine sandy tannins hold the finish quite well. Medium to full bodied and medium acidity. Would be hard to find another Oakville at that price point. Well done. NI:4, FI:21, FC:8, B:4, L:3 (1479 views) | | | Tasted by rmarkt59 on 3/25/2019 & rated 88 points: I like it for what it is. It’s a bit thin, a little light on fruit and aroma but acid is nice. For a dinner red with chicken parm it’s good. (1940 views) | | | Tasted by reubenshapcott on 12/29/2018 & rated 86 points: Is this really Oakville cab? (2178 views) | | | Tasted by kcsteve on 12/11/2018 & rated 88 points: Corkscrew got this one correct. See Nov (1555 views) | | | Tasted by corkscrews on 11/22/2018 & rated 89 points: A nose of some dark fruit and some spice, dark garnet in color. A medium to full bodied kitchen sink red blend, with black cherry, plum, tar and some spice on finish, a good value. www.winelx.com (1285 views) | | | Tasted by BaronsPaw on 6/13/2018 & rated 83 points: Disappointingly simple. Tastes manufactured and overly juicy. Youth pronounced on the finish. Not pour-out bad, but not good. (1896 views) | | | Tasted by inocencio on 4/4/2018 & rated 89 points: Dark ruby with medium rim. Spicy dark fruits on the nose, a little hot. Spice is pronounced: Cedar box, definitely oak here. Palate is nicely textured, with balanced tannins and acidity playing well with each other. I haven't had this kind of wine in a long time, and i do love it. The oak gives it weight and a lingering aftertaste. The structure goes well with food. Lingering sweetness that I could do without, but not overwhelming. Day 2 the nose is more copper and menthol and less wood. Palate texture is still good but aftertaste now has more copper penny than I want. Still enjoy but less likely to repurchase. (2126 views) | | | Tasted by wine-enthusiast on 4/1/2018 & rated 79 points: Very generic red fruit flavors. This wine was unremarkable for being just red wine, no real distinctive flavors. It has no flaws, just not much to it. Medium bodied. (1929 views) | | | Tasted by jpkc on 3/28/2018 & rated 85 points: nothing special, has fruit, color and body, but lacking distinctive nose and taste of a good napa cab. could pass as merlot (1855 views) | | | Tasted by Deryck on 3/13/2018 & rated 89 points: Decent Napa cab; medium bodied with good black fruit flavors. Enjoyable. Opens up nicely after an hour. (1821 views) | | | Tasted by cmmatthews on 3/8/2018 & rated 88 points: Not sure I understand some of the comments on this wine.
I thought this was a pretty typical Napa cab in this price range. On opening there is a tartness that dissapears after about an hour. Some nice tannins and typical Cab fruit with some oak. Punches a little above it's weight. (1313 views) | | | Tasted by Tim221 on 3/7/2018 & rated 89 points: This wine is everything you'd expect from a powerful cab--great nose, full-flavored, strong acid, and lingering aftertaste. However, it also has just a bit of green to it, to include being just a bit on the oaky side. Pairs very well with steak nonetheless, in which the tannins and oak mellow out the salty/fatty aspects of the steak. I bought some extra bottles and will put away for a few years.. I think in a few years this will be a really outstanding wine and only get better with time. (1050 views) | | | Tasted by Neecies on 2/18/2018: Thin fruit with accents of charred barrel and melted plastic. YUCK. (1266 views) | | | Tasted by The Great Hatsbys on 2/7/2018 & rated 60 points: Medium-bodied and buttery. Aggressive, burnt plastic. Hints of cheap floor mat with a tarnished penny-under-the-tongue finish. (1360 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Kirkland SignatureNote: http://www.guillaumegonnet.com/ , is the site of the winemaker listed on the back label of the 2015 Signature Gigondas. Cabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Napa Valley Napa Valley Wineries and Wine (Napa Valley Vintners)Oakville |
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