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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 135 notes) - hiding notes with no text | | | Tasted by mariow on 2/20/2023 & rated 91 points: initially very sweetish, rather unusual for a Cab.Got more balanced with some air. Not a bad wine, but not worth the steep price (1066 views) | | | Tasted by Tym4wine on 10/29/2022 & rated 93 points: Wonderfully aromatic. Deep dark garnet nearly black in the glass. Flavors of dark berries, blackberries and dark cherry. Minerality and lead core. Tannins are soft, rounded, and integrated. Velour-like in feel. Acidity is fresh and lively. Wonderful wine. Fantastic even still. (1313 views) | | | Tasted by wino121 on 6/27/2022 & rated 92 points: Fully aerated, decanted.
We did the side by side with the screw top vs the cork bottle closure.
They start out slightly different with the cork closure showing a bit more age, while the screw too was fresh and a slightly bit more ripe,
But by the end of the night they became almost identical in all aspects, except freshness of the screw top btl.
It was very interesting to see the changes.
No doubt the screw closure is a better method of sealing a bottle for long term aging…IMO
I’d drink the cork closure now thru 2025.
The screw top up to 2027-8 (1474 views) | | | Tasted by Tym4wine on 2/4/2022 & rated 93 points: Beautifully aromatic florals. Bright and lively. Deep dark brooding in the glass. Dark fruit flavors of blackberry, blueberry, and cassis. Wet rock and a hint of dark chocolate. Rounded tannins with fresh acidity. Medium + finish. Elegant and refined. Drinking beautifully. (1693 views) | | | Tasted by Night Train on 5/20/2019 & rated 92 points: With seemingly every bottle I drink, I learn just how much I need to learn. A bottle 13 months ago displayed virtually no tannins, so I assumed it was past its peak. A bottle I had 11 months ago was so tannic it was hard to drink (thank God for aerators). My third and final bottle, with only about 30 minutes of air, was perfectly balanced (go figure). Dark, inky color. Cassis on the nose. Black fruits on the palate. Medium to full body, plush texture, and a very good finish. I'd comment on its life expectancy, but I'm obviously unqualified to do so. (3374 views) | | | Tasted by Winedude10 on 5/7/2019 & rated 94 points: Still very dark red color. Needed about 45 minute decant to open up. Drinking well, little to no tannin. Long finish, deep rich wine. Outstanding. Last one in cellar. (2351 views) | | | Tasted by mutiger93 on 3/16/2019: Delicious! (2268 views) | | | Tasted by Robertarcati on 2/2/2019: 60th birthday (2183 views) | | | Tasted by RockyII on 10/13/2018 & rated 91 points: 90 minute decant. Deep garnet with a translucent rim. Big nose of cherry, raspberry, raisin, nail polish and alcohol. Flavors are similar but more sour cherry, cranberry and oak and with pretty high acidity. Medium tannins. Has some effervescent feel to it. Medium plus body. Pretty good but no “wow” factor. About 91. (2476 views) | | | Tasted by redwineonly on 7/14/2018 & rated 100 points: Not sure where we got it. But excellent (1825 views) | | | Tasted by Night Train on 6/2/2018 & rated 91 points: Unlike a bottle just a few months ago, this one did not lack tannic structure. In fact, it was a little TOO tannic to enjoy without fatty food, even 2 or 3 hours after opening. Textbook Napa cabernet characteristics, accompanied by some mountain-grown, wild-n-wooliness. Great nose (cassis, etc.), medium body, and a solid finish. Assuming the previous bottle was atypical, this probably won't peak until 2020. (1807 views) | | | Tasted by Bobbusch on 5/13/2018 & rated 91 points: Still has a lot of backbone, needs some air to open up. Nicely done (1764 views) | | | Tasted by Mallards on 4/8/2018 & rated 94 points: F'ing fantastic. Still has time in the bottle. That is all! (1848 views) | | | Tasted by Night Train on 4/1/2018 & rated 91 points: Opened 90 minutes before tasting. No detailed notes, except to say it was a textbook Napa cab, it was very tasty, and it's definitely ready to drink. In fact, the surprising lack of tannic structure suggests that it's time to drink up. (1631 views) | | | Tasted by Andrew Hunter on 1/14/2018 & rated 90 points: Took awhile for tannins to blow off and for mountain fruit to evolve. Went well with a NY strip. (1379 views) | | | Tasted by Gen NY on 11/5/2017 & rated 93 points: Decanted over three hours. Initail nose was overwhelmed by alcohol, so chilled it back to about 60 degrees. The nose showed much more blackberry and cassis once it cooled off. Over dinner and afterwards it tasted of blackberries, currant and raspberry compote with squeeze of orange followed by a bitter rind on the finish. There was a nice Vanilla wrapper around all of this that showed itself more over time. Very good wine, can go for many more years but in s lovely phase right now. (1510 views) | | | Tasted by Quiet Lion on 4/9/2017 & rated 91 points: This seems to be in a dumb phase right now. I decanted and served and it seemed very muted and diluted. After 90 minutes some more concentration came forward but not what I would expect from Howell Mountain fruit in a great vintage. Will try again down the road. (2412 views) | | | Tasted by JonnyG on 3/6/2017 & rated 92 points: From a magnum. I thought for sure a hard decant would be required to wake this youth up, but it was open for business immediately, and showed little evolution through the meal, save for a temperature related aspect noted below. Nose of cassis and black fruit, with some evident alcohol. Rich, layered palate, with more red and black fruit and a touch of mocha. Fine complement to a steak dinner. Clean fruit driven in the beginning, when the wine was close to cellar temperature, but as it warmed, the oak became much more overt. Recommend serving at no warmer than 60°. (2406 views) | | | Tasted by Winedude10 on 11/27/2016 & rated 92 points: Drinking now, bit of tannin, wonderful wine with a big steak. (2868 views) | | | Tasted by Hricko on 8/7/2016 & rated 94 points: Wonderful big cab. Balanced, complex, long finish. Rich herbals mixed with the expected cab berry overtones. Screw cap. (2973 views) | | | Tasted by Allagashme on 7/4/2016 & rated 94 points: Ye Olde Tavern in Manchester VT. Big fruit, balance, smooth...wonderful! (2877 views) | | | Tasted by clarktoews on 4/24/2016 & rated 93 points: classic cally cab without anything being over the top. glad i have a cpl of more of these (2481 views) | | | Tasted by hoops92 on 2/12/2016 & rated 94 points: Wow! Dark, full flavored, moderate sediment. Among the heavier cabs I've had in recent years. Silky smooth, tannins, moderate oak. (2519 views) | | | Tasted by clarktoews on 2/6/2016 & rated 93 points: this wine keep getting better. beautiful nose immediately when popping the cork. great colour. loads of fruit wrapped in a tight pkg with a nice silky texture. opens really nicely after and hr of decanting. (2276 views) | | | Tasted by kemorr on 10/4/2015 & rated 90 points: Wound very tight right out of the bottle, but after about 3-4 hours of air it finally opened up and came together, definitely allow time for decanting if your are drinking anytime soon... (2563 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Cade Producer Website
The CADE Cabernet Sauvignon Howell Mountain is sourced from five small growers on Howell Mountain: CADE Estate Vineyards, Ink Grade Vineyards, Outpost Vineyards, True and Eagle Summit Vineyards. 2007 Cade Cabernet Sauvignon Howell MountainWinemaker: Anthony Biagi
Consulting Winemaker: Nils Venge
Data sheetCabernet 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)Howell Mountain Howell Mountain |
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